Polish dill pickle soup with smoked ham is a hearty, savory, creamy, and comforting dish. A big pot of it can be on your table in only 45 minutes!
It’s not very often that I get excited by soup, but here we are. I’ve wanted to make my own version of the classic dish for a while now. My mom makes pickle soup and so does our Polish friend, so it’s something that I enjoy periodically. I can’t say I’ve ever had bad pickle soup, but this version definitely left me wanting more (my husband finished most of it).
I get that dill pickle soup would sound very weird if you hadn’t heard of it before. Obviously you won’t like it if you don’t like pickles. If you do like pickles, give it a chance! I promise it’s delicious. The smoked ham adds a special little something extra and also makes it more filling. Perfect winter comfort food.
This comforting soup also doesn’t take ages to cook, which is nice. Obviously I don’t mind spending time in the kitchen, but I think we can all appreciate quick meals that taste just as amazing the next day.
So. Dill pickle soup – yay or nay?
Polish Dill Pickle Soup with Smoked Ham
A delicious tangy and comforting dill pickle soup with smoked ham.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup finely chopped dill pickles
- 1 medium carrot, grated
- 3 large red potatoes (skins on), diced
- 2 (10 fluid ounce) cans chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- Handful fresh dill, chopped
- 3/4 pound piece smoked ham, diced
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt & pepper, to taste
- Add the olive oil to a large pot on medium-high heat. Add the onion and carrot once the oil is hot. Sauté for 5 minutes.
- Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
- Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes. Season with salt & pepper to taste. Garnish with extra fresh dill if desired.
This soup can turn out a bit salty for some people (depending on the salt in the pickle juice) so I suggest using low-sodium chicken broth if that's a concern for you.