Creamy Polish Dill Pickle Soup That Warms You to the Core

recip


For the Soup:

  • 2 tablespoons butter (or olive oil for a dairy-free option)
  • 1 medium onion, finely chopped
  • 2–3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 1 pound smoked sausage (kielbasa), sliced into rounds (optional for a vegetarian version)
  • 4 cups chicken or vegetable broth
  • 1 cup diced dill pickles (plus 2–3 tablespoons pickle juice)
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
  • 1/2 cup heavy cream (or sour cream for tanginess)
  • Salt and freshly ground black pepper, to taste

Optional Garnishes:

  • Fresh dill, chopped
  • A dollop of sour cream
  • Rye bread or crackers on the side

Step-by-Step Instructions

1. Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes until softened.
  3. Stir in the minced garlic and diced carrots, cooking for another 2–3 minutes until fragrant.

2. Build the Base

  1. Add the diced potatoes to the pot and stir to coat them with the onion mixture.
  2. Pour in the chicken or vegetable broth and bring the mixture to a boil.
  3. Reduce the heat to medium-low and simmer for 10–12 minutes, or until the potatoes are tender.

3. Add the Protein and Pickles

  1. Stir in the sliced smoked sausage (if using) and cook for 5 minutes to heat through.
  2. Add the diced dill pickles, pickle juice, and dried dill. Simmer for an additional 5 minutes to let the flavors meld.

4. Cream It Up

  1. Stir in the heavy cream (or sour cream) and heat gently, being careful not to boil the soup once the cream is added.
  2. Season with salt and freshly ground black pepper to taste. Remember that the pickles and sausage may already be salty, so adjust accordingly.

5. Serve & Enjoy

  1. Ladle the soup into bowls and garnish with fresh dill or a dollop of sour cream if desired.
  2. Serve with slices of crusty rye bread or crackers for a complete meal.

Tips for Success

  • Pick Your Pickles Wisely: Use high-quality dill pickles with good texture and flavor—their brininess is key to the soup’s tangy profile.
  • Adjust the Creaminess: For a lighter version, use half-and-half or whole milk instead of heavy cream.
  • Make It Vegetarian: Skip the sausage and use vegetable broth for a plant-based twist.
  • Add Extra Veggies: Throw in diced celery, leeks, or spinach for more depth and nutrition.
  • Let It Rest: If time allows, let the soup sit for 10–15 minutes before serving to allow the flavors to deepen.

Why This Recipe Works

This Creamy Polish Dill Pickle Soup is a masterclass in balancing bold, tangy flavors with rich, creamy textures. The dill pickles and brine provide a bright acidity that cuts through the richness of the cream and sausage, while the potatoes add heartiness and body to the broth. Together, these elements create a soup that’s both comforting and exciting—a true standout dish that’s as unique as it is delicious.

Conclusion: A Bowl of Tangy Comfort

Whether you’re looking for a cozy meal to warm you on a cold day, a way to use up leftover pickles, or simply a dish that’s a little out of the ordinary, this Creamy Polish Dill Pickle Soup is sure to hit the spot. Its tangy, savory flavors and creamy texture make it a standout soup that’s as fun to make as it is to eat. Plus, its versatility means you can adapt it to suit your tastes or dietary preferences.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this tangy Polish classic might just inspire others to try it too! 🥒✨


 

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