Thick Polish dill pickle soup: tangy, with sour cream and dill

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1. Cook the vegetables

   15 min

   Peel the carrots, parsley root, and celery root and cut them into small dice. Place them in a pot with the broth, bay leaves, and allspice, bring to a boil, and cook for 10 minutes.

2. Add the potatoes

   15 min

   Peel the potatoes, cut into 1.5 cm cubes, and add to the soup. Cook for 12–15 minutes, until almost tender.

3. Cook the pickles

   10 min

   Meanwhile, coarsely grate the pickles and cook them gently in the butter in a skillet for 5 minutes. Add them to the soup along with the butter and cook for 10 minutes.

4. Season with pickle brine

   5 min

   Add the pickle brine a little at a time, tasting as you go, until the soup is pleasantly tangy. Only then add salt, since both the pickles and the brine are salty.

5. Finish with sour cream

   5 min

   Stir the sour cream and flour together until smooth, mix in a few tablespoons of hot soup, then pour the mixture into the pot. Simmer for 2–3 minutes, stirring constantly. Remove the bay leaves and allspice and stir in the dill.

Tip: Sweet-and-sour vinegar pickles are not suitable for this soup, as they would make it sweet and vinegary. Look for pickles fermented in salt brine without vinegar, also sold as Polish ogórki kiszone.

This recipe was translated from the Slovak original: Hustá poľská uhorková polievka z kvasených uhoriek: kyslastá ako kapustnica, so smotanou a kôprom