Instructions
In a large pot or Dutch oven, melt the butter over medium heat and add the onion, carrot and celery stalks. Cook for 5-6 minutes until the veggies soften slightly.
Stir in the pickled gherkins, pickle juice, potatoes amd vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
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