Polish Dill Pickle & Potato Soup

This traditional Polish Potato & Dill Pickle 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 time: 10 minutes
Cook time: 40 minutes
Serves: 4


2 T. olive oil
1 large onion, finely diced
2 large carrots, finely diced
2 small garlic cloves, thinly sliced
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


  1. In a large soup pot or Dutch oven, heat olive oil over medium heat.
  2. Add onion, carrots, and garlic. Season to taste with salt and pepper.
  3. Cook, stirring occasionally, until the vegetables become translucent and fragrant, approximately 4-5 minutes.
  4. Stir in the potatoes and pickles. Cook just until the potatoes start to sizzle, another 1-2 minutes.
  5. 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.
  6. To help thicken the soup, lightly mash some of the potatoes against the side of the pot using a spoon.
  7. Stir in the sour cream and fresh dill. Taste and adjust the seasoning as needed.
  8. Enjoy!
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