Polish Dill Pickle Soup

Diane Behlmer


My Mom in Law found this recipe in a local newspaper and asked me to make it. It's very tasty. We served it with toasted seedless rye bread. If you like dill pickles you will love it.

★★★☆☆ 1 vote
6 to 8
20 Min
1 Hr
Stove Top


1 lb
fresh kielbasa
1 Tbsp
bacon fat or butter
1 small
onion chopped
3/4 c
dill pickle juice
to taste
salt and pepper
yukon potatoes cubed
2 c
julian carrots
1/2 c
sour cream
2 Tbsp
1 c
chopped dill pickles
1 tsp
dried dill


1Place kielbasa in soup pot. Cover with 1 inches of water. Bring to a boil. Lower heat and simmer 1/2 hour.
2Remove kielbasa from pan saving liquid. Slice kielbasa to desired thickness and set aside.
3In a separate skillet heat the bacon fat or butter and saute the onion till soft. Add that to the reserved juice in the kielbasa pot.
4To the kielbasa pot add 1cup water, pickle juice, salt and pepper. Bring to boil. Add potatoes and carrots. Cook uncovered for 20 minutes.
5Combine sour cream and flour in a medium bowl, then slowly stir in 1/2 cup of the broth until smooth.
6Whisk that mixture back in the sauce pan. Bring just to a boil then remove from heat.
7Stir in the chopped pickles, kielbasa and dill.
8Simmer 5 minutes.

About Polish Dill Pickle Soup

Main Ingredient: Pork
Regional Style: Polish