Polish Dill Soup Recipe
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.
- 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
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
- Prepare Ingredients: Dice the potatoes and carrots, chop the scallions, onion, and dill, and mince the garlic, ensuring all ingredients are ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/polish-dill-soup-recipe/
