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–+ servings
Polish Dill Soup

Hearty Polish Dill Soup for Cozy Comfort on Chilly Days

Enjoy the comforting warmth of Polish Dill Soup, a wholesome vegetarian dish featuring potatoes, carrots, and creamy sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Polish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Substitute with vegetable oil for a dairy-free option.
  • 1 medium Brown Onion Chop finely for even cooking.
  • 3 cloves Garlic Mince well to enhance flavor.
  • 2 medium Carrots Peel and dice for even cooking.
  • 2 scallions Chopped Scallions Can be swapped with leeks.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly ground is best.
  • 1 teaspoon Dried Marjoram Can be swapped with thyme or oregano.
  • 1/4 teaspoon Ground Turmeric
  • 1/4 teaspoon Ground Nutmeg A little goes a long way.
  • 1 leaf Bay Leaf Remove before serving.
For the Vegetables
  • 4 medium Waxy Potatoes Diced; substitute with Yukon Gold if needed.
  • 1 cup Frozen Green Peas Fresh peas can be a substitute in season.
For the Broth
  • 6 cups Chicken Broth Homemade preferred; use vegetable broth for vegetarian version.
For the Creaminess
  • 1 cup Full Fat Sour Cream Ensure it's at room temperature.
For Garnish
  • 3 tablespoons Fresh Dill Use generous amounts for flavor.

Equipment

  • large pot

Method
 

Preparation
  1. Start by peeling and dicing the waxy potatoes and carrots into bite-sized pieces. Finely chop the brown onion and scallions, then mince the garlic.
  2. In a large pot, melt 2 tablespoons of unsalted butter over medium-low heat. Once melted, add the minced garlic and chopped onion. Sauté for about 1 minute until fragrant and translucent.
  3. Add diced carrots and scallions to the pot. Continue cooking for another 2 minutes, stirring frequently.
  4. Stir in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Mix thoroughly and let flavors meld for about a minute.
  5. Incorporate diced potatoes and frozen green peas, then pour in the chicken broth. Bring to a boil.
  6. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes until potatoes are tender.
  7. Remove lid and stir in 1 cup of sour cream. Add chopped dill and cook uncovered for an additional 5 minutes.
  8. Taste and adjust seasoning as needed. Serve hot, garnished with remaining fresh dill.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 12mgCalcium: 100mgIron: 1mg

Notes

For the best texture, add sour cream just before serving. Store in airtight containers for up to 3 days or freeze for up to 3 months.

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