Description
Polish Dill Soup is a comforting and flavorful traditional soup featuring tender potatoes, carrots, and green peas simmered in a seasoned chicken broth with aromatic spices like marjoram and turmeric. Finished with creamy sour cream and fresh dill, this soup offers a rich and hearty taste perfect for any meal.
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
Seasonings and Spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 bay leaf
Dairy and 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. Have all ingredients ready before starting to cook.
- Sauté Aromatics: Heat the 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 chopped scallions and cook for another 2 minutes. Then add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf, mixing well to combine the flavors.
- Add Potatoes, Peas, and Broth: Add the diced potatoes and frozen green peas to the pot, then pour in the chicken broth. Increase the heat to high and bring the mixture to a boil.
- Simmer the Soup: Once boiling, cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes until the vegetables are tender.
- Add Sour Cream and Dill: Remove the lid, stir in the room temperature sour cream until fully incorporated, then add 3 tablespoons of the chopped fresh dill. Continue cooking uncovered for 5 minutes to blend the flavors.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve hot, garnished with the remaining tablespoon of fresh dill.
Notes
- Using waxy potatoes helps the soup maintain a nice texture without becoming mushy.
- Make sure the sour cream is at room temperature to prevent curdling when added to hot soup.
- Fresh dill adds the best flavor, but dried dill can be used in a pinch (use 1 teaspoon dried instead).
- This soup can be made vegetarian by substituting vegetable broth and omitting the butter or using a plant-based alternative.
- For a smoother texture, blend part of the soup before adding sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 214 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
