Directions:
- Peel and dice potatoes. Place broth into a crock pot, bring to quick boil, add potatoes and boil them in the broth until soft. Meanwhile peel the pickles and grate them coarsely. Melt the butter in a frying pan, add pickles, carrots and garlic and let them cook until onions are soft and clear. Put the mixture into a pot, add bay leaf, salt, pepper and pickle juice. Taste and add a little dill pickle juice if necessary- the soup should have a pleasantly sour taste. Mix the sour cream with the flour and slowly stir into the soup. Allow to simmer until soup is lightly thickened. Season with salt and pepper. Ladle into bowls and with thick, crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.03 Kcal (184 kJ) | ||
| Calories from fat | 21.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 8.28mg | 3% | |
| Sodium | 132.34mg | 6% | |
| Potassium | 85.34mg | 2% | |
| Total Carbs | 4.01g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 117.42 Kcal (492 kJ) | ||
| Calories from fat | 56.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 4% | |
|---|---|---|---|
| Cholesterol | 22.07mg | 3% | |
| Sodium | 352.91mg | 6% | |
| Potassium | 227.58mg | 2% | |
| Total Carbs | 10.7g | 1% | |
| Sugars | 1.94g | 3% | |
| Dietary Fiber | 1.43g | 2% | |
| Protein | 5.46g | 4% | |
| Vitamin C | 1.5mg | 1% | |
| Vitamin A | 0.5mg | 6% | |
| Iron | 0.5mg | 1% | |
| Calcium | 51.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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