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.

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.

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.

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.

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.

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.

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.