Description
A traditional Polish soup featuring the bold, tangy flavor of fermented dill pickles balanced with a smooth, creamy finish.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, finely diced
- 2 carrots, diced
- 3 medium potatoes, peeled and cubed
- 1/2 cup all-purpose flour
- 6 cups vegetable broth
- 1 cup fermented dill pickles, grated or diced
- 1/2 cup pickle brine (adjust to taste)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Melt butter in a pot over medium heat and sauté onions and carrots until translucent.
- Stir in flour and cook for 2 minutes to create a light roux.
- Slowly add vegetable broth, stirring to remove lumps.
- Add cubed potatoes and simmer for 15-20 minutes until tender.
- Stir in the grated pickles and pickle brine, simmering for another 5 minutes.
- Whisk heavy cream and sour cream together, temper with a ladle of soup, then stir back into the pot.
- Remove from heat and stir in fresh dill. Season with pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish