👨‍🍳 조리법

1. 1

   Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced leek and cook until softened, about 5-7 minutes. Add the grated carrots and minced garlic and cook for another 3-4 minutes until fragrant.

2. 2

   Add the cubed potatoes, broth, bay leaves, and black pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.

3. 3

   Stir in the grated dill pickles and 1/2 cup of the pickle brine. Simmer for another 5 minutes to allow flavors to meld.

4. 4

   In a small bowl, whisk together the sour cream, flour, and the remaining 1/2 cup of pickle brine until smooth. This mixture will thicken the soup.

   💡 전문가 팁: Whisking the sour cream with brine and flour before adding to the hot soup prevents curdling.
5. 5

   Gradually stir the sour cream mixture into the soup. Cook, stirring constantly, for about 5 minutes until the soup has thickened slightly. Do not boil after adding the sour cream mixture.

6. 6

   Remove the bay leaves. Stir in the chopped fresh dill and the white wine vinegar. Taste and season with salt and additional black pepper if needed.

   💡 전문가 팁: The vinegar adds a touch of brightness to balance the richness.
7. 7

   Serve hot, garnished with extra fresh dill and a dollop of sour cream.

   💡 전문가 팁: Rye bread is a traditional accompaniment.