Skip to content
LumaxisLumaxis
All recipes

Polish·Soup

Polish Dill Pickle Potato Soup

A comforting and hearty Polish-style potato soup, known as zupa ziemniaczana, featuring smoky kielbasa, the tangy zip of dill pickles, and a unique two-stage potato technique for the perfect balance of creamy and chunky textures.

Prep

20m

Cook

90m

Total

110m

Serves

6

Method

  1. 01

    Prep all vegetables: chop the onion, slice the celery and carrots into 1/4-inch pieces, and quarter and slice the kielbasa. Peel the potatoes and slice into 1/4-inch pieces, reserving about 1/2 pound of sliced potatoes in a bowl of water in the fridge for later use.

    Step 1
    Watch · 0:33
  2. 02

    Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook, stirring occasionally, for 2 minutes until it begins to sizzle and release its fat.

    Step 2
    Watch · 2:11
  3. 03

    Add the onions, celery, and carrots to the pot. Cook, stirring occasionally, for about 5 minutes or until the onions become translucent and the vegetables begin to soften.

    Step 3
    Watch · 2:26
  4. 04

    Stir in 2 pounds of the sliced potatoes, chicken broth, a splash of water, salt, black pepper, and cayenne. Add the sliced pickles, pickle juice, chopped fresh dill, and sour cream. Bring the mixture to a simmer over high heat.

    Step 4
    Watch · 4:00
  5. 05

    Once simmering, reduce heat to medium-low and cook for 45 minutes. After 45 minutes, use a potato masher to lightly smash some of the potatoes directly in the pot for about 30 seconds to thicken the broth.

    Step 5
    Watch · 4:58
  6. 06

    Drain the reserved 1/2 pound of sliced potatoes and add them to the soup. Continue to simmer, stirring occasionally, for another 40 to 45 minutes until the newly added potatoes are perfectly tender.

    Step 6
    Watch · 5:21
  7. 07

    Adjust seasoning with extra salt if needed and stir in more fresh dill. Serve in warm bowls topped with a dollop of sour cream and a sprinkle of fresh dill, ideally alongside buttered bread.

    Step 7
    Watch · 6:53

From Chef John

  • “Precise cuts are not a big deal; just get things close, that's all we ever ask.”
  • “You are, after all, the grand poobah of how to make your zupa.”
  • “There's only two ways to screw up a potato soup: one is not enough salt, and one is undercooked potatoes.”