Polish Dill Pickle Soup with Smoked Ham
This 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!
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 cup finely chopped dill pickles
- 1 medium carrot peeled & grated
- 3 large red potatoes (skins on) diced
- 2.5 cups 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.
- If using dried dill, start with 1 teaspoon and work your way up from there if needed.
- Serves 4-6.