Polish Dill Soup Recipe

Introduction

Polish Dill Soup is a comforting and flavorful dish that highlights fresh dill and creamy sour cream. This hearty soup is perfect for chilly days and brings a taste of traditional Polish home cooking to your table.

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

1. Step 1: Dice the potatoes and carrots, chop the scallions, onion, and dill, and mince the garlic.
2. Step 2: 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.
3. Step 3: Mix in salt, black pepper, marjoram, turmeric, nutmeg, and bay leaf until combined with the vegetables.
4. Step 4: Add the diced potatoes, frozen green peas, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
5. Step 5: Stir in the sour cream and 3 tablespoons of chopped dill. Cook uncovered for 5 more minutes to meld the flavors.
6. Step 6: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with the remaining fresh dill.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use full-fat sour cream to achieve a creamy texture without curdling.
• If fresh dill isn’t available, dried dill can be used, but add it earlier during cooking to release its flavor.
• For added protein, try stirring in cooked chicken or sausage before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the sour cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Polish Dill Soup?

Freezing is possible but not ideal due to the sour cream, which may separate upon thawing. If freezing, consider leaving out the sour cream and adding it fresh when reheating.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and should be added during the last 5 minutes of cooking to maintain their color and texture.

Polish Dill Soup Recipe

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★★★★★

4.9 from 355 reviews

Polish Dill Soup, a comforting and flavorful traditional soup, features tender potatoes, fresh vegetables, and a fragrant blend of herbs and spices, enriched with creamy sour cream and fresh dill. This hearty soup is perfect for a cozy meal, offering a perfect balance of savory and aromatic flavors, and easily adaptable for vegetarian diets by using vegetable broth.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 brown onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 scallions, chopped (white and light green parts)
• 3 waxy potatoes, diced (about 10 oz)
• ½ cup frozen green peas
• 4 tbsp chopped fresh dill (divided)

Spices and Seasoning

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried marjoram
• ¼ tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 bay leaf

Dairy & Fats

• 1 tbsp unsalted butter
• 4 tbsp full-fat sour cream (room temperature)

Liquids

• 4 cups chicken broth (or vegetable broth for a vegetarian version)

Instructions

1. Prepare Ingredients: Dice the potatoes and carrots, chop the scallions, onion, and dill, and mince the garlic, ensuring all ingredients are ready for cooking.
2. Sauté Vegetables: In a large pot, melt the butter over medium-low heat. Add the minced garlic and finely chopped onion, cooking for about 1 minute until fragrant. Then stir in the diced carrots and chopped scallions and cook for an additional 2 minutes to soften.
3. Add Spices: Mix in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf to the sautéed vegetables, coating them evenly with the spices.
4. Simmer: Add the diced potatoes, green peas, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, allowing the vegetables to become tender and flavors to meld.
5. Incorporate Sour Cream & Dill: Stir in the full-fat sour cream and 3 tablespoons of chopped fresh dill. Continue cooking uncovered for another 5 minutes to heat through and blend flavors without boiling.
6. Serve: Remove from heat, adjust seasoning if necessary, and garnish with the remaining tablespoon of fresh dill before serving hot for the best taste experience.

Notes

• To make this recipe vegetarian, substitute chicken broth with vegetable broth.
• Use waxy potatoes to help the soup maintain a nice texture without becoming mushy.
• Allow the sour cream to come to room temperature before adding to avoid curdling.
• Fresh dill is preferable for garnish and flavor, but dried can be used in a pinch.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Polish dill soup, dill soup, Polish soup, creamy soup, vegetable soup, sour cream soup, traditional Polish recipe