I like pickles/gherkins so I thought why not? It's nice. Veggie packed, hearty and a little sour. But it was a lot of laborious chopping and grating. So I'm unsure I would make it again.
I used creme fraiche over sour cream. I couldn't find the gherkins specified in this recipe and I skipped the parsnip. Maybe the fermented gherkins make it amazing? 🤔
I did cut the time by pressure cooking a whole chicken days prior for the stock. I used the cooked chicken for enchiladas.
