Dear LPG, 

I have to admit to choosing this Polish dish because I knew that life in the northern hemisphere would be getting colder by the time I got round to trying it out, and I think that even though our weather has been exceptionally warm, now is definitely the time for soup.

Soup is also one of the meals that you would think you would have to be an idiot to get wrong, but there were challenges.  Firstly, I had no real knowledge of what a dill pickle was, and the recipe called for 6 of them.  I know that dill is an herb, but my trusty Alexa explained that pickled cucumber would fit the dill bill.  The idiot that I am bought sliced ones, so my next problem was to work out how big the average dill pickle is.  Alexa came to my rescue again by telling me that the average one weighs about 4 ounces.  After that I did a bit of maths and weighed out 24 ounces and then the soup-making got underway.  

All was going well until I got to the bit where the sour cream needed to be added to the soup.  I was a bit apprehensive when remembering a bit of basic science…  vinegar and milk don’t really mix, but it worked, and the result was really good according to my taste test crew, but as to its authenticity…?   It didn’t look too bad, so I think I got somewhere near the mark.

… and so, to December 

Well, I have decided on something a little more technical for this month as I hope to whisk your taste buds over to Qatar with my yet to be realised version of there ever popular Chicken Machboos, in an attempt to help celebrate their big day on the 18th.

 CB, Lewisham

CB reveals the recipes that she hopes will realise her plans for December…

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