Canteen Cup Pickle Soup

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1915 German Recipe
1 small or 1/2 large Dill Pickle
2 Tbsp Fat
4 Tbsp Flour
1-2 Tbsp Vinegar and Salt
1/2-1 Liter Water
Polish Version
1/2 to 1 large Dill Pickle
2 Tbsp Fat
4 Tbsp Flour
2-4 Tbsp Pickle Juice (add more is desired for taste)
1 small Potato
1/2 small Onion
1 small or 1/2 large Carrot
Salt and Pepper to taste

This is another recipe in the gorilla cooking series we are going back to World War I back to the German Army and we are going to do a recipe from a recipe book to German troops from 1915 this is on pickle soup now when I did some looking into this pickle soup is

Actually a Polish recipe for those of you that do not know history Poland did not not exist at the time of World War I a large chunk of it was actually part of Imperial Germany and had been for a long time so you would have had ethnic polls

Who were serving in the German army during World War I and I got a feeling that’s the source for this recipe now according to the recipe book The only ingredients were one small pickle or half of a large pickle 2 tbspoon of fat and they’re typically talking Bacon Fat 4 tablespoon of

Flour 1 to two tablespoons of vinegar and salt so super basic it said for the amount of water use 1 L to 1 and 1/2 L of water so that’s going to create a large amount of soup that’s not going to have a lot of taste I tried this last night and

Decided modify it go more towards the Polish recipe now in the Polish recipe common things that they also have in there potatoes onion and carrot and I would recommend add some type of meat like ham or a beef stick some pork something to give it a

Little more uh texture a little more to it when you make it so first off here because I am using dehydrated potatoes I’m going to get those going while I am prepping my other ingredients so I’m going to pour my potatoes and I got about a cup to here I’m going to

Add just enough so that I can boil the potatoes and I’m going to save the rest of my water now while that’s going I’m going to want to prep some of my veggies by frying them which we’ll cut down on cook time so I’m going to go

Through slice up half a small onion here because half a small onion is kind of the common I see in most World War I recipes and then I’m going to add one small carrot or half of a larger carrot remember cut off the ends if you need to

Peel it because it’s just that dirty even after washing it go through peel it before you cut it remember your veggies should be no more than half an inch thick to decrease the cooking time I’m going to be adding uh extra water and stuff to this one to make

Enough for combat cameraman also to try it out now I’m going to want a little bit of fat and I’m using Bacon fat now I just got to wait for everything to start its cooking process here a bit now I am not going to be using vinegar in this recipe for in the

Seasoning I’m actually going to just use use the pickle juice uh I did come across that in a lot of the Polish recipes where they say to use pickle juice instead of vinegar so I’m just going to go that route try to get that fat down far enough to start

Melting now while that is is uh doing its thing I’m going to prep my half of a large pickle here and I would recommend when you’re doing this for yourself if you’re doing it in a Cante cup half of a large pickle if you’re doing it in a mess kit like

This I would really recommend go with a full pickle now you want to cut the pickle up for when it gets boiled in the soup so just cut some uh slices first and then take your slices cut them into chunks now you’re probably going to say

Well where am I going to get pickles in the field security guy you ever notice the pickles in the pouch that you see at convenience stores and you’ll see it some Farm Fleet stores also that’ll work now if people are wondering what size of pickle are we talking about in

This recipe remember we’re talking early 20th century so we’re talking the era of The Pickle Barrel and the size of pickles he got then would be extra large pickles nowadays the size that you would get inside the pickle in a pouch step I did this last

Night and it wasn’t bad but I did have to increase some of the amounts of stuff in the recipe like the uh amount that you’re supposed to add of vinegar or in my case I’m going to be adding pickle juice I found I needed a lot

More than what was called for in the recipe I don’t know how they would have had a decent taste in this recipe going off of the numbers they sided in there now what I’m doing with the veggies I’m basically going until the onions start to clarify and then I’m going to add them

In with my potatoes to continue cooking over there to try to soften them up because I still have to make a rue to thicken up this soup now polish pickle soup and no I’m not going to attempt the uh pronunciation of the name in Polish cuz there’s just too many uh vowels in

There traditional polish pickle soup is a cream type soup and you see in there that people call for adding sour cream or milk I’m not going to do that I’m going to follow what they had in the World War I recipe where they said to make a r using fat and white

Flour I will post both versions of the recipe in the description I will post what was actually in the German recipe book from World War I and I will post the version that I’m doing so you can try either one think we’re looking okay on that so I’m going to add my

Veggies into my potatoes even if you are using uh fresh potatoes you’re going to want to uh boil them to soften them before you actually get in you know hard core into making the soup so I’m going to let that boil move my pickles over I’m going to start prepping for making my

Rue Rue is rux and for that I need two tablespoons of fat remember a USG field spoon is approximately 1 tblspoon in size so now I have to melt the fat before I can continue on that part and the potatoes are softening up good according to the recipes I’ve come

Across on this for doing ruse they say melt all of the fat before starting to add flour and when you add flour you add a little at a time okay so now I’m going to slowly add in my flour and you stir it into the fat [Applause]

Now some of the stuff I seen on making rud they said if it starts to Bubble Up Like This don’t worry just keep stirring just keep adding your flour we’re adding four tablespoons of flour to 2 tablespoons of fat traditional recipes for Rue call for a one for

One so one tablespoon of fat one tablespoon of [Applause] flour but the World War I recipe book said a two for one two tablespoons of flour for every one tablespoon of [Applause] fat now the Rue is going to be our thickener to create essentially our pickle stew here

Like I said the traditional polish recipes say to add sour cream or milk this looks good enough okay so now move that over to heat and I’m going to turn it down just a little going to add my Rue into the soup now according to the recipe book it

Said when the soup gets up to a boil add the pickles and we’re definitely going to have to add more water now remember as we’re boiling all this to get it done we want it to be watery cuz it will boil down so I have one pints worth of water inside there for

Now so now I’m going to let it get back up to a boil see if I can get any more of the Rue out now as I said I recommend putting in some type of meat a hot dog some uh beef stick some beef jerky some ham whatever is available I’m going to

Use some Vienna sausages so first off I’m going to pour in the juice now if you’re using pickle in a pouch obviously you’re still going to have the pouch sitting off on the side with your pickle juice just waiting for getting added now got to add this fairly quickly

Because it will thicken very quick like we’ve seen with uh different stews or the uh cream chip beef once it starts to uh thicken it thickens fast so I got to get this in there the actual Polish recipe for the soup is essentially a vegetarian soup okay now we’re going to want to

Add our pickle juice how much that’s going to be up to you the World War I recipe said 1 to two tablespoons I pretty much d doubled that when I was making it yesterday so I’m just going to eyeball it now I’m also going to want to add

Salt and pepper to taste as you see I got basically uh what looks like two servings worth here because I’m going to be sharing with combat cameraman figure between half a teaspoon to one teaspoon of pepper and I’d say at least one teaspoon of salt when I did this yesterday

It’s actually looking pretty close to what I’ve seen in the videos on polish pickle soup other than I’m adding meat into mine so I’m going to let that boil a little bit more before I uh plate it up so to speak for me and combat cameraman

Stir it every so often to see how thick it’s getting right now we’re heating up the meat we added in there and also the pickles along with getting all the flavors to kind of mix together now if you are using jerky or beef sticks or some type of dried

Meat I would say boil that before you actually add the stuff into the soup like what I did with the potatoes you know if you’re using some dehydrated potatoes or dried potatoes boil those and then toss that meat in there with it if it’s a little bit fresher quote

Unquote like it’s a ham or something like that or a softer beef stick I’d cut that up and added about the time that I did the Vienna [Applause] sausages now remember salt and pepper is to taste so after you try it if you want a little

Add a little bit more go ahead if you got it available unless you’re really rationing out what you have on hand now I know someone’s probably asking well what about if I use uh hard tack or crackers instead of flour when I make the rof I would say pound it up really

Good as fine as you can get it when you’re mixing the stuff together or before you uh add it into your fats and for the type of fat I would recommend four taste wise I would say add bacon fat now in the traditional polish recipes I looked at they said

Instead of adding water add vegetable stock so one thing you could do if you want to spice up to you know taste a little bit better maybe toss in a bullon cube or two of whatever flavor you want I think we’re probably there and going off of the look on

Combat cameraman’s face he just can’t wait to try this one I know he can wait because he considers this an Abomination to pickles he already told me that before we uh started filming if you’re doing this in a canteen cup just adjust your stuff accordingly adjust the amount of uh rud

That you make and the amount of uh water or stock that you add to it so here we go we have our uh pickle soup pass this off to combat cameraman and while he tries his I’m going to try some of mine here not bad I think I could use a little

More salt for mine and combat cameraman what do you think thumbs up thumbs down or halfway this is the first one he says halfway it’s kind of okay which kind of tells me he would eat it if it’s what’s available but it’s not exactly something he’d make for himself so there you

Go pickle soup a World War I recipe from the German Army modified along the lines of traditional polish pickle soup now for all my engineer brothers and the Patriot militia movements always remember sa on