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
