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