Diese Kartoffel-Suppe ist wie Medizin für meinen Magen

Ingredients

• 1 piece Onion (medium yellow, diced)
• 2 tbsp Olive Oil (extra virgin)
• 3 medium Potatoes (peeled and diced)
• 1 large Carrot (peeled and diced)
• 4 pieces Pickled Cucumbers (German style, sliced; reserve juice)
• 750 ml Vegetable Broth (low‑sodium; homemade broth recipe in video description)
• 1 tbsp Fresh Dill (chopped)
• 2 tsp Salt (kosher or sea salt)
• 100 g Sour Cream (full‑fat; can use vegan alternative)
• 1 tbsp All-Purpose Flour (for slurry)
• 100 ml Vegetable Broth (extra for slurry)
• 2 tbsp Pickle Juice (from the pickled cucumbers)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Dice the onion, peel and dice the potatoes and carrot, slice the pickled cucumbers, and set aside the pickle juice.

   Time: PT10M

2. Sauté Onion

   Heat olive oil in the large pot over medium heat. Add the diced onion and sauté until lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Remaining Vegetables and Broth

   Stir in the potatoes, carrot, sliced pickles, 750 ml vegetable broth, chopped dill, and salt. Bring to a gentle boil.

   Time: PT2M

   Temperature: Medium heat

4. Simmer Until Potatoes Are Tender

   Cover the pot with a lid and reduce to a simmer. Cook for 12‑15 minutes, checking that the potatoes are fork‑tender.

   Time: PT13M

   Temperature: Low simmer

5. Prepare Sour Cream Slurry

   In a small bowl, whisk together the sour cream, 100 ml vegetable broth, and flour until smooth.

   Time: PT3M

6. Incorporate Slurry and Pickle Juice

   Stir the sour cream slurry into the simmering soup, add 2‑3 tbsp pickle juice, and continue cooking on low heat for 5 minutes.

   Time: PT5M

   Temperature: Low heat

7. Finish and Serve

   Season with freshly ground black pepper to taste, garnish with extra chopped dill, and ladle into bowls.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g