Pics to follow
4 large dill pickles(grated)
4 potatoes(peeled and cut into 1/2” cubes)
1 medium white onion(cut in half, and sliced small)
3 cloves garlic(peeled, and minced)
4 tbs butter
6 cups of broth(chicken, vegetable, or homemade)
1 cup of reserved pickle jar juice
1 cup of sour cream
2 TBSP all purpose flour
Salt and pepper to taste
Sugar(if it’s too sour for your taste)
Fresh chopped dill(for garnish)
In a large pot sauté onions, and garlic in the melted butter until clear
Add the flour, and whisk until ingredients are incorporated.
Add the potatoes, broth, and 2 cups of water to the pot. Bring to a boil, then set temp to “low” and cook gently for about 25 minutes...
Remove 1 cup of “broth” from the pot, and slowly add it to the sour cream(aka temper)
Add pickles, and reserved pickle jar juice to the pot, then slowly incorporate the tempered sour cream into the pot...
Note- Never add the pickles and/or juice to the pot until the potatoes are tender. If you add them too soon, the saltiness or the brine will make the potatoes take longer to cook
Let simmer for an additional 10 minutes, at which time you can blend it for a smooth texture, or leave it chunky for a more rustic texture..
Serve in a bowl garnished with chopped dill, and good rye bread...
Edited by HotPants, 24 September 2017 - 12:37 PM.