2 cups dill pickles, shredded
1-2 cups pickle juice, from the pickle jar
10 cups water
3 medium size potatoes ( 4 cups dice potatoes)
3 all spices
8 whole black pepper
2 bay leaves
1/2 teaspoon bear’s garlic or 1 garlic clove
1 tablespoon fine chopped fresh dill
1/2 cup heavy cream
1 tablespoon butter
Wash and peel carrots and potatoes. Dice the potatoes into medium size. Grate the carrots on a grater with large mesh.
In a large pot combine together water, potatoes and carrots. Add a whole black pepper, all spices, garlic and bay leaves. Bring to a boil and cook until potatoes are tender about 20 minutes
Meanwhile, grate the pickles on a grater with large mesh. Heat the 1 tablespoon butter in a medium skillet over medium heat. Add the pickles and cook about 5 minutes, stir occasionally.
Add prepared pickles to boiling broth and continue to a boil. Add pickle juice and salt to taste. Due to the fact that the soup taste depends on the intensity of the taste of pickles please be careful during the seasoning.
At the end, add heavy cream and chopped dill, cook about another 5 minutes. Taste and add more seasoning if needed.