Czapski’s Kitchen: Dill Pickle Soup

Our final dish, Lisa and Pixie from Chopski's Kitchen, they are making dill pickle soup. Yep. I've never heard of it or tried it. But wait a minute, say what you said to us when we walked in. Well, they walked in here and I said, I'm going to fatten you girls up. She did. I am. I'm working on it. How do you make this? So, dill pickle soup, it's really a good, fun thing to have. Everybody always says, ooh, but then when they try it. Okay, I'm excited to try it. Listen, everything has to have onions and celery, right? So that's how you start a lot of your dishes, it sounds like. This is how I start a lot of my dishes. The carrots I put in there. And do you hand shred those? Yes, we do. And we use the, actually, not our hands. We use a processor thing, you know, you put it in. We used to use our hands, and then I could afford one of those little Cuisinart things that chops it up. Hey, work smarter, not harder, right? Right. It works. I want to thank you because I just had, like, a little coughing fit. And yet, when I tasted this drink again, it took it right away. The bison vodka. There we go. All right, I'm sorry. No, no, no, don't be sorry. So I did bring some of our famous cakes here today. These are two of our best sellers as well. I love this. The carrot cake, six layers of goodness. No, I do not make it. I wish I could. I can't. Jamie's already waiting for it. Six layers of loveliness. And then that is, my mother always used to make homemade German chocolate cake. Well, this isn't homemade, but it's really good. And you guys remember Sarah Lee, right? That is a Sarah Lee chocolate cake, and German chocolate cake, and it is amazing. And it happens to be, like, right next to me. So after you get your onions, your celery, of course, the bay leaves. I said we always throw in the bay leaves, right? And, you know, because of the power of television, I can't really go at this too long. But, you know, after you get these sauteed a little bit, we dump in the potatoes. I like to use the red potatoes because they don't mush so fast. They stay nice. Those gold ones do. They do, they do. And you know, I don't want to have potato soup. So this is what you do. You mix this all in, you bring it to a boil. And then of course we add a little bit more water to that. And then I put chicken base. So you notice like even when I use the beef base on the brisket, I like the bases. If you use a dry, it's too salty. I really like the base, the paste. A hint of the pickly taste to it. Not like super overwhelming. Here we go guys. go ahead jamie do your thing try it try it i've already tried it it's not that hot go what do you think filling warm not overly pickly it's different it's different it's not bad okay and i love that it's other ingredients than just the it's just with the potatoes and all that it makes it very hearty and the flavor is actually really good. It's pretty good. I have to be honest with you. My grandmother never made this or my mother didn't make dill pickle soup. But it's famous. Polish Village has it. It's delicious. We're famous. The first time I ever had it was at Polish Village. After I opened the restaurant, a few months later, some older lady came in and she said, do you have dill pickle soup? And I said no and she said why don't you have it oh and I said well I don't have a recipe she came in a few days later and had a recipe for me written down wow and I started making it and in a couple weeks we're doing a fundraiser for the community sharing in Milford and I will make those big pickle buckets where they're 10 gallons or whatever I make two of those for the for the community sharing fundraiser and they what's been the response from your customers since you have this on your menu. I can barely keep up with making it. Now, were you familiar with the soup before working here? No, I was not. Okay, I love it. I love it. It's good. But people go crazy over it. So when people come in and they ask you what's good and they say, what's this pickle soup thing? You tried it and you can say. Yeah, it's great. And tis the season for the soup. Yeah, it is. Love it. It is. And then we make homemade chicken noodle. I make split pea and ham. You know, whenever I feel like it. So it's kind of nice. Do they put crackers in the soup or they just eat it as is they put crackers okay sometimes you know it depends on what you like it i think it's such a nice variety of they must be so hard to always say you like everything even when you don't like something if i don't say anything you already know okay i just smile and nod if we're not dancing or taking a second bite then they our viewers know us we're speaking of liking i'm not a big fan of carrot cake but this is good this is really good yeah i know i'm gonna like this anyway we are going to post a link on our website. If you didn't know that, foxcitydetroit.com. These women are excellent. Yes. All these great jobs. Just delicious. Thank you. Thank you so much. I had pickle soup. She did. I'm about to dig into this cake. Thank you so much ladies and we'll be right back.