This Polish Dill Soup (Zupa Koperkowa) has a light and flavorful broth that features the bright, tangy flavor of fresh dill. It's the perfect remedy for a cold day.
If you love my Polish pickle soup, then you have to try this creamy dill soup, or zupa koperkowa.
I first heard of it from my cousin, who tried the soup in one of the Polish eateries in Chicago. He complimented the soup so much that I gotta say I was intrigued and had to try it for myself.
And I'm so glad I did because the result didn't disappoint.
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Why This Recipe Stands Out
We're a big fan of soup recipes, and this Polish Dill Soup (Zupa Koperkowa) is a total standout. Here's why we love it:
- Simple Ingredients: The recipe calls for simple, easy-to-find ingredients. No need for a special trip to the grocery store!
- Healthy: It's packed with veggies and uses a vegetable or chicken broth base, making it a nutritious choice for lunch or dinner.
- Flavorful: The combination of dill, garlic, and oregano gives this soup a truly unique and delicious flavor.
- Creamy and Light: The addition of sour cream gives the soup a creamy, rich texture that perfectly complements the light, fresh flavors of the dill and vegetables.
- Vegetarian: This recipe is vegetarian, making it a great option for Meatless Mondays or for serving to vegetarian friends and family.
- Family-Friendly: The flavors in this soup are mild and comforting, making it a hit with both kids and adults.
Key Ingredients
- Butter – The butter is used to sauté the minced onion, carrots, and celery root. This helps to release their flavors and creates a delicious base for the soup.
- Vegetables – We use chopped potatoes, carrots, and celery root to add a hearty and nutritious element to the soup. They also absorb the flavors of the broth and seasonings, making each bite delicious.
- Garlic – The minced garlic adds a robust, aromatic flavor to the soup. It's important to finely mince it so that it distributes evenly throughout the dish.
- Fresh Dill – Dill is the star of this soup, and we use a generous amount of it. It adds a fresh, herbal flavor that pairs beautifully with the vegetables and broth.
- Seasonings – We use salt, pepper, and oregano to season the soup. These simple seasonings enhance the natural flavors of the ingredients without overpowering the dill.
- Vegetables or Chicken Broth – We use either vegetable or chicken broth as the base of the soup. It adds a savory, umami flavor and ensures that the soup is rich and satisfying.
- Full-Fat Sour Cream – We stir in a bit of sour cream at the end, which adds a touch of creaminess and a hint of tanginess to the soup. Make sure to use full-fat sour cream for the best flavor and texture.
Substitutions and Variations
Here are some of our favorite substitutions and variations:
- Meat: While this traditional recipe is vegetarian, feel free to add some chopped cooked chicken or beef to make it heartier. Or try our Polish Sauerkraut Soup (Kapusniak) to get your meat fix.
- Yogurt: If you don't have sour cream on hand, you can substitute it with plain yogurt.
- Veggies: This soup is very versatile. You can add your favorite vegetables or replace some of the ones in the recipe with your preferences. We suggest trying mushrooms, leeks, or bell peppers.
How to Make Polish Dill Soup (Zupa Koperkowa)
Step 1: Chop and sauté all the vegetables and garlic in butter.
Step 2: Add the spices and sauté for another minute.
Step 3: Add the broth and simmer for 15-20 minutes.
Step 4: In a separate bowl, mix sour cream with a little broth. Add this mixture to the soup.
Step 5: Top the soup with fresh dill and serve hot.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Polish Dill Soup
Sides and Protein
- Serve Zupa Koperkowa as a starter to a Polish-inspired meal. It pairs well with a variety of traditional Polish dishes such as kotlet schabowy (Polish bread-crumbed pork cutlets).
- Enjoy it with a slice of freshly baked bread, such as a crusty baguette or a hearty rye bread. The bread is perfect for soaking up the delicious broth.
- If you're looking for a heartier meal, consider adding some protein to your soup. Grilled or roasted chicken breast or a simple air fryer salmon can be a great addition.
Salads
- A simple side salad can be a great way to round out your meal. Try a fresh garden salad with a light vinaigrette dressing.
- You can also serve a more substantial salad, such as a potato salad or a creamy cucumber salad. These dishes can complement the flavors of the soup and add some extra crunch.
Appetizers
- If you're serving Zupa Koperkowa at a gathering, consider offering some appetizers to start. Traditional Polish appetizers like pierogi or kielbasa can be a great choice.
- You can also serve some fresh veggies with a tasty dip. This can be a great way to whet your guests' appetites before the main course.
Frequently Asked Questions
You can use either vegetable or chicken broth for this Polish Dill Soup (Zupa Koperkowa) recipe. Both will result in a delicious soup, so the choice is up to you. If you want to keep the soup vegetarian, opt for vegetable broth.
We recommend using fresh dill for this recipe. It provides a vibrant and authentic flavor to the soup. You can usually find fresh dill in the produce section of most grocery stores. Make sure to wash and finely chop the dill, including the stalks.
While celery root adds a unique flavor and texture to the soup, you can leave it out if you can't find it. You may want to add an extra carrot or potato to compensate for the missing ingredient.
Mix the sour cream with broth to temper it. This process ensures that the sour cream doesn't curdle when added to the hot soup. It also helps the sour cream to blend more smoothly into the soup, giving it a creamy and consistent texture.
Polish dill soup can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness and flavor.
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Recipe
Polish Dill Soup (Zupa Koperkowa)
Ingredients
- 1 tablespoon butter
- 1 medium onion minced
- 1 carrots chopped
- 2 potatoes chopped
- ½ medium celery root peeled and chopped
- 2 cloves garlic minced
- ½ c dill finely chopped, including the stalks
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 2 bay leaves
- 5 c vegetable broth or chicken broth
- ¼ c sour cream
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, potatoes, celery root, and garlic and saute, stirring occasionally for 10 minutes.
- Stir in ¼ c dill stalks, salt, pepper, oregano, and bay leaves.
- Add broth, bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes and the celery root have softened.
- In a small bowl, mix sour cream and ¼ c of broth from the soup. Add sour cream-broth mixture back into the soup and mix to combine. Add the rest of the dill and adjust the seasoning.
- Serve immediately.
Notes
- Make sure to finely chop the dill, including the stalks, as it adds a fresh, herby flavor to the soup and can be eaten without being too overpoweringly dill-flavored.
- Don't rush the sauté step; allowing the vegetables to cook for a full 10 minutes will help to develop their flavors and give the soup a rich, savory base.
- The soup tastes even better when reheated the next day, so it's a great make-ahead dish for a dinner party or meal prep.
- Feel free to adjust the amount of sour cream to your liking. It adds a creamy texture and a tangy flavor that balances out the earthiness of the vegetables.
- Serve the soup with a side of freshly baked bread or garlic bread for a complete and satisfying meal. It's perfect for soaking up the flavorful broth.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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