1. Dice and Grate:

    • Peel and dice the potatoes into small, bite-sized cubes.
    • Grate the carrots and pickles using a box grater. Chop the onion and celery finely.

  2. Set Aside:

    • Keep the grated pickles and pickle juice separate, as they will be added later in the cooking process.

Step 2: Cook the Soup Base

  1. Sauté the Aromatics:

    • In a large soup pot, heat a tablespoon of oil or butter over medium heat.
    • Add the chopped onion and celery, sautéing for 3–4 minutes until softened and fragrant.

  2. Add Broth and Potatoes:

    • Pour in the chicken or vegetable broth and water. Add the diced potatoes, grated carrots, bay leaf, salt, and pepper.

  3. Simmer:

    • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15–20 minutes, or until the potatoes are tender.

Step 3: Incorporate the Pickles

  1. Add Grated Pickles:

    • Stir the grated pickles into the soup. Let it simmer for another 5–7 minutes to infuse the broth with the pickle flavor.

  2. Add Pickle Juice:

    • Pour in the pickle juice and dried dill (or fresh dill if using). Adjust the amount of pickle juice to your taste, starting with ½ cup and adding more if you prefer a tangier flavor.

Step 4: Make the Creamy Base

  1. Prepare the Sour Cream Mixture:

    • In a small mixing bowl, whisk together the sour cream and flour until smooth.

  2. Temper the Cream:

    • To prevent curdling, slowly add a ladleful of hot soup broth to the sour cream mixture while whisking continuously.

  3. Incorporate into the Soup:

    • Gradually pour the tempered sour cream mixture back into the pot, stirring well to combine.

  4. Add Heavy Cream (Optional):

    • For an extra creamy texture, stir in the heavy cream at this stage.

Step 5: Simmer and Finish

  1. Simmer for Flavor:

    • Allow the soup to simmer for an additional 5–10 minutes, stirring occasionally, to thicken slightly and meld the flavors.

  2. Taste and Adjust Seasoning:

    • Taste the soup and adjust the salt, pepper, or pickle juice as needed.

Serving Suggestions

  1. Garnish:

    • Ladle the soup into bowls and garnish with freshly chopped dill for added brightness and aroma.

  2. Serve with Bread:

    • Pair the soup with crusty bread or croutons to soak up the creamy, tangy broth.

  3. Accompany with Traditional Polish Dishes:

    • Serve alongside pierogi, kielbasa, or a simple cucumber salad for a complete Polish-inspired meal.

Tips for Success

  1. Balance the Tanginess:
    • Adjust the pickle juice to your preference. Start with less and add more gradually for a perfectly tangy soup.
  2. Prevent Curdling:
    • Always temper the sour cream mixture before adding it to the hot soup to avoid separation.
  3. Use Fresh Dill:
    • If possible, opt for fresh dill—it elevates the flavor and adds a vibrant touch to the soup.
  4. Storage:
    • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed.