Ingredients
2 tbsp butter
1 medium onion
4 cp/9dl chicken or vegetable broth
4 medium potatoes
4 large dill pickles
2/3cp/1.5dl pickle juice or water
1 tsp salt
2 tbsp all-purpose flour
1cp/2.4dl
sour cream
freshly ground black pepper, to taste
finely chopped fresh dill, for garnish
hearty rye bread, for serving
Preparation
1. Melt butter in a large pot. Fry the cut onion until translucent, about 3 minutes.
2. Add broth and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes. Add the pickles, pickle juice, and salt. Cook for 5 minutes more.
3. In a small bowl, blend flour with sour cream.Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
4. Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer for 3 minutes, or until slightly thickened.
5. Adjust seasoning with dill, salt and pepper
6. Serve in heated bowls garnished with fresh dill and accompanied by hearty rye bread.