On Tue, 29 Nov 2005 03:23:06 GMT, the renowned "Rich Grise,
Plainclothes Hippie" wrote:

On Mon, 28 Nov 2005 18:24:52 -0500, John Perry wrote:
Rich Grise wrote:

But who wants a cooked pickle? ;-)

My ethnic Russian daughter-in-law, just arrived from Tatarstan, made a
Russian soup, into which she chopped several dill pickles.

Wonderful stuff!

You must have to cook the bejabbers out of them - I chopped up a dill
pickle once into a stew I was concocting from leftovers ane expired stuff
in the pantry, and it was kind unnerving every time I bit into a pickle
chunk. Or maybe I didn't chop them finely enough. (more like I "cubed"
them.) My Mom [RIP] used to put weiners and sweet pickles through the meat
grinder. Simultaneously. I refused to even taste the stuff. ;-)

Thanks!
Rich

I think I remember something like that, maybe with ground beef.

Here's a recipe for 'Solianka' soup with dill pickle, pickle juice and
a bunch of hearty stuff. They might make it differently in Tartarstan
though (home of Tartar sauce, I presume):

http://soup.allrecipes.com/AZ/Solian...anBeefSoup.asp

From other recipes for Solyanka (or however it's spelt/spelled) the
common factors are beef broth, pickles, olives, capers, onions, garlic
and some kind of meat-- other winter veggies are fair game. And a
dollop of sour cream.


Best regards,
Spehro Pefhany
--
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