The Times - Serving Waitsburg, Dayton and the Touchet Valley

So who sat around and thought, I have extra dill pickles, I think I'll make soup out of them? I did not make this, and probably won't, but I'm hoping some reader will.

I was talking to a friend this weekend who lives in the Tri-Cities, laughing about putting this recipe in this week. She said, much to my surprise, that there is a restaurant in the Tri-Cities that serves it.

I Googled it and found it is common in areas in Canada. Russians have a name for it (Rassolnik) and some dill pickle soups are made with potatoes and carrots. It seems this recipe is a stock soup, of which one can add mo...