For the Soup:
2 tablespoons butter (or olive oil for a dairy-free option)
1 medium onion, finely chopped
2–3 garlic cloves, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced
1 pound smoked sausage (kielbasa), sliced into rounds (optional for a vegetarian version)
4 cups chicken or vegetable broth
1 cup diced dill pickles (plus 2–3 tablespoons pickle juice)
1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
1/2 cup heavy cream (or sour cream for tanginess)
Salt and freshly ground black pepper, to taste
Optional Garnishes:
Fresh dill, chopped
A dollop of sour cream
Rye bread or crackers on the side
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and diced carrots, cooking for another 2–3 minutes until fragrant.
