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Potato Dill Pickle Soup

Comforting Potato Dill Pickle Soup: A Creamy Delight

Delight in a creamy Potato Dill Pickle Soup that combines vegetarian ingredients with the tang of dill pickles for warm, comforting meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Polish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Fermented Dill Pickles diced
  • 1 cup Dill Pickle Brine
  • 4 large Yukon Gold Potatoes peeled or unpeeled
  • 2 medium Carrots grated
  • 1 cup Celery diced
  • 1 large Yellow Onion quartered and sliced
  • 2 medium Leeks rinsed and sliced
  • 3 cloves Garlic minced
For Cooking
  • 3 tablespoons Unsalted Butter for sautéing
  • 48 ounces Low-Sodium Chicken or Vegetable Broth
  • 2 leaves Bay Leaves
  • 0.5 teaspoon Black Pepper adjust to taste
For Finishing Touches
  • 0.5 cup Sour Cream tempered
  • 0.25 cup Fresh Dill loosely packed
  • 1 tablespoon Distilled White Vinegar or White Wine Vinegar use sparingly

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Prep Vegetables: Grate carrots and dice celery. Quarter and slice onion, slice leeks. Dice pickles.
  2. Sauté Vegetables: Melt butter in a pot. Add grated carrots, diced celery, sliced onion, and leeks. Sauté for 4 minutes.
  3. Combine Ingredients: Stir in diced potatoes and pickles. Cook for 4-5 minutes.
  4. Add Liquids: Pour in broth and pickle brine, add bay leaves and black pepper. Bring to boil, then simmer for 15-20 minutes.
  5. Incorporate Sour Cream: Temper sour cream with warm broth, then stir it into the soup.
  6. Finalize and Serve: Adjust flavors to taste, serve garnished with fresh dill and sour cream.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Choose traditional fermented dill pickles, adjust tanginess as needed, and store leftovers in an airtight container for up to 5 days.

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