Diese Kartoffel-Suppe ist wie Medizin für meinen Magen
Diese Kartoffel-Suppe ist wie Medizin für meinen Magen is a easy German recipe that serves 4. 180 calories per serving. Recipe by Gesunde Rezepte on YouTube.
Prep: 15 min | Cook: 23 min | Total: 48 min
Cost: $6.02 total, $1.51 per serving
Ingredients
- 1 piece Onion (medium yellow, diced)
- 2 tbsp Olive Oil (extra virgin)
- 3 medium Potatoes (peeled and diced)
- 1 large Carrot (peeled and diced)
- 4 pieces Pickled Cucumbers (German style, sliced; reserve juice)
- 750 ml Vegetable Broth (low‑sodium; homemade broth recipe in video description)
- 1 tbsp Fresh Dill (chopped)
- 2 tsp Salt (kosher or sea salt)
- 100 g Sour Cream (full‑fat; can use vegan alternative)
- 1 tbsp All-Purpose Flour (for slurry)
- 100 ml Vegetable Broth (extra for slurry)
- 2 tbsp Pickle Juice (from the pickled cucumbers)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Vegetables
Dice the onion, peel and dice the potatoes and carrot, slice the pickled cucumbers, and set aside the pickle juice.
Time: PT10M
Sauté Onion
Heat olive oil in the large pot over medium heat. Add the diced onion and sauté until lightly browned, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Remaining Vegetables and Broth
Stir in the potatoes, carrot, sliced pickles, 750 ml vegetable broth, chopped dill, and salt. Bring to a gentle boil.
Time: PT2M
Temperature: Medium heat
Simmer Until Potatoes Are Tender
Cover the pot with a lid and reduce to a simmer. Cook for 12‑15 minutes, checking that the potatoes are fork‑tender.
Time: PT13M
Temperature: Low simmer
Prepare Sour Cream Slurry
In a small bowl, whisk together the sour cream, 100 ml vegetable broth, and flour until smooth.
Time: PT3M
Incorporate Slurry and Pickle Juice
Stir the sour cream slurry into the simmering soup, add 2‑3 tbsp pickle juice, and continue cooking on low heat for 5 minutes.
Time: PT5M
Temperature: Low heat
Finish and Serve
Season with freshly ground black pepper to taste, garnish with extra chopped dill, and ladle into bowls.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegetarian, Can be made vegan with plant‑based sour cream, Contains gluten (flour) – substitute with gluten‑free flour for GF version
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Onion: Shallot
- Instead of Olive Oil: Sunflower oil, Canola oil
- Instead of Potatoes: Sweet potatoes
- Instead of Carrot: Parsnip
- Instead of Pickled Cucumbers: Bread and butter pickles
- Instead of Vegetable Broth: Chicken broth, Mushroom broth
- Instead of Fresh Dill: Dried dill (½ tsp)
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Sour Cream: Vegan sour cream, Greek yogurt
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Vegetable Broth: Water with a pinch of salt
- Instead of Pickle Juice: Apple cider vinegar (½ tsp)
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Ladle
- Small Bowl
- Whisk
Critical Steps — Do Not Skip
- Sauté the onion until lightly browned to develop flavor.
- Simmer the soup until potatoes are fork‑tender; undercooked potatoes affect texture.
- Add the sour cream slurry on low heat while stirring continuously to avoid curdling.
Chef Tips from the Video
- Use fresh dill for the brightest flavor; add a little at the end as garnish.
- Rinse the pickled cucumbers briefly if you prefer a milder salt level.
- For a richer broth, roast the potatoes and carrots for 10 minutes before adding the liquid.
Troubleshooting
Potatoes are still firm after the simmer time.
Continue simmering, covered, checking every 5 minutes until fork‑tender.
Soup is too thick.
Stir in additional vegetable broth, a few tablespoons at a time, until the desired consistency is reached.
Sour cream curdles.
Reduce heat to low, whisk the slurry continuously while adding, and avoid boiling after the slurry is incorporated.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended because the sour cream may separate; if frozen, omit sour cream and add fresh before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetable broth a day ahead and refrigerate.
- Soup can be made fully ahead; add the sour cream slurry just before serving.
- Reserve pickle juice in a small container; it can be added at the end for extra tang.
Frequently Asked Questions
What is the cultural significance and history of dill potato soup with pickled cucumbers in German cuisine?
Dill‑flavored potato soups have long been a staple in German home cooking, especially in northern regions where fresh dill and pickled cucumbers are abundant. The combination of creamy potatoes and tangy pickle juice reflects the German love for hearty, yet bright‑tasting comfort foods.
What are traditional regional variations of dill potato soup in Germany?
In northern Germany, the soup often includes smoked sausage or bacon for extra richness, while in the south, a touch of mustard may be added. Some Alpine versions replace pickles with sauerkraut for a different sour note.
How is dill potato soup traditionally served in German households?
It is typically served hot, garnished with a generous sprinkle of fresh dill and a dollop of sour cream. A slice of rustic rye bread or pretzel on the side completes the meal.
What occasions or celebrations is dill potato soup associated with in German culture?
The soup is popular during the cooler months and is often featured at family gatherings, Oktoberfest stalls, and as a comforting starter at Christmas markets.
What other German dishes pair well with dill potato soup?
It pairs nicely with Bratwurst, smoked ham, or a simple German potato salad. A side of sauerkraut or a pretzel also complements the flavors.
What are the authentic traditional ingredients for German dill potato soup versus acceptable substitutes?
Authentic ingredients include fresh dill, potatoes, carrots, pickled cucumbers, and sour cream. Acceptable substitutes are vegan sour cream, gluten‑free flour, or swapping pickles for sauerkraut if desired.
What are the most common mistakes to avoid when making dill potato soup with pickled cucumbers?
Common errors include over‑cooking the onions, letting the soup boil after adding the sour cream slurry (which causes curdling), and not seasoning with enough dill, which is the star flavor.
Why does this recipe add the sour cream slurry on low heat instead of boiling?
Adding the sour cream mixture on low heat prevents the proteins from coagulating, which would cause the soup to curdle and develop a grainy texture. Gentle heat keeps the soup smooth and creamy.
Can I make this dill potato soup ahead of time and how should I store it?
Yes, you can prepare the soup a day in advance. Store it in the refrigerator without the sour cream slurry; add the slurry and heat gently before serving. Keep it in an airtight container for up to three days.
What does the YouTube channel Gesunde Rezepte specialize in?
The YouTube channel Gesunde Rezepte specializes in healthy, home‑cooked German and European recipes that focus on balanced nutrition, seasonal ingredients, and simple preparation methods for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Gesunde Rezepte?
Gesunde Rezepte emphasizes wholesome, low‑fat cooking with an emphasis on fresh herbs, whole‑food ingredients, and clear step‑by‑step tutorials. The channel aims to make nutritious meals accessible without sacrificing flavor.
Last updated: September 6, 2026
