Zupa koperkowa
A creamy and comforting Polish Dill Soup that showcases the fresh flavors of dill, perfect as a light meal or warm dish on a cool day.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 2 tablespoons butter
- to taste salt and pepper
Instructions
Preparation
- Peel and dice the potatoes, and finely chop the onion and fresh dill.
Cooking
- Melt butter in a large pot over medium heat, then add chopped onions and sauté until soft and translucent, about 5 minutes.
- Add diced potatoes to the pot and cook for a few minutes to meld flavors.
- Pour in broth, ensuring it covers the potatoes. Bring to a boil, then reduce heat and simmer for approximately 20 minutes or until fork-tender.
- Blend the soup to desired consistency using an immersion blender. Stir in the heavy cream.
- Season with chopped dill, salt, and pepper to taste, and simmer for an additional 5 to 10 minutes.
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Notes
Taste and adjust seasoning throughout the cooking process. For added depth of flavor, use homemade broth if possible. Consider adding lemon juice for acidity, or thicker consistency with more cream or flour before blending.