Name: Polish Dill Soup with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Polish
Ingredients: 1 brown onion – finely chopped; 2 garlic cloves – minced; 3 carrots – peeled and diced; 2 scallions – white and light green parts, chopped; 3 waxy potatoes – diced (about 10 oz); ½ cup frozen green peas; 4 tbsp chopped fresh dill – divided; 1 tsp salt; 1 tsp black pepper; 1 tsp dried marjoram; ¼ tsp ground turmeric; ¼ tsp ground nutmeg; 1 bay leaf; 1 tbsp unsalted butter; 4 cups chicken broth; 4 tbsp full fat sour cream – at room temperature

Jump to Recipe· 4.8 from 62 reviews

If you’re looking for a cozy, comforting bowl of soup that feels like a warm hug, then you’re in for a treat with this Polish Dill Soup with Vegetables Recipe. It’s one of those recipes that’s super simple but just bursts with flavor—the perfect blend of fresh dill, tender veggies, and creamy sour cream that’ll make you want seconds (and maybe thirds). I love making this whenever I need something nourishing but still light, and trust me, once you try it, you’ll want to keep it in your regular rotation too.

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Why This Recipe Works

Fresh Dill Magic: The fresh dill adds that unmistakable bright, herbaceous note that defines Polish dill soup and brings the whole dish to life.
Balanced Seasonings: A blend of spices like marjoram, turmeric, and nutmeg create depth without overpowering the veggies.
Creamy Finish: The full-fat sour cream swirled in at the end gives the soup richness and smoothness that feels indulgent but still wholesome.
Simple Prep, Big Flavor: With mostly everyday ingredients and straightforward steps, this soup is easy to make any day of the week.

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Ingredients & Why They Work

All the ingredients in this Polish Dill Soup with Vegetables Recipe work together to create a comforting, flavorful broth packed with vegetables and herbs. When shopping, look for firm potatoes and fresh dill—it really does make a difference.

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Unsalted butter: Adds a gentle richness and helps gently sauté the veggies without overpowering flavors.
Brown onion: Provides a sweet base flavor, especially when cooked gently with the butter.
Garlic cloves: Minced fresh garlic adds a subtle punch without getting too intense.
Carrots: Sweet and tender, carrots bring natural sweetness and a vibrant color.
Scallions: The white and light green parts add freshness and mild sharpness that complements the dill.
Salt and black pepper: Essential for enhancing all the flavors evenly.
Dried marjoram: A classic herb in Polish cooking that adds a warm, slightly minty note.
Ground turmeric: Just a pinch adds a beautiful golden color and subtle earthiness.
Ground nutmeg: Gives warmth and complexity without being too bold.
Bay leaf: Infuses the broth with a gentle herbal aroma during simmering.
Waxy potatoes: They hold their shape well during cooking, so your soup stays hearty without turning mushy.
Frozen green peas: Adds bursts of sweetness and a fresh pop of green.
Chicken broth: Builds a comforting savory base—feel free to use vegetable broth for a vegetarian twist.
Full fat sour cream: Adds creaminess and tang, making the soup feel like a warm bowl of comfort.
Fresh dill: Divided use maximizes that gorgeous dill flavor—some cooked in, some sprinkled on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Polish Dill Soup with Vegetables Recipe is. You can make it your own by swapping veggies or adjusting the herb quantities to match your mood or pantry. Don’t hesitate to experiment a bit!

Vegetarian version: Simply swap the chicken broth for a flavorful vegetable stock. I tried this once and honestly, the soup was just as comforting and packed with flavor.
Add some protein: You can toss in cooked shredded chicken or even tofu cubes if you want a heartier meal.
Seasonal swaps: When I can’t find fresh dill, adding a touch of fennel fronds or parsley can work in a pinch, but fresh dill really is magical here.
Make it spicy: A pinch of cayenne or some crushed red pepper flakes added early in cooking can give it a nice warming kick if you’re into that.

Step-by-Step: How I Make Polish Dill Soup with Vegetables Recipe

Step 1: Prep Your Veggies Before You Heat the Pot

One thing I’ve learned is that real success with this soup comes from good prep. Peel and dice the potatoes and carrots, chop your onion, mince the garlic, and slice those scallions. Having everything ready lets you move smoothly and prevents overcooking anything while you multitask.

Step 2: Gently Sauté Onion and Garlic in Butter

Heat the butter over medium-low heat in a large pot. Add the minced garlic and chopped onion, letting them soften for about a minute until fragrant. Don’t rush this—keeping the heat low prevents burning and builds a sweet flavor base.

Step 3: Add Carrots, Scallions, and Spices

Next, toss in the diced carrots and chopped scallions. Cook about 2 minutes until they start to soften. Then stir in salt, pepper, marjoram, turmeric, nutmeg, and the bay leaf. These spices are subtle gems that add wonderful depth without stealing the show.

Step 4: Let the Potatoes, Peas, and Broth Do Their Thing

Add the diced potatoes and frozen green peas, then pour in the chicken broth. Bring the mixture to a full boil with the heat on high, then immediately cover and reduce to low. Simmer for about 15 minutes until the potatoes are tender but not mushy. It smells amazing at this point, so be prepared to peek!

Step 5: Finish with Sour Cream and Fresh Dill

Once your veggies are perfectly cooked, stir in the full-fat sour cream and 3 tablespoons of fresh dill, making sure everything blends seamlessly. Cook uncovered for 5 minutes to let flavors meld. Don’t forget to taste and adjust salt and pepper—it makes all the difference.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle the remaining chopped dill on top. I love the fresh zing this adds—it’s like a little sprinkle of sunshine in every bite.

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Tips from My Kitchen

Patience Before Sautéing: Let the onion and garlic sweat gently—rushing this step can cause bitterness.
Dill Timing: Adding most of the dill at the end keeps that fresh, vibrant flavor, which I learned is key to this soup.
Sour Cream Temperature: Using room-temperature sour cream prevents curdling and gives a silky finish.
Salt Smartly: It’s easier to adjust salt at the end, so taste before adding extra during cooking.

How to Serve Polish Dill Soup with Vegetables Recipe

Polish Dill Soup with Vegetables, Polish Dill Soup, vegetarian Polish soup, healthy dill soup recipe, comforting vegetable soup - A white bowl filled with creamy yellow-green soup that has visible small chopped layers of orange carrots, light yellow potatoes, and green peas mixed throughout. The soup has specks of fresh green herbs sprinkled evenly on top. A silver spoon rests inside the bowl with its handle pointing up and leaning slightly to the right. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about keeping garnishes simple but impactful for this soup. Fresh dill on top is my go-to—it adds a burst of herby freshness. Sometimes I swirl a tiny dollop of extra sour cream right before serving for a creamy contrast and eye appeal.

Side Dishes

This Polish Dill Soup with Vegetables Recipe pairs beautifully with rye bread or crusty sourdough for dunking. If you want something heartier, a side salad with a light vinaigrette balances the creaminess perfectly. I’ve also enjoyed it alongside my favorite pierogi for a full Polish-inspired meal.

Creative Ways to Present

For a special occasion, I like to serve this soup in pretty soup bowls with a swirl of sour cream and a sprig of dill for a restaurant-worthy look. You can also add a drizzle of good olive oil or sprinkle some toasted pumpkin seeds for crunch and color. It’s simple but elegant enough to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover Polish Dill Soup with Vegetables in an airtight container in the fridge. It usually lasts beautifully for up to 3 days. Before eating, I give it a good stir because the sour cream and dill settle, and sometimes veggies soak up the broth a bit.

Freezing

Freezing this soup is possible, but I recommend leaving out the sour cream if you plan to freeze it. I add the sour cream and fresh dill fresh after reheating—it keeps the texture and flavor fresher. Frozen soup can last up to 3 months if tightly sealed.

Reheating

When reheating leftovers, I warm the soup gently on the stove over low-medium heat to avoid curdling the dairy. If it’s too thick, add a splash of chicken or vegetable broth to loosen it up. Then stir in fresh dill and a swirl of sour cream before serving.

FAQs

Can I make Polish Dill Soup with Vegetables Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a rich vegetable broth, and the soup will still be deliciously savory and satisfying.
Is it necessary to use fresh dill?

Fresh dill really makes this soup sing with its bright herbal notes. If fresh isn’t available, dried dill can work in a pinch, but add less since dried herbs are more potent and the flavor will be less vibrant.
Can I use low-fat sour cream instead of full-fat?

While full-fat sour cream gives the best creamy texture and flavor, you can use low-fat versions. Just be cautious when adding it to hot soup to prevent curdling—temper it by mixing with a little warm broth first.
How long does the soup keep in the fridge?

Stored in a tightly sealed container, the soup stays fresh for about 3 days. Be sure to reheat it gently.

Final Thoughts

This Polish Dill Soup with Vegetables Recipe is one of those soul-soothing dishes that always reminds me of home and simple pleasures. Whether you’re new to cooking or just looking for a reliable, tasty soup, this recipe has got your back. I hope you enjoy making it as much as I do—it’s a classic that never gets old and always feels like a little celebration in a bowl. So grab that fresh dill, warm up your kitchen, and get ready for some serious comfort food magic!