In some Aboriginal tribes slices of flesh were once taken from a corpse just before its burial. These slices were handed to the mourners to be eaten; however certain rules governed whom could eat whom. For example, a man could eat his sister’s husband and his brother’s wife, but not his children. A child could not eat his or her father, while a mother was able to eat her children and vice versa.”Stephen Arnott
Page 5 of EATING YOUR AUNTIE IS WRONG
Disclaimer: I do not submit this information in any way shape or form as incentive for readers to eat their dead relatives. Or live ones.
As we know, it’s not real healthy to consume members of your own species and probably quite rude…. so we could share some recipes of other food sources to cook up and enjoy.
Dill Pickle Soup or Zupa Ogórkowa
This can be cooked in a crock pot or on stove top, or instant pot. It is basically a creamy base potato soup. With Dill pickles.
5 -6 cups chicken broth or stock
1 and 1/2 lbs potatoes, peeled cut into small pieces, all purpose is fine. (4-5 medium sized)
4 large garlic dill pickles, chopped
1 medium onion, chopped fine
2/3 cup pickle juice
1 cup sour cream or half and half or milk*
Melt butter and cook onions 3-5 minutes. Add chicken broth, chopped potatoes, and pickle juice. Simmer until potatoes are cooked through, approximately 20 minutes. Add diced pickle pieces.
Here’s where you can do a variation, or whatever you prefer for a cream base soup. You can add a cup of sour cream, mix thoroughly and cook thru. If you prefer it smooth, whip it up in a blender or food processor. I would add the pickle pieces last, not before this point.
You could also add milk or half and half or a variation of and bring it almost a boil and add a tbsp or two of cornstarch mixed with cold water to thicken. Or you could make a roux to thicken. A roux is an equal part of fat (such as butter) melted with flour til mixed and milk added to thicken into a sauce. Incorporate this into your pickle soup concoction until mixed thoroughly and season with salt and pepper. Fresh dill or Dillweed makes a nice garnish.