In this recipe we use our Classic Dill Pickle which can be purchased via our webshop. A variation tip might be to use our Sugar-Free version
When you make this recipe please tag us on instagram or use the hashtag #theserialpicklerbk so that we can see your delicious creations!
Enjoy!
-
฿150.00 – ฿300.00A perfectly balanced dill pickle, with a nice garlic kick
Pickled in a vinegar-brine on the day of harvest to lock in that fresh cucumber-crunch. Unpasteurized to retain all flavors and nutrients. Perfect for sandwiches and burgers, or as part of your cold-cut platter.
A firm customer favorite that’s also used by some of Thailand’s top restaurants and burger-chains!
This product is 100% natural and unpasteurized, it should be kept refrigerated before and after opening.
Can be kept refrigerated for approximately a year.
FDA approved.
Select options This product has multiple variants. The options may be chosen on the product page -
฿150.00 – ฿300.00A perfectly balanced dill pickle, with a nice garlic kick
Pickled in a vinegar-brine on the day of harvest to lock in that fresh cucumber-crunch. Unpasteurized to retain all flavors and nutrients. Perfect for sandwiches and burgers, or as part of your cold-cut platter.
A firm customer favorite that’s also used by some of Thailand’s top restaurants and burger-chains!
NOTE! Our sugar-free products are sweetened with stevia, they contain no refined sugar.
This product is 100% natural and unpasteurized, it should be kept refrigerated before and after opening.
Can be kept refrigerated for approximately a year.
FDA approved.
Select options This product has multiple variants. The options may be chosen on the product page
Polish Dill Pickle Soup (Zupa Ogórkowa)
Equipment
- 1 medium pot
Ingredients
For the Broth
- Brine from 1 jar of 'Classic Garlic Dill Pickles'
- 700g chicken (we used local “gai baan” ไก่บ้าน)
- 1 large celery stalk (roughly cut)
- 1 parsley (whole plant) roughly cut
- 1 large carrot (peeled) roughly cut
- 1 medium onion (peeled) cut in half
- 1 liter water
- 1 large bay leaf
- 1 tsp allspice
- 1 tsp black peppercorns
- 1 tsp salt
For the Soup
- 1 jar of our 'Classic Garlic Dill Pickles'
- 3 medium potatoes (peeled and diced)
- 100 ml cooking cream (more if you prefer)
- butter
Instructions
Prepare the broth
- Wash the ingredients and place the chicken neck and wings in a medium pot.
- Add all the rest of the ingredients into the pot.
- Pour in the water and pickle brine before covering the pot with a lid.
- Bring to a boil and reduce the power of the burner until the soup is gently simmering.
- Cook the broth for 1.5 hrs and avoid opening the lid if possible. Top up with water if necessary.
- Remove the broth from the stove. Using a slotted spoon, remove all the ingredients for the soup onto a cutting board. Only the broth should be left.
Prepare the soup
- Dice the carrot and remove the meat from the chicken. You won't need the rest of the ingredients.
- Grate the pickles with a large holed kitchen grater and fry them in butter.
- Put the pot with the broth back on the burner and add the potatoes. Cover the soup with a lid and cook for 10 mins
- Add the pickles and cook the soup for another 10 mins on low heat.
- Add the previously set-aside carrots and chicken meat.
- Finally, add the cream and cook for another 2 mins while stirring.
- The pickle soup is ready! Enjoy!