Description
Creamy potato dill soup (zupa koperkowa) is a traditional Polish vegetarian soup made with tender potatoes, carrots, and loads of fresh dill — perfect for spring.
Ingredients
- 40 g (2 tablespoons) unsalted butter
- 6 spring onions (white and light green parts only), chopped
- 2 medium carrots, cut into rounds
- 450 g (1 lb) potatoes, peeled and cubed
- 1.25 litres (5 cups) vegetable stock
- 125 ml (½ cup) double cream
- ½ teaspoon nutmeg
- 1 bunch fresh dill, chopped (about 30 g)
- Salt and freshly ground pepper, to taste
Instructions
- Melt the butter in a thick-bottomed pot over low-medium heat.
- Add spring onions and carrots; cook 5–6 minutes until softened.
- Add potatoes and vegetable stock. Bring to a boil, then simmer partially covered for 15 minutes until potatoes are fork-tender.
- Temper the cream with a ladle of hot soup, then stir it into the pot.
- Add nutmeg, seasoning, and fresh dill. Cook for 2–3 more minutes.
- Adjust seasoning and serve immediately, garnished with extra dill if desired.
Notes
- Serve with crusty bread for a complete meal.
- Best enjoyed fresh to preserve the bright dill flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish