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Polish Dill Pickle Soup
Amazing Polish Dill Pickle Soup Recipe - A creamy potato soup with tangy pickles speckled throughout. This is pure Polish comfort food!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 166 kcal
Course:
Soup
Cuisine:
Polish
Ingredients
- 2 tablespoons butter
- 1 large sweet onion, peeled and chopped
- 1 1/4 cup chopped celery
- 1 1/4 cup chopped carrots
- 3 garlic cloves, minced
- 4 russet potatoes, peeled, quartered, and thinly sliced
- 10 cups vegetable broth
- 1 cup grated dill pickle, from 2-4 whole dill pickles
- 1 bay leaf
- 2 egg yolks
- 1-2 tablespoons pickle juice
- 1 tablespoon fresh chopped dill
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.
Cup of Yum
Notes
- NOTES: 1) The pickles, pickle juice, and broth add salt to the soup. Do not salt unless needed at the end. 2) If you don't have an immersion blender, you can thicken the soup by placing 2 cups of soup in a standard blender. Open the vent in the lid and cover the blender. Then cover the lid with a kitchen towel for safety. Puree the soup and stir back into the pot.
Nutrition Information
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
(18%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4225IU
(85%)
Vitamin C
10.2mg
(11%)
Calcium
50mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 166
% 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.