– 2 tablespoons olive oil – 4 ounces Polish kielbasa sausage, quartered and sliced 1/4-inch thick – 1 yellow onion, chopped – 2 ribs celery, cut into 1/2-inch piece – 2 carrots, cut into 1/2-inch piece – 2 1/2 pounds Yukon gold potatoes, peeled – 4 cups chicken broth – 1 1/2 cups water, or as needed – 1 teaspoon salt, or to taste – 1/4 teaspoon freshly ground black pepper, or to taste – 1 pinch cayenne pepper, or to taste – 3/4 cup diced dill pickle – 1/4 cup pickle juice – 1/2 cup chopped fresh dill, divided – 1/3 cup sour cream
Heat oil in a soup pot over medium heat and add kielbasa. Cook, stirring, for a few minutes to flavor the oil. Add onions, celery, and carrots, and cook, stirring, until onions turn translucent, about 5 minutes.
Meanwhile, quarter and slice potatoes 1/4-inch thick. Put 1/3 of the potatoes in cold water and refrigerate until needed. Mix leftover cut potatoes with veggies.
Add broth, water, salt, pepper, cayenne, pickles, juice, and half the chopped fresh dill. Wait for soup to simmer on high heat. Stir in sour cream while soup heats.
Reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are tender, 40 to 45 minutes. Use a potato masher to break up potatoes.
Drain and add the reserved sliced potatoes. Simmer soup for 40–45 minutes until potatoes are extremely cooked. To keep potato chunks whole, stir gently in the last 30 minutes.
Taste for seasoning and adjust. Stir in remaining dill, and serve immediately, garnished with more sour cream and dill.