In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and celery stalks, and cook for 5-6 minutes until the vegetables soften slightly.
Stir in the diced pickled gherkins, pickle juice, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Mix a ladle of soup into the sour cream to temper it, then whisk this mixture into the soup. Stir in the chopped fresh dill and season the soup to taste with salt and freshly ground black pepper.
Serve the Creamy Dill Pickle Soup hot, garnished with extra fresh dill and accompanied by sliced dill pickles and rye bread or your favorite crusty bread for a delightful and satisfying meal.
Nutrition Information:
Yield: 4 servings
Calories: 312
Total Fat: 15g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 42mg
Sodium: 1778mg
Carbohydrates: 40g
Fiber: 4g
Sugar: 12g
Protein: 6g
Note: Nutritional information is provided as an estimate and may vary based on specific ingredients used.
see more on next page
