Polish Dill Soup is a comforting and rich dish infused with fresh dill and creamy textures, perfect for any meal. This hearty soup not only warms your body but also your soul, making it a wonderful addition to your culinary repertoire. With its delightful blend of flavors, it’s no wonder this traditional Polish dish has become a favorite in many households. Let’s dive into how to prepare this delicious meal!
Why You’ll Love This Polish Dill Soup
This Polish Dill Soup is more than just a meal; it’s an experience. Here are a few reasons to love it:
- Rich in flavor and nutrients, making it a healthy choice.
- Easy Polish Dill Soup recipe that anyone can follow.
- Perfect for family gatherings or a cozy night in.
- Can be made vegan for a plant-based option.
- Utilizes simple ingredients to create a satisfying dish.
- Comforting Polish Dill Soup that is perfect for any season.
Ingredients for Polish Dill Soup
Gather these items:
- 2 tablespoons Unsalted butter (can substitute with olive oil)
- 1 medium Brown onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 medium Carrots (peeled and diced)
- 2 stalks Scallions (chopped)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Dried marjoram
- 1/2 teaspoon Ground turmeric
- 1/4 teaspoon Ground nutmeg
- 1 leaf Bay leaf
- 4 medium Waxy potatoes (diced)
- 1 cup Frozen green peas
- 4 cups Chicken or vegetable broth
- 1 cup Full-fat sour cream (room temperature)
- 1/4 cup Fresh dill (chopped and divided)
How to Make Polish Dill Soup Step-by-Step
- Step 1: Melt the butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook until soft and translucent, about 4-5 minutes.
- Step 2: Stir in the minced garlic, diced carrots, and chopped scallions. Cook for another 3-4 minutes, stirring occasionally until the vegetables are tender.
- Step 3: Season with salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Stir to combine and let the spices bloom.
- Step 4: Add the diced potatoes and frozen green peas. Pour in the chicken or vegetable broth until the veggies are submerged.
- Step 5: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes.
- Step 6: Remove the bay leaf and stir in the sour cream along with half of the chopped fresh dill. Mix well until creamy.
- Step 7: Serve warm and garnish with the remaining dill.
Pro Tips for the Perfect Polish Dill Soup
Keep these in mind:
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Use fresh dill for enhanced flavor, but dried dill works in a pinch.
- This recipe is perfect for meal prep; just reheat before serving.
Best Ways to Serve Polish Dill Soup
Serving this soup can be as delightful as making it! Here are a few ideas:
- Pair it with fresh crusty bread for a hearty meal.
- Top with croutons for added texture.
- Serve alongside a simple salad for a balanced dinner.
How to Store and Reheat Polish Dill Soup
To store, let the soup cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through.
Frequently Asked Questions About Polish Dill Soup
What is Polish Dill Soup?
Polish Dill Soup is a creamy soup made with fresh dill, potatoes, and vegetables, offering a comforting and rich flavor profile.
Can I make Polish Dill Soup ahead of time?
Yes, this Polish Dill Soup Recipe can be made in advance and stored in the refrigerator, making it easy for meal prep.
How do I avoid common mistakes with Polish Dill Soup?
To ensure success, don’t rush the cooking process; allow the flavors to develop fully. Use fresh ingredients for the best results.
Variations of Polish Dill Soup You Can Try
Feeling adventurous? Here are a few variations:
- Add chopped spinach or kale for extra greens.
- Make it a vegan Polish Dill Soup by substituting sour cream with coconut cream.
- Incorporate smoked sausage for a heartier version.
For more delicious recipes, check out our Pumpkin Cobbler or Vegan Berry Crisp.
For more information on the health benefits of dill, visit Healthline.
To learn more about the nutritional value of potatoes, check out NCBI.
Print
Hearty Polish Dill Soup to Warm Your Soul
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Hearty Polish Dill Soup That Will Warm Your Soul
Ingredients
- 2 tablespoons Unsalted butter (can substitute with olive oil)
- 1 medium Brown onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 medium Carrots (peeled and diced)
- 2 stalks Scallions (chopped)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Dried marjoram
- 1/2 teaspoon Ground turmeric
- 1/4 teaspoon Ground nutmeg
- 1 leaf Bay leaf
- 4 medium Waxy potatoes (diced)
- 1 cup Frozen green peas
- 4 cups Chicken or vegetable broth
- 1 cup Full-fat sour cream (room temperature)
- 1/4 cup Fresh dill (chopped and divided)
Instructions
- Melt the butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook until soft and translucent, about 4-5 minutes.
- Stir in the minced garlic, diced carrots, and chopped scallions. Cook for another 3-4 minutes, stirring occasionally until the vegetables are tender.
- Season with salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Stir to combine and let the spices bloom.
- Add the diced potatoes and frozen green peas. Pour in the chicken or vegetable broth until the veggies are submerged.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes.
- Remove the bay leaf and stir in the sour cream along with half of the chopped fresh dill. Mix well until creamy.
- Serve warm and garnish with the remaining dill.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg