Description
Polish Dill Soup is a comforting and flavorful traditional soup made with fresh dill, vegetables, and chicken broth, finished with creamy sour cream. This hearty soup features tender potatoes, carrots, and peas infused with aromatic spices, making it a perfect warming meal for any occasion.
Ingredients
Scale
Vegetables and Herbs
- 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
- Prep 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 fresh dill.
- Sauté Aromatics: Heat the butter over medium-low heat in a large pot. Add garlic and onion, and cook for 1 minute until fragrant.
- Add Vegetables and Spices: Stir in the carrots and scallions and cook for 2 minutes. Then, add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf. Mix well to combine the flavors.
- Simmer the Soup: Add the diced potatoes and frozen green peas to the pot. Pour in the chicken broth. Increase heat to high to bring the mixture to a boil, then cover and reduce heat to low. Let the soup simmer gently for 15 minutes until the vegetables are tender.
- Add Sour Cream and Dill: Stir in the full-fat sour cream until fully incorporated into the soup. Add 3 tablespoons of chopped fresh dill and cook uncovered for an additional 5 minutes to let the flavors meld.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with the remaining 1 tablespoon of fresh dill. Enjoy your comforting Polish Dill Soup!
Notes
- Use waxy potatoes to keep the soup thick without turning mealy.
- For a vegetarian version, substitute chicken broth with vegetable broth and skip the butter for oil or vegan butter.
- To save time, prepare all vegetables before starting to cook to make the process smooth and efficient.
- Sour cream should be at room temperature to prevent curdling when added to hot soup.
- Adjust seasoning according to taste, especially salt and pepper, before serving.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 214 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
