Description
Polish Dill Pickle Soup is a tangy, creamy classic featuring potatoes, carrots, pickles, and sour cream. This comforting dish brings Polish culinary traditions to your table with its balance of flavors and ease of preparation. Perfect for cold days or when you crave a unique and hearty meal.
Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 cup dill pickles, grated or finely chopped
- 1 cup pickle juice (adjust to taste)
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh dill, chopped (for garnish)
Instructions
- Sauté Onion and Garlic: Melt butter in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until fragrant.
- Add Broth and Vegetables: Pour in broth. Add potatoes and carrots. Bring to a boil, then simmer for 15-20 minutes until tender.
- Add Pickles and Juice: Stir in pickles and pickle juice. Simmer for 5-10 minutes. Adjust juice for desired tanginess.
- Prepare Sour Cream Mix: Whisk sour cream and flour in a small bowl. Temper with hot soup to avoid curdling.
- Combine and Simmer: Stir tempered sour cream mixture into soup. Simmer for 5 minutes to thicken. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with fresh dill, and serve immediately.
Notes
- Adjust pickle juice quantity to control tanginess.
- Use Greek yogurt as a lighter alternative to sour cream.
- For a gluten-free version, substitute flour with cornstarch.
- Freeze before adding sour cream for better texture upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Calories: ~210
- Sugar: 5g
- Sodium: ~700mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g