Description
Polish Dill Soup is a comforting and flavorful traditional soup featuring fresh dill, potatoes, carrots, and peas in a creamy chicken broth base. This hearty yet light soup combines aromatic herbs and warm spices, making it perfect for a wholesome meal any time of the year.
Ingredients
Scale
Vegetables & 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 & Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 bay leaf
Dairy & 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 fresh dill. Having everything ready before cooking ensures smooth preparation.
- Sauté Aromatics: Heat the butter in a large pot over medium low heat. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant and translucent without browning.
- Add Vegetables and Spices: Stir in diced carrots and scallions and cook for another 2 minutes. Then add the salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf to infuse the vegetables with warm, savory flavors.
- Cook Potatoes and Peas: Add the diced potatoes and frozen green peas to the pot, followed by pouring in the chicken broth. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 15 minutes until the potatoes and carrots are tender.
- Incorporate Sour Cream and Dill: Remove the cover and stir in the room temperature sour cream until fully blended into the soup. Add 3 tablespoons of the chopped dill, and cook uncovered for an additional 5 minutes to deepen the flavors.
- Adjust and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve hot, garnished with the remaining fresh dill for a bright, fresh finish.
Notes
- Using waxy potatoes helps them hold their shape during simmering, avoiding a mushy texture.
- Make sure the sour cream is at room temperature to prevent curdling when added to the hot soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The soup can be garnished with extra dill for enhanced freshness and presentation.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 190
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
