Polish Dill Pickle and Potato Soup


Polish Dill Pickle & Potato Soup

This traditional Polish Dill Pickle and Potato Soup is not only hearty and delicious but is also quick and easy to prepare. It may sound a little unusual, but once you try it you will see why it has been a classic favorite in Poland for ages.
Prep Time10 minutes
Cook Time40 minutes
Keyword: Polish Dill Pickle and Potato Soup
Servings: 4


  • 1 Large Soup Pot or Dutch Oven


  • 2 T. Olive Oil
  • 1 Large Onion, finely diced
  • 2 Large Carrots, finely diced
  • 2 Small Garlic Cloves, thinly diced
  • 1-1/2 lb. Russet Potatoes, peeled and cubed into small cubes
  • 5 Medium Dill Pickles (3-1/2-4" long each), finely diced
  • 4 c. Vegetable Broth
  • 1 c. Pickle Juice
  • 1 c. Sour Cream
  • 1 Bunch Fresh Dill, Finely chopped
  • Sea Salt and Black Pepper, to taste


  • In a large soup pot or Dutch oven, heat olive oil over medium heat.
  • Add onion, carrots, and garlic. Season to taste with salt and pepper.
  • Cook, stirring occasionally, until the vegetables become translucent and fragrant, approximately 4-5 minutes.
  • Stir in the potatoes and pickles. Cook just until the potatoes start to sizzle, another 1-2 minutes.
  • Add vegetable broth and pickle juice. Increase heat to high and bring the soup to a boil. As soon as it comes to a boil, immediately reduce the heat to medium-low and allow the soup to simmer until the potatoes are completely cooked and tender, approximately 20-25 minutes.
  • To help thicken the soup, lightly mash some of the potatoes against the side of the pot using a spoon.
  • Stir in the sour cream and fresh dill. Taste and adjust the seasoning as needed.
  • Enjoy, our friend!


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