Dill Pickle Potato Soup

Name: Dill Pickle Potato Soup
Total time: 2 h
Yield: 6
Ingredients: 30 ml olive oil; 115 g Polish kielbasa sausage, quartered and sliced 6 mm thick; 1 yellow onion, chopped; 2 ribs celery, cut into 1.25 cm pieces; 2 carrots, cut into 1.25 cm pieces; 1 tsp salt, or to taste; black pepper, to taste; cayenne pepper, to taste; 1.1 kg Yukon gold potatoes, peeled; 950 ml chicken broth; 355 ml water, or as needed; 1 tsp salt, or to taste; black pepper, to taste; cayenne pepper, to taste; 180 g diced dill pickle; 60 ml pickle juice; 120 ml chopped fresh dill, divided; 80 g sour cream, plus more for serving

This potato soup is taken to the next level with the addition of diced dill pickles, pickle juice, and a generous amount of fresh dill. Combined with tangy sour cream, it creates a delicious, complex, and comforting dish.

2 hr

easy

343kcal

calories

49g

carbohydrates

13g

fat

fiber

protein

1663mg

sodium

sugar

Dinner Entree Soup Polish

Ingredients

30 ml olive oil

115 g Polish kielbasa sausage, quartered and sliced 6 mm thick

1 yellow onion, chopped

2 ribs celery, cut into 1.25 cm pieces

2 carrots, cut into 1.25 cm pieces

1 tsp salt, or to taste

black pepper, to taste

cayenne pepper, to taste

1.1 kg Yukon gold potatoes, peeled

950 ml chicken broth

355 ml water, or as needed

1 tsp salt, or to taste

black pepper, to taste

cayenne pepper, to taste

180 g diced dill pickle

60 ml pickle juice

120 ml chopped fresh dill, divided

80 g sour cream, plus more for serving

Directions

Step 1

In a soup pot over medium heat, heat the olive oil and add the kielbasa. Cook and stir for a few minutes to flavor the oil. Add onions, celery, and carrots, and cook until the onions turn translucent, about 5 minutes.

Step 2

Meanwhile, quarter the potatoes and cut them into 6 mm thick slices. Place about 1/3 of the potatoes into cold water and refrigerate until needed. Stir the remaining sliced potatoes into the vegetables.

Step 3

Add the broth, water, salt, black pepper, cayenne, pickles, pickle juice, and half of the fresh chopped dill. Increase the heat to high and wait for the soup to start simmering. While the soup is heating, stir in the sour cream.

Step 4

Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 40 to 45 minutes. Use a potato masher to break up the potatoes.

Step 5

Drain and add the reserved sliced potatoes, and let the soup simmer until the potatoes are very soft and tender, about 40 to 45 minutes more. During the last 30 minutes, be careful to stir gently to maintain whole pieces of potato.

Step 6

Taste for seasoning and adjust. Stir in the remaining dill, and serve immediately, garnished with more sour cream and dill.