A cozy and tangy twist on soup, this Polish favorite is easy to make and packed with flavor.
A cozy and tangy twist on soup, this Polish favorite is easy to make and packed with flavor.
Ingredients
- 2large carrots, grated
- 2large celery stalks, diced
- 1medium yellow onion, thinly sliced
- 1large leek, cleaned and thinly sliced
- 4dill pickles, grated
- 4Yukon gold potatoes, peeled and diced
- 4clove garlic, minced
- 2tbspolive oil
- 6cupschicken or vegetable broth
- 1 1/4cupsdill pickle brine, divided
- 2dried bay leaves
- 1tspblack pepper
- 1bundlefresh dill, chopped
- 1/2cupsour cream
- 1dashsalt, to taste
How to make Polish Dill Pickle Soup
Heat olive oil in a large pot. Cook grated carrots, diced celery stalks, onion, garlic, and leek until softened.
Stir in grated dill pickles and diced Yukon gold potatoes.
Pour in chicken or vegetable broth and dill pickle brine. Add bay leaves and black pepper. Bring to a boil, then simmer until potatoes are tender.
Mix sour cream with a bit of hot broth, then stir it back into the soup.
Add chopped fresh dill and season with salt to taste. Serve hot and enjoy the tangy, comforting goodness.
Tips & Tricks
If you forget to add garlic at the beginning, you can substitute with garlic powder.
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Australia