Sounds a bit unusual? There’s nothing weird about it, I swear. It must be the most popular soup in Poland for a reason! And it’s certainly not more unusual than the mustard soup I posted here recently.
2 tablespoons butter;
1 onion, chopped;
2 celery stalks, chopped;
2 carrots; chopped;
3 garlic cloves, minced;
4 potatoes, peeled and cubed;
2.5 liters (10 cups) vegetable or chicken broth;
3 large dill pickles, finely chopped;
1 bay leaf;
1-2 tablespoons pickle juice;
1 tablespoon fresh chopped dill;
Place a large pot over medium heat and melt the butter. Add onions. Sauté for 3 minutes, then add celery, carrots, and garlic. Sauté for another 7 minutes.
Now add the potatoes, broth, pickles, and bay leaf. Bring to a boil and simmer the soup for about 20 minutes, or until the potatoes are tolerably done. I like my potatoes overcooked, so I boil them a bit longer.
Remove the bay leaf and, using an immersion blender, puree the soup a little bit to make it slightly thicker. No need to puree thoroughly. Skip the blending step altogether if you don’t have a blender. The soup will be great either way.
Stir in 1 tablespoon of pickle juice and add fresh dill. Season with salt and pepper and perhaps more pickle juice too.