Description
Polish Dill Soup is a fresh and tangy traditional Polish dish that combines the bright herbaceous flavor of fresh dill with creamy textures and subtle sour notes from sour cream and lemon juice. This comforting soup offers a light yet satisfying alternative to heavy creamy soups, making it perfect as a starter, side, or light main dish. Easy to prepare with simple ingredients and adaptable for various dietary needs, it brings a vibrant, refreshing touch to any meal.
Ingredients
Main Ingredients
- Fresh Dill – 1 cup chopped
- Potatoes – 3 medium, peeled and diced
- Onion – 1 medium, chopped
- Vegetable or Chicken Broth – 4 cups
- Sour Cream or Greek Yogurt – 1 cup
- Lemon Juice or Vinegar – 2 tablespoons
- Butter or Oil – 2 tablespoons
- Salt – to taste
- Black Pepper – to taste
Instructions
- Sauté the Aromatics: Heat butter or oil in a large pot over medium heat. Add chopped onions and cook until translucent and fragrant, about 5 minutes, creating a mellow, sweet base for the soup.
- Cook the Potatoes: Peel and dice the potatoes, then add them to the pot with broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. This thickens the broth and adds body to the soup.
- Incorporate the Dill and Seasonings: Once the potatoes are soft, stir in a generous amount of chopped fresh dill, salt, and pepper. The dill infuses the soup with its bright, distinct flavor.
- Blend for Creaminess (Optional): Use an immersion blender to partially blend the soup if you prefer a smoother texture, leaving some potato chunks for contrast. This step adds velvety richness but is optional.
- Add the Cream and Acidity: Lower the heat and gently mix in sour cream or Greek yogurt, followed by lemon juice or vinegar. Stir carefully to avoid curdling, then taste and adjust seasoning as needed.
- Final Simmer: Let the soup warm through on low heat for a few more minutes so the flavors meld beautifully before serving.
Notes
- Use fresh dill instead of dried for best flavor and aroma.
- Temper the sour cream by whisking in a spoonful of hot soup before adding to prevent curdling.
- Do not overcook potatoes; keep them tender but intact for good texture.
- Add lemon juice or vinegar gradually to balance acidity and creaminess.
- Serve the soup immediately to enjoy fresh dill flavor and smooth creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Polish Dill Soup, Dill Soup, Tangy Soup, Creamy Soup, Traditional Polish Soup, Easy Soup Recipe, Spring Soup, Summer Soup, Vegetarian Soup
