Polish Dill Pickle Soup

Instructions

1. 1

   Prepare your ingredients before cooking: peel and dice the potatoes into 1.5 cm cubes, coarsely grate the carrots and dill pickles, and measure the broth and pickle brine. Set a medium soup pot over medium heat. Having everything chopped and ready prevents the vegetables or butter from burning while cooking.

2. 2

   Melt the butter in the soup pot over medium heat until it foams gently. Add the grated carrots and sauté for about 4 minutes, stirring occasionally with a wooden spoon until they soften and release an orange hue into the butter. If the butter starts to brown too fast, lower the heat slightly.

3. 3

   Add the diced potatoes to the pot and pour in the warm vegetable broth. Turn the heat up to medium-high and bring the liquid to a gentle boil. Once boiling, turn the heat down to medium-low, cover with a lid, and simmer for 12 minutes until the potatoes are completely tender when tested with a fork.

4. 4

   Stir the coarsely grated pickles and pickle brine directly into the simmering soup pot. Continue to cook uncovered over medium heat for about 3 minutes. Do not add sour cream yet; adding pickled ingredients now allows their distinct sour flavor to infuse the broth while keeping the pickles slightly crunchy.

5. 5

   In a medium bowl, whisk together the sour cream and wheat flour until completely smooth. Ladle about 150 ml of warm broth from the pot into the bowl while whisking constantly with a whisk. Tempering this mixture prevents the sour cream from curdling or splitting when added to the hot pot.

6. 6

   Reduce heat to low and pour the tempered sour cream mixture slowly into the pot, stirring constantly with a wooden spoon. Cook for 3 minutes until the soup thickens slightly and looks creamy and glossy. Remove from heat and ladle hot into soup bowls. Serve immediately while hot and fragrant.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min