Traditional Polish Dill Pickle & Potato Soup
A comforting and uniquely flavorful soup made with potatoes, dill pickles, and fresh herbs in a tangy broth. This beloved Polish classic is hearty, creamy, and comes together in under an hour.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 large carrots, finely diced
- 2 small garlic cloves, thinly sliced
- 1½ pounds russet potatoes, peeled and cut into small cubes
- 5 medium dill pickles (3½–4 inches long each), finely diced
- 4 cups vegetable broth
- 1 cup pickle juice
- 1 cup sour cream
- 1 bunch fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté aromatics – In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Season with salt and pepper and cook for 4–5 minutes until softened and fragrant.
- Add potatoes and pickles – Stir in diced potatoes and pickles. Cook for 1–2 minutes until potatoes begin to sizzle.
- Simmer the soup – Pour in broth and pickle juice. Bring to a boil over high heat, then immediately reduce to medium-low. Simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
- Thicken naturally – Mash a few potatoes gently against the side of the pot to add body to the soup.
- Finish with cream & herbs – Stir in sour cream and fresh dill. Taste and adjust seasonings before serving.
Notes
Pro Tips & Variations
- Use homemade dill pickles for the best flavor; avoid sweet pickles.
- For a heartier version, add cooked sausage or bacon.
- Substitute part of the sour cream with heavy cream for a silkier finish.
- Adjust the tanginess by adding more or less pickle juice to taste.
- This soup reheats well—flavors deepen the next day.