Ingredients:

1 onion, chopped
Olive oil
3 potatoes, peeled and diced
1 carrot, peeled and diced
4 pickled cucumbers, chopped
750 ml (3 cups) vegetable broth (homemade without chemicals recommended)
1 tbsp dill
2 tsp salt
100 g (3½ oz) sour cream (or a vegan alternative)
100 ml (⅓ cup) vegetable broth
1 tbsp flour
2-3 tbsp juice from the pickled cucumbers
Black pepper, to taste
Instructions:

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Instructions:

In a large pot, heat some olive oil over medium heat.
Add the chopped onion and sauté until translucent and fragrant.
Add the diced potatoes, carrot, and pickled cucumbers to the pot. Stir well to combine everything.
Pour in the vegetable broth and bring the soup to a simmer.
Add the dill and salt to the soup and stir to blend the flavors.
Let the soup simmer for about 15–20 minutes or until the potatoes and carrots are tender.
In a small bowl, mix the sour cream with some vegetable broth, flour, and juice from the pickled cucumbers until smooth.
Gradually add the sour cream mixture to the soup, stirring constantly to avoid lumps.
Let the soup simmer for another 5–10 minutes until it thickens slightly.
Season the soup with black pepper to taste.
Remove the soup from the heat and let it cool slightly before serving.