Polish Cucumber Soup

Ingredients
  • 6 cups chicken stock
  • 2 medium russet potatoes, peeled and cubed
  • ½ yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and sliced ¼-inch rounds
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 5-6 large dill pickles, finely diced or shredded
  • ½ cup pickle juice
  • 1 cup sour cream, room temperature
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Preparation
  1. Heat olive oil and butter in a large stockpot. Sauté onions, celery, carrots, until just softened.
  2. Add garlic and stir frequently until fragrant, about 1 minute.
  3. Add chicken stock, diced pickles, pickle juice, and diced potatoes to stockpot. Bring to a boil, reduce heat to low and simmer until potatoes have softened.
  4. Stir in sour cream and fresh dill. Continue to simmer for 5-7 minutes.
  5. Season with salt and black pepper, more to taste.

Print Friendly, PDF & Email