Polish Pickle Soup

Instructions

1. Prepare the vegetables
   Peel and dice the potatoes into 1/2-inch cubes. Peel and grate the carrots. Finely dice the onion and mince the garlic. Grate or finely chop the dill pickles.
2. Sauté the aromatics
   In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
3. Cook the base vegetables
   Add the grated carrots to the pot and cook for 3-4 minutes. Pour in the chicken broth and add the bay leaf. Bring to a boil, then add the diced potatoes. Reduce heat to a simmer and cook until the potatoes are just tender, about 15 minutes.
4. Add the pickles
   Stir in the grated pickles and pickle brine. Simmer for an additional 10 minutes to blend the flavors. Remove the bay leaf.
5. Prepare the thickener
   In a small bowl, whisk together the sour cream and flour until smooth. Gradually add a ladle of hot soup to the mixture, whisking continuously to temper the sour cream.
6. Finish the soup
   Slowly pour the tempered sour cream mixture back into the soup, stirring constantly. Simmer gently for 5 minutes to thicken, being careful not to let it boil (which could cause the sour cream to curdle).
7. Add final seasonings
   Stir in the fresh dill, reserving some for garnish. Taste and adjust seasoning with salt and pepper as needed.