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Potato Dill Pickle Soup

Cozy Up with Homemade Potato Dill Pickle Soup Delight

This Potato Dill Pickle Soup is a comforting, nourishing dish that celebrates Polish comfort food in every creamy spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Polish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 cups Yukon Gold Potatoes Substitute with Russet for a starchier soup.
  • 6 cups Low-Sodium Chicken or Vegetable Broth Homemade is preferable for more flavor control.
  • 2 cups Dill Pickles (fermented) Avoid vinegar-brined pickles.
  • 1/2 cup Dill Pickle Brine Use gradually to avoid overpowering.
Vegetables
  • 2 medium Carrots Can be swapped with parsnips.
  • 2 stalks Celery Fennel or green bell pepper can be used as a substitute.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 1 medium Leek Substitute with extra onions or scallions if unavailable.
  • 3 cloves Garlic Shallots or garlic powder are alternatives.
Finishing Touch
  • 2 tablespoons Unsalted Butter Olive oil can be used as a dairy-free alternative.
  • 1 teaspoon Black Pepper Use white pepper for a milder flavor.
  • 2 leaves Bay Leaves Thyme or oregano can be used as substitutes.
Creaminess
  • 1 cup Sour Cream Temper with broth to prevent curdling.
  • 1 tablespoon Fresh Dill Use dried dill in smaller amounts if necessary.

Equipment

  • large pot

Method
 

Preparation
  1. Grate the carrots and chop the celery, onion, and leek into small, even pieces.
  2. Grate the fermented dill pickles and add them to a bowl with the diced Yukon Gold potatoes and minced garlic.
Cooking Steps
  1. Melt 2 tablespoons of unsalted butter in a large pot over medium-high heat.
  2. Add the sautéed carrots, celery, onion, and leek, cooking for about 4 minutes until softened.
  3. Incorporate the diced potatoes and grated pickles, cooking together for an additional 4-5 minutes.
  4. Pour in the broth, dill pickle brine, bay leaves, and black pepper, bringing to a gentle boil.
  5. Reduce to a simmer and cook for about 15-20 minutes until the potatoes are tender.
  6. Temper 1 cup of sour cream with a cup of hot broth, then stir back into the soup.
  7. Adjust seasonings, remove bay leaves, garnish, and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Use traditional fermented dill pickles for the best flavor. Always temper sour cream with hot broth before adding to the soup to prevent curdling. Serve hot for the best experience.

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