Ingredients

• 8 c vegetable and/or beef stock
• 1 1/2 c diced potatoes
• 3/4 c diced celery root
• 3/4 c diced carrots
• 1/4 c chopped fresh dill, plus more for garnish
• 1/2 c sliced celery
• one medium onion, diced
• 2 tsp allspice
• 2-3 bay leaves
• salt and pepper to taste
• one jar whole (if you can find them) Polish dill pickles* (save the brine!)
• 1 c sour cream or greek yogurt

Directions

Bring all ingredients except pickles and sour cream to a gentle boil in a large stock pot. Cook until potatoes and other vegetables are soft through. While cooking, grate the whole pickles using a box grater; or, if you have spears, chop them finely with a knife. Once the vegetables are done, add in the grated pickles and the reserved pickle brine. Bring back to a boil.

Using a ladle, spoon out approximately one cup of broth and add it to a blender. Add in the sour cream or yogurt and blend thoroughly (you can whisk together in a bowl by hand if you prefer, just make sure the sour cream is completely incorporated). Turn off heat, and stir mixture back into soup.

Serve with a sprinkle of fresh dill on top.

* Polish pickles are made with different spices than “regular” dill pickles, so make every effort to find them. I use Vlasic brand, which can be found in the refrigerated section of the grocery store.

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