This potato soup is like medicine for my stomach.. In this recipe I take you on a culinary journey where we prepare one of the most popular soups together.
This soup is not only warming and nutritious, but also incredibly tasty and versatile. In addition to its fantastic taste, this soup also offers a ton of nutrients.
Potatoes are an excellent source of vitamins and minerals, while carrots are known for their antioxidant properties. In addition, onion and dill have anti-inflammatory properties. Here’s what you need:
INGREDIENTSÂ :
- 1 onion
- olive oil
- 3 potatoes
- 1 carrot
- 4 pickles
- 750 ml (3 cups) vegetable broth (bouillon or dissolved soup cubes)
- 1 tablespoon dill
- 2 teaspoons salt
- 100 g sour cream (or vegan alternative)
- 100 ml vegetable broth ( broth)
- 1 tablespoon of flour
- 2-3 tablespoons of pickle juice (from the jar)
- black pepper to taste
Instructions:
- Fry the finely chopped onion in a little oil directly in the pot where the soup will be boiled. Add diced potatoes and stir. Simmer at a moderately low temperature, then add the finely chopped carrot.
- Then add chopped pickles, stir and pour the broth. You can dissolve vegetable stock cubes in plain water if you don’t have stock. Season with salt and dill.
- Cover the soup and simmer for the next 15 minutes or until the potatoes are tender. Then add the cream and stir to dissolve.
- In a separate bowl, mix one tablespoon of flour in 100 ml of broth and pour into the soup. Add 2-3 tablespoons of the liquid to the jar of pickles, then season with black pepper to taste.
- Let the soup cook for another 5 minutes at the lowest temperature, and before the end add finely chopped dill.
