Ingredients
Scale
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium leek, halved vertically and thinly sliced
- 4 cloves garlic, peeled and finely chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 medium yellow potatoes, cut into ½ inch cubes
- 4 medium sour garlic-dill pickles, chopped (see note)
- 4 cups vegetable broth, low sodium
- ½– ⅔ cup pickle brine, to taste
- ½ cup plain whole milk yogurt or sour cream
- ⅓ cup chopped fresh dill
- salt and pepper, to taste
Instructions
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, and cook for 4-6 minutes, or until it begins to soften.
- Add the leek, garlic, carrots and celery, stirring to combine. Let cook, stirring occasionally for 5-7 minutes, or until the vegetables begin to soften.
- Add the potatoes, chopped pickles, vegetable broth and brine. Bring to a boil, and reduce to simmer, covered for 15-20 minutes, or until the vegetables are fork-tender. Remove from the heat.
- Add the yogurt to a medium, heat-proof bowl. Whisk in 1 cup of the soup broth until well combined, and slowly pour the yogurt mixture into the soup, stirring to combine. Add the dill. Season with salt and pepper, to taste.
Notes
- This recipe uses a salt-brined pickle that you find in the refrigerated section of the grocery store, not the vinegar-based pickles you’ll find on the shelf. Pickles in vinegar will yield an unpleasantly sharp, sour soup, whereas the brined pickles will lend the right blend of salty, dill-y flavor.
- I use a full-fat, plain yogurt in this soup. To prevent curdling, add the yogurt to one cup soup in a medium bowl, whisking to combine. Then, slowly pour the mix back into the soup pot while stirring.
- I prefer to add the yogurt before serving; if you plan on freezing the soup, do so without the yogurt in an airtight container for up to six months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Soup
- Cuisine: Ashkenazi