30 g (2 tablespoons) unsalted butter
1 medium onion, finely chopped
1 medium carrot, diced small
2 celery stalks, diced small
250 g (½ lb) pickled gherkins, diced small
100 ml (½ cup) pickle juice
450 g (1 lb) potatoes, peeled and cut into 1-inch cubes
1.25 liters (5 cups) vegetable stock
200 ml (1 cup) sour cream
30 g (½ cup) fresh dill, chopped
Salt and freshly ground black pepper, to taste
Instructions:
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