Directions
- 1Cut the carrots in half, split lengthwise in half again, and cut across into half-inch pieces.
- 2Do the same with the celery.
- 3Peel the onion and cut in half, then slice across those cuts.
- 4Cut the Polish sausage into quarters, then slice it about every quarter inch.
- 5Place the soup pot over medium heat, add the olive oil and the sliced sausage.
- 6Cook the sausage, stirring, for a couple of minutes, until it starts sizzling in the oil.
- 7Add the carrots, celery and onions.
- 8Cook that stirring for about five minutes, or until the onions go from bright white to translucent.
- 9Peel the potatoes and cut them in quarters and then slice across every quarter inch.
- 10Reserve half a pound of potatoes in water and put them into the fridge.
- 11Add the rest of the potatoes to the sauteed vegetables and sausage mixture and give those a quick stir.
- 12Add the chicken broth (or vegetable broth) to the pot.
- 13Add a splash of water, salt, freshly ground black pepper, and cayenne pepper.
- 14Add the quartered and sliced dill pickles and pickle juice.
- 15Stir in the freshly chopped dill.
- 16Raise heat to high until it comes to a simmer, then reduce the heat to medium-low.
- 17Add the sour cream.
- 18Simmer, stirring occasionally, for about 45 minutes.
- 19Drain and add the reserved sliced potatoes.
- 20Continue simmering, stirring occasionally, for another 40-45 minutes, or until the potatoes are tender.
- 21Check for seasoning and add more salt if needed.
- 22Add more freshly chopped dill.
- 23Serve with buttered bread and a dollop of sour cream and a sprinkle of fresh dill.
Ingredients
- 2 tablespoons olive oil
- 1 small piece Polish sausage
- 2 carrots
- 2 celery ribs
- 1 whole onion
- 2.5 pounds Yukon gold potatoes
- 8 cups chicken broth or roasted vegetable broth
- 1 splash water
- 1 generous pinch salt
- 1 shake freshly ground black pepper
- 1 shake cayenne pepper
- 1 cup dill pickles
- 1 bunch dill
- 0.33 cup sour cream
Equipment
knifecutting boardsoup pot
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