This potato soup is like medicine for stomach

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This potato soup is like medicine for stomach

Lover of soups! I’m thrilled to share with you today the recipe for Creamy Potato and Pickle Soup, which is one of my all-time favourites. This soup is flavourful, light, and ideal for any season. You’ll be hooked as soon as you try it, I promise!

What you’ll need is as follows:

Ingredients;

  1. 1 onion
  2. Olive oil
  3. 3 potatoes
  4. 1 carrot
  5. 4 pickled cucumbers
  6. 750 ml (3 cups) vegetable broth (recipe in the description)
  7. 1 tbsp dill
  8. 2 tsp salt
  9. 100 g (3½ oz) sour cream (or a vegan alternative)
  10. 100 ml (⅓ cup) vegetable broth + 1 tbsp flour
  11. 2-3 tbsp juice from the pickled cucumbers
  12. Black pepper to taste

Guideline:

  1. To begin, gently brown the onion on medium-high heat while sautéing it in olive oil
  2. Dice and peel the pickled cucumbers, carrots, and potatoes
  3. Add the vegetable broth, salt, dill, and diced veggies to the saucepan.
  4. Once the potatoes are soft, cook them for 12 to 15 minutes with a cover on the pot
  5. Stir in the sour cream when the potatoes are done cooking
  6. Combine the flour and vegetable broth in a small bowl and stir until well combined. Add this mixture to the soup and stir
  7. Add the black pepper to taste along with the juice from the pickled cucumbers
  8. Simmer the soup for five more minutes on low heat
  9. Serve hot, garnished with fresh dill.

And just like that, your delicious Pickle and Potato Soup is ready to eat! As much as I do, I hope you adore it too.

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