Polish Dill Pickle Soup
This classic Eastern European soup combines chicken broth and tender vegetables with the tangy flavors of dill pickles and pickle juice for a comforting and unique dish.
Ingredients
For the Soup
- 6 cups chicken broth Substitute with vegetable broth for a vegetarian option.
- 2 large potatoes, peeled and diced Yukon Gold or Russet work well.
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 1 cup dill pickles, finely chopped Use good-quality crunchy dill pickles.
- 1 cup pickle juice From the pickle jar.
- 1 tablespoon fresh or dried dill Fresh is brighter; use 1 tsp dried if substituting.
- 2 tablespoons sour cream For finishing; use plain yogurt or crème fraîche as alternatives.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Pour the chicken broth into a medium pot and bring it to a rolling boil over high heat.
- Add the diced potatoes, chopped onion, and sliced carrots. Reduce heat to medium-low and simmer until the vegetables are fork-tender, about 15–20 minutes.
- Stir in the chopped dill pickles and all of the pickle juice, and let the soup return to a gentle simmer for 2–3 minutes.
- Season with the dill, then taste and adjust salt and pepper as needed.
- Remove the pot from heat. To prevent curdling, whisk a spoonful of hot broth into the sour cream to temper it, then stir the warmed sour cream into the soup.
- Serve immediately.
Notes
This soup shines when paired with crusty bread and light accompaniments. Best enjoyed fresh, but can be refrigerated or frozen for later use. For a heartier meal, add shredded rotisserie chicken or a scoop of cooked barley.
Per serving: 30g net carbs, 6g protein, 2g fat, 176 calories. Calculated from the ingredient list.