Polish Potato Soup

1. 1

   Heat oil in a soup pot over medium heat and add the kielbasa. Cook, stirring, for a few minutes to flavor the oil. Add the onions, celery, and carrots, and cook, stirring, until the onions turn translucent, about 5 minutes.

2. 2

   Meanwhile, quarter the potatoes and slice them 1/4 inch thick. Transfer about 1/3 of the potatoes to cold water and keep them in the refrigerator until needed. Stir the remaining sliced potatoes into the vegetables.

3. 3

   Add the broth, water, salt, pepper, cayenne, pickles, pickle juice, and half the fresh chopped dill. Raise the heat to high and wait for the soup to begin simmering. While the soup is heating up, stir in the sour cream.

4. 4

   Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, 40 to 45 minutes. Use a potato masher to break up the potatoes.

5. 5

   Drain and add the reserved sliced potatoes, and let the soup simmer until the potatoes are very soft and tender, about 40 to 45 minutes more. During the last 30 minutes, stir gently to keep some whole pieces of potato.

6. 6

   Taste and adjust the seasoning. Stir in the remaining dill, and serve immediately, garnishing with more sour cream and dill.

• Calories 226.03 kcal Moderate
• Protein 4.97 g Low Source
• Carbs 25.32 g Moderate
• Total Fat 11.63 g Moderate
• Saturated Fat 3.91 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 20.77 mg Moderate
• Sodium 1516.82 mg High
• Fiber 3.28 g Moderate
• Sugar 5.39 g Moderate
• Added Sugar 2.48 g Low Source
• Calcium 87.22 mg Low Source
• Iron 1.0 mg Low Source
• Potassium 446.14 mg Low Source
• Vitamin A 4.39 mcg_rae Low Source
• Vitamin C 0.69 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅