Polish Potato Soup
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
- 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.