Seasons and Suppers · by Jennifer Maloney★ 4.9 (11)
Polish Potato and Dill Pickle Soup
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 16%
CARBS 33G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 11G40% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Polish soup of potatoes, carrots, and dill pickles finished with sour cream. Hearty and tangy with a distinctive pickle-forward flavor.
mainsoup🌀 blender🍲 stockpot
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoon butter
- 1/2 cup onion (diced, about 1 med onion)
- 1 cup carrot (grated, well packed, about 1 large carrot)
- 3 cups russet baking potatoes (peeled and chopped)
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chicken or vegetable broth
- 3-4 Tablespoon dill pickle brining liquid (from the jar)
- 1/2 cup full-fat sour cream (at room temperature)
- 2 Tablespoon all-purpose flour
- 1/3 cup dill pickles (grated)
- 1/2 Tablespoon fresh dill (chopped)
- 1/4 cup dill pickle (finely diced)
- 1/2 Tablespoon fresh dill
- Dollop of sour cream
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 16%
CARBS 33G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 11G40% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1657mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 803mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1657MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.