Polish Dill Soup is one of those comforting, nostalgic dishes that instantly warms the kitchen with the aroma of butter, potatoes, and fresh herbs. This creamy, soothing bowl of zupa koperkowa blends tender potatoes, sweet carrots, and vibrant dill in a velvety broth finished with cream and a touch of lemon. Whether you crave a cozy weeknight dinner or a traditional vegetarian Polish soup, this recipe delivers rich flavor with simple ingredients. If you love creamy potato dill soup with a bright herbal finish, you will want to make this Polish Dill Soup again and again.
Story
Polish Dill Soup holds a special place in many Polish homes, especially during spring and early summer when fresh dill grows in abundance. Growing up, I remember how the fragrance of chopped dill would instantly signal that Polish Dill Soup simmered on the stove. Unlike heavier stews, this soup feels light yet satisfying. The combination of potatoes and cream creates a classic hearty potato soup, while the dill brings freshness that defines authentic zupa koperkowa. Many families prepare Polish Dill Soup as a meatless Friday meal, making it a beloved fresh herb soup that feels both humble and comforting. Today, Polish Dill Soup remains a staple in my kitchen whenever I want simple ingredients to create bold flavor.
Ingredients
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1/2 medium onion (about 2.5 oz, 70 g), white or yellow
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2 medium carrots (about 5 oz, 140 g)
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14 oz (400 g) young potatoes, or regular potatoes
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1 tablespoon butter
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32–35 oz (0.9–1 liter) vegetable or meat-based stock
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7–9 oz (200–250 g) heavy cream (30–36% fat)
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1 large bunch fresh dill (about 3.5 oz, 100 g)
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1 tablespoon lemon juice
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1/2 teaspoon ground nutmeg
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Salt, to taste
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Freshly ground black pepper, to taste
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Optional: 1/3 cup grated hard cheese (Polish Bursztyn or Parmesan)
Step-by-Step Instructions
Preparing the Ingredients
Peel the onion, carrots, and potatoes. Dice the onion finely for even cooking. Cut the potatoes into small cubes so they soften quickly and thicken the soup naturally. Grate the carrots using the large holes of a box grater to distribute sweetness throughout the broth. Rinse the dill thoroughly and shake off excess water. Chop it finely, setting aside a small portion for garnish later.
Cooking Instructions
Place a heavy-bottomed pot over medium-low heat and melt the butter. Add the diced onion with a small pinch of salt, then cook while stirring until translucent. Stir in the diced potatoes and grated carrot, cooking together for two to three minutes to develop flavor. Pour in the stock, bring it close to a boil, then reduce the heat. Cover partially and simmer for about twenty minutes until the potatoes turn tender. Scoop one cup of hot soup into a bowl, stir in the heavy cream, and mix well before returning it to the pot. Add the chopped dill, lemon juice, nutmeg, salt, and pepper. Simmer gently for three to four more minutes so the flavors blend beautifully. Taste and adjust seasoning if needed before serving hot with optional cheese flakes and fresh dill.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid boiling the soup aggressively after adding cream, as high heat can cause separation. Do not skip sautéing the onion first, because that step builds depth. Cut potatoes evenly to prevent uneven cooking. Finally, add dill near the end to preserve its vibrant color and flavor rather than dulling it with prolonged heat.
Pro Tips for Better Flavor
Use homemade stock whenever possible because it adds body and richness. Choose young potatoes for a delicate texture, though starchy varieties also work well for thicker consistency. Fresh dill makes all the difference in authentic Polish Dill Soup, so avoid dried substitutes. A small splash of lemon brightens the creaminess and balances the richness beautifully.
Serving and Storage
How to Serve
Serve Polish Dill Soup hot in deep bowls with a sprinkle of reserved dill and a few flakes of aged cheese. Pair it with crusty bread for dipping or a light cucumber salad for contrast. This soup works wonderfully as a starter or as a satisfying main course.
How to Store Leftovers
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring occasionally. If the soup thickens too much, add a splash of stock or water while warming. Avoid freezing because cream-based soups may separate when thawed.
Conclusion
Polish Dill Soup proves that simple ingredients create unforgettable comfort. With tender potatoes, sweet carrots, fragrant dill, and a creamy finish, this traditional zupa koperkowa brings warmth to any table. Try this recipe once, and it may become your favorite go-to creamy potato dill soup for cozy evenings.
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Frequently Asked Questions
Can I make Polish Dill Soup vegetarian?
Yes. Simply use high-quality vegetable stock instead of meat-based broth. The soup already contains no meat, so this easy substitution keeps it a perfect vegetarian Polish soup.
Can I substitute the heavy cream?
You can replace heavy cream with half-and-half for a lighter texture, though the soup will taste less rich. Stirring a spoonful of sour cream into each bowl also works well.
What type of potatoes work best?
Young waxy potatoes keep their shape and provide a smooth texture. However, starchy potatoes create a thicker consistency if you prefer a more substantial hearty potato soup.
Print
Polish Dill Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Polish Dill Soup, also known as zupa koperkowa, is a creamy potato and fresh dill soup made with tender potatoes, carrots, butter, stock, and heavy cream, finished with lemon and nutmeg for a bright, comforting flavor.
Ingredients
- 1/2 medium onion (about 70 g)
- 2 medium carrots (about 140 g)
- 14 oz young potatoes (400 g)
- 1 tablespoon butter
- 32–35 oz vegetable or meat-based stock
- 7–9 oz heavy cream (200–250 g)
- 1 large bunch fresh dill (100 g)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup grated hard cheese (optional)
Instructions
- Peel the onion, carrots, and potatoes.
- Dice the onion finely and cube the potatoes into small pieces.
- Grate the carrots using the large holes of a box grater.
- Chop the fresh dill finely and set some aside for garnish.
- Melt butter in a pot over medium-low heat.
- Add the diced onion with a pinch of salt and cook until translucent.
- Add the potatoes and carrots and cook for 2–3 minutes, stirring.
- Pour in the stock and bring to a near-boil.
- Reduce heat, partially cover, and simmer for 20 minutes until potatoes are tender.
- Ladle one cup of hot soup into a bowl, stir in the cream, then return it to the pot.
- Add chopped dill, lemon juice, nutmeg, salt, and pepper.
- Simmer for 3–4 more minutes to combine flavors.
- Taste and adjust seasoning if needed.
- Serve hot with dill and optional cheese garnish.
Notes
- Add the cream after reducing the heat to prevent curdling.
- Do not overcook the dill to maintain its fresh flavor and color.
- Use homemade stock for richer taste.
- Adjust lemon juice for preferred acidity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 855
- Sugar: 21 g
- Sodium: 469 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 141 g
- Fiber: 29 g
- Protein: 29 g
- Cholesterol: 68 mg