When you think of dill pickles the first thing that comes to your mind is probably not soup. Unless you have Eastern European roots, because Dill pickle soup is a well-known dish there. It combines the sour and salty taste of fermented pickle, with the soft and sweet of potato. Combined with sour cream and fresh herbs, you can serve a delicious soup without much effort.
It is important to know that this soup can only be made with fermented pickles. In this recipe these cannot be replaced by store bought gherkins in vinegar. The taste and texture of a vinegar pickle is so different from its fermented cousin, it would make this in an unappetizing bowl of vinegar soup.
Don't have a stash of jars with fermented dill pickles? Don't worry, there is still a workaround; go to the nearest Polish store (somehow they are everywhere) and ask for Ogórki Kiszone.