-onion -celery -carrots- grated is traditional, but sliced would be fine -Sautee veggies in butter -Add stock, simmer -I also used store-bought stock so I stirred in a spoonful of chicken bouillon, but if you have really good or homemade stock you don't need it. -oregano and bay leaf -Add potatoes -grated pickle shreds. Maybe 3 or 4 medium sized ones. You want lacto-fermented pickles canned in brine/not vinegar, if you can find them. I used Bubbies. (Throw in shreds when potatoes are close to done because the acid will slow cooking of potatoes) -I just threw in part of a rotisserie chicken at the end -Mixture of about 2 parts sour cream to one part flour and 1 part pickle brine. Mix together until lumps are mostly gone. (Thickener) -Kill heat, stir in as much of mixture as you want until it reaches your desired thickness, can use a lot or a little. Sour cream keeps flour from clumping and flour keep sour cream from curdling. (You could also leave this out entirely as I believe it's more of a polish-american invention) -bring back to a boil to cook flour. Add more brine to taste if you wish, or salt if you don't want more sour. -optional crunchy raw pickle garnish at the end. I didn't add quantities because I know how good a cook you are and there's a lot of leeway to make it how you want.
i made a sausage, bean, and kale soup for the whole weekend of football came out better than I expected
Hit mid 80s today with a high in the 90s forecasted next 2 days so that means pozole verde. I actually love this soup in the heat. Kind of steers you into it.
It’s going to be in the 60s this week, but still got the freezer packed for with soups for easy meals (Ps anyone know why pictures aren’t loading like normal?)
Making some chili colorado this morning and cranking up the heat on it with habaneros & serranos. Using both shortrib and stew meat.