One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction:
“As they spoon some soup, your guests won’t be able to put their finger on what they like so much…”
| Servings |
| 6-8 people |
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One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction:
“As they spoon some soup, your guests won’t be able to put their finger on what they like so much…”
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Ingredients
- 2 lb potatoes , peeled and diced
- 2 1/2 quarts water
- 1 tsp caraway seeds , cracked
- salt
- 1 cup sour cream
- 1 cup all-purpose flour
- 1 handful dill , chopped
- 4 sweet gherkins , chopped
Servings: people
Units:
Instructions
- In a large pot, add water to cubed potatoes.
- Crack caraway seeds in a mortar and pestle to release their aroma.
- Add the caraway seeds and some salt to the potatoes and bring to a boil. NOTE: this could take awhile with so many ingredients. Just keep an eye on it.
- Once the soup comes to a boil, reduce to a simmer and cook for about 25 minutes. Meanwhile, mix flour with sour cream and about a cup of cooking water. (Don’t add boiling water, warm is okay) whisk until smooth. NOTE: It’s easier to make the slurry lump free if you add the water a 1/2 cup at a time.
- Pour the slurry into the soup, whisking constantly.
- Cook for about 20 minutes, the soup will thicken up dramatically. If it thickens too much, thin with extra water.
- Meanwhile, chop up some dill and sweet gherkins and add them to the pot. Splash in some liquid from the pickle jar.
- Stir together and let cook another few minutes, then ladle into bowls.