Polish Dill Pickle Soup

Polish Dill Pickle Soup Serves: 1½ gallons


  • 8 oz. butter
  • 2 medium onion, halved and sliced
  • 1 gallon prepared RC Hearty Foundations® Chicken or Vegetable Base
  • 12 large garlic dill pickles
  • 12 oz. liquid from pickle jar
  • 8 oz. RC Dill Sauce, prepared
  • 12 large potatoes, peeled and cut into 1/2-inch cubes
  • 8 oz. all-purpose flour
  • 4 cups sour cream
  • Salt and black pepper
  • Sugar to taste, if desired
  • Chopped fresh dill for garnish, if desired


  1. 1 Melt butter in a large pot, then add onion and sauté until translucent, about 3 minutes.
  2. 2 Add broth, pickles, pickle liquid, RC Dill Sauce and potatoes.
  3. 3 Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
  4. 4 Blend flour with sour cream.
  5. 5 Temper sour cream mixture with a little hot soup.
  6. 6 Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil.
  7. 7 Reduce heat to low and simmer 3 minutes or until slightly thickened.
  8. 8 Adjust seasoning, adding sugar if desired.
  9. 9 The soup can be left chunky or pureed to the velvety consistency of vichyssoise. Can also serve in heated bowls garnished with chopped fresh dill, if desired
  10. 10
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