Polish Dill Soup with Potatoes

Cream and partly mashed vegetables give this Polish dill soup its creamy texture. Cook the potatoes in stock, stir in the cream and add dill near the end to keep its fresh aroma. The recipe makes about four servings of mild, filling soup.

Ingredients and choosing dill

• 1.5 litres vegetable or chicken stock
• 600 g potatoes
• 1 large carrot
• 1 small onion
• 1 tablespoon butter or oil
• 1 large bunch dill
• 150 ml 18% sour cream suitable for soups
• Salt and freshly ground pepper
• Optional: a few drops of lemon juice

Choose firm, green dill with a fresh scent. Rinse and dry it, setting aside thick, tough stems. Finely chop the tender stems along with the leaves. Adjust the amount to the size of the bunch and your taste, reserving some for garnish.

Preparing the vegetables and stock

Peel and rinse the potatoes, then cut them into evenly sized cubes so they cook at the same rate. Coarsely grate the carrot or cut it into thin half-moons. Finely chop the onion. Heat the stock separately or add it to the pot at room temperature.

Cook the onion in butter or oil over low heat for 3 to 4 minutes, stirring, until translucent. Add the carrot and potatoes, stir and pour in the stock. If the stock is already seasoned, wait until the end before adding salt. A similarly simple vegetable base is used in homemade barley soup.

Cooking step by step

1. Bring the vegetables and stock to a boil. Reduce the heat and simmer with the lid slightly ajar for about 15 to 20 minutes.
2. Test the potatoes with a fork. Once tender, mash a few pieces against the side of the pot to thicken the soup gently.
3. Put the sour cream in a bowl. Stir in several spoonfuls of hot stock, one at a time.
4. Pour the warmed cream mixture into the pot and stir. Heat gently without boiling hard.
5. Add most of the chopped dill. Season with pepper and salt if needed. Warm briefly and serve with the remaining dill.

If the soup is too thick, add a little hot stock or water. If too thin, mash more potatoes and give the soup a moment to come together. Flour is not necessary, although it can be used in other versions.

How to make the soup creamy

Mashing some potatoes thickens the broth while leaving pieces of vegetables. For a smoother soup, remove one or two ladlefuls of cooked vegetables and broth, blend and return to the pot. Do this before adding dill if you want visible green flecks.

Gradually warming the cream reduces the risk of curdling. Avoid a vigorous boil once it is in the soup. A few drops of lemon can brighten the flavour, but add them gradually and taste. Dill should remain the main seasoning, so use pepper sparingly too.

Serving and storage

Serve hot, sprinkled with fresh dill. Add a slice of bread or a boiled egg if you like. For a more substantial meal, serve with a sandwich made with twaróg, a fresh curd cheese. Polish pickle soup uses a similar vegetable base but has a more pronounced sour flavour.

Cool leftovers quickly, transfer to a closed container and refrigerate. Eat within 2 to 3 days. Reheat portions over low heat, stirring and adding a little water if the soup has thickened. Add fresh dill after reheating.

FAQ

Can I use frozen dill?

Yes. Add it without thawing near the end of cooking. Start with a few tablespoons, stir and check the flavour. Frozen dill may be more finely chopped than fresh, so adjust to taste.

Can I make it without cream?

Yes. Mash or blend more of the potatoes with the stock. The soup will be mild and thick, though less creamy. You can also use an unsweetened plant-based alternative intended for cooking.

When should I add the dill?

Add it near the end, after the potatoes are cooked and the cream has been stirred in. Long cooking weakens the fresh herbal aroma. Reserve a little to sprinkle over each serving.