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
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 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
