Instructions
Follow the steps and taste along the way.
Soften the onion and carrot
Melt the butter in a pot of at least 3 liters over medium heat. Add the onion and carrot and cook for 6 minutes, stirring occasionally. The vegetables should soften but not brown.
Make the soup base and cook the potatoes
Sprinkle in the flour and stir for 1 minute. Gradually pour in the broth, stirring constantly so the flour dissolves without lumps. Add the potatoes, bring to a gentle boil, and cook uncovered for 15–18 minutes, until the cubes are easily pierced with a fork.
Add the pickles and brine
Coarsely grate the sour pickles. Once the potatoes are soft, stir in the pickles and the measured 120 ml of brine. Simmer the soup gently for another 5 minutes.
Thicken the soup with potatoes
Remove about 100 g of potatoes from the pot, mash them with a fork, and return them to the pot. Stir; the soup will thicken while still retaining plenty of whole vegetable pieces.
Finish with cream and season
In a bowl, mix the cream with two ladlefuls of hot soup, then pour it back into the pot. Heat over low heat for 2 minutes; do not let it boil. Stir in the dill, salt, and black pepper. Serve hot.
