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Ingredients:
– 4 cups (960ml) vegetable broth
– 1 cup (240ml) heavy cream
– 1 cup (240ml) dill pickle juice
– 1 large onion, chopped
– 2 cups (300g) shredded carrots
– 2 cups (300g) diced potatoes
– 1 cup (240ml) sour cream
– 1 tablespoon (15g) dried dill
– Salt and pepper to taste
– Olive oil for sautéing
Instructions:
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