Amazing Polish Potato Soup with Dill and Smoked Meat is a comforting classic that brings together tender potatoes, savory smoked sausage, and the bright, tangy flavor of dill and pickles. From the very first spoonful, this hearty soup delivers cozy warmth and old-world charm, making it perfect for chilly evenings, family dinners, or anytime you crave a satisfying bowl of homemade comfort.
This recipe is inspired by traditional Polish flavors, often known as kartoflanka, where simple ingredients transform into something deeply nourishing. The smoked meat adds richness, the potatoes give body, and the dill and pickle juice bring a lively contrast that keeps each bite interesting.
Why You’ll Love This Polish Potato Soup with Dill and Smoked Meat
There are many reasons this soup becomes a repeat favorite once you try it.
First, it is deeply comforting without being heavy. Potatoes naturally thicken the broth, creating a creamy texture even before the sour cream is added. The soup feels indulgent but remains balanced and wholesome.
Second, the flavor combination is unique yet familiar. If you love classic potato soup, the addition of dill pickles and fresh dill introduces a gentle tang that wakes up your palate. It is surprising in the best way.
Third, it is a practical and flexible recipe. You can make it on a weekend and enjoy leftovers for days, or adjust the ingredients to suit dietary needs. It also uses affordable, everyday ingredients, which makes it ideal for feeding a family.
Finally, this Polish potato soup with dill and smoked meat is a one-pot meal that fills your kitchen with irresistible aromas while simmering. It is the kind of dish that invites everyone to the table.
Ingredients for Polish Potato Soup with Dill and Smoked Meat
This soup relies on simple pantry staples, but each ingredient plays an important role.
Soup Base Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked kielbasa sausage, sliced into rounds
- 1 large yellow onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 6 cups chicken broth
- 2 cups water
Potato and Flavor Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 cup dill pickles, finely chopped
- 1 half cup dill pickle juice
- 1 teaspoon kosher salt, plus more to taste
- 1 half teaspoon black pepper
- 1 pinch cayenne pepper, optional
Finishing Ingredients
- 1 cup sour cream
- 1 half cup fresh dill, chopped
- Extra fresh dill for garnish
Ingredient Notes and Substitutions
Smoked Meat Options:
Traditional versions often use pork kielbasa. If you prefer to avoid pork, smoked turkey sausage works very well and still delivers that signature smoky flavor. For a meatless version, use sautéed mushrooms with a touch of smoked paprika.
Potato Choice:
Yukon gold potatoes are ideal because they hold their shape while becoming creamy. Russet potatoes can be used, but they will break down more and create a thicker soup.
Dairy Swap:
If you need a dairy-free option, substitute the sour cream with unsweetened dairy-free sour cream or plain coconut milk yogurt. Add it slowly and taste as you go.
Pickles and Dill:
Dill pickles are essential here. Avoid sweet pickles, as they will change the flavor profile. Fresh dill is strongly recommended for the best aroma and taste.
Step-by-Step Instructions
Step 1: Sauté the Smoked Meat and Vegetables
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced smoked kielbasa and cook for about 5 minutes, stirring occasionally, until lightly browned. This step releases the smoky oils that flavor the entire soup.
Add the chopped onion, celery, and carrots to the pot. Cook for another 6 to 8 minutes, stirring often, until the vegetables soften and the onion turns translucent.
Step 2: Build the Soup Base
Add the diced potatoes to the pot, followed by the chicken broth and water. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the potatoes are very tender.
Skim off any excess foam if needed, and give the pot an occasional stir to prevent sticking.
Step 3: Add Pickles and Seasonings
Once the potatoes are soft, stir in the chopped dill pickles, pickle juice, salt, black pepper, and cayenne pepper if using. Simmer the soup for another 10 to 15 minutes so the flavors can meld together.
Taste the broth and adjust seasoning as needed. The soup should be savory with a noticeable but pleasant tang.
Step 4: Thicken the Soup Naturally
Using a potato masher, gently mash some of the potatoes directly in the pot. You want to break down enough potatoes to thicken the soup while still leaving chunks for texture.
This method creates a creamy consistency without the need for flour or heavy cream.
Step 5: Finish with Sour Cream and Dill
Lower the heat to very low. Stir in the sour cream gradually, mixing well to prevent curdling. Add the chopped fresh dill and stir until fully incorporated.
Allow the soup to warm through for 5 minutes. Do not let it boil after adding the sour cream.
Pro Tips for Success
- Use a heavy pot to prevent scorching and ensure even cooking.
- Add the pickle juice gradually if you prefer a milder tang.
- Always lower the heat before adding sour cream to keep the texture smooth.
- Mash the potatoes in stages so you can control the thickness.
- Let the soup rest for 10 minutes before serving for better flavor balance.
- Taste again just before serving, as flavors deepen over time.
Flavor Variations
This Polish potato soup with dill and smoked meat is easy to customize.
- Extra Smoky: Add a quarter teaspoon smoked paprika or a splash of liquid smoke.
- Garlic Lover’s Version: Stir in two cloves of minced garlic with the onions.
- Vegetarian Twist: Replace sausage with mushrooms and use vegetable broth.
- Spicy Kick: Add extra cayenne or a pinch of crushed red pepper flakes.
- Creamier Style: Stir in a half cup of warm milk or half-and-half at the end.
Serving Suggestions
Serve this soup hot with crusty rye bread or a slice of buttered sourdough. A simple cucumber salad or sauerkraut on the side complements the tangy notes of the soup.
For a heartier meal, pair it with a green salad dressed lightly with lemon and olive oil. Garnish each bowl with extra fresh dill and a small dollop of sour cream for presentation.
Storage and Freezing Instructions
Allow the soup to cool completely before storing.
Refrigerator:
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often.
Freezer:
You can freeze this soup for up to 2 months. Keep in mind that potatoes may soften further after freezing. Freeze in portion-sized containers for easy reheating.
Reheating Tip:
Warm slowly and avoid boiling, especially if the soup already contains sour cream.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 360 |
| Protein | 14 g |
| Carbohydrates | 32 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sodium | 980 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Polish Potato Soup with Dill and Smoked Meat
What makes Polish potato soup different from regular potato soup?
Polish potato soup often includes dill and sometimes pickles or pickle juice, which add a tangy brightness. This contrast sets it apart from standard creamy potato soups that rely mostly on dairy for flavor.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day. The flavors deepen as it rests, making it ideal for meal prep or entertaining.
Is this soup traditionally creamy?
Traditionally, the soup is thickened by potatoes rather than heavy cream. Sour cream is added for richness, but the texture remains hearty rather than overly creamy.
Can I control how tangy the soup tastes?
Absolutely. Start with less pickle juice and add more gradually until it reaches your preferred balance.
What herbs work if I do not have fresh dill?
Fresh dill is best, but in a pinch you can use 1 to 2 teaspoons dried dill. Add it earlier in the cooking process so it has time to bloom.
Amazing Polish Potato Soup with Dill and Smoked Meat
Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- potato masher
Ingredients
- 2 tbsp olive oil
- 12 oz smoked kielbasa sausage, sliced
- 1 large yellow onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 6 cups chicken broth
- 2 cups water
- 2 lb Yukon gold potatoes, peeled and diced
- 1 cup dill pickles, finely chopped
- 1/2 cup dill pickle juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 pinch cayenne pepper (optional)
- 1 cup sour cream
- 1/2 cup fresh dill, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook about 5 minutes until lightly browned.
- Add onion, celery, and carrots. Cook 6 to 8 minutes, stirring often, until softened and translucent.
- Add potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until potatoes are tender.
- Stir in chopped pickles, pickle juice, salt, pepper, and cayenne if using. Simmer 10 to 15 minutes to meld flavors.
- Gently mash some of the potatoes in the pot to naturally thicken the soup while leaving chunks.
- Lower heat and gradually stir in sour cream, then add fresh dill. Warm gently for 5 minutes without boiling.
Notes
Nutrition
Final Thoughts
Amazing Polish Potato Soup with Dill and Smoked Meat is a beautiful example of how humble ingredients can create something memorable. The balance of smoky, creamy, and tangy flavors makes this soup stand out, while its simplicity keeps it approachable for home cooks of all levels.
Whether you are exploring Polish cuisine for the first time or revisiting a nostalgic favorite, this soup delivers warmth, comfort, and bold flavor in every bowl. Once you try it, it is likely to become a regular part of your cold-weather cooking rotation.
