Koperkowa Soup
A comforting and seasonal Polish-inspired dill soup featuring fresh dill, potatoes, and an optional swirl of sour cream for a creamy finish.
Ingredients
Main Ingredients
- 1 cup fresh dill, chopped Fresh dill is essential for flavor.
- 1 medium onion, diced Onion adds body to the soup.
- 2 medium potatoes, peeled and diced Use Yukon Golds for a creamy texture.
- 4 cups vegetable broth Keeps this vegetarian.
- 1 tablespoon butter Can be substituted with olive oil.
- 1 cup sour cream Optional for creaminess.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent (about 5–7 minutes).
- Add the diced potatoes and sauté for about 3–4 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 12–15 minutes.
Finishing
- Stir in the chopped dill and season with salt and pepper.
- If using, stir in the sour cream before serving, tempering it to prevent curdling.
Notes
For best flavor, serve immediately and consider adding a squeeze of lemon juice or a drizzle of olive oil before serving. Store leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 2g
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