1. 1

   Step 1

   Dice the onion.

2. 2

   Step 2

   Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pot, then sauté the diced onion until translucent.

3. 3

   Step 3

   Peel the carrot, dice it, add to the onion, and sauté for 3 minutes.

   Timer 3 min
4. 4

   Step 4

   Pour in 1.5 liters of broth, bring to a boil, cover, and simmer over low heat for 5 minutes.

   Timer 5 min
5. 5

   Step 5

   Peel the potatoes, dice them, add to the soup, and cook for 10 minutes.

   Timer 10 min
6. 6

   Step 6

   Peel the fermented pickles and grate them using a box grater.

7. 7

   Step 7

   Add the grated pickles and 125 ml of pickle brine to the soup.

8. 8

   Step 8

   Cook everything for another 10 minutes.

   Timer 10 min
9. 9

   Step 9

   Remove the pot from the heat.

10. 10

    Step 10

    Mix the 18% sour cream with 2 tablespoons of water, then temper it with a few tablespoons of the hot soup broth.

11. 11

    Step 11

    Pour the tempered sour cream into the soup and stir.

12. 12

    Step 12

    Add 4 tablespoons of chopped chives.

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