Polish Dill Soup Recipe

Enjoy a sumptuous Polish dill soup where potatoes, carrots, and aromatic onions enrich a hearty broth. The infusion of fresh dill elevates its flavor while a delicate blend of egg yolk and sour cream yields a velvety texture. This comforting soup redefines warmth and flavor, ideal for a satisfying meal.

I love making my Polish Dill Soup because its hearty flavor and simple ingredients remind me of home. I start with 8 cups of chicken or vegetable broth that forms the base, then add 4 medium potatoes and 2 medium carrots that bring essential vitamins like vitamin C and fiber.

I mix in a bay leaf and a finely chopped onion to lift the taste, while a large bunch of fresh dill really defines its signature taste. I usually finish it off by slowly stirring in 2 egg yolks, 1/2 cup sour cream and a tablespoon of all purpose flour for a creamy texture, then add salt and pepper to taste.

Its nutritional balance and rich taste puts it alongside other Eastern European classics and even some of those damn delicious soup recipes I stumble upon during Xmas season. Its perfect for a lighter dinner or a filling lunch that keeps you warm and satisfied.

Why I Like this Recipe

1. I love how easy it is to prep the ingredients and then just let the soup do its thing.
2. I appreciate that the fresh dill really brightens up the overall flavor; it gives the soup a unique kick.
3. I enjoy the comforting and hearty feel that fills me up when I have a bowl, making it perfect for a chilly day.
4. I like that I can choose between chicken or vegetable broth, which means I can tweak it to fit my mood or dietary needs.

Polish Dill Soup is my go-to meal when I want something warm and satisfying, whether for lunch or a lighter dinner. Its mix of potatoes, carrots and plenty of fresh dill creates a deliciously comforting flavor thats hard to beat. I love how the dill gives it this distinctive aroma and taste while the veggies add heartiness to every spoonful. There is something really inviting about how simple and homemade this soup feels, making it a meal thats both nostalgic and perfectly suited for busy days.

Ingredients

• Chicken or Vegetable Broth: Provides a rich, savory base carrying flavor and nutrients.
• Potatoes: Offer hearty carbohydrates and fiber, making the soup filling and texturally pleasing.
• Carrots: Lend a natural sweetness, vitamins, and vibrant color to the dish.
• Dill: Imparts a fresh, tangy flavor with a distinctive aroma and antioxidants.
• Sour Cream: Adds creaminess and tanginess, enriching the soup’s texture and flavor balance.
• Bay Leaf: Contributes subtle herbal notes that increase aroma while simmering.
• Onion: Provides a slight sweetness and depth from its natural sugars and fibers.
• Egg Yolks: Give a smooth richness and boost protein content to the soup.
• All Purpose Flour: Acts as a thickener to blend ingredients and create a smooth consistency.

Ingredient Quantities

• 8 cups chicken or vegetable broth
• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 bay leaf
• 1 medium onion, finely chopped
• 1 large bunch fresh dill, roughly chopped
• 2 egg yolks
• 1/2 cup sour cream
• 1 tablespoon all purpose flour
• Salt and pepper to taste

How to Make this

1. In a big pot, heat 8 cups of broth and add in the diced potatoes, diced carrots, chopped onion and bay leaf. Let it come to a gentle simmer until the veggies start to soften, about 10-12 minutes.

2. Give it a stir from time to time to stop anything from sticking at the bottom.

3. While the veggies are cooking, in a small bowl, whisk together the 2 egg yolks, 1/2 cup sour cream and 1 tablespoon flour to mix well.

4. To avoid curdling, slowly add a few ladles of hot soup to the egg mixture while whisking it continuously.

5. Once the egg mixture is tempered, slowly pour it back into the soup pot, stirring constantly.

6. Let the soup simmer for another 2 to 3 minutes on a low heat. Make sure it does not boil too hard.

7. Stir in the roughly chopped fresh dill for that extra zing and aroma.

8. Season with salt and pepper to your liking.

9. Remove the bay leaf and check if the potatoes and carrots are fully tender.

10. Serve your Polish Dill Soup hot, perfect for a hearty lunch or a lighter dinner. Enjoy!

Equipment Needed

1. A large pot that can comfortably hold at least 8 cups of broth along with all the veggies
2. A cutting board and a sharp knife for peeling and dicing the potatoes, carrots, and chopping the onion and dill
3. A heat-resistant stirring spoon to use while the soup is simmering
4. Measuring cups to accurately measure out the broth and sour cream
5. A small bowl for whisking together the egg yolks, sour cream, and flour
6. A whisk to mix the egg mixture until smooth
7. A ladle to slowly add a few scoops of hot broth into the egg mixture while whisking continuously

FAQ

Polish Dill Soup Recipe Substitutions and Variations

• Instead of using chicken or vegetable broth, you could use water with a bouillon cube or two to help bring the flavor up
• If you dont have regular potatoes, try using sweet potatoes or even parsnips for a different texture and sweetness
• If carrots arent available, chopped celery or turnips can work pretty well to add a bit of crunch and earthiness
• For the sour cream, you can use plain Greek yogurt as a creamier alternative thats a bit tangier
• If you’re out of all purpose flour, a little bit of cornstarch mixed in cold water can be used to thicken the soup

Pro Tips

1. When you’re tempering the egg mixture try slowly adding a little bit of the hot soup while stirring constantly; this helps avoid any lumps and makes it less likely to curdle later.
2. Don’t rush cooking those veggies; let them simmer long enough so they become tender without turning mushy, that way your soup keeps a nice texture.
3. Give the soup a stir every now and then so it doesn’t stick to the bottom of the pot; it’s an easy fix that saves you from burning any of the flavors.
4. Add the fresh dill right near the end of cooking so it stays bright and fresh instead of losing its punch during the simmer.
5. Season gradually with salt and pepper and taste as you go; it’s better to build up the flavor slowly rather than adding too much at once.