Polish Dill Soup Recipe

Introduction

Polish Dill Soup is a comforting and flavorful dish that balances creamy tanginess with fresh herb notes. This hearty vegetable soup, enriched with sour cream and fresh dill, is perfect for a cozy meal any time of the year.

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

1. Step 1: Prepare all your ingredients by peeling and dicing the potatoes and carrots. Chop the scallions, finely chop the onion, mince the garlic, and chop the fresh dill.
2. Step 2: Heat the butter over medium-low heat in a large pot. Add the garlic and onion and cook for 1 minute until fragrant.
3. Step 3: Stir in the carrots and scallions and cook for 2 more minutes, allowing the vegetables to soften slightly.
4. Step 4: Add salt, black pepper, dried marjoram, turmeric, nutmeg, and the bay leaf, stirring well to combine the spices with the vegetables.
5. Step 5: Add the diced potatoes and frozen peas, then pour in the chicken broth. Increase the heat to high and bring to a boil.
6. Step 6: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes until the potatoes are tender.
7. Step 7: Remove the bay leaf. Stir in the sour cream until fully incorporated, then add 3 tablespoons of the fresh dill. Cook uncovered for an additional 5 minutes.
8. Step 8: Taste the soup and adjust the salt or pepper as needed. Serve hot garnished with the remaining fresh dill. Enjoy your Polish Dill Soup!

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use full-fat sour cream for a richer flavor and smoother texture.
• Add a squeeze of lemon juice at the end to brighten the flavors even more.
• Fresh dill is key for authentic flavor, but if unavailable, use a smaller amount of dried dill.

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. Adding a splash of broth or water while reheating can help maintain its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, the flavors deepen when the soup sits overnight. Just reheat it slowly and stir in additional sour cream or fresh dill before serving to refresh the taste.

Can I use non-waxy potatoes?

Waxy potatoes hold their shape better in soup, but if you only have starchy potatoes like russets, add them carefully and cook just until tender to avoid them disintegrating.

Polish Dill Soup Recipe

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★★★★★

4.6 from 85 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Polish Dill Soup is a comforting and flavorful traditional Eastern European dish featuring a medley of vegetables simmered in aromatic chicken broth, enriched with full-fat sour cream and fresh dill. This hearty soup combines tender potatoes, carrots, peas, and scallions with fragrant spices for a warm and satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Spices and Seasonings

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

Other Ingredients

• 1 tbsp unsalted butter
• 4 cups chicken broth
• 4 tbsp full fat sour cream, at room temperature

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Instructions

1. Preparation: Peel and dice the potatoes and carrots. Chop the white and light green parts of the scallions. Finely chop the onion, mince the garlic, and chop the fresh dill. Organizing all ingredients ensures smooth cooking.
2. Sautéing Aromatics: In a large pot, melt butter over medium-low heat. Add minced garlic and chopped onion and cook for 1 minute until fragrant. Then stir in diced carrots and chopped scallions and cook for an additional 2 minutes to soften the vegetables.
3. Add Spices: Mix in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Stir well to coat the vegetables with the spices, enhancing the soup’s flavor profile.
4. Add Main Vegetables and Broth: Add diced potatoes and frozen peas to the pot. Pour in the chicken broth, increase the heat to high, and bring the mixture to a boil.
5. Simmering: Once boiling, cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes until the vegetables are tender and flavors meld.
6. Finish Soup: Stir in the sour cream until fully incorporated, then add 3 tablespoons of chopped dill. Cook the soup uncovered for another 5 minutes to blend the flavors. Taste and adjust salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with the remaining chopped dill for a fresh herbal finish. Serve hot and enjoy this comforting traditional Polish dish.

Notes

• Use waxy potatoes to maintain their shape during cooking.
• Allow sour cream to reach room temperature before adding to prevent curdling.
• Fresh dill added at the end preserves its bright flavor and aroma.
• This soup can be made vegetarian by using vegetable broth instead of chicken broth.
• Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Polish

Keywords: Polish Dill Soup, traditional Polish soup, vegetable soup, chicken broth soup, dill recipe, comforting soup, sour cream soup