Polish Soup With Pickles & Sour Cream

Ingredients

• 8 cups vegetable stock
• 1 pound potatoes (peeled and quartered)
• 2 large carrots (peeled and diced)
• 1 large parsnip peeled and diced
• 1 rib celery (diced)
• 6 dill pickles (shredded)
• 1 cup sour cream
• fresh dill (chopped) or herbs of choice (optional)

Method

1. In a large saucepan, bring the stock to a boil. Add potatoes, carrots, parsnip, and celery. Return to the boil, reduce heat, and simmer until vegetables are tender.
2. Add pickles and any accumulated juices, and combine well.
3. Temper the sour cream in a small heatproof bowl by adding a few ladles of hot soup and whisking constantly.
4. Transfer the tempered sour cream back to the soup, and heat through until starting to simmer but do not boil or the sour cream will break.
5. Serve hot in heated bowls with chopped fresh herbs and slices of some rustic bread.