Polish Dill Soup: A Hearty and Comforting Classic
Polish cuisine is known for its hearty, comforting flavors, and this Polish Dill Soup (also known as Zupa Koperkowa) is no exception. Packed with tender vegetables, fragrant herbs, and a touch of creamy sour cream, this soup brings warmth and a touch of tanginess, thanks to the generous use of fresh dill. It’s the perfect soup to enjoy on a chilly day or when you’re craving something cozy and satisfying.
Ingredients:
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 scallions (white and light green parts), chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 bay leaf
- 3 waxy potatoes, diced (about 10 oz)
- ½ cup frozen green peas
- 4 cups chicken broth
- 4 tbsp full-fat sour cream, at room temperature
- 4 tbsp chopped fresh dill (divided)
Directions:
1. Prep the Ingredients:
Start by peeling and dicing the potatoes and carrots. Chop the scallions (white and light green parts). Finely chop the onion and dill, and mince the garlic. Having all your ingredients ready will make the cooking process much smoother.
2. Cook the Vegetables:
In a large pot, heat the butter over medium-low heat. Add the minced garlic and chopped onion, cooking for 1 minute until fragrant. Next, add the diced carrots and chopped scallions, and cook for another 2 minutes until the vegetables begin to soften.
3. Add Spices and Broth:
Stir in the salt, pepper, dried marjoram, turmeric, nutmeg, and bay leaf. These spices provide depth and a subtle warmth to the soup.
4. Add the Potatoes and Peas:
Add the diced potatoes and frozen green peas to the pot. Pour in the chicken broth, then increase the heat to high. Bring the mixture to a boil.
5. Simmer the Soup:
Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the vegetables are tender and cooked through.
6. Finish with Sour Cream and Dill:
Stir in the room-temperature sour cream until fully incorporated into the soup. Then, add 3 tablespoons of the chopped fresh dill and cook the soup uncovered for an additional 5 minutes. This will allow the flavors to meld together beautifully.
7. Serve:
Taste the soup and adjust the seasoning with more salt and pepper, if needed. Serve hot, garnished with the remaining fresh dill for a bright, fresh finish. Enjoy this creamy, aromatic, and heartwarming soup with your favorite crusty bread or on its own!
Recipe Tips:
- Room-Temperature Sour Cream: Make sure your sour cream is at room temperature before adding it to the soup to prevent it from curdling when combined with the hot broth.
- Fresh Dill: Fresh dill is key to achieving the signature flavor of this soup, so don’t skimp on it! You can also adjust the amount to your taste preferences.
- Make It Vegetarian: If you prefer a vegetarian version, simply replace the chicken broth with vegetable broth for the same comforting flavors.
Quick Facts:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: 210 kcal per serving
- Servings: 4-6
Why You’ll Love This Recipe:
- Hearty and Satisfying: With tender potatoes, peas, and carrots, this soup is filling yet light enough to enjoy any time of the year.
- Creamy and Tangy: The addition of sour cream and fresh dill adds a delicious creaminess and a slight tang that balances the savory flavors perfectly.
- Quick and Easy: Ready in just 40 minutes, this soup is great for a cozy weeknight dinner or meal prep for the week.
This Polish Dill Soup is a comforting, flavorful dish that’s sure to become a family favorite. With its creamy texture and bright dill finish, it’s the perfect way to enjoy the simple, hearty flavors of traditional Polish cooking!
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Polish Dill Soup
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
Polish Dill Soup is a comforting and flavorful dish that showcases the fresh, fragrant taste of dill alongside hearty vegetables like potatoes and carrots. The combination of creamy sour cream and rich chicken broth creates a velvety base for this rustic, soul-warming soup. With a blend of aromatic spices like marjoram, turmeric, and nutmeg, each bite offers layers of flavor, balanced by the brightness of freshly chopped dill.
Ingredients
1 tbsp unsalted butter
1 brown onion, finely chopped
2 garlic cloves, minced
3 carrots, peeled and diced
2 scallions (white and light green parts), chopped
1 tsp salt
1 tsp black pepper
1 tsp dried marjoram
¼ tsp ground turmeric
¼ tsp ground nutmeg
1 bay leaf
3 waxy potatoes, diced (about 10 oz)
½ cup frozen green peas
4 cups chicken broth
4 tbsp full-fat sour cream, at room temperature
4 tbsp chopped fresh dill (divided)
Instructions
Prep the ingredients: Peel and dice the potatoes and carrots. Chop the scallions (white and light green parts). Finely chop the onion and dill, and mince the garlic.
Cook the vegetables: In a large pot, heat the butter over medium-low heat. Add the minced garlic and chopped onion, cooking for 1 minute until fragrant. Add the diced carrots and chopped scallions, cooking for another 2 minutes. Stir in the salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
Add the potatoes and peas: Add the diced potatoes and frozen peas to the pot. Pour in the chicken broth and increase the heat to high, bringing the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until the vegetables are tender.
Finish the soup: Stir in the sour cream until fully incorporated. Add 3 tablespoons of chopped dill and cook the soup uncovered for another 5 minutes.
Taste and serve: Adjust the salt and pepper to taste. Serve hot, garnished with the remaining fresh dill. Enjoy this creamy and comforting Polish soup!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210