Polish Pickle Soup With Sour Cream and Dill

Ingredients

• Chicken stock

  home-prepared

  8 cup or 1.92kg

• Potato

  raw, with skin

  2 Potato medium or 426g

• Carrots

  raw

  2 large or 144g

• Parsnips

  raw

  1 parsnip or 100g

• Celeriac

  raw

  50g

• Dill pickles

  low-sodium

  6 medium or 390g

• Sour cream

  1 cup or 230g

• Dill

  1 tbsp or 0.6g

Directions

1. In a large saucepan, bring the stock to a boil. Add potatoes, carrots, parsnip, and celery. Return to the boil, reduce heat, and simmer until vegetables are tender.
2. Add pickles and any accumulated juices, and combine well.
3. Temper the sour cream in a small heatproof bowl by adding a few ladles of hot soup and whisking constantly.
4. Transfer the tempered sour cream back to the soup, and heat through until starting to simmer but do not boil or the sour cream will break.
5. Serve hot in heated bowls with chopped fresh dill