Polish Pickle Soup

Update traditional Polish stew buy swapping out dill pickles with cornichons, and top with fresh dill.

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1 tablespoon olive oil
1/2 yellow onion, chopped
4 cloves garlic, chopped
1 carrot, chopped
1 celery stick, chopped
1 bay leaf
3 cups chicken or vegetable stock
1 small golden potato, diced
1 cup green cabbage, chopped
1/2 cup cornichons, chopped
fresh dill for topping

Yields: 4 appetizer portions


1. In a saucepan with olive oil on medium high heat, sauté yellow onion, garlic, carrot, celery and bay leaf until golden, approximately 5 minutes.

2. Add stock, and bring to a simmer. Add diced potatoes, cabbage and cornichons, and bring back to a simmer before reducing heat to low. Cook covered for an additional 10 minutes until potatoes are soft.

3. Remove bay leaf, and add additional salt, pepper and cornichon juice to taste. Garnish with fresh dill, and serve immediately.

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