Name: Polish Dill Soup (Zupa Ogórkowa - Creamy Dill Pickle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp unsalted butter; 1 brown onion (finely chopped); 2 garlic cloves (minced); 3 carrots (peeled and diced); 2 scallions (white and light green parts, chopped); 1 tsp salt; 1 tsp black pepper; 1 tsp dried marjoram; ¼ tsp ground turmeric; ¼ tsp ground nutmeg; 1 bay leaf; 3 waxy potatoes (diced (about 10 oz)); ½ cup frozen green peas; 4 cups chicken broth; 4 tbsp full fat sour cream (at room temperature)

Polish Dill Soup, also known affectionately as Zupa Koperkowa, is a culinary hug in a bowl. There’s a reason this vibrant green soup holds such a special place in the hearts (and stomachs!) of many. It’s more than just a meal; it’s a comforting embrace, a taste of home, and a testament to the simple beauty of fresh ingredients. On a chilly evening, or when you’re simply craving something light yet deeply satisfying, this soup is an absolute dream. What truly sets Polish Dill Soup apart is its unapologetic celebration of fresh dill. Its bright, herbaceous aroma is non-intoxicating, and its flavor is both refreshing and subtly peppery, perfectly balanced by creamy elements. It’s this unique flavor profile, combined with its ease of preparation, that makes Polish Dill Soup a beloved classic that always brings a smile.

Polish Dill Soup

Polish Dill Soup, or Zupa Koperkowa, is a comforting and wonderfully aromatic dish that brings a taste of Eastern European home cooking right to your kitchen. This soup is deceptively simple, yet its flavor profile is rich and layered, primarily thanks to the generous use of fresh dill and the creamy finish. It’s the kind of soup that warms you from the inside out, perfect for a chilly evening or whenever you crave something truly soul-satisfying. While many versions exist, this recipe focuses on building a beautiful base of aromatics and vegetables before introducing the star ingredient – dill. The waxy potatoes hold their shape beautifully, and the addition of peas adds a delightful pop of sweetness and color. Let’s get started on creating this delightful Polish classic.

Ingredients:

1 tbsp unsalted butter

1 brown onion (finely chopped)

2 garlic cloves (minced)

3 carrots (peeled and diced)

2 scallions (white and light green parts, chopped)

1 tsp salt

1 tsp black pepper

1 tsp dried marjoram

¼ tsp ground turmeric

¼ tsp ground nutmeg

1 bay leaf

3 waxy potatoes (diced (about 10 oz))

½ cup frozen green peas

4 cups chicken broth

4 tbsp full fat sour cream (at room temperature)

Cooking Instructions:

Sautéing the Aromatics

Begin extract by heating the unsalted butter in a large pot or Dutch oven over medium heat. Once the butter is melted and shimmering, add the finely chopped brown onion. Sauté the onion, stirring occasionally, until it becomes translucent and softened, which should take about 5-7 minutes. You’re looking for a gentle softening, not browning, as this will form the foundational sweetness of your soup. Be patient here; a well-sautéed onion is key to a flavorful base.

Next, add the minced garlic cloves to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Just a quick sauté to release its potent aroma is all you need.

Now, introduce the diced carrots to the pot. Stir them in with the onions and garlic and cook for about 5 minutes, allowing them to soften slightly and begin extract to absorb the flavors from the butter and aromatics. This step helps to meld the flavors beautifully before we add any liquids.

Building the Broth

Add the chopped scallions (reserving some of the green parts for garnish, if desired) to the pot along with the salt, black pepper, dried marjoram, ground turmeric, and ground nutmeg. Stir everything together to coat the vegetables in the spices. Cook for an additional minute, stirring constantly, to toast the spices and release their full aroma. The turmeric will lend a lovely golden hue to the soup, while the nutmeg adds a subtle warmth.

Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes. This simmering time allows the flavors to meld and the carrots to begin extract softening further.

Add the diced waxy potatoes to the simmering broth. Waxy potatoes are preferred here because they tend to hold their shape better during cooking, preventing your soup from becoming too starchy or mushy. Stir them in, ensuring they are submerged in the liquid. Cover the pot again and continue to simmer for another 10-15 minutes, or until the potatoes are fork-tender but not falling apart.

Once the potatoes are cooked through, stir in the frozen green peas. If you’re using fresh peas, add them a few minutes earlier. Cook for just 2-3 minutes, until the peas are bright green and heated through. Overcooking the peas will diminish their vibrant color and sweet flavor.

Finishing Touches and Serving

Remove the bay leaf from the pot. Taste the soup and adjust the seasoning with more salt and pepper if needed. This is your chance to fine-tune the flavor to your personal preference.

To achieve that signature creamy finish of Polish Dill Soup, in a small bowl, whisk together the 4 tablespoons of full fat sour cream with a ladleful of the hot soup liquid until smooth. This tempering process prevents the sour cream from curdling when added to the hot soup. Then, slowly stir this tempered sour cream mixture back into the main pot of soup. Stir gently until fully incorporated. Do not boil the soup after adding the sour cream, as this can cause it to curdle. Heat through gently over low heat if necessary. The soup should become wonderfully creamy and rich.

For the final flourish, stir in a generous amount of freshly chopped dill. The amount of dill is truly up to your preference, but don’t be shy! Fresh dill is the soul of this soup, so I often add a good handful or two. Let the soup sit for a few minutes off the heat for the dill flavor to infuse. Ladle the hot soup into bowls, garnish with a dollop of extra sour cream and some reserved scallion greens or more fresh dill, and serve immediately. Enjoy the comforting warmth and vibrant flavors of your homemade Polish Dill Soup!

Conclusion:

I hope you’ve enjoyed diving into the delightful world of Polish dill soup! This recipe truly shines with its comforting simplicity and incredibly fresh, herbaceous flavor. It’s a testament to how a few key ingredients, like the star anise and, of course, plenty of fresh dill, can create something so deeply satisfying and surprisingly light. Whether you’re looking for a light lunch, a starter for a Polish feast, or just a wholesome meal to brighten your day, this Polish dill soup is an absolute winner. Its vibrant green hue is as appealing as its taste, making it a beautiful addition to any table.

To elevate your experience, consider serving this soup with a dollop of sour cream or a swirl of Greek yogurt for an extra creamy touch. Crusty bread is a must for soaking up every last delicious drop! For variations, don’t hesitate to experiment with adding tender chicken pieces or even small dumplings for a heartier version. You could also introduce other complementary herbs like parsley or chives. I wholeheartedly encourage you to give this wonderful Polish dill soup a try – you won’t be disappointed by its deliciousness!

Frequently Asked Questions about Polish Dill Soup:

Q: Can I make this Polish dill soup ahead of time?

Absolutely! This soup is fantastic for making ahead. In fact, the flavors often meld and deepen beautifully overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if it seems too thick.

Q: What kind of dill is best to use for this recipe?

Fresh dill is paramount for achieving the authentic and vibrant flavor of Polish dill soup. While dried dill can be used in a pinch, it won’t impart the same bright, fresh aroma and taste. Use a generous amount of fresh dill, chopped finely, and reserve some for garnishing.

Polish Dill Soup (Zupa Ogórkowa – Creamy Dill Pickle Soup)

A hearty and comforting Polish soup featuring dill pickles, vegetables, and a creamy finish.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

1 tbsp unsalted butter
1 brown onion (finely chopped)
2 garlic cloves (minced)
3 carrots (peeled and diced)
2 scallions (white and light green parts, chopped)
1 tsp salt
1 tsp black pepper
1 tsp dried marjoram
¼ tsp ground turmeric
¼ tsp ground nutmeg
1 bay leaf
3 waxy potatoes (diced (about 10 oz))
½ cup frozen green peas
4 cups chicken broth
4 tbsp full fat sour cream (at room temperature)

Instructions

Step 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
Step 2
Add minced garlic and cook for 1 minute more until fragrant.
Step 3
Stir in diced carrots and chopped scallions. Cook for another 5 minutes, stirring occasionally.
Step 4
Add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf. Stir to combine.
Step 5
Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
Step 6
Stir in frozen green peas and cook for 3-5 minutes until heated through.
Step 7
Remove bay leaf. In a small bowl, whisk sour cream until smooth. Ladle soup into bowls and swirl in a dollop of sour cream before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Polish Dill Soup – Easy Comforting Flavor

Polish Dill Soup