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
Ingredients
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
Directions
- 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!