Ingredients
1 tbsp butter
1 onion, chopped
2 carrots, sliced
3 medium potatoes, diced
4 cups vegetable broth
¾ cup chopped dill pickles
½ cup pickle juice
½ cup sour cream
1 tbsp fresh dill
Salt & pepper to taste
Instructions
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In a large pot, melt the butter over medium heat. Sauté the chopped onion and sliced carrots for about 5 minutes until softened.
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Add the diced potatoes, vegetable broth, chopped dill pickles, and pickle juice. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
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Stir in the sour cream and fresh dill, mixing well. At this point, you can either blend the soup partially for a creamy texture or leave it chunky for more bite—whichever you prefer.
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Season with salt and pepper to taste. Serve the soup warm and enjoy the tangy, comforting flavors.
Notes
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Variations:
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Vegan Version: Use plant-based butter and replace the sour cream with a vegan alternative such as cashew cream or coconut milk for a dairy-free version.
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Add Meat: For a heartier soup, you can add shredded chicken or smoked sausage to the broth for extra protein.
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Spicy Kick: Add a pinch of cayenne pepper or a few chopped jalapeños to the soup for a spicy twist.
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Herb Variations: If you don’t have fresh dill, you can substitute with dried dill or add other herbs like thyme or parsley for a different flavor profile.
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Storage/Reheating: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to a month. To reheat, gently warm the soup on the stove over low heat, adding a little extra broth or water to loosen the consistency if needed. If frozen, let it thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, Polish Cuisine
- Method: Stovetop Cooking
- Cuisine: Polish
- Diet: Vegetarian
