Frania's Vegetable Pickle Soup by Shelly

This recipe was passed down to me from my mother in law, Aliza (Frania) Paradis z”l. It’s always a big hit! Chick only eats two soups, and this is one of them.

ingredients

1 Tbs. oil
1 large onion, chopped
2 carrots, peeled and grated
2 ribs celery, peeled and grated
1 small winter squash grated
About 1/4 (even less) of a cabbage, shredded
3 small-medium sized red potatoes, peeled and cut into medium sized chunks
4 whole garlic cloves, peeled and cut in half
Pepper
Salt
Israeli canned pickles in brine, small size (like Kevutzat Yavneh)
Envelope of Osem dry soup mix – either garden vegetable or country vegetable.
(Try both – they come out with surprisingly different flavors)
7 cups water

directions

1
Sautee the onion in oil until transparent.
2
Add the grated carrots, celery, squash and shredded cabbage. Sauté another few minutes.
3
Mix the Osem soup in some of the water you will be using, just to get it somewhat dissolved.
4
Add the soup and remaining water.
5
Add the potatoes and garlic.
6
Add pepper to taste.
7
Salt is optional – you may choose to add a bit to taste, but you will be adding pickle juice later as well.
8
Bring to a boil and lower heat. Simmer covered around 30 minutes, just until potatoes are cooked. You can check them with a fork.
9
Turn off fire. Cut up 6 pickles into small pieces. Add to soup.
10
Add about 1/4 cup of the pickle juice.

notes

This soup can be made just before eating, but it is better to make it a few hours ahead and let it sit so the flavors blend. Can also be made a day ahead.

Source: Shelly Paradis