Potato soup according to Polish recipe

Cut the Polish sausage into quarters, 1/4 inch thick.

Heat oil in a soup pot over medium heat and add sliced ​​sausage. Cook, stirring, for a few minutes to flavor the olive oil.

Add chopped yellow onions, ribs celery, cut into 1/2-inch pieces, and carrots, cut into 1/2-inch pieces, and cook, stirring, until onions turn translucent (about 5 minutes).

Quarter potatoes and cut into 1/4-inch thick slices. Add 2/3 of the potatoes to the chopped vegetables. Cover the remaining potatoes with cold water and refrigerate until needed.

Add chicken broth, water, salt, freshly ground black pepper, cayenne pepper, pickles, brine and half of the freshly chopped dill to the vegetables.

Increase the heat to high and bring the soup to a boil. While the soup is heating, add the sour cream.

Reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are tender, 40 to 45 minutes.

Mash the potatoes into the soup using a potato masher.

Drain and add the reserved sliced potatoes, and let soup simmer until potatoes are very soft and tender, about 40 to 45 minutes more.

During the last 30 minutes, be careful to stir gently to maintain whole pieces of potato.

Stir in remaining dill, and serve immediately, garnished with more sour cream and dill.