Description
A comforting and creamy Polish Dill Soup that is bursting with flavors of fresh dill and hearty vegetables. This vegetarian soup is a delightful dish, perfect for a cozy meal on a chilly evening.
Ingredients
Broth:
- 4 cups chicken or vegetable broth
Vegetables:
- 3 medium potatoes, peeled and diced
2 medium carrots, diced
1 small onion, finely chopped
Other:
- 1 tablespoon butter
1/2 cup sour cream
2 tablespoons all-purpose flour
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
juice of 1/2 lemon (optional for brightness)
Instructions
- In a large pot, melt butter over medium heat. Add onion and carrots, cooking for 4-5 minutes until softened.
- Stir in potatoes and broth, then bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
- In a small bowl, whisk together sour cream and flour until smooth. Temper the mixture by adding a ladle of hot broth and whisking, then slowly stir it back into the soup.
- Simmer on low for 5 minutes, stirring occasionally, until slightly thickened. Add fresh dill, salt, pepper, and sugar, adjusting seasonings to taste.
- Stir in lemon juice if desired. Serve hot, garnished with extra dill.
Notes
- For a richer flavor, replace half the broth with light cream.
- This soup is traditionally served with crusty bread or rye bread on the side.
- Fresh dill is key—avoid dried dill if possible for the most authentic taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 200
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
