Pickled Green Tomato Soup

January 07, 2018
Soup Soup Vegan Vegan Pickles Pickles

The green pickled/fermented tomatoes are a Russian delicatessen but they are also quite common in Polish cuisine. 

 

Pickled green tomatoes are available in the Russian grocery stores or on-line.

I make my own pickles during the summer time when the tomatoes season is at its peak, and it's much easier to find green ones. I will post the recipe in the short future, but till then if you want to make this soup be sure you buy the naturally fermented tomatoes in salt and water brine. Don't substitute them for sweet pickles, the soup wont taste the same.

 

 

RECIPE

Serves 4-6 people
  • 4 medium potatoes, cut in small cubes
  • 1 medium carrots, coarsely grated 
  • 1 medium onion, finely chopped
  • 1 selery stalk, chopped or thinly sliced
  • 2-4 garlic cloves, minced
  • about 6 pickled green tomatoes with its juices (naturally fermented in salt water brine), finelly chopped 
  • 2 L vegetable stock
  • 1 cup soy milk
  • juice of 1/2 lemon (optional)
  • bunch of fresh dill, chopped
  • salt and pepper, to taste
  • 1 tabelspoon olive oil, for cooking
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METHOD

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds.
  2. Add the potatoes, carrots and celery, and cook for about 5 minutes. 
  3. Add the vegetable stock to the pot and bring to a boil. Reduce the heat to medium low and simmer for about 10 minutes.
  4. At this point potatoes should be almost cooked through. Add chopped green tomatoes with its liquid, and cook until tender but still crisp, about 10 minutes. Add soy milk and taste for seasoning. Bring to simmer. Switch off the heat and add chopped dill. Mix and serve. At this point you may also want to add the lemon juice, but that depends on how sour you like the soup.
  5. To serve divide the soup between the bowls, sprinkle with extra dill. Enjoy while hot!

 

RECIPE

Serves 4-6 people
  • 4 medium potatoes, cut in small cubes
  • 1 medium carrots, coarsely grated 
  • 1 medium onion, finely chopped
  • 1 selery stalk, chopped or thinly sliced
  • 2-4 garlic cloves, minced
  • about 6 pickled green tomatoes with its juices (naturally fermented in salt water brine), finelly chopped 
  • 2 L vegetable stock
  • 1 cup soy milk
  • juice of 1/2 lemon (optional)
  • bunch of fresh dill, chopped
  • salt and pepper, to taste
  • 1 tabelspoon olive oil, for cooking
PRINT IT

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