Polish Dill Pickle Soup

Instructions

1. 1

   Melt butter in a soup pot over medium heat, add grated carrots, and cook for 4 minutes stirring occasionally until softened.

2. 2

   Add diced potatoes and pour in warm vegetable broth. Bring to a gentle boil over medium-high heat.

3. 3

   Reduce heat to medium-low, cover, and cook for 12 minutes until the potatoes are tender when pierced with a fork.

4. 4

   Stir the grated pickles and pickle brine into the simmering soup.

5. 5

   In a bowl, mix wheat flour with sour cream. Slowly whisk in a ladleful of warm soup broth until smooth.

6. 6

   Pour sour cream mixture into pot over low heat. Stir continuously for 3 minutes until slightly thickened, then remove from heat.