INGREDIENTS
6 cups stock (see note below)
1 medium carrot, diced very small
1 big potato, diced smallish
1/2 onion minced
6 big pickled cucumbers, grated or finely chopped.
Pickle juice from jar
1 cup sour cream and more to serve.
2 tsp flour
Dill (to taste)
Butter
METHOD1) Heat stock and add the potato. Simmer while saute onion in some butter
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