Description
A creamy, comforting Polish Dill Soup made with fresh herbs, tender potatoes, and a touch of lemon for perfect balance.
Ingredients
1/2 medium onion (70 g)
2 medium carrots (140 g)
14 oz (400 g) potatoes
1 tbsp butter
32–35 oz (1 litre) stock
7–9 oz (250 g) heavy cream
1 bunch fresh dill (100 g)
1 tbsp lemon juice
1/2 tsp nutmeg
Salt and pepper to taste
Optional: grated cheese for garnish
Instructions
1. Peel and dice vegetables.
2. Melt butter, fry onion until translucent.
3. Add potatoes and carrots; cook 2–3 minutes.
4. Pour in stock, simmer 20 minutes until soft.
5. Temper cream with hot soup and add back.
6. Stir in chopped dill, lemon juice, nutmeg, salt, and pepper.
7. Cook 3–4 minutes to combine flavors.
8. Serve hot, topped with dill and cheese.
Notes
Serve with crusty bread or rye toast.
Store up to 3 days refrigerated.
Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Polish Dill Soup, creamy potato dill soup, zupa koperkowa