Tangy and creamy Polish Dill Pickle Soup, a potato soup variation with added intrigue!
The first time I ever tasted Polish Dill Pickle Soup was at a neighborhood potluck. The theme was “Baltic Night” and every family was required to bring a dish from a country bordering the Baltic Sea.
It was fun to see (and taste) the wide array of north-eastern european dishes everyone cooked. We brought Potato Latkes and Swedish Creams to the party. However one of our friends brought the show-stopper of the evening, Polish Dill Pickle Soup!
Without tasting it, my first impression was…. Weird. Pickles in soup?
But then I started thinking of all the southern dishes like chicken salad, potato salad, and even sloppy joes that incorporate pickles. I would have tried it anyway, yet this closer-to-home thought process changed my attitude.
Needless to say, the Polish Dill Pickle Soup was delicious! A silky potato-based soup with fresh herbs and tangy dill pickles speckled throughout.
Several months later I had the opportunity to go to Poland and taste Polish Dill Pickle Soup in its place of origin. Of course, it was utterly fabulous. Just the right balance of richness and acidity.
Brined and fermented foods are of great importance to Polish culture. Historically, these foods have been a saving grace through the long cold winters and years of hardship. Poles have learned to use them in tantalizing ways.
Pickle soup is just one of example of their ability to make something comforting and delicious with limited resources.
If you love potato soup and you love dill pickles, Polish Dill Pickle Soup needs to be on your must-make list.
It’s a cozy and unique potato soup variation that is low fat, gluten free, and budget-friendly!
Polish Dill Pickle Soup
- 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
- 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 in 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: 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.