Why You’ll Love This Recipe
If you’re a fan of dill, this Polish Dill Soup is a must-try. The combination of earthy potatoes, sweet carrots, and a generous amount of fragrant dill creates a deeply flavorful dish that’s hearty yet light. The sour cream adds a velvety texture that makes this soup even more indulgent, while the added green peas give it an extra pop of flavor. It’s a versatile dish, great on its own or served with crusty bread for a complete meal. Whether you’re cooking for a family or preparing a cozy meal for one, this soup is bound to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 scallions, chopped (white and light green parts)
- 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 (room temperature)
- 4 tbsp chopped fresh dill (divided)
Directions
- Begin by preparing the ingredients: peel and dice the potatoes and carrots, chop the scallions, finely chop the onion, mince the garlic, and chop the dill.
- In a large pot, heat butter over medium-low heat. Add garlic and onion, and cook for 1 minute until fragrant. Add carrots and scallions, and cook for another 2 minutes.
- Stir in salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
- Add the potatoes and green peas, then pour in the chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, cover and reduce the heat to low, simmering for 15 minutes.
- Add sour cream and stir until completely incorporated. Add 3 tbsp of the chopped dill and cook, uncovered, for an additional 5 minutes.
- Taste and adjust seasoning with salt or pepper if needed.
- Serve with the remaining dill on top and enjoy!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Vegetables: Add celery root or stalks to deepen the flavor profile.
- Grains: Instead of potatoes, you can make the soup with rice, pasta, egg noodles, or barley.
- Toppings: Serve with a boiled egg or small meatballs for a more substantial meal.
- Vegan Version: Substitute the sour cream with a plant-based alternative and use vegetable broth instead of chicken broth.
Storage/Reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-ahead: This soup can be prepared in advance—just add the sour cream just before serving.
- Freezing: You can freeze the soup for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
FAQs
Can I use dried dill instead of fresh dill in this soup?
Dried dill lacks the vibrant flavor of fresh dill, so it’s best to use fresh if possible.
What type of potatoes work best for this soup?
Waxy potatoes are ideal because they hold their shape well during cooking, but you can use other varieties if needed.
Can I add meat to this soup?
Yes, you can add small meatballs or cooked chicken for added protein.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes better after the flavors have had time to meld, so feel free to make it a day in advance.
What can I serve with Polish Dill Soup?
Pair it with a slice of crusty bread, a side salad, or a boiled egg to make it a full meal.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great option for a vegetarian or vegan version of the soup.
How can I make this soup spicier?
Add a pinch of red pepper flakes or cayenne pepper for a little heat.
Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just add the sour cream when reheating.
What can I substitute for marjoram?
If you don’t have marjoram, thyme or oregano works well as a substitute.
Conclusion
Polish Dill Soup is a comforting, creamy dish that captures the essence of Polish home cooking. The blend of potatoes, carrots, and fragrant dill, along with the rich touch of sour cream, makes for a soup that’s both flavorful and satisfying. Whether you’re looking for a light lunch or a cozy dinner, this simple recipe is sure to become a household favorite.
Print
Polish Dill Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Polish Dill Soup (Zupa Koperkowa) is a creamy and comforting dish packed with tender potatoes, sweet carrots, and aromatic fresh dill. This flavorful soup is enriched with sour cream for a velvety texture and can be enjoyed as a light lunch or dinner. Quick to make and naturally gluten-free, it’s the perfect cozy meal for any day of the week!
Ingredients
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 scallions, chopped (white and light green parts)
- 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 (or vegetable broth for a vegetarian version)
- 4 tbsp full-fat sour cream (room temperature)
- 4 tbsp chopped fresh dill (divided)
Instructions
- Prepare Ingredients: Dice the potatoes and carrots, chop the scallions, onion, and dill, and mince the garlic.
- Sauté Vegetables: In a large pot, melt the butter over medium-low heat. Add garlic and onion, cooking for 1 minute until fragrant. Stir in carrots and scallions and cook for another 2 minutes.
- Add Spices: Mix in salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
- Simmer: Add potatoes, green peas, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Incorporate Sour Cream & Dill: Stir in sour cream and 3 tbsp of chopped dill. Cook uncovered for 5 more minutes.
- Serve: Adjust seasoning if needed. Garnish with the remaining dill and enjoy!
Notes
- Vegetarian Option: Use vegetable broth and a plant-based sour cream substitute.
- Add Protein: Stir in small meatballs or cooked chicken for a heartier meal.
- Alternative Ingredients: Swap potatoes for rice, pasta, or barley.
- Storage: Store in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
