Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat, then add the onion and carrot. Sauté for 4 to 5 minutes until softened, stirring occasionally, and keep it from browning.
Cook the potatoes briefly
- Add the potatoes and cook, stirring, for about 2 minutes. Cook until lightly coated and just starting to soften at the edges.
Build the broth
- Pour in the broth, pickle brine, bay leaves, and black pepper, then bring everything to a boil over high heat. Stop once you see an active boil across the surface.
Simmer until tender
- Reduce the heat to low and simmer until the potatoes are tender, 15 to 20 minutes. Look for fork-tender potatoes that break apart easily when pressed.
Temper and swirl in sour cream
- Transfer 1 cup of broth to a bowl, then whisk in the sour cream until smooth. Slowly stir the mixture back into the soup and simmer gently for 1 to 2 minutes until creamy, without letting it hard-boil.
Serve
- Ladle the soup into bowls and top each with a dollop of sour cream and a generous sprinkle of fresh dill. Serve hot so the dill stays bright and green.
Notes
Pro tip: temper the sour cream by whisking it with warm broth before adding—this helps prevent curdling and keeps the soup silky. Store in the refrigerator up to 3 days; reheat gently over low heat. Freezing is not recommended because sour cream can separate when thawed. For a dairy-free version, swap sour cream for a plain unsweetened thick plant-based sour cream alternative and add it at the end over low heat.