Full recipe>>>
Servings: 4–6
Prep time: 15 mins | Cook time: 30 mins
Ingredients
Category Item Quantity
The Base Chicken or Vegetable Broth 6 cups
Vegetables Potatoes (Gold/Yellow), cubed 3 medium
Carrots, sliced or grated 2 medium
Onion, finely diced 1 small
The Zing Dill Pickles (Fermented/Brined), grated 1.5 cups
Pickle Juice (from the jar) ½ to ¾ cup
Creamy Finish Sour Cream (full fat) ½ cup
All-purpose Flour (optional thickener) 1 tbsp
Herbs/Spice Fresh Dill, chopped ¼ cup
Butter 2 tbsp
Salt & Black Pepper to taste
Instructions
Sauté: Melt butter in a large pot. Add onions and carrots, sautéing for about 5 minutes until softened.
Simmer: Add the broth and cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 12–15 minutes).
The Pickles: While the potatoes cook, sauté the grated pickles in a small pan with a teaspoon of butter for 3 minutes—this intensifies the flavor.
Combine: Add the pickles to the main pot. Important: Only add pickles after the potatoes are soft, or the acidity will keep the potatoes hard.
Temper & Cream: Whisk the sour cream and flour together in a small bowl. Ladle a bit of hot soup into the cream to “temper” it (so it doesn’t curdle), then pour the mixture back into the pot.
Season: Add the pickle juice, fresh dill, salt, and pepper. Simmer for another 5 minutes and serve.
Chef’s Tips & Notes
Pickle Choice: Use “Polskie Ogórki”—naturally fermented pickles in brine. Avoid “bread and butter” or sweet pickles; they will ruin the flavor profile.
The Grate Debate: Grating the pickles (rather than slicing) ensures you get a bit of tang in every single spoonful.
Leftovers: This soup actually tastes better the next day as the flavors meld.
Nutritional Info (Per Serving)
Calories: 210 kcal
Carbohydrates: 22g
Protein: 4g
Fat: 12g
Sodium: 980mg (High due to pickles—adjust broth salt accordingly!)