Dill Soup with Potatoes on Light Broth Recipe
Delicate dill soup with potatoes is one of those dishes that often appears in Polish homes during the week – quick, inexpensive and very homely. It smells of fresh dill and light broth, and thanks to the potatoes it’s surprisingly filling. It’s a bit like Scandinavian herb soups, but with a distinctly Polish character.
This soup showcases the fresh, aromatic flavour of dill, a herb that’s central to Polish cooking, in a light but satisfying way. The simple broth-and-potato base makes it both budget-friendly and comforting, ideal for everyday meals.
Chef's tips
Use plenty of fresh dill – it’s the main flavour here, so don’t be shy. If you’re using stock cubes, taste carefully before adding salt, as they can already be quite salty. For a lighter version, skip the flour and just finish the soup with cream or yoghurt.
How to serve
Serve as a first course or a light main with fresh bread, rolls or croutons. For a heartier meal, add pieces of cooked chicken from the broth or a spoonful of cooked rice or small pasta to each bowl.
Ingredients
- chicken or vegetable stock stock cubes are fine, but homemade will be tastier - 1.5 l
- potatoes peeled, diced - 500 g
- carrot grated on a coarse grater or diced finely - 1 piece
- 18% cooking cream can be replaced with milk or natural yoghurt - 150 ml
- fresh dill finely chopped, discard the stalks or use them for stock - 1 bunch
- butter for flavour, can be omitted - 1 tablespoon
- flour for light thickening, can be omitted - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Pour the stock into a pot and bring to the boil over medium heat.
- Peel the potatoes and cut into cubes of about 1.5 cm. Peel the carrot and grate it on a coarse grater or dice finely.
- Add the potatoes and carrot to the boiling stock. Cook over medium heat for 15–18 minutes, until the vegetables are soft. Check with a fork – it should slide easily into the potato.
- In a small frying pan, melt the butter, add the flour and stir vigorously for 1–2 minutes until you get a smooth paste without lumps. Do not let it brown; it should stay pale.
- Add 2–3 ladles of hot soup to the butter and flour paste, stirring constantly until the mixture becomes thin and smooth. Pour it back into the pot with the soup, stir and bring to the boil. The soup will thicken slightly.
- Pour the cream into a mug, add 2 tablespoons of hot soup, mix, then pour into the pot. This will prevent the cream from curdling.
- Add the chopped dill (reserve 1–2 tablespoons for sprinkling on top), season with salt and pepper. Cook for another 2–3 minutes over low heat.
- Serve the soup hot, sprinkled with extra dill. You can add some cooked chicken from the broth if you want a more substantial version.
Storage
Zupę koperkową przechowuj w lodówce do 2 dni. Podgrzewaj na małym ogniu, nie dopuszczając do gwałtownego wrzenia, aby śmietanka się nie zważyła.
