Polish Pickle Soup recipe made in a clay pot

Polish Pickle Soup

Polish pickle and potato sour soup recipe

By Nathalie Published: July 26, 2012

  • Yield: 6 cups (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Classic pickle and potato soup common in Polish restaurants around the North side of Williamsburg, Brooklyn.



  1. Peel 10 small dill pickles or 3 big pickles. Grate the peeled pickles to make 2 cups of coarsely grated pickles. Fry the the pickle pieces in 2 T of butter for a 3 mins.
    peeled and grated pickles
  2. Peal and slice about 2 cups of a potatoes. Yukons or red potatoes have a very good creamy texture for this recipe. Cook the potatoes and carrot pieces in 5 Cups of vegetable broth with 3 T of chopped dill, until tender.
    Yukon or Red Potatoes peeled and thinly sliced potatoes.
  3. Mix in the fried grated pickles into the tender potato broth. Mix 1 T of flour in the one cup of milk (or if you want to be very cream use 1/2 C of sour cream instead of the milk) and add to the potato, pickle broth. Cook about 4 mins more but do not boil.
    cook the potatoes until tender
  4. Taste the soup and add a little of the pickle juice from the pickle jar to get your desired sour flavor. Cook for a few minutes more.
    Creamy pickle potato soup
  5. Serve hot with a dab of sour cream or creme fraiche and fresh dill sprinkled on top.
    Bowl of Polish Pickle Soup
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