Description
A comforting, creamy Polish soup featuring potatoes and fresh dill, known as ‘Koperkowa’. This kid-friendly dish offers a luxurious silky texture and a slightly citrusy aroma, making it a filling choice for lunch or a light dinner.
Ingredients
Scale
- 1/2 medium onion (roughly 2.5 oz, 70 g), white or yellow
- 2 medium carrots (roughly 5 oz, 140 g)
- 14 oz (400 g) young potatoes
- 1 tablespoon butter
- 32–35 oz (0.9 – 1 litre) vegetable or meat stock
- 7–9 oz (200–250 g) heavy cream, 30% or 36% fat
- 1 large bunch (3.5 oz, 100 g) fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- Salt
- Black pepper
- 1/3 cup hard microbial-rennet cheese, grated into flakes
Instructions
- Step: Peel the vegetables.
- Step: Dice the onion finely. Dice the potatoes into small cubes. Grate the carrot using the largest holes of the box grater. Set aside.
- Step: Place the cooking pot on the stove. If you don’t own one with a thicker base, it would be better to use a frying pan / skillet for this task. Set the heat on medium-low.
- Step: Melt a tablespoon of butter, add diced onion and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.
- Step: Add in diced potatoes and grated carrot. Stir and fry together for an additional 2-3 minutes.
- Step: Pour the stock in, bring to a near-boil and reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.
- Step: Pour one cup of hot soup into a bowl, add in the cream. Blend together with a fork or a spoon, and return to the cooking pot.
- Step: Chop fresh dill finely, leave some of it on the side for garnish.
- Step: Add chopped dill into the soup, stir it in. Season with a tablespoon of lemon juice, half a teaspoon of nutmeg and a generous pinch of salt and pepper. Cook for another 3-4 minutes on a medium-low, to let the flavours combine.
- Step: Have a taste. Does it need more acidity, more seasoning? If so, add some more.
- Step: Serve hot, garnishing with some chopped dill and cheese flakes (optional).
Notes
Refrigerate any leftovers in a container with a lid for up to 3 days. For freezing, cool completely and store in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stove-top
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 855 kcal
- Sugar: 21 g
- Sodium: 469 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 141 g
- Fiber: 29 g
- Protein: 29 g
- Cholesterol: 68 mg
Keywords: Polish Dill Soup, Zupa Koperkowa, Potato Dill Soup, Comfort Food, Kid-friendly