Description
This hearty Polish dill soup is the perfect treat for lunch or a lighter dinner. Made with potatoes, carrots, and a generous amount of fragrant fresh dill.
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
- 0.25 tsp ground turmeric
- 0.25 tsp ground nutmeg
- 1 bay leaf
- 3 waxy potatoes, diced (about 10 oz)
- 0.5 cup frozen green peas
- 4 cups chicken broth
- 4 tbsp full-fat sour cream, at room temperature
- 4 tbsp chopped fresh dill, divided
Instructions
- Prepare all ingredients before cooking: dice potatoes and carrots, chop scallions and onion, mince garlic, and chop dill.
- Heat butter over medium-low heat in a large pot. Add garlic and onion and cook for 1 minute.
- Add carrots and scallions and cook for 2 minutes. Stir in salt, pepper, marjoram, turmeric, nutmeg, and bay leaf.
- Add potatoes and green peas, then pour in chicken broth. Increase heat to high and bring to a boil.
- Cover and simmer over low heat for 15 minutes.
- Stir in sour cream until fully incorporated. Add 3 tbsp dill and cook uncovered for 5 minutes.
- Taste and adjust seasoning. Serve hot, topped with remaining dill.
Notes
- Calories per serving are estimates and may vary.
- Use full-fat sour cream at room temperature to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Polish