Description
Polish Dill Soup Delight is a comforting, tangy soup that combines the fresh flavors of dill pickles, sour cream, and fresh dill with hearty vegetables. This creamy yet chunky soup brings a unique, bright taste perfect for chilly days or anytime you crave a soulful bowl of warmth and flavor.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 3 medium potatoes, diced
- ¾ cup chopped dill pickles
- 1 tbsp fresh dill
Liquids & Dairy
- 4 cups vegetable broth
- ½ cup pickle juice
- ½ cup sour cream
Others
- 1 tbsp butter
- Salt & pepper to taste
Instructions
- Prep Vegetables: Chop the onion, slice the carrots, dice the potatoes, and chop the dill pickles. Gather fresh dill and other ingredients.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sliced carrots, sautéing for about 5 minutes until they are softened and fragrant.
- Cook Soup Base: Add diced potatoes, vegetable broth, chopped dill pickles, and pickle juice to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Allow the soup to cook for 15-20 minutes or until the potatoes are tender.
- Add Creaminess and Herbs: Stir in the sour cream and fresh dill, mixing thoroughly to incorporate into the soup. Optionally, partially blend the soup for a creamy texture or leave it chunky based on your preference.
- Season and Serve: Taste the soup and add salt and pepper as desired. Serve the soup warm and enjoy its tangy, comforting flavors.
Notes
- Partially blending the soup creates a creamier texture, but you can skip blending for a more rustic, chunky consistency.
- Adjust the amount of pickle juice based on how tangy you prefer your soup.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently.
- Fresh dill enhances the flavor, but dried dill can be used as a substitute at about one-third the amount.
- For a richer soup, you can substitute the butter with olive oil or add a splash of cream in place of sour cream.
