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Dill pickle soup with keilbasa

If you are Polish or Slavic, chances are, you have heard of Dill pickle soup with kielbasa. If you have not, let me introduce one of my favorite soups! Pickle lovers will love this one-pot recipe! This soup has unique flavors you don’t usually see in soups…but I promise once you try this soup, you will be craving it over and over again!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: dinner, Soup
Ingredients Equipment Method

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, shredded
  • 2 celery stalks, diced
  • 1 cup dill pickles, diced (plus a little extra for garnish if desired)
  • 2 tbl dill pickle juice (adjust to taste for tanginess)
  • 4.5 qt quarts of chicken stock or vegetable broth
  • 12 oz little smokies sausages or polish kielbasa
  • 12 cup black olives, sliced (optional but adds a salty contrast)
  • 1 tbl fresh dill, chopped (or 1 teaspoon dried dill)one teaspoon of
  • 2 tbl butter or  olive oil
  • Salt and pepper, to taste
  • 1 cup  noodles for soup

Equipment

  • Large pot (5 qt) or a Dutch oven
  • cutting board and a knife
  • Rotary grater

Method
 

Sauté the Base
  1. Begin by heating the butter or oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. The onions should turn translucent, releasing a sweet aroma that sets the stage for the soup’s depth of flavor. Season with 1/2 tsp salt and 1/4 tsp of black ground pepper.
Build the Broth
  1. Add the diced potatoes and chicken or vegetable stock to the same pot as the veggies. Bring it to a gentle boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. 
Prepare the Little Smokies
  1. While the potatoes cook, brown the little smokies in a skillet over medium heat. This step isn’t strictly necessary, but my mom always said it added an extra layer of flavor. Once they’re nicely browned, set them aside. I like to use a paper towel to drain the excess grease, i don’t particularly like that in my soups.
Add the Pickles and Olives
  1. Once the potatoes are tender, add the noodles, then stir in the diced pickles, pickle brine, and sliced black olives (if using). Simmer for another 5-8 minutes to allow the flavors to meld and the noodles to cook.
Incorporate the Smokies and Cream
  1. Gently add the browned little smokies to the soup. Sprinkle in the fresh dill or parley. Taste the soup and adjust the seasoning with salt and pepper as needed. The pickle brine can be salty, so you might not need much salt.
  2. Serve and Savor
  3. Ladle the soup into bowls, garnish with extra dill, and serve with a crusty slice of homemade sourdough bread. The tanginess of the pickles and the smoky flavor of the sausages create a nostalgic and comforting harmony.