Polish Dill Soup Recipe

If you’re craving something comforting, bright, and filled with fresh, herbaceous flavor, then Polish Dill Soup is about to become your new favorite. This cozy soup marries tender potatoes, sweet peas, and a fragrant medley of spices with generous handfuls of fresh dill, creating a bowl that feels like a warm hug. Whether you’re looking for a delicious way to showcase dill or just want a soup that feels both rustic and elegant, this Polish Dill Soup recipe is packed with fresh ingredients and simple techniques that bring incredible depth and freshness to every spoonful.

Ingredients You’ll Need

The beauty of this Polish Dill Soup lies in its straightforward ingredients, each chosen for its role in layering flavors and textures that make the soup irresistibly comforting and vibrant. From the buttery sauté base to the fresh dill that brings it all together, these elements work harmoniously to create a soup that’s easy to prepare yet truly special.

• Unsalted butter: Provides a rich, silky base for sautéing the vegetables and developing flavor.
• Brown onion (finely chopped): Adds natural sweetness and depth once softened.
• Garlic cloves (minced): Gives a subtle punch that brightens the savory profile.
• Carrots (peeled and diced): Bring sweetness and a lovely color contrast in the soup.
• Scallions (white and light green parts, chopped): Offer mild onion flavor with a touch of freshness.
• Salt: Enhances all the flavors without overpowering.
• Black pepper: Adds gentle heat and complexity.
• Dried marjoram: Delivers subtle earthiness that complements the dill beautifully.
• Ground turmeric: Lends a warm hue and gentle warmth without strong spice.
• Ground nutmeg: Offers a tiny hint of sweet spice that rounds out the flavor.
• Bay leaf: Infuses a delicate herbal note during simmering.
• Waxy potatoes (diced): The hearty base that keeps the soup creamy and satisfying.
• Frozen green peas: Add bursts of sweetness and pop of color.
• Chicken broth: The savory liquid that brings the soup to life and unites the flavors.
• Full fat sour cream (at room temperature): Creamy tang that elevates the soup to a luscious finish.
• Fresh dill (chopped, divided): The star herb that brightens this Polish Dill Soup with its unmistakable fresh scent and flavor.

How to Make Polish Dill Soup

Step 1: Prep Your Fresh Ingredients

Before turning on the stove, get all your chopping and peeling done. Peel and dice the potatoes and carrots into bite-sized pieces to ensure they cook evenly. Chop the white and light green parts of the scallions finely, mince the garlic, and don’t forget to chop your fresh dill—this fragrant herb will transform the soup at the end.

Step 2: Sauté the Aromatics

In a large pot, melt your butter over medium-low heat and start by cooking minced garlic and chopped onions just until they’re soft and fragrant—about a minute. This slow sautéing unlocks their sweetness, creating the savory foundation your Polish Dill Soup deserves.

Step 3: Add the Vegetables and Spices

Next, toss in the diced carrots and scallions, cooking gently for a couple of minutes to release their flavors. Sprinkle in salt, black pepper, dried marjoram, turmeric, nutmeg, and place the bay leaf in the pot. These spices blend together to offer a warm, complex aroma that hints at the classic Polish flavors woven through the soup.

Step 4: Simmer with Potatoes, Peas, and Broth

Now add your diced potatoes and green peas, then pour in the chicken broth. Turn the heat up and bring everything to a rolling boil. Once boiling, cover the pot and reduce the heat to low, letting the soup simmer for about 15 minutes until the potatoes are fork-tender and all the flavors have mingled beautifully.

Step 5: Finish with Cream and Dill

When the potatoes are perfectly cooked, stir in the full fat sour cream slowly until it’s seamlessly incorporated and the soup turns creamy. Sprinkle in about three tablespoons of your chopped dill and simmer uncovered for an additional five minutes. Give the soup a taste and adjust the salt or pepper if needed—this is your chance to personalize the final vibrant polish to the Polish Dill Soup.

How to Serve Polish Dill Soup

Garnishes

Fresh dill makes a flawless garnish to add an extra lift of herbaceous fragrance right before serving. A small dollop of sour cream on top can also bring a pleasant cooling contrast. If you want a bit more texture, a few crispy croutons or toasted pumpkin seeds work wonders.

Side Dishes

This flavorful soup shines on its own but pairs beautifully with crusty rye bread or a light, fresh salad for a complete meal. Traditional Polish rye bread with a thick crust can be especially satisfying to dip and savor alongside each spoonful.

Creative Ways to Present

For a fun twist, serve your Polish Dill Soup in individual bread bowls for an eye-catching presentation that invites everyone to dig right in. Alternatively, topping it with a sprinkle of smoked paprika or a few crispy bacon bits can introduce a smoky dimension that complements the dill’s freshness brilliantly.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Polish Dill Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead dish that tastes even better reheated.

Freezing

You can freeze this soup, but because of the sour cream and dill, it’s best to freeze the soup base without the cream and fresh herbs. When ready to eat, thaw completely in the refrigerator, then reheat gently and stir in freshly chopped dill and sour cream to restore the vibrant flavors.

Reheating

Warm your Polish Dill Soup slowly on the stovetop over low heat, stirring occasionally to keep the cream from separating. Adding a splash of broth or water can help restore the perfect silky texture as you reheat.

FAQs

Can I make Polish Dill Soup vegetarian?

Absolutely! Simply swap chicken broth for vegetable broth and it will still be deliciously flavorful, especially with the medley of herbs and spices shining through.

Is fresh dill necessary, or can I use dried dill?

Fresh dill is strongly recommended because it provides a vibrant, aromatic punch that dried dill can’t quite replicate. However, in a pinch, you can use dried dill but use it sparingly and add it earlier in the cooking process.

What type of potatoes are best for this soup?

Waxy potatoes are ideal because they hold their shape during cooking, contributing to a lovely texture in the soup without turning mushy.

Can I prepare this soup in advance?

Yes! Polish Dill Soup reheats beautifully. Just wait to add the sour cream and fresh dill until you’re ready to serve to keep the flavors bright and the texture smooth.

Can I substitute sour cream with yogurt?

Yes, Greek yogurt can be used as a substitute. Just be sure to add it off the heat to avoid curdling and keep that creamy tang intact.

Final Thoughts

Making Polish Dill Soup is like inviting a little slice of Polish comfort into your kitchen. It’s bright, creamy, and homey all at once—a recipe that’s as rewarding to make as it is to eat. I can’t wait for you to try this soup and enjoy the fresh dill aroma and luscious flavors that make it so unforgettable. Trust me, once you’ve savored this vibrant soup, it’ll become a beloved go-to in your home cooking!

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