If you’ve ever been curious about traditional Eastern European flavors, you’re in for a treat with this Polish Dill Soup Recipe. I absolutely love how fresh herbs and simple ingredients come together to create something so comforting and vibrant. Whether you’re new to Polish cuisine or just craving something a little different for dinner, this soup is easy to make, packed with flavor, and perfect for cozy nights. Stick with me here—I promise you’ll want to make this on repeat after trying it once!
Why You’ll Love This Recipe
- Simple, Fresh Ingredients: You don’t need fancy or hard-to-find items—just wholesome pantry staples to create something magical.
- Burst of Dill Flavor: The fresh dill really shines, giving the soup a bright, herby lift that feels authentic and refreshing.
- Comfort Food Made Light: Creamy and satisfying without being heavy, so it’s perfect any time of year.
- Family-Friendly Hit: My family goes crazy for this soup; it’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
What I really love about this Polish Dill Soup Recipe is how all these simple ingredients come together in harmony. Each adds texture, flavor, or that signature warmth you want in a soul-soothing soup. When you grab your ingredients, opt for full-fat sour cream for creaminess and fresh dill for the best aroma.
- Unsalted Butter: This is your flavor base; using unsalted butter lets you control the saltiness better.
- Brown Onion: Add sweetness and depth—finely chopped for even cooking.
- Garlic Cloves: Minced so you get little bursts of aromatic flavor throughout the soup.
- Carrots: Peeled and diced to add a natural sweetness and lovely color contrast.
- Scallions: Only the white and light green parts—these give a mild onion bite with freshness.
- Salt & Black Pepper: The basic seasoning duo that brings everything to life.
- Dried Marjoram: Trust me on this; it adds an unexpected, gentle herbal note that’s classic in Polish cooking.
- Ground Turmeric: A pinch for that warm golden color and subtle earthiness.
- Ground Nutmeg: Just a little to round out the flavors and add warmth.
- Bay Leaf: Infuses a subtle depth — be sure to remove before serving!
- Waxy Potatoes: Diced potatoes give the soup heartiness without turning mushy.
- Frozen Green Peas: A sweet pop of green and texture; no need to thaw beforehand.
- Chicken Broth: The flavorful liquid base that ties it all together. Homemade or good-quality store-bought both work great.
- Full Fat Sour Cream: Adds richness and that signature tang—you’ll want it at room temperature to avoid curdling.
- Fresh Dill: Chopped dill is the star, sprinkled in during cooking and at the end for maximum freshness.
Variations
I like to make this Polish Dill Soup Recipe my own depending on the season or pantry stock. The great thing is, you can easily tailor it to your taste or dietary needs without losing its soul.
- Vegetarian Version: I swap chicken broth for vegetable broth and it still tastes incredible — hearty and fresh with no compromise.
- Adding Protein: Sometimes I toss in some cooked shredded chicken or kielbasa slices to make it more filling for dinner.
- Herb Twists: If you want to experiment, try swapping fresh dill with tarragon or chives for a slightly different herbal note.
- Spice it Up: For a kick, a pinch of cayenne or smoked paprika blends wonderfully with this soup’s flavors.
How to Make Polish Dill Soup Recipe
Step 1: Prep Like a Pro
Before you fire up the stove, get everything chopped and ready. Peel and dice your potatoes and carrots into bite-sized pieces, finely chop the onion, mince the garlic, and slice the scallions. Having everything prepped means you won’t feel rushed during cooking, and it helps the flavors develop smoothly. Oh, and chop that fresh dill too—trust me, you’ll want it ready to go when the soup is almost done.
Step 2: Build Your Flavor Base
Heat the butter over medium-low heat in a large pot. I like using medium-low because this gently softens the garlic and onions without browning, which keeps the flavors sweet and mellow. Toss in the garlic and onion first and let them sizzle for about a minute. Next, add the carrots and scallions and cook for another two minutes, stirring often. This mix is where your soup gets its inviting aroma.
Step 3: Spice Things Up
Sprinkle in the salt, black pepper, marjoram, turmeric, nutmeg, and toss in the bay leaf. Stir everything together so the vegetables get nicely coated with all those earthy, warming spices. This step is what makes the soup authentically Polish and super flavorful, so don’t rush it.
Step 4: Simmer Your Soup
Add the diced potatoes and frozen green peas, then pour in the chicken broth. Turn the heat up to high to bring everything quickly to a boil, then cover the pot and lower the heat to a gentle simmer. Let it bubble away for about 15 minutes or until the potatoes are tender but not falling apart. I always test a potato piece before moving on — texture is everything here.
Step 5: Stir In the Sour Cream and Dill
Turn off the heat just before serving and stir in the full-fat sour cream until it’s completely incorporated for a silky, luscious texture. Add 3 tablespoons of fresh dill, leave the pot uncovered, and let the soup simmer gently for another 5 minutes to marry all the flavors. Taste and adjust with extra salt or pepper if you like. Serve hot garnished with the remaining fresh dill—you’ll notice it brightens the entire bowl beautifully.
Pro Tips for Making Polish Dill Soup Recipe
- Room Temperature Sour Cream: Adding cold sour cream straight from the fridge can cause curdling; let it sit out a bit before stirring in.
- Don’t Overcook Potatoes: Keep an eye on the potatoes so they stay tender but still hold their shape for the best texture.
- Fresh Dill Splurge: I always buy fresh dill whenever I can; dried doesn’t give that bright, fresh taste this soup deserves.
- Taste at the End: Since broths and dairy vary, always taste and tweak salt and pepper right before serving for balance.
How to Serve Polish Dill Soup Recipe
Garnishes
I keep the garnishes simple every time: a generous sprinkle of fresh chopped dill right on top, sometimes a swirl of extra sour cream, and if I’m feeling fancy, a few scallion greens for a little crunch and color. These touches brighten the presentation and enhance the soup’s flavors perfectly.
Side Dishes
I love serving this soup alongside crusty rye bread or a warm buttered roll—great for soaking up every last drop. For a heartier meal, my family enjoys it with a simple cucumber salad dressed in sour cream and dill for that classic Polish vibe.
Creative Ways to Present
For holiday dinners or guests, I’ve ladled this soup into pretty bowls topped with a sprig of dill and a dollop of sour cream shaped like a rosette. A dusting of finely ground black pepper around the edge adds a lovely contrast. It effortlessly looks restaurant-worthy but takes minimal effort!
Make Ahead and Storage
Storing Leftovers
I store leftover Polish Dill Soup in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have mingled, so I’m always happy to have it waiting for a quick lunch or dinner.
Freezing
Freezing this soup works pretty well, but I recommend leaving out the sour cream if you plan to freeze it. Add that fresh when you reheat to keep the creamy texture intact. Freeze in portions so you can thaw just what you need.
Reheating
I gently reheat leftovers on the stove over low heat, stirring occasionally to prevent separation. If it looks a bit thick, a splash of broth or water helps loosen it up. Don’t forget to stir in fresh sour cream and dill after warming to brighten everything back up.
FAQs
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Can I make this Polish Dill Soup Recipe vegan?
Absolutely! Simply swap the chicken broth for vegetable broth and use a dairy-free sour cream or coconut yogurt alternative. The fresh dill and spices will still give you that classic comforting flavor.
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What kind of potatoes work best for this soup?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking, which is perfect for this soup. Avoid starchy potatoes like russets, which might break down too much and make the soup cloudy.
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Can I use dried dill instead of fresh?
You can, but fresh dill really makes the difference here. If you must use dried, add it earlier in the cooking process and use about half the amount since dried herbs are more concentrated.
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Why does the sour cream sometimes curdle?
Sour cream curdles if added directly to boiling soup or if it’s cold. To avoid this, temper the sour cream by stirring a small amount of hot soup into it first, or bring it to room temperature before mixing it in gently off the heat.
Final Thoughts
This Polish Dill Soup Recipe holds a special place in my kitchen because it’s both simple and soul-warming. Every time I make it, the aroma of dill and spices fills the house, and I know I’m serving something that’s nourishing and full of love. I hope you’ll enjoy making and sharing it as much as my family and I do—there’s something truly comforting about a bowl of soup made with fresh dill and heartfelt tradition. Give it a try, and let it become your new favorite!
Print
Polish Dill Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Halal
Description
Polish Dill Soup is a comforting and flavorful traditional Eastern European soup made with fresh vegetables, aromatic spices, and fresh dill, enriched with sour cream for a creamy texture. It’s perfect as a light meal or starter, delivering a warm and herbaceous taste with tender potatoes, peas, and carrots simmered in a savory chicken broth.
Ingredients
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 Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 bay leaf
Other Ingredients
- 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 ensures smooth cooking.
- Sauté Aromatics: Heat butter over medium-low heat in a large pot. Add the garlic and onion and cook gently for about 1 minute until fragrant and softened.
- Add Vegetables and Spices: Stir in the diced carrots and chopped scallions, cooking for 2 minutes to slightly soften them. Season with salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and add the bay leaf for deep flavor.
- Add Potatoes and Broth: Add the diced potatoes and frozen green peas to the pot, then pour in the chicken broth. Increase the heat to high to bring the mixture to a boil.
- Simmer the Soup: Once boiling, cover the pot, reduce the heat to low, and simmer for 15 minutes or until the potatoes and carrots are tender.
- Incorporate Sour Cream and Dill: Remove the lid, add the sour cream, stirring continuously until fully combined for a creamy texture. Stir in 3 tablespoons of fresh dill and cook uncovered for an additional 5 minutes to meld the flavors.
- Final Adjustments and Serve: Taste and adjust salt or pepper as needed. Serve hot, garnished with the remaining fresh dill on top for a fresh pop of flavor. Enjoy your homemade Polish Dill Soup!
Notes
- Use waxy potatoes to keep their shape and texture during cooking.
- Full fat sour cream adds richness but can be substituted with Greek yogurt for a lighter option.
- Fresh dill is key to authentic flavor; frozen dill can be used but fresh is preferable.
- The soup can be made vegetarian by substituting chicken broth with vegetable broth.
- Adjust seasoning at the end of cooking to suit your taste.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
