Polish Sour Cucumber Soup

Melt the butter in a heavy-bottomed pot. Finely chop the onion, grate the carrot on a coarse grater, and sauté both together over medium heat for 4-5 minutes until softened, without browning.

Pour in the hot broth, bring to a boil, cover with a lid, reduce the heat and simmer for 5 minutes.

Peel the potatoes, cut into roughly 1.5 cm cubes, and add to the pot. Cook for 10-12 minutes until half-tender.

Peel the sour pickles and grate on a coarse grater. Add to the soup along with the pickle brine.

Simmer the soup for another 8-10 minutes, until the potatoes are fully tender.

Remove the pot from the heat. In a bowl, whisk the sour cream with 2-3 tbsp of hot broth from the pot until smooth, then pour the mixture back into the soup in a thin stream, stirring constantly.

Return the soup to low heat and warm through for 1-2 minutes without letting it boil, so the sour cream doesn't curdle. Season with salt to taste.

Add the chopped dill, cover with a lid, and let the soup rest for 5 minutes before serving.