Polish Dill Pickle Soup
Savor the cozy and tangy flavors of Polish Dill Pickle Soup, a classic Eastern European comfort food that’s as unique as it is delicious. This creamy, hearty soup combines tender russet potatoes, grated dill pickles, and a splash of tangy pickle juice to create an irresistible balance of savory and zesty flavors. Enhanced with the richness of heavy cream and a sprinkle of fresh dill, this dish is perfect for pickle lovers and anyone seeking a bold, warming meal. Ready in just 45 minutes, this versatile soup can be made with either chicken or vegetable broth, making it easy to adapt for vegetarians. Serve it with crusty bread for dunking and enjoy a taste of Old-World tradition in every spoonful!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 1.5 cups dill pickles, grated
- 0.5 cup pickle juice (from a jar of dill pickles)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- to taste salt
- to taste black pepper
Instructions
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Slowly pour in the chicken or vegetable broth and bring to a boil.
Add the diced potatoes to the pot. Reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
Stir in the grated dill pickles and pickle juice. Let the soup simmer for another 5 minutes to allow the flavors to combine.
In a small bowl, whisk together the flour and heavy cream until smooth. Gradually pour this mixture into the pot, stirring constantly, to thicken the soup.
Season the soup with salt and black pepper to taste. Let it cook for another 2-3 minutes, stirring occasionally.
Remove the pot from the heat and stir in the fresh dill.
Serve the soup hot, garnished with additional dill if desired. Enjoy with crusty bread or as is for a hearty, tangy meal.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 12985 mg | 565% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 20.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 4206 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
