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.
Servings: 4
Equipment
- 1 Large Soup Pot or Dutch Oven
Ingredients
- 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
Instructions
- 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!
