Description
A comforting and creamy Polish Dill Soup (Koperkowa) made with tender potatoes, vegetables, and plenty of fresh dill in a lightly tangy broth. This traditional soup is simple, soothing, and full of bright herb flavor.
Ingredients
- 1 tablespoon butter or oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 medium potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream or sour cream
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon lemon juice or pickle juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional Garnish:
- Extra fresh dill
- Hard-boiled egg slices
Instructions
- In a large pot over medium heat, melt butter or heat oil.
- Add onion, carrot, and celery. Sauté until softened.
- Stir in cubed potatoes and pour in broth. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- In a small bowl, whisk flour with a few tablespoons of hot broth until smooth. Stir mixture back into the soup to thicken slightly.
- Lower heat and stir in heavy cream or sour cream.
- Add chopped dill, lemon juice or pickle juice, salt, and pepper.
- Simmer gently for a few minutes, avoiding boiling after adding dairy.
- Taste and adjust seasoning. Serve warm with optional garnishes.
Notes
- Use fresh dill for the best flavor.
- Add pickle brine for a more traditional tangy taste.
- Mash some potatoes in the pot for a thicker consistency.
- Store refrigerated for up to 4 days.
- Freeze before adding cream for best texture results.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
