How to make it
7 steps. Take it one step at a time.
In a large pot, melt half of the butter
In a large pot, melt half of the butter (15g/0.5 oz) over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
5 minAdd the grated carrot, parsley root, and celeriac
Add the grated carrot, parsley root, and celeriac to the pot. Cook for 3-4 minutes, stirring occasionally.
4 minPour in the broth
Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the potatoes are tender.
15 minWhile the soup is simmering, melt the remaining butter
While the soup is simmering, melt the remaining butter (15g/0.5 oz) in a small frying pan. Add the grated pickles and sauté for 3-5 minutes. This step intensifies their flavor.
5 minAdd the sautéed pickles and the pickle brine
Add the sautéed pickles and the pickle brine to the main pot. Simmer together for another 5-10 minutes. Taste and adjust salt and pepper.
10 minTemper the sour cream
Temper the sour cream: In a separate small bowl, mix the sour cream with a few tablespoons of the hot soup liquid. Once smooth, slowly pour the mixture back into the pot while stirring constantly. Do not let the soup boil once the cream is added.
Stir in the fresh chopped dill
Stir in the fresh chopped dill. Serve hot.
A little kitchen wisdom
Always use fermented dill pickles in brine (the kind found in the refrigerated section), not vinegar-based pickles. Sautéing the grated pickles in butter before adding them to the pot is the secret to a deep, developed flavor.
