Polish Dill Pickle Soup
User Reviews
5
Polish Dill Pickle Soup
Description
The soup begins by slowly sautéing onions, celery, carrots, and garlic in butter until softened. Potatoes, vegetable broth, grated dill pickles, and a bay leaf are added and simmered until the potatoes are tender. A portion of the soup is then pureed lightly to thicken the base while leaving some texture.
Egg yolks are tempered by mixing with cooled soup and then whisked back into the pot to add richness and a silky mouthfeel. Fresh dill and pickle juice round out the flavor with brightness and acidity, complementing the pickles' tang.
Served warm, this soup offers a comforting, savory option with distinctive pickle flavor. It can be seasoned with additional salt cautiously due to the saltiness of broth and pickles. Using an immersion blender or careful blenders ensures a smooth consistency without fully liquefying the vegetables.
Ingredients
- 2 tablespoons butter
- 1 sweet onion peeled and chopped, large
- 1 1/4 cup celery chopped
- 1 1/4 cup carrot chopped
- 3 garlic minced, cloves
- 4 russet potato peeled, quartered, and thinly sliced
- 10 cups vegetable broth
- 1 cup dill pickle from 2-4 whole dill pickles, grated
- 1 bay leaf
- 2 egg yolk
- 1-2 tablespoons pickle juice
- 1 tablespoon dill fresh, chopped
Instructions
- Prep all the vegetables and grate the pickles. Place a large stock pot over medium heat and add the butter. Once melted, add in the onions. Sauté for 2-3 minutes, then stir in the celery, carrots, and garlic. Sauté for another 5-8 minutes, stirring occasionally.
- Once the veggies have softened, add the sliced potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 20 minutes, or until the potatoes are soft. Remove the bay leaf, and use an immersion blender the puree the soup a little to thicken the base. Do not fully puree.
- Remove 1 cup of soup base from the pot. Stir to cool. Quickly whisk the egg yolks into the small portion of soup. Whisk fast so the yolks incorporate smoothly into the base, not scramble. Then whisk the egg mixture back into the pot. Simmer for 5 more minutes. This gives the entire pot of soup a luxurious silky texture.
- Stir in 1 tablespoon dill pickle juice and fresh dill. Taste, then add more pickle juice if desired and salt and pepper as needed.
Notes
- The pickles, pickle juice, and broth provide enough salt; add extra salt only if needed at the end.
- You can use a standard blender to puree part of the soup; cover the vent and hold a kitchen towel over the lid for safety.
- Do not fully puree the soup base; leave some texture for a balanced consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 166kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 1421mg | 59% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4225IU | 85% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 50mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
