why make this recipe
Polish Dill Soup is a comforting and flavorful dish that brings warmth and happiness to any meal. This soup combines simple, fresh ingredients to create a delightful blend of flavors, making it the perfect choice for both a light lunch and a satisfying dinner. With the fresh taste of dill and the creamy texture, it’s a recipe worth trying!
how to make Polish Dill Soup
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)
Directions
- Get your prep done before you start cooking. Peel and dice the potatoes and carrots, chop the scallions, finely chop the onion, and mince the garlic.
- Heat butter over medium-low in a large pot. Add the garlic and onion; cook for 1 minute.
- Add the carrots and scallions and cook for 2 more minutes.
- Stir in the salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
- Add the potatoes and green peas, then pour in the chicken broth.
- Increase the heat to high and bring everything to a boil. Cover and simmer over low heat for 15 minutes.
- When ready, add the sour cream and stir until completely mixed. Add 3 tablespoons of dill and cook uncovered for 5 more minutes. Taste and adjust salt or pepper.
- Serve with the remaining dill. Enjoy!
how to serve Polish Dill Soup
Serve Polish Dill Soup hot, garnished with the remaining fresh dill on top. It pairs well with crusty bread or a fresh salad for a complete meal.
how to store Polish Dill Soup
If you have leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months; just be sure to store it in freezer-safe containers.
tips to make Polish Dill Soup
- Always use fresh dill for the best flavor. If you can’t find fresh dill, dried dill can be a substitute, but the taste will not be the same.
- Adjust the seasoning to your taste. If you prefer a bit more spice, feel free to add a pinch of cayenne pepper.
- To make the soup even heartier, consider adding cooked chicken or a mix of other vegetables like bell peppers or zucchini.
variation (if any)
You can make a vegetarian version of this soup by replacing chicken broth with vegetable broth. This keeps the soup delicious while accommodating dietary preferences.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make Polish Dill Soup ahead of time. It actually tastes better the next day as the flavors meld together.
2. Is it possible to use fresh vegetables instead of frozen peas?
Absolutely! You can use fresh peas if they are in season. Just add them towards the end of cooking to keep them tender.
3. Can I use a different type of potato?
Yes, you can use any type of waxy potato for this recipe. Just make sure they hold their shape while cooking.
Polish Dill Soup
Ingredients
Base ingredients
- 1 tbsp unsalted butter
- 1 medium brown onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 medium scallions, chopped white and light green parts
- 1 tsp salt Adjust to taste
- 1 tsp black pepper Adjust to taste
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 leaf bay leaf
- 3 medium waxy potatoes, diced (about 10 oz) Any type of waxy potato works.
- ½ cup frozen green peas Can substitute fresh peas in season.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 4 tbsp full-fat sour cream, at room temperature
- 4 tbsp chopped fresh dill, divided Use fresh for best flavor.
Instructions
Preparation
- Peel and dice the potatoes and carrots, chop the scallions, finely chop the onion, and mince the garlic.
Cooking
- Heat butter over medium-low in a large pot. Add the garlic and onion; cook for 1 minute.
- Add the carrots and scallions and cook for 2 more minutes.
- Stir in the salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
- Add the potatoes and green peas, then pour in the chicken broth.
- Increase the heat to high and bring everything to a boil. Cover and simmer over low heat for 15 minutes.
- When ready, add the sour cream and stir until completely mixed. Add 3 tablespoons of dill and cook uncovered for 5 more minutes. Taste and adjust salt or pepper.
Serving
- Serve Polish Dill Soup hot, garnished with the remaining fresh dill on top. It pairs well with crusty bread or a fresh salad.