Description
Polish Dill Soup is a comforting and flavorful traditional soup featuring tender potatoes, fresh dill, and a creamy sour cream base. This hearty soup is seasoned with aromatic spices like marjoram, nutmeg, and turmeric, offering a unique and warming dish perfect for any season.
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
- 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.
- Sauté Aromatics: Heat 1 tablespoon of unsalted butter over medium low heat in a large pot. Add the minced garlic and chopped onion and cook for 1 minute until fragrant and softened.
- Add Vegetables and Spices: Stir in the diced carrots and scallions and cook for 2 minutes. Then add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Mix well to combine the flavors.
- Cook Potatoes and Peas: Add the diced potatoes and frozen green peas to the pot, then pour in 4 cups of chicken broth. Increase the heat to high, bring to a boil, then cover and reduce to a low simmer. Cook for 15 minutes until potatoes are tender.
- Finish Soup: Stir in the 4 tablespoons of room temperature sour cream until fully incorporated, then add 3 tablespoons of chopped fresh dill. Cook uncovered for another 5 minutes to blend flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if necessary. Serve hot, garnished with the remaining 1 tablespoon of fresh dill. Enjoy your Polish Dill Soup!
Notes
- The nutritional information is an estimate and may vary depending on ingredient brands and measurements.
- Use waxy potatoes like Yukon Gold for best texture that holds in soup.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Make sure the sour cream is at room temperature to prevent curdling when added to the hot soup.
- This soup can be reheated gently on stovetop and thickens upon standing; add a splash of broth or water if needed.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 214 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
