Ingredients:
30 g (2 tablespoons) unsalted butter
1 medium onion, finely chopped
1 medium carrot, diced small
2 celery stalks, diced small
250 g (½ lb) pickled gherkins, diced small
100 ml (½ cup) pickle juice
450 g (1 lb) potatoes, peeled and cut into 1-inch cubes
1.25 liters (5 cups) vegetable stock
200 ml (1 cup) sour cream
30 g (½ cup) fresh dill, chopped
Salt and freshly ground black pepper, to taste
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and celery stalks, and cook for 5-6 minutes until the vegetables soften slightly.
Stir in the diced pickled gherkins, pickle juice, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Mix a ladle of soup into the sour cream to temper it, then whisk this mixture into the soup. Stir in the chopped fresh dill and season the soup to taste with salt and freshly ground black pepper.
Serve the Creamy Dill Pickle Soup hot, garnished with extra fresh dill and accompanied by sliced dill pickles and rye bread or your favorite crusty bread for a delightful and satisfying meal.
Nutrition Information:
Continued on next page (page 2)
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