From Trea Fotidzis
[Ed: Pickle soup is a Polish tradition, born of long winters when pickles were the most plentiful veggies to be had. It is utterly distinctive – tart, light, and, der, popping with the power of dill. Trea enlisted Immedate Sound Series curator Mitch Cocanig to shred all the pickles for her, as the brine gives her a rash. Soup cooks with sensitive skin, consider yourself warned.]
Ingredients1 jar Polish dill pickles, shredded and juice reserved 5-8 potatoes, peeled and diced 4-5 carrots, peeled and diced 3-4 celery stalks, diced 3-4 cloves of garlic, minced bunch of fresh dill, finely chopped 1 egg yolk 1 teaspoon of milk 1 teaspoon of olive oil salt and pepper to taste
Fill large pot with about 8 cups of water, boil the potatoes, carrots, and celery until tender. In a pan saute minced garlic in teaspoon of olive oil. Add shredded pickles and saute until softened. Dump softened pickles into pot of cooked veggies, add reserved pickle juice to taste. Season with salt and pepper. Beat egg yolk with a teaspoon of milk and drop into pot of soup. Add dill, stir it up, enjoy :).