Name: Polish Dill Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Polish
Ingredients: 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; 1 tsp salt; 1 tsp black pepper; 1 tsp dried marjoram; ¼ tsp ground turmeric; ¼ tsp ground nutmeg; 1 bay leaf; 1 tbsp unsalted butter; 4 cups chicken broth; 4 tbsp full fat sour cream – at room temperature

Jump to Recipe· 4.4 from 19 reviews

If you’ve ever stumbled across Eastern European cuisines and fallen in love with their soul-warming soups, then you’re in for a treat. This Polish Dill Soup Recipe is something I’ve made countless times—each bowl bursting with fresh herbs, cozy spices, and creamy goodness. It’s the kind of dish that feels like a warm hug on a chilly day but light enough to enjoy anytime. Keep reading, and I’ll walk you through every step to make it just right, with tips I’ve picked up from my own kitchen adventures.

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Why This Recipe Works

Simplicity with Flavor: Basic pantry spices combined with fresh dill create a refreshing twist that’s easy but far from boring.
Balanced Creaminess: The addition of full-fat sour cream gives just the right luxurious touch without overpowering the herbs.
Comforting Textures: Soft potatoes and sweet peas give a satisfying bite that makes the soup feel hearty and homemade.
Flexible and Quick: Ready in about 35 minutes, this soup fits right into busy weeknights or leisurely weekend meals.

Polish Dill Soup, Polish soup recipes, Eastern European soups, flavorful dill soup, homemade dill soup - A deep white pot with red handles sits on a white marbled surface filled with a light yellow broth speckled with finely chopped green herbs. Floating in the soup are small cubes of orange carrots and light yellow potatoes, evenly dispersed throughout. A white ladle rests in the pot, holding a portion of the soup that clearly shows the colorful vegetable pieces and green herbs scattered in the broth. The scene is brightly lit, showing the fresh and simple texture of the soup. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Polish Dill Soup Recipe plays a vital role, from the warmth of ground spices to the freshness of dill. They come together beautifully, so it’s worth picking good quality basics. Here are my thoughts on the key players.

Polish Dill Soup, Polish soup recipes, Eastern European soups, flavorful dill soup, homemade dill soup - Flat lay of a small cube of unsalted butter, one whole brown onion, two whole garlic cloves, three peeled and diced carrots, two chopped scallions showing their white and light green parts, a small white ceramic bowl of coarse salt, a small white ceramic bowl of whole black peppercorns, a small white ceramic bowl of dried marjoram, a small white ceramic bowl of ground turmeric, a small white ceramic bowl of ground nutmeg, one fresh bay leaf, three peeled and diced waxy potatoes, a small white ceramic bowl of bright green frozen peas, a small white ceramic bowl filled with golden chicken broth, a small white ceramic bowl of full fat sour cream at room temperature, and a small pile of freshly chopped dill on a simple white ceramic plate, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted butter: A gentle start for sautéing to build base flavor without overwhelming saltiness.
Brown onion: Adds a sweet, savory backbone when cooked down gently.
Garlic cloves: Just a couple of cloves go a long way in layering the flavor complexity.
Carrots: Bring natural sweetness and color to the soup.
Scallions: Their lighter green parts offer a fresh but mild onion taste, balancing the deeper cooked onion notes.
Salt & black pepper: Essential for seasoning. Be sure to taste and adjust as you go!
Dried marjoram: A traditional Eastern European herb that adds subtle earthiness.
Ground turmeric: Just a pinch for warmth and a sunny hue.
Ground nutmeg: A hint of nutmeg creates an unexpected cozy depth.
Bay leaf: Gives that classic slow-simmered aroma that you want in any hearty soup.
Waxy potatoes: These hold their shape nicely, adding body without falling apart.
Frozen green peas: Sweet bursts of freshness and color, added at the end to keep their pop.
Chicken broth: Look for a good quality or homemade broth to keep things rich and flavorful.
Full-fat sour cream: Adds creaminess and slight tang that perfectly balances the dill and spices.
Fresh dill: The bright, fragrant star of the show—don’t skimp on this herb!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing with this Polish Dill Soup Recipe. Sometimes I add a squeeze of lemon for extra brightness or swap out chicken broth for veggie broth to keep it vegetarian-friendly. It’s super flexible, so feel free to adapt it for your taste or what’s in your fridge.

Vegetarian Version: I’ve tried this with vegetable broth and omitted the sour cream, replacing it with coconut cream for a dairy-free option—it’s still delicious and creamy.
Extra Protein: Adding shredded cooked chicken or sausage makes it a heartier meal, perfect for when I need something more filling.
Herb Variations: Sometimes I sprinkle in fresh parsley or chives along with dill, which adds some nice complexity.
Seasonal Tweaks: In spring, swap peas for fresh asparagus tips, and in fall, toss in a handful of mushrooms sautéed beforehand.

Step-by-Step: How I Make Polish Dill Soup Recipe

Step 1: Prep Everything Before You Start

This is my golden rule when making this Polish Dill Soup Recipe—get all your veggies chopped and ready before heating the pan. Dice the potatoes and carrots, finely chop the onion and garlic, slice the scallions, and chop the dill. Trust me, this speeds up the cooking and cuts down on surprises mid-simmer.

Step 2: Build the Flavor Base

Over medium-low heat, melt the butter gently—don’t let it brown. Toss in your garlic and onion, cooking just about a minute to soften and release the aroma. Then add the carrots and scallions and stir for a couple more minutes. This slow and steady start develops a rich, sweet undertone that’s crucial for the soup’s depth.

Step 3: Spices and Simmer

Now add your salt, pepper, marjoram, turmeric, nutmeg, and the bay leaf—this spice combo is what makes this Polish Dill Soup Recipe sing. Mix well, then toss in the potatoes and frozen peas before pouring in the chicken broth. Turn heat up to high and bring everything to a boil, then cover and let it simmer low for 15 minutes. The potatoes should be tender and the flavors melded perfectly.

Step 4: Finish with Cream and Dill

Turn off the heat and whisk in the room temperature sour cream slowly—this prevents curdling and gives a silky texture. Stir in about three tablespoons of the chopped fresh dill, then simmer uncovered for another 5 minutes. Taste for seasoning and adjust salt or pepper as you like. Sprinkle the last bit of dill on top when serving for a fresh, inviting aroma.

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Pro Tips for Making Polish Dill Soup Recipe

Use Fresh Dill Generously: I learned the dill is really the heart of this soup, so don’t be shy with it—it keeps the soup bright and vibrant.
Room Temperature Sour Cream: Adding cold sour cream straight to hot soup can cause curdling, so I always let it warm up on the counter while prepping the other ingredients.
Gentle Simmer: Keep the heat low once it boils to prevent the soup from breaking or the veggies from turning mushy.
Don’t Skip the Bay Leaf: I once forgot it—big mistake! That subtle herbal note is essential, so remember to remove it after cooking.

How to Serve Polish Dill Soup Recipe

Polish Dill Soup, Polish soup recipes, Eastern European soups, flavorful dill soup, homemade dill soup - A white bowl filled with creamy yellow-green soup that has visible small chopped layers of orange carrots, light yellow potatoes, and green peas mixed throughout. The soup has specks of fresh green herbs sprinkled evenly on top. A silver spoon rests inside the bowl with its handle pointing up and leaning slightly to the right. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this soup, I love topping it with a little extra fresh dill and a dollop of sour cream right in the bowl—it adds creaminess and looks gorgeous too. Sometimes, I sprinkle crispy bacon bits or chopped green onions on top for an added crunch and smoky touch.

Side Dishes

This soup pairs beautifully with rustic rye bread or a warm crusty baguette to soak up the broth. I also enjoy it alongside a simple cucumber salad dressed with vinegar and dill for a fresh, crunchy contrast.

Creative Ways to Present

For a special dinner, I serve this Polish Dill Soup Recipe in elegant white bowls, layered with a swirl of sour cream and a sprig of dill on top. Sometimes I add a Parmesan crisp on the side or pour the soup into hollowed-out mini bread bowls for a cozy, rustic touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely in an airtight container in the fridge for up to 3 days. I usually leave out the fresh dill and sour cream at first if I’m planning to store it, adding fresh dill and sour cream when reheating for the freshest flavor.

Freezing

I haven’t had the best luck freezing this soup, mainly because the potatoes change texture and the sour cream can separate. If you must freeze, skip the sour cream and dill, freeze just the broth and veggies, then add fresh when reheating.

Reheating

Reheat gently on low heat on the stove to avoid breaking the soup. Stir in fresh sour cream and dill right before serving to revive that creamy, herbal brightness. I find this method keeps the soup tasting almost as good as freshly made.

FAQs

Can I make this Polish Dill Soup Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a rich vegetable broth, and omit the sour cream or replace it with a plant-based alternative like coconut cream. The dill and spices will still shine, making a flavorful vegetarian version.
What if I don’t have fresh dill?

Fresh dill is key to authentic flavor here, but if you’re in a pinch, dried dill can be used—though use less, as it’s more concentrated. The flavor won’t be quite the same, but still tasty!
Can I prepare ingredients in advance?

Yes! Chopping your veggies and herbs the day before saves time. Just store them well in airtight containers or ziplock bags in the fridge. I find I can jump straight into cooking faster this way.
Is this soup gluten-free?

Yes, this Polish Dill Soup Recipe is naturally gluten-free as long as you double-check your chicken or vegetable broth doesn’t contain gluten additives.

Final Thoughts

This Polish Dill Soup Recipe holds a special place in my kitchen—it’s comfort food that’s simple, fresh, and absolutely satisfying. Whether you’re new to Polish flavors or a longtime fan, this recipe is one you’ll find yourself coming back to again and again. So, grab your freshest dill, prep your veggies, and let’s get cozy with a bowl of delicious homemade soup that tastes like a little piece of home.