Vegetarian Polish Sour Pickle Soup Recipe

Start by preparing all of the ingredients. Wash and chop the celery, peel and dice the carrot and onion.
1 celery stalk, 1 carrot large, ½ small onion
Next, add the stock, carrots, rice, celery and onion to a medium-large pot and cook on medium heat for 20 minutes.
900 ml vegetable stock, ½ small onion, 1 celery stalk, 1 carrot large, ¼ cup white rice
While the veggies are cooking grate the sour pickles on a coarse grater. Then add the butter to a small pot and melt on medium-low heat. Once melted add the grated pickles and simmer until the time is up on the veggies and rice.
225 g sour pickles, 1 tbsp butter
In the meantime, peel and dice the potatoes into ½ inch cubes.
1 lb potatoes
When the timer is up on the veggies, add the potatoes to the pot and continue to boil for another 15 minutes.
1 lb potatoes
Next, transfer the simmered pickles to the large pot with the veggies. Cook for another 5 minutes.
225 g sour pickles
Measure out ¼ cup of cream in a glass measuring cup and add about a 1/3 to ½ cup of the liquid from the soup to the measuring up and whisk once again. This will prevent the cream from curdling.
¼ cup half and half
Pour it into the large pot, adding salt and pepper as well and stir vigorously until well combined.
1 tsp salt, 1 tsp ground black pepper
Last but not least, wash and finely chop fresh parsley and add it to the soup. Stir to combine and serve.
1 tbsp fresh parsley