Description
Polish Dill Soup, or Zupa Koperkowa, is a delightful and comforting dish that combines creamy textures with vibrant flavors. This easy-to-make soup features tender potatoes, sweet carrots, and the aromatic freshness of dill, making it perfect for both lunch and dinner. With its rich taste enriched by sour cream, this gluten-free recipe is not only quick to prepare but also a nourishing option that warms the heart on any occasion.
Ingredients
Scale
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 scallions, chopped (white and light green parts)
- 3 waxy potatoes, diced (about 10 oz)
- ½ cup frozen green peas
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 4 tbsp full-fat sour cream (room temperature)
- 4 tbsp chopped fresh dill (divided)
- Salt and pepper to taste
Instructions
- Begin by preparing all ingredients: dice the potatoes and carrots, chop the scallions and onion, and mince the garlic.
- In a large pot over medium-low heat, melt the butter. Add minced garlic and chopped onion. Cook for about 1 minute until fragrant. Stir in diced carrots and scallions; sauté for an additional 2 minutes.
- Mix in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf. Stir well to combine.
- Add diced potatoes and frozen peas along with chicken or vegetable broth. Bring to a boil; reduce heat to low and simmer covered for about 15 minutes until vegetables are tender.
- Stir in sour cream along with 3 tablespoons of chopped dill. Cook uncovered for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Garnish each bowl with remaining dill before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg