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
Scale
- 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