Polish Dill Soup, or Zupa Koperkowa, is a comforting dish that highlights the aromatic flavor of fresh dill. Traditionally enjoyed as a starter, this soup combines simple ingredients like potatoes, carrots, and green peas, simmered in a flavorful broth. A touch of sour cream adds a creamy richness, making it a satisfying meal on its own or paired with crusty bread. This soup is a staple in Polish households, cherished for its wholesome taste and the nostalgic warmth it brings to the table.
1 small bunch fresh dill (leaves only)
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
3 medium waxy potatoes, peeled and cubed
1 cup green peas (fresh or frozen)
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
½ teaspoon dried marjoram (or thyme/oregano)
¼ teaspoon ground turmeric (for color)
6 cups chicken or vegetable broth
½ cup full-fat sour cream, at room temperature
In a large pot, melt the butter over medium heat. Add the chopped onion and sliced carrots, sautéing until the onion is translucent and the carrots begin to soften, about 5 minutes.
Add the cubed potatoes, green peas, bay leaf, salt, black pepper, nutmeg, marjoram, and turmeric to the pot. Pour in the broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook uncovered until the vegetables are tender, approximately 15 minutes.
Remove the pot from heat. In a small bowl, temper the sour cream by whisking in a few ladles of hot soup. Gradually stir the tempered sour cream into the soup until well combined.
Return the pot to low heat and cook for an additional 5 minutes, ensuring the soup is heated through without boiling.
Just before serving, stir in the fresh dill. Adjust seasoning with additional salt and pepper if desired.
Calories: Approximately 276 kcal
Fat: 15g
Carbohydrates: 31g
Protein: 6g
Fiber: 4g
Sodium: 600mg
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 4% DV
Iron: 6% DV