Polish Potato Soup

My wife thinks this is Russian potato soup because it has pickling brine, sour cream, and dill. But the original recipe calls it Polish, so…Eastern European soup!

By Chef John ·
Recipe Details
Prep 30 min
Cook 1 hr 30 min
Total 2 hr
Yield 6 servings
Difficulty Easy
Polish Soup

The original recipe is from AllRecipes.

Ingredients

Meat & Seafood

  • 4 ounces Polish kielbasa sausage, quartered and sliced ¼-inch thick

Produce

  • 1 yellow onion, chopped
  • 2 ribs celery, cut into ½-inch pieces
  • 2 carrots, cut into ½-inch pieces
  • 2 ½ pounds Yukon gold potatoes, peeled
  • ½ cup chopped fresh dill, divided

Dairy & Eggs

  • ⅓ cup sour cream

Pantry

  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 ½ cups water, or as needed
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • ¾ cup diced dill pickle
  • ¼ cup pickle juice

Instructions

Brown the kielbasa and vegetables: Heat oil in a soup pot over medium heat and add kielbasa. Cook, stirring, for a few minutes to flavor the oil. Add onions, celery, and carrots, and cook, stirring, until onions turn translucent, about 5 minutes.

Prep the potatoes: Quarter potatoes and cut into ¼-inch thick slices. Transfer about ⅓ of the potatoes into cold water and reserve in the refrigerator until needed. Stir remaining sliced potatoes into the vegetables.

Build the soup: Add broth, water, salt, pepper, cayenne, pickles, pickle juice, and half the fresh chopped dill. Raise the heat to high and wait for soup to start to simmer. While soup is coming up to temperature, stir in sour cream.

First simmer: Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 40 to 45 minutes. Use a potato masher to break up potatoes.

Second simmer: Drain and add the reserved sliced potatoes and let soup simmer until potatoes are very soft and tender, about 40 to 45 minutes more. During the last 30 minutes, stir gently to maintain whole pieces of potato.

Finish and serve: Taste for seasoning and adjust. Stir in remaining dill and serve immediately, garnished with more sour cream and dill.

Notes

Tips: Reserving a third of the potatoes and adding them later gives the soup two textures — a thick, creamy base from the mashed first batch, and tender whole pieces from the second.

Recipe URL: https://recipes4.me/recipes/polish-potato-soup/