# Zutaten:
→ Potato Dumplings
01 - 1 pound russet potatoes, peeled and diced
02 - 1 large egg
03 - 1/2 cup all-purpose flour, plus extra for dusting
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground white pepper
→ Soup Base
06 - 2 tablespoons unsalted butter
07 - 1 medium onion, finely chopped
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 6 cups vegetable broth
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon ground black pepper
15 - 1/2 cup dill pickle brine
16 - 1 cup dill pickles, chopped
17 - 1/2 cup sour cream
18 - 2 tablespoons fresh dill, chopped
19 - Salt, to taste
# Anleitung:
01 - Boil the diced potatoes in salted water until fork-tender, approximately 15 minutes. Drain and let cool slightly.
02 - Mash the potatoes thoroughly in a large mixing bowl. Incorporate the egg, flour, salt, and white pepper until a soft dough is formed. Add additional flour as needed for easy handling.
03 - On a floured surface, roll the dough into 1-inch balls. Arrange dumplings on a floured tray and set aside.
04 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
05 - Stir in the minced garlic and cook for 1 minute until aromatic.
06 - Pour in vegetable broth, add bay leaf and dried thyme. Bring to a gentle simmer.
07 - Carefully drop shaped potato dumplings into the simmering soup. Cook for 10 to 12 minutes, or until dumplings float and are cooked through.
08 - Add ground black pepper, pickle brine, chopped dill pickles, and salt to taste. Allow the soup to simmer for an additional 5 minutes.
09 - Remove from heat. Stir in sour cream and freshly chopped dill. Adjust seasoning if necessary, and serve hot, garnished with additional dill if desired.
