Ingredients
Scale
- 1 tablespoonolive oil
- 1medium onion, finely chopped
- 1medium carrot, decid
- 3large red potatoes, diced
- 1 cupfinely chopped dill pickles
- 3cloves garlic, minced
- 2½ cupschicken or vegetable broth
- 1 cuppickle juice
- 3 teaspoonsWorcestershire sauce
- 1 teaspoondried savory or thyme
- ¾pound smoked turkey or turkey ham, diced
- ½ cupsour cream
- 1 tablespoonflour
- 1handful fresh dill, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Aromatics
- Heat olive oil in a large soup pot over medium-high heat.
- Add the chopped onion and grated carrot, cooking for about 5 minutes until softened and fragrant.
- Add Vegetables and Seasonings
- Stir in the diced potatoes, chopped pickles, minced garlic, savory (or thyme), and Worcestershire sauce.
- Season lightly with salt and pepper.
- Pour in the Liquids
- Add the chicken or vegetable broth and pickle juice to the pot. Stir well to combine, scraping the bottom to release any bits of flavor.
- Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Let it simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.
- Add the Turkey and Thicken
- Stir in the diced smoked turkey and continue to cook for 5 minutes.
- In a small bowl, whisk the flour into the sour cream until smooth.
- Slowly stir the sour cream mixture into the soup while whisking to avoid lumps.
- Finish with Fresh Herbs
- Stir in the chopped fresh dill and let the soup simmer for another 5 minutes on low heat.
- Adjust seasoning with extra salt and pepper to taste.
- Serve and Enjoy
- Ladle the soup into bowls and garnish with a few extra sprigs of fresh dill. Serve warm with crusty bread or crackers on the side.