# What you need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 medium russet potatoes, peeled and diced
→ Broth & Dairy
06 - 4 cups vegetable broth
07 - 1 cup whole milk
08 - 1 cup sour cream
09 - 2 tablespoons all-purpose flour
→ Pickles & Flavorings
10 - 1 cup dill pickles, finely chopped
11 - ½ cup pickle brine (from the jar)
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and black pepper, to taste
# How to make it:
01 - Melt the butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, approximately 5 minutes.
02 - Incorporate diced potatoes and cook, stirring, for 2 minutes.
03 - Pour in the vegetable broth, add bay leaf and thyme. Bring mixture to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
04 - Combine flour and milk in a small bowl, whisking until smooth. Stir into the pot and simmer until slightly thickened, around 5 minutes.
05 - Remove bay leaf. Stir in chopped pickles, pickle brine, and dill. Allow to simmer for 5 minutes.
06 - Turn off heat. In a separate bowl, whisk sour cream with a ladle of hot soup to temper, then stir back into the pot.
07 - Adjust seasoning with salt and black pepper to taste. Serve hot, optionally garnished with additional fresh dill.
