Polish Potato Soup Recipe

We watched this at 11 am, and my wife and I enjoyed it just after noon. It was so good that we ended up finishing it all. It just so happened that we had some leftover Polish sausage from two days ago, but only two medium potatoes left. We cooked some veggies first, then added some dehydrated potatoes, followed by some thinly sliced potatoes, and enjoyed it once everything was ready. We had to use dried dill and Better Than Bullion chicken broth as substitutes. It was a happy coincidence because we rarely have leftover sausage and had never tried this type of soup before. Thanks, John.

I chose the all-beef kielbasa sausage instead of the beef and turkey blend. I opted for a mix of Yukon Gold and red potatoes totaling around 2 lbs., leaving the skins on. I substituted Brussels sprouts for the carrots. After adding the final potatoes, I let the soup simmer for about 45 minutes. Next time, I plan to enhance the flavor by adding approximately 1/2 tsp of lemon pepper.

I recently dined at a charming, traditional Polish restaurant in the Wicker Park neighborhood of Chicago that offers a delicious and unique soup called zurek. The broth had a tangy flavor that was quite comforting. One of the highlights was the Polish sausage, which was sliced incredibly thin, almost 1mm thick. This delicate cut allowed the sausage to go a long way in flavoring the soup. I imagine they must have sliced it while slightly frozen with a sharp knife to achieve such precision. The thin sausage slices not only enhanced the presentation of the dish but also made it fun to chase them around with a piece of bread. After enjoying this dish, I was inspired to try making it at home using Chef John's recipe. I plan to reserve a portion of the sausage to slice thinly and add it towards the end of cooking, without frying it. While the original recipe includes fennel, I personally prefer to omit it. Instead, I'll be using chicken Italian sausage from my freezer, so my version will be more of an Italian sausage potato soup for my first attempt. As Chef John aptly puts it, "It's Soup!"

The addition of pickles and brine helped to prevent the potatoes from breaking apart, so for my second batch, I waited to add them until after simmering and stirring the soup to thicken it. The result was perfect - a hearty soup with a great texture!

I was very hesitant to try this recipe at first. I mean, dill pickles in a soup? Who does that?! But I decided to give it a go, and I must say, it turned out fantastic! I substituted French garlic sausage for Polish sausage since I had some leftovers from another meal. I also threw in some chopped cabbage after enjoying it once to make the leftovers go further. Surprisingly, it might have been even tastier - as they say, soup always tastes better the next day.

I tried the recipe as instructed and we absolutely enjoyed it. The balance of pickle and dill flavors was just right - not too overpowering, but definitely there. I might consider increasing the amount of kielbasa next time since 4oz didn't feel like quite enough, and I'm not sure what to do with the leftover kielbasa.

Chef John has done it again with another winning recipe! My husband keeps expecting a recipe to fail, but once again we absolutely loved this one. Making this soup truly felt like a Zen experience, especially since I was the one who prepared it. As vegans, our only adjustment was using a single Beyond Meat hot Italian link for the initial saute step. This soup is absolutely delicious!

Absolutely delicious! We also included some green cabbage for an added twist!

Excellent soup! I reduced the pickles by half and finely chopped them. I substituted dried dill for fresh. If you're looking for a unique and delicious dish, this could be the perfect choice. I highly suggest trying this soup.

This dish had a nice taste, but I don't think I'll be preparing it again. If I were to give it another try, I would either skip the sausage entirely or opt for bacon instead. I used a standard polish kielbasa from the supermarket (nothing fancy) and everyone felt that the combination of sausage with the other ingredients didn't quite work. While the soup was enjoyable and perfectly fine, it didn't quite hit the mark as one of our top choices from Chef John's recipes.

Excellent!!!!

Simple and tasty dish. The flavors were perfectly harmonized. I prepared it in advance and it tasted even more delicious the following day. I served it at a family get-together with 6 adults and 2 toddlers. It was a hit, as there were no leftovers. Next time, I will definitely double the recipe!

This soup has now become a staple in our dinner menu! It's simple to make and budget-friendly. It even wins over those who aren't fans of pickles - it's reminiscent of a comforting baked potato soup. Just another fantastic recipe from Chef John! :D

This Polish pickle soup truly hits the spot, but it really needs sour pickles without any vinegar in them. The potato soup, on the other hand, is superb even without it, especially when topped with crispy bacon. Delicious!

This dish is so flavorful and each bite is unique. I added extra kielbasa and it turned out fantastic. I will definitely be making it again.

This recipe is fantastic! I stuck to the instructions, but included extra kielbasa and made some adjustments accordingly. It turned out incredibly delicious! Huge thanks to Chef John for yet another fantastic recipe.

I apologize, but the dill pickle taste really detracted from the overall enjoyment of the soup.

I'm a complete beginner in the kitchen, and I found this recipe to be extremely simple to follow and make! The end result was delicious as well!

Highly flavorful and light, absolutely loved it.