Diese Kartoffel-Suppe ist wie Medizin für meinen Magen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier and more flavorful

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions provide a similar flavor profile at a lower cost

Sauté the onion in olive oil over medium heat until lightly browned.

Add 3 chopped potatoes, 1 chopped carrot, and 4 pickled cucumbers to the pot.

Pour in 750 ml (3 cups) vegetable broth and 1 tbsp dill.

Season with 2 tsp salt and cover the soup with a lid.

Simmer for 12-15 minutes until the potatoes are tender.

In a separate bowl, mix 100 ml (⅓ cup) vegetable broth with 1 tbsp flour and stir into the soup.

Add 100 g (3½ oz) sour cream (or a vegan alternative) and 2-3 tbsp juice from the pickled cucumbers.

Season with black pepper to taste and let the soup cook on low heat for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens