You Should Absolutely Be Adding Pickle Brine to Your Soup

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

There are good friends, and then there are friends who give you soup. Soup friends are besties with the wisdom of babcis —they know that no matter what’s troubling you, a nice bowl of soup will make everything better. And it's a bonus when that soup also happens to be their babci's recipe. My friend Holly gifted me a jar of her famous Polish pickle soup, a recipe handed down by her grandma Helen. Rich, porky broth electroshocked with garlicky brine, it was a revelation, a study in contrasts with mouthfuls of shredded Polish dills melting into creamy pearl barley with a satisfying bite. The puckery zing of the pickles brought what might otherwise be a stodgy soup to life and got me thinking about the strong tradition of sour soups in Eastern European cuisine.

My Polish grandma used to make a cabbage soup called kapusta that filled the house with heady funk and was tangy with fresh sauerkraut and earthy with the musk of borowik, dried boletus mushrooms. The complex sweet-sour-salty broth of

Dafuq

Just use vinegar.

I add olive juice to my spaghetti 👌

Ktlady85

Instead of a pickle back try freshly squeezed lemon juice. Not only does the lemon juice replace salt it gets absorbed by any meat/ bean based soup.

Add spicy mustard and cream cheese. Don’t me.

This totally makes sense. I usually add vinegar to my turkey bones when I make stock.

And potato salad and pot roast and....

I LOVE pickle juice. I drink it straight from the jar. yum

*to your martinis.

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