Description
A traditional Polish soup made with potatoes, kielbasa, dill pickles, and sour cream, offering a creamy, tangy, and hearty dish perfect for cold weather comfort.
Ingredients
Scale
- 2 tbsp olive oil
- 4 oz Polish kielbasa (sliced)
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery ribs (chopped)
- 2½ lbs Yukon Gold potatoes (peeled and sliced)
- 4 cups chicken broth
- 1½ cups water
- ¾ cup dill pickles (diced)
- ¼ cup pickle juice
- ½ cup fresh dill (chopped (divided))
- ⅓ cup sour cream
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
- Heat olive oil in a soup pot; sauté kielbasa until browned.
- Add onion, carrots, and celery; cook until soft.
- Stir in most of the potatoes, broth, water, pickles, and pickle juice.
- Add half the dill, season with salt, pepper, and cayenne.
- Stir in sour cream carefully. Simmer 40–45 mins until potatoes soften.
- Mash part of the soup for thickness.
- Add reserved potatoes; simmer another 30–40 minutes until tender.
- Stir in remaining dill and adjust seasoning. Serve hot with garnish.
Notes
-
Use vegetable broth and mushrooms for a vegetarian version.
-
Add more sour cream for extra creaminess.
-
Do not boil after adding sour cream to prevent curdling.
-
Soup thickens as it rests—add water to adjust consistency when reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Cuisine: Polish
Nutrition
- Calories: 343