It is recommended to begin by sautéing the onion in olive oil over medium heat until it has a light brown color.
Prepare the pickled cucumbers, carrots, and potatoes by peeling and dicing them.
The veggies that have been diced should be added to the saucepan along with the dill, salt, and vegetable broth.
The potatoes should be cooked for 12 to 15 minutes, or until they reach the desired tenderness, with the cover on the pot.
The sour cream should be stirred in after the potatoes have been boiled.
Blend the flour and vegetable broth together in a small bowl until the mixture is completely smooth. This mixture should be stirred into the soup.
To taste, add the juice that was extracted from the pickled cucumbers, as well as black pepper.
For a further five minutes, let the soup to continue to simmer over a low heat.
Top with some fresh dill, and serve while still hot.
And there you have it: your mouthwatering Creamy Potato and Pickle Soup is now ready to be savored. You are going to adore it just as much as I do. Feel free to share your thoughts with me in the comments section below.
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