Dill pickle soup
by Tavolino
A classic, quick Polish dill pickle soup based on broth, with potatoes, carrots, and fermented dill pickles, finished with sour cream.
Ingredients
- butter 1 tablespoon
- olive oil 1 tablespoon
- onion 1 piece
- carrot 1 piece
- broth 1.5 liters
- potatoes 300 g
- fermented dill pickles 4 pieces
- 18% sour cream 150 g
- chives 4 tablespoons
- fermented pickle brine 125 ml
Preparation
- 1
Dice the onion.
- 2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pot, then sauté the diced onion until translucent.
- 3
Peel the carrot, dice it, add to the onion, and sauté for 3 minutes.
- 4
Pour in 1.5 liters of broth, bring to a boil, cover, and simmer over low heat for 5 minutes.
- 5
Peel the potatoes, dice them, add to the soup, and cook for 10 minutes.
- 6
Peel the fermented pickles and grate them using a box grater.
- 7
Add the grated pickles and 125 ml of pickle brine to the soup.
- 8
Cook everything for another 10 minutes.
- 9
Remove the pot from the heat.
- 10
Mix the 18% sour cream with 2 tablespoons of water, then temper it with a few tablespoons of the hot soup broth.
- 11
Pour the tempered sour cream into the soup and stir.
- 12
Add 4 tablespoons of chopped chives.