Polish Potato Soup

Steps

1. Cut the carrots into 1-inch pieces, cutting both halves at once.
2. Peel and cut the onion in half lengthwise. Make cuts straight down through the root end, then slice across those cuts to create wedges.
3. Slice the Polish Kalasa sausage into quarter-inch pieces.
4. Place a soup pot over medium heat and add olive oil. Add the sliced sausage and cook for a couple of minutes until it starts sizzling in the oil.
5. Add the carrots, celery, and onions to the pot. Stir and cook for about 5 minutes or so, until the onion pieces turn translucent and the vegetables start to soften.
6. Peel the potatoes and cut them into quarters. Slice each quarter across every quarter inch or so (reserve half a pound of these slices).
7. Add two-thirds of the sliced potatoes to the pot with the sausage and vegetables, stirring to coat them in the flavorful oil.
8. Transfer the mixture into the soup pot and add chicken broth (or roasted vegetable broth), a splash of water, salt, freshly ground black pepper, and 1/2 to 1 tsp cayenne.
9. Add the quartered and sliced dill pickles and a generous splash of pickle juice. Stir in a bunch of freshly chopped dill.
10. Raise the heat to high until the soup comes up to a simmer.
11. Stir in 1/3 cup of sour cream.
12. Once simmering, reduce the heat to medium-low and let it simmer for about 45 minutes.
13. After 45 minutes, use a potato masher or stir vigorously to break up some of the cooked potatoes to release starch and thicken the soup.
14. Allow the soup to return to a simmer. Drain the pot (if necessary) and add the reserved sliced potatoes.
15. Stir in the reserved potatoes and let the soup continue to simmer, stirring occasionally, for another 40-45 minutes until these potatoes are tender.
16. Taste the soup and adjust seasoning with more salt if needed.
17. Ladle the finished soup into bowls. Top each serving with a dollop of sour cream and a sprinkling of fresh dill.