Ingredients:

• 1 onion, chopped: Onions form the flavor base of many soups, providing a sweet and savory depth as they caramelize during cooking.
• Olive oil: Used for sautéing the onion and other vegetables, adding richness to the soup.
• 3 potatoes, peeled and diced: Potatoes add heartiness and thickness to the soup, making it more filling.
• 1 carrot, peeled and diced: Carrots contribute sweetness and color, balancing the tangy pickled cucumbers.
• 4 pickled cucumbers, chopped: These add a unique, tangy flavor that sets this soup apart from typical vegetable soups.
• 750 ml (3 cups) vegetable broth: The base of the soup, providing depth of flavor. Homemade broth is recommended for the best results.
• 1 tablespoon dill: Dill complements the pickled cucumbers with its fresh, slightly tangy flavor.
• 2 teaspoons salt: Enhances the flavors of the vegetables and broth.
• 100 g (3½ oz) sour cream (or a vegan alternative): Adds creaminess to the soup, balancing the acidity of the pickles.
• 100 ml (⅓ cup) vegetable broth: Used to thin the sour cream mixture, ensuring it blends smoothly into the soup.
• 1 tablespoon flour: Thickens the soup slightly, giving it a more luxurious texture.
• 2-3 tablespoons juice from the pickled cucumbers: Adds extra tang and depth to the flavor of the soup.
• Black pepper, to taste: Adds a mild heat and enhances the overall flavor of the dish.

Instructions:

1. Sauté the Onion:
   Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. This step is crucial as it helps develop the base flavor of the soup.
2. Cook the Vegetables:
   Add the diced potatoes and carrots to the pot with the onions. Stir them together and let them cook for an additional 5-7 minutes, allowing the vegetables to begin softening. The potatoes will thicken the soup as they cook, while the carrots add a subtle sweetness.
3. Add Pickled Cucumbers and Broth:
   Stir in the chopped pickled cucumbers, and then pour in the 750 ml of vegetable broth. Increase the heat to bring the mixture to a boil, then reduce it to low and let it simmer for about 15-20 minutes. This simmering allows the flavors to meld and the vegetables to become tender.
4. Incorporate Dill and Seasoning:
   Once the vegetables are tender, add the dill, salt, and black pepper to the pot. Stir well to ensure the seasoning is evenly distributed. Dill pairs beautifully with the pickles, enhancing their flavor.
5. Prepare the Creamy Mixture:
   In a small bowl, whisk together the sour cream, 100 ml of vegetable broth, and the flour until smooth. Gradually add this mixture to the pot, stirring continuously to avoid any lumps. This step will add a creamy richness to the soup, giving it a satisfying mouthfeel.
6. Add Pickle Juice:
   Pour in the juice from the pickled cucumbers to give the soup an extra tangy kick. Taste and adjust the seasoning with more salt or pepper if needed. The pickle juice brightens the soup, making it even more flavorful.
7. Simmer and Serve:
   Continue to simmer the soup for another 5 minutes, allowing the flavors to fully develop. Once done, remove the pot from the heat. Serve the soup hot, garnished with additional dill or parsley if desired.

Possible Questions:

• Can I use different types of pickled vegetables?
  While pickled cucumbers are traditional, you can experiment with other pickled vegetables like beets or carrots for a different flavor profile.
• What if I don’t have sour cream?
  You can substitute sour cream with Greek yogurt or a plant-based alternative for a similar creamy texture. For a richer flavor, crème fraîche can also be used.
• How can I make this soup heartier?
  Adding cooked lentils or beans can make the soup more filling, turning it into a complete meal.
• Can this soup be made ahead of time?
  Yes, this soup actually tastes better the next day as the flavors have more time to meld. Simply store it in the refrigerator and reheat when ready to serve.

Tips:

• Use Fresh Ingredients:
  Fresh vegetables and herbs will give you the best flavor. If you can, use homemade vegetable broth for a richer taste.
• Balance the Tang:
  If you find the soup too tangy, add a small amount of sugar or honey to balance the flavors.
• Thicken the Soup:
  For a thicker soup, you can either increase the flour in the creamy mixture or mash some of the potatoes in the soup before adding the cream mixture.
• Garnish:
  Garnish the soup with fresh dill or parsley for a burst of color and extra flavor. A dollop of sour cream on top can also add richness.

Storage Instructions:

• Refrigerator:
  Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier.
• Freezer:
  This soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm on the stove over low heat.

Nutritional Facts (per serving):

• Calories: 160 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 5g
• Fiber: 5g
• Sodium: 980mg

Conclusion:

This vegetable soup with pickled cucumbers is a delicious and unique dish that offers a perfect balance of tangy and savory flavors. It’s easy to prepare and can be enjoyed as a light lunch or a comforting dinner. The combination of fresh vegetables, pickled cucumbers, and creamy sour cream creates a hearty and flavorful soup that is sure to become a favorite in your household. Whether you enjoy it fresh or as leftovers, this soup is a great way to warm up on a cool day or to serve as a refreshing meal during any season.