Polish Pickle Soup With Sour Cream and Dill

Ingredients

• Chicken stock

  Soup, home-prepared

  8 cup or 1.92kg

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Carrots

  Raw

  2 large or 144g

• Parsnips

  Raw

  1 parsnip or 100g

• Celeriac

  Raw

  2 oz or 57g

• Pickles

  Cucumber, dill or kosher dill

  4 large or 540g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Dill

  Fresh

  1 tbsp or 0.6g

Directions

1. In a large saucepan, bring the chicken stock to a boil. Add the potatoes, carrots, parsnip, and celeriac. Return to a boil, then reduce heat and simmer until the vegetables are tender.
2. Add the shredded pickles and any accumulated juices, stirring well to combine.
3. In a small heatproof bowl, temper the sour cream by whisking in a few ladles of hot soup.
4. Return the tempered sour cream to the soup, heating through until it begins to simmer. Avoid boiling to prevent the sour cream from breaking.
5. Serve the soup hot in bowls, garnished with chopped fresh dill.

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