Description
This Polish Dill Soup is a comforting and flavorful traditional dish, featuring a rich broth with tender potatoes, carrots, and peas, all enhanced by the fragrant freshness of dill and a creamy touch of sour cream. Perfect for a cozy meal, this hearty soup balances aromatic spices with classic Polish ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 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
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 and Broth
- 1 tbsp unsalted butter
- 4 cups chicken broth
- 4 tbsp full fat sour cream – at room temperature
Instructions
- Prepare Ingredients: 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 dill. Having everything ready will streamline cooking.
- Sauté Aromatics: Heat the unsalted butter in a large pot over medium-low heat. Add the minced garlic and chopped onion and cook for 1 minute until fragrant.
- Cook Vegetables and Spices: Add the diced carrots and chopped scallions to the pot and cook for an additional 2 minutes. Stir in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf to evenly coat the vegetables with the spices.
- Add Potatoes, Peas, and Broth: Pour in the diced potatoes and frozen green peas, then add the chicken broth. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce heat to low. Let the soup simmer gently for 15 minutes, allowing the vegetables to soften and flavors to meld.
- Incorporate Sour Cream and Dill: Remove the lid, add the full fat sour cream, and stir continuously until it is fully incorporated into the soup. Add 3 tablespoons of chopped fresh dill, then cook uncovered for another 5 minutes to blend the flavors.
- Final Seasoning and Serve: Taste the soup and adjust salt or pepper as desired. Serve hot, garnished with the remaining 1 tablespoon of fresh dill for a vibrant finish. Enjoy your comforting Polish Dill Soup!
Notes
- Use waxy potatoes to ensure they hold their shape and don’t become mushy in the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth and use a dairy-free sour cream alternative.
- Fresh dill adds the best flavor; if unavailable, dried dill can be used but reduce the quantity to about 1 tablespoon.
- Make sure the sour cream is at room temperature before adding to prevent curdling in the hot soup.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently over low heat to preserve texture and flavor.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 214 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
