This hearty and comforting potato soup is a delightful blend of tender potatoes, carrots, and pickled cucumbers, all simmered in a flavorful vegetable broth. The addition of sour cream (or a vegan alternative) gives it a creamy texture, while dill and pickle juice add a unique tangy flavor. Perfect for a cozy meal, this soup is easy to prepare and full of wholesome ingredients.
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Sauté the onion over medium heat until lightly browned.
Add potatoes, carrots, and pickled cucumbers to the pot.
Pour in 750 ml of vegetable broth, add dill, and salt.
Cover the soup with a lid and simmer for 12-15 minutes until the potatoes are tender.
In a separate bowl, combine sour cream (or a vegan alternative) with vegetable broth and flour.
Stir the sour cream mixture into the soup.
Add juice from the pickled cucumbers and black pepper to taste.
Let the soup cook on low heat for another 5 minutes.
Garnish with fresh dill and serve.
For a vegan version, use a plant-based sour cream alternative.
Adjust the amount of pickle juice based on your preference for tanginess.
Use fresh dill for the best flavor.
If you prefer a thicker soup, add an extra tablespoon of flour to the sour cream mixture.
Can I use a different type of broth?
Yes, you can use chicken or beef broth if you are not following a vegetarian or vegan diet.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze this soup?
It's best not to freeze this soup as the sour cream may separate upon thawing. However, you can freeze it without the sour cream mixture and add it after reheating.
What can I use as a substitute for dill?
If you don't have dill, you can use parsley or chives for a different but still delicious flavor.
How can I make the soup spicier?
You can add a pinch of red pepper flakes or a dash of hot sauce to give the soup a spicy kick.
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