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Polish Potato Soup
Polish Potato Soup
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate Polish potato soup with chopped dill pickle, pickle juice, fresh dill, and tangy sour cream for a flavorful and comforting twist.
Ingredients:
  • 2 tablespoons olive oil
  • 4 ounces Polish kielbasa sausage, quartered and sliced 1/4-inch thick
  • 1 yellow onion, chopped
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, cut into 1/2-inch pieces
  • 1 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • cayenne to taste
  • 2 1/2 pounds Yukon gold potatoes, peeled
  • 4 cups chicken broth
  • 1 1/2 cup water, or as needed
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 3/4 cup diced dill pickle
  • 1/4 cup pickle juice
  • 1/2 cup chopped fresh dill, divided
  • 1/3 cup sour cream, plus more for serving
Instructions:
  • In a large soup pot over medium heat, heat oil and sauté kielbasa until fragrant. Add onions, celery, and carrots and sauté until onions are translucent, approximately 5 minutes.
  • Quarter the potatoes and slice them into 1/4-inch thick slices. Place about one-third of the sliced potatoes in cold water and store in the refrigerator. Mix the rest of the sliced potatoes with the vegetables.
  • Combine broth, water, salt, pepper, cayenne, pickles, pickle juice, and half of the fresh chopped dill in the pot. Increase heat to high and bring soup to a simmer. As it warms up, swirl in the sour cream.
  • Simmer on medium-low heat, stirring occasionally, until potatoes are tender, for 40 to 45 minutes. Use a potato masher to break up the potatoes.
  • Add the reserved sliced potatoes and simmer the soup for 40-45 minutes until the potatoes are soft and tender. Be sure to stir gently during the last 30 minutes to keep the potato pieces whole.
  • Adjust seasoning to taste. Mix in the rest of the dill and serve promptly, topped with extra sour cream and dill for garnish.

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