Description
Classic Polish Dill Soup with Potatoes is a comforting, creamy soup featuring tender potatoes, fresh dill, and a rich broth enriched with heavy cream and a hint of lemon juice. This authentic Polish recipe delivers bright, fresh flavors with simple, wholesome ingredients, making it perfect for warming up on cold nights. Ready in under an hour, it’s a family favorite that pairs beautifully with crusty rye bread or kielbasa for a traditional European meal.
Ingredients
Scale
For the Soup:
- 1/2 medium white or yellow onion (about 2.5 oz)
- 2 medium carrots (about 5 oz)
- 14 oz baby potatoes or regular potatoes
- 1 tbsp butter
- 32 to 35 oz homemade or store-bought stock (vegetable or meat)
- 7 to 9 oz heavy cream (30% or 36% fat)
For Seasoning and Finishing:
- 1 large bunch (3.5 oz) fresh dill
- 1 tbsp lemon juice
- 1/2 tsp ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
For Topping:
- 1/3 cup shredded hard cheese (such as Bursztyn or Parmesan)
Instructions
- Prepare the Vegetables: Peel the onion, carrots, and potatoes. Dice the onion finely and cube the potatoes into small bite-sized pieces. Grate the carrots using the largest holes on a box grater. Set all the prepared vegetables aside for cooking.
- Sauté the Onions: Place a pot with a thick base on the stove over medium-low heat. Melt butter, then add diced onions and a pinch of salt. Sauté, stirring occasionally, until the onions become translucent and soft, releasing their sweetness.
- Add Carrots and Potatoes: Add the cubed potatoes and grated carrots to the pot with the sautéed onions. Stir well and cook together for 2-3 minutes to blend the flavors without browning.
- Cook the Soup Base: Pour in the stock and bring the mixture to a near-boil. Reduce heat to a simmer, partially cover with a lid, and cook for about 20 minutes or until the potatoes are tender but still hold their shape.
- Add the Cream: Ladle about one cup of the hot soup into a separate bowl. Stir in the heavy cream and whisk to combine, tempering the cream to avoid curdling. Gradually return the cream mixture to the pot and stir well.
- Season and Finish the Soup: Finely chop most of the fresh dill, reserving some for garnish. Add the chopped dill, lemon juice, ground nutmeg, salt, and freshly ground black pepper to the pot. Cook on medium-low heat for another 3-4 minutes to meld the flavors. Adjust seasoning or acidity to taste.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with the reserved fresh dill and a sprinkle of shredded hard cheese such as Bursztyn or Parmesan for a nutty flavor boost. Serve immediately with crusty bread or traditional Polish sides.
Notes
- Add the cream at the end and at low heat to prevent curdling and preserve the soup’s creamy texture.
- Do not overcook potatoes; they should be tender but hold their shape.
- Stir fresh dill in at the end to maintain its bright, fresh flavor.
- Adjust lemon juice gradually to avoid an overly tart soup or curdling of cream.
- This soup keeps well refrigerated for up to 4 days and freezes for up to 3 months; reheat gently and whisk to re-emulsify if separated.
- Substitutions: Use dried dill sparingly, half-and-half or whole milk as cream substitutes (adding at the end), or Parmesan cheese instead of Bursztyn.
- Prep Time: 17 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Keywords: Polish soup, dill soup, potato soup, cream soup, traditional Polish recipe, comforting soup, easy weeknight dinner
