Description
A refreshing and tangy Polish Dill Soup Delight featuring diced potatoes, carrots, and onions simmered in vegetable broth with dill pickles and pickle juice, finished with sour cream and fresh dill. Perfect for a comforting and flavorful meal in just 35 minutes.
Ingredients
Scale
Main 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
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and sliced carrots, and sauté for about 5 minutes until they become soft and fragrant.
- Simmer Soup: Add the diced potatoes, vegetable broth, chopped dill pickles, and pickle juice to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes until the potatoes are tender and flavors meld together.
- Add Creaminess and Herbs: Stir in the sour cream and fresh dill thoroughly. At this stage, you may choose to partially blend the soup for a smoother texture or leave it chunky based on your preference.
- Season and Serve: Season the soup with salt and pepper according to taste. Serve warm to enjoy the tangy, comforting flavors of this delightful Polish soup.
Notes
- Partial blending is optional depending on desired texture.
- Use fresh dill for the best flavor, but dried dill can be substituted if necessary.
- Pickle juice adds signature tang; adjust quantity to taste.
- Vegetable broth can be replaced with chicken broth for a non-vegetarian option.
- Serve with rye bread or crusty rolls for a complete meal.
