Description
Creamy Polish Dill Soup is a comforting and hearty dish featuring tender potatoes, fresh vegetables, and a rich broth enriched with sour cream and fragrant dill. Perfect for chilly days, this soup balances savory flavors with aromatic herbs for a warm, nourishing bowl.
Ingredients
Scale
Base Ingredients
- 2 tablespoons Butter (Alternative: vegetable oil)
- 1 medium Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 2 medium Carrots (Peeled and diced)
- 2 stalks Scallions (Can substitute with leeks)
Seasonings
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Adjust to taste)
- 1 teaspoon Dried Marjoram (Substitute with thyme or oregano if unavailable)
- 1/4 teaspoon Ground Turmeric (Optional)
- 1/4 teaspoon Nutmeg (Ground is best)
- 1 piece Bay Leaf
Main Ingredients
- 4 medium Waxy Potatoes (Diced; alternatives include Yukon Gold)
- 1 cup Frozen Green Peas (Can substitute with other small vegetables)
- 4 cups Chicken Broth (Homemade preferred)
- 1 cup Full Fat Sour Cream (Room temperature)
- 1 small bunch Fresh Dill (Use leaves)
Instructions
- Prep Ingredients: Start by peeling and dicing your potatoes, carrots, and scallions. Mince the garlic and chop the fresh dill finely to prepare for cooking.
- Sauté Base: In a large pot, melt the butter over medium-low heat. Add the finely chopped onion and minced garlic, cooking for about 1 minute until fragrant but not browned.
- Add Vegetables and Seasonings: Stir in the diced carrots and scallions and cook for 2 more minutes. Then, season the mixture with salt, black pepper, dried marjoram, turmeric, nutmeg, and add the bay leaf to infuse flavor.
- Combine Broth and Potatoes: Add the diced potatoes and frozen peas to the pot. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce heat to a simmer and let cook gently for 15 minutes until potatoes are tender.
- Incorporate Cream and Dill: Reduce the heat to low, stirring in the room-temperature sour cream slowly to blend smoothly without curdling. Fold in the chopped fresh dill and let the soup cook for another 5 minutes to meld all flavors.
- Taste and Adjust: Sample the soup and adjust seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the creamy soup into bowls and garnish with remaining fresh dill for a vibrant, aromatic finish. Serve warm to enjoy the comforting flavors.
Notes
- Use full-fat sour cream at room temperature to prevent curdling when added to hot soup.
- Waxy potatoes such as Yukon Gold work best as they hold their shape during cooking.
- Fresh dill is essential for authentic flavor but can be substituted with dried if fresh is unavailable, though quantity should be reduced.
- The turmeric is optional but adds a warm color and subtle earthy note.
- This soup can be made vegetarian by substituting chicken broth with vegetable broth and using oil instead of butter.
