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A cozy, tangy, and creamy one-pot Polish soup featuring fermented dill pickles, potatoes, sautéed vegetables, and a smooth sour cream swirl.

  • Total Time: 50-75 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 6 cups low-sodium chicken broth
  • 1 1/4 cups dill pickle juice (divided)
  • 1 large leek, trimmed, halved, rinsed, and sliced
  • 2 bay leaves
  • 1 medium yellow onion, quartered and thinly sliced
  • 1 lb Yukon gold potatoes, peeled (optional) and cut into 1/2-inch cubes (about 3 cups)
  • 2 large celery stalks, diced
  • 4 to 6 whole fermented dill pickles (about 1 cup grated)
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, grated or finely minced
  • 1/2 teaspoon ground black pepper
  • 2 large carrots, peeled and grated
  • Kosher salt to taste
  • 1/2 cup full-fat sour cream
  • 2 teaspoons white wine vinegar
  • 1 medium bunch fresh dill, about 2 loosely packed cups of leafy fronds

Instructions

  1. Peel and grate 2 large carrots using the large holes of a box grater.
  2. Dice 2 large celery stalks.
  3. Quarter and thinly slice 1 medium yellow onion.
  4. Trim root and tough dark green tops from the leek, peel away rough outer leaves, halve lengthwise, rinse under running water to remove grit, then slice crosswise.
  5. Grate 4–6 whole fermented dill pickles using a box grater until packed (about 1 cup).
  6. Peel (optional) and cut 1 lb Yukon gold potatoes into 1/2-inch cubes (about 3 cups), place in a bowl.
  7. Grate or finely mince 4 garlic cloves and toss with the potatoes.
  8. Heat 3 tablespoons unsalted butter in a medium Dutch oven or heavy pot over medium-high heat until melted.
  9. Add grated carrots, diced celery, sliced onion, and sliced leek to the pot.
  10. Cook vegetables, stirring occasionally, until tender but not browned, about 4 minutes.
  11. Stir in cubed potatoes and grated pickles; cook together 4–5 minutes until onions start to develop tiny golden spots.
  12. Pour in 6 cups (48 ounces) low-sodium chicken or vegetable broth, add 1 cup dill pickle brine, 2 bay leaves, and 1/2 teaspoon ground black pepper.
  13. Bring to a boil, then reduce heat to a gentle simmer.
  14. Simmer until potatoes are fork-tender, about 15–20 minutes.
  15. While soup simmers, pick leafy fronds from 1 medium bunch of fresh dill to measure about 2 loosely packed cups.
  16. Carefully scoop 1 cup hot broth from the pot into a small bowl and whisk in 1/2 cup sour cream until smooth to temper it.
  17. Pour tempered sour cream mixture back into the pot and stir well.
  18. Remove pot from heat.
  19. Add remaining 1/4 cup dill pickle juice and 2 teaspoons white wine vinegar; stir and taste.
  20. Adjust seasoning with kosher salt and additional ground black pepper as needed.

Notes

Use traditional fermented dill pickles (kosher dill or old-world style) not vinegar-brined pickles for authentic flavor., Add the pickle juice gradually and taste to avoid over-salting or excessive tanginess., Do not brown the sautéed vegetables; soften them gently for best flavor., Temper sour cream by whisking hot soup into it before adding to prevent curdling., Serve with toasted rye bread with butter, pierogi, kielbasa, or a fresh green salad with vinaigrette., Soups can be stored in fridge for up to 5 days; flavors deepen over time., Freeze soup before adding sour cream for up to 3 months; add sour cream after reheating., For vegetarian version, substitute chicken broth with vegetable broth., Swap russet or red potatoes, extra onions or shallots for leek, Greek yogurt or coconut cream for sour cream as alternatives although flavour may slightly vary., Add greens like spinach or kale towards end for extra nutrition.

  • Author: Laura
  • Prep Time: 20-30 minutes
  • Cook Time: 30-45 minutes
  • Category: Soup
  • Cuisine: Polish

Nutrition

  • Serving Size: about 1 to 1.5 cups per serving
  • Calories: Approximately 180 calories per serving (estimate)
  • Fat: 8 grams per serving (estimate)
  • Carbohydrates: 20 grams per serving (estimate)
  • Protein: 4 grams per serving (estimate)