Ingredients
¼ cup (60 ml) olive oil
50 g butter
2 onions, halved and finely sliced
4 garlic cloves, finely sliced
1 fennel bulb, trimmed, cut in half and thinly sliced
1 large carrot, shredded or cut into matchsticks
1 turnip or swede, peeled and cut into matchsticks
2-3 waxy potatoes, such as Dutch cream or nicola, (about 300 g), peeled and cut into 1 cm dice
2 bay leaves
½ cup (125 ml) dill pickle juice, plus 4 dill pickles, finely sliced 4 cups (1 litre) home-made chicken stock
¼ white cabbage (or several wombok), finely sliced (about 4 cups)
1 cup (150 g) sauerkraut
1 bunch of dill, chopped, fronds reserved
200 g sour cream
Method
Heat a large heavy-based saucepan over medium heat. Add the olive oil and butter and saute the onion, garlic, fennel and carrot over low heat for
10-15 minutes, without colouring the vegies, but cooking them until jammy.
Add the turnip, potato and bay leaves and saute for another 5 minutes.
Deglaze the pan with the pickle juice. Pour in the stock, plus 1 cup (250 ml) water (or more if you’d like a more liquidy soup). Bring to the boil, then add the cabbage and the sauerkraut and cook at a simmer for 20-30 minutes, until the potato is fork-tender.
When ready to serve, throw in the sliced dill pickles, and the dill, keeping some of both to garnish the bowls once served, adding a generous dollop of sour cream to finish each bowl.
