Instructions
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. Stir in the grated dill pickles and pickle juice. Simmer for 5–7 minutes to blend the flavors.
5. Lower the heat and slowly stir in the cream or sour cream until the soup becomes creamy. Do not let it boil.
6. Add dill, salt, and black pepper to taste. If a thicker soup is desired, whisk the flour with a little water and stir it in.
7. Simmer gently for a few more minutes, then remove from heat and serve warm.
Serving Suggestions
- Serve with crusty bread or rye bread
- Garnish with extra fresh dill
- Add a spoon of sour cream for extra richness
Notes:
Adjust the amount of pickle juice based on your preferred level of tanginess. Avoid boiling after adding cream to prevent curdling. This soup stores well and tastes even better the next day.