Food By Maria

-1 Into a large soup pot, heat the butter till melted on medium heat.
-1 To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning.  You want them to be translucent, not golden.
-1 To the pot, add the potatoes, pickles, and all the spices.  Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.
-1 Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.
-1 Into a small bowl, temper the yoghurt or sour cream by adding 1/2 cup of stock from the pot to the bowl.  Stir aggressively to combine and avoid curdling.
-1 Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.
-1 Cook for another 3-5 minutes before serving.
-1 Adjust to taste for salt and pepper.