Dinner

Polish Dill Soup Recipe

Name: Polish Dill Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Polish
Ingredients: 1 brown onion (finely chopped); 2 garlic cloves (minced); 3 carrots (peeled and diced); 2 scallions (white and light green parts, chopped); 3 waxy potatoes (diced, about 10 oz); ½ cup frozen green peas; 4 tbsp chopped fresh dill (divided); 1 tsp salt; 1 tsp black pepper; 1 tsp dried marjoram; ¼ tsp ground turmeric; ¼ tsp ground nutmeg; 1 bay leaf; 1 tbsp unsalted butter; 4 cups chicken broth; 4 tbsp full fat sour cream (at room temperature)

Byluca Carter November 24, 2025November 24, 2025

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Introduction

Polish Dill Soup is a comforting and flavorful dish packed with fresh herbs and hearty vegetables. Bursting with aromatic dill and creamy sour cream, this soup offers a delightful taste of traditional Eastern European cuisine. It’s simple to prepare and perfect for a cozy meal.

A bowl of creamy soup with visible chunks of orange carrots, yellow potatoes, and green peas scattered throughout a light green, herb-filled broth. The soup is served in a white bowl, with a silver spoon resting inside. The herbs, likely dill, float on top and mix with the smooth texture of the soup. The bowl is placed on a wooden surface but for the image, it should be depicted on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter
1 brown onion (finely chopped)

2 garlic cloves (minced)
3 carrots (peeled and diced)

2 scallions (white and light green parts, chopped)
1 tsp salt

1 tsp black pepper
1 tsp dried marjoram
¼ tsp ground turmeric

¼ tsp ground nutmeg
1 bay leaf
3 waxy potatoes (diced, about 10 oz)

½ cup frozen green peas
4 cups chicken broth
4 tbsp full fat sour cream (at room temperature)

4 tbsp chopped fresh dill (divided)

Instructions

Step 1: Prepare your ingredients by peeling and dicing the potatoes and carrots. Chop the white and light green parts of the scallions, finely chop the onion, mince the garlic, and chop the dill.
Step 2: Heat the butter in a large pot over medium-low heat. Add the garlic and onion and cook for about 1 minute until fragrant.

Step 3: Add the diced carrots and scallions to the pot and cook for 2 more minutes, stirring occasionally.
Step 4: Stir in the salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and the bay leaf. Mix well to coat the vegetables with the spices.
Step 5: Add the diced potatoes and frozen green peas to the pot, then pour in the chicken broth. Increase the heat to high and bring the soup to a boil.

Step 6: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes, until the potatoes are tender.
Step 7: Remove the bay leaf. Stir in the sour cream thoroughly until fully incorporated, then add 3 tablespoons of chopped dill. Cook uncovered for another 5 minutes.
Step 8: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve the soup hot, garnished with the remaining tablespoon of fresh dill. Enjoy!

Tips & Variations

Use waxy potatoes to avoid the soup becoming too thick or gloopy.
For a vegetarian version, substitute chicken broth with vegetable broth.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

If you prefer a smoother texture, blend a portion of the soup before adding the sour cream.
Fresh dill is key for authentic flavor, but dried dill can be used in a pinch—use about 1 teaspoon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Avoid boiling after adding sour cream to prevent curdling. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A white pot with a red handle is filled with creamy yellow soup that has small cubes of orange carrots and pale yellow potatoes floating in it. The soup is speckled with fine green dill and herbs, with a dark green bay leaf resting near the bottom. A white ladle with some soup inside is held over the pot. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make it vegan, replace the chicken broth with vegetable broth and use a dairy-free sour cream alternative or coconut yogurt instead of full fat sour cream.

Can I prepare this soup in advance?

Absolutely. You can prepare the soup up to the simmering step, then cool and refrigerate it. When ready to serve, gently reheat, add sour cream and dill, and cook for a few minutes before serving.