Milk Substitutes for Those Who Are Lactose IntolerantMilk Substitutes for Those Who Are Lactose Intolerant

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Milk Substitutes for Those Who Are Lactose Intolerant

I absolutely love milk. Because I drink this delicious, refreshing beverage every day, I couldn’t imagine my life without it. Unfortunately, some people are lactose intolerant. Therefore, they can’t safely drink traditional milk from a cow. Thankfully, many tasty substitutes to cow’s milk exist. Almond milk is one of my favorite alternative’s to cow’s milk. Many people also enjoy the texture and taste of soy milk, hazelnut milk, rice milk, coconut milk, and oat milk. On this blog, I hope you will discover the joy of specialty foods. Even if you or a friend can't enjoy the "real thing," there are plenty of foods left to enjoy.


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Classic Polish Dill Pickle Soup

Virtually everyone loves the crisp and refreshing taste of deli-style pickles. In addition to being a tasty accompaniment to any meal or sandwich, dill pickles can also be the star of the show. Winter is just around the corner, and there's nothing like a hot bowl of soup to warm you. While it may sound odd, the Polish people and other eastern Europeans make a uniquely delicious dill pickle soup that is creamy, rich, and comforting. Here is an authentic recipe for zupa ogórkowa—dill pickle soup—to try the next time you're in the mood for something new.


  • 8 cups chicken stock
  • 5 or 6 large, whole deli-style pickles
  • ¾ cup pickle juice
  • 3 large russet or Idaho potatoes
  • 3 carrots
  • 1 turnip
  • 1 medium onion
  • 1 clove fresh garlic
  • 3 ribs celery
  • 1 cup milk
  • 1 egg
  • ¼ cup corn starch
  • 3 tablespoons unsalted butter
  • ½ cup sour cream
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground thyme
  • ¼ teaspoon ground marjoram
  • 1 bay leaf


Peel and finely dice the potatoes, carrots, and turnip. Chop the celery stalks, including the leaves. Set aside. Peel and chop the onion and mince the garlic. In the bottom of a stockpot, sauté the garlic and onion in olive or vegetable oil over medium heat. Turn the heat down to low and add the chopped potatoes, carrots, turnip, and celery. Continue sautéing for an additional five minutes, stirring frequently to ensure the garlic doesn't brown.

To the stockpot, add the chicken broth, bay leaf, white pepper, thyme, and marjoram. Bring to a boil and then cover and reduce the heat to low. Cook for 20 minutes or until the vegetables are tender.

While the vegetables are cooking in the broth, grate the dill pickles with a cheese grater or mandolin. Whisk the cornstarch into the milk. Return the stock and vegetables to a boil and add the milk and cornstarch mixture as well as the pickle juice. Stir frequently for five minutes and then remove from the heat.

Add the grated pickles and chopped parsley. Melt the butter and scramble the egg. Slowly incorporate the egg into the melted butter and add to the stockpot. Return to the burner and heat without boiling.

When you are ready to serve, ladle into each bowl, top with a dollop of sour cream and garnish with fresh dill. Serve with crusty bread. You can also use vegetable stock instead of chicken stock to make a vegetarian version.