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Lunch

Polish Pickle Soup with Potatoes and Chicken

About 460 kcal, 32 g of protein, 51 g of carbs, and 11 g of fat per serving. It works well for lunch, and takes about 40 minutes to prepare.

High-protein

Polish dill pickle soup with potatoes and chicken - about 460 kcal per serving
460kcal
32 gprotein (30% of energy)
51 gcarbs
11 gfat
10 gfiber
40 minprep time

Ingredients (1 serving)

  • Chicken thigh fillet120 g
  • Potatoes250 g
  • Fermented cucumber150 g
  • Carrot80 g
  • Celeriac40 g
  • Cream 12%40 g (about 2½ tablespoons)
  • Dill5 g
  • Seasonings and extras: salt, pepper, bay leaf, allspice

Instructions

  1. Cover the meat with cold water, add the bay leaf and allspice, and simmer for 20 minutes.
  2. Add the diced potatoes and grated carrot and celeriac. Cook for 15 minutes.
  3. Coarsely grate the pickles and add them to the soup along with a little brine. Cook for another 5 minutes.
  4. Cut up the meat and return it to the pot. Mix the sour cream with a little hot soup, pour it into the pot, season with pepper, and sprinkle with dill.

Pickles are salty, so add salt to the soup at the end, after tasting it.

Nutrition information per serving

Per servingAmount
Calories460 kcal
Protein32 g
Carbs50.5 g
of which sugars8.1 g
Fiber10.1 g
Fat10.6 g
of which saturated4.5 g
Salt5.2 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 30% of the energy, carbs 47%, and fat 22%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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