Polish Dill Pickle Potato Soup

Dill pickle soup sounds unusual until you taste why it works.

Potatoes give the bowl body, carrots add sweetness, and the pickle brine cuts through the creaminess so the soup stays lively.

I add the chopped pickles near the end so they keep some texture.

The brine goes in gradually because brands vary a lot; start with the amount here, then add more if you want a sharper bowl.

Sour cream needs gentle heat. Tempering it with a little hot broth keeps the soup smooth instead of grainy, which is the one step I would not rush.

For another recipe in this seed collection, try Cabbage Roll Soup with Turkey and Rice or Pickle-Brine Chicken Salad Pitas.