Servings 6-8people
Ingredients
2lb potatoes, peeled and diced
2 1/2quarts water
1tsp caraway seeds, cracked
salt
1cup sour cream
1cup all-purpose flour
1handful dill, chopped
4 sweet gherkins, choppedInstructions
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In a large pot, add water to cubed potatoes.
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Crack caraway seeds in a mortar and pestle to release their aroma.
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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.
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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.
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Pour the slurry into the soup, whisking constantly.
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Cook for about 20 minutes, the soup will thicken up dramatically. If it thickens too much, thin with extra water.
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Meanwhile, chop up some dill and sweet gherkins and add them to the pot. Splash in some liquid from the pickle jar.
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Stir together and let cook another few minutes, then ladle into bowls.