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Dill soup with young potatoes

Soups Easter 45 min Easy 21 wyświetleń ~14.74 PLN - (0)
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Description

Delicate dill soup with young potatoes is a light, spring dish perfect for the Easter table. It is based on a clear vegetable broth, young potatoes cut into equal pieces, and a large amount of fresh dill, which gives the soup its characteristic, fresh aroma. The soup has a velvety finish thanks to the cream, which is introduced using the tempering method to prevent curdling. Serve with halved hard-boiled eggs for a traditional Easter touch and an extra portion of finely chopped dill. Visually, the soup looks bright and spring-like: the yellow color of the potatoes contrasts with the green of the dill, and the creamy surface with delicate bubbles of fat promises a velvety taste.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Vegetable broth 1200 ml
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Sour cream 200 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • Lemon juice 15 ml
💰 Szacowany koszt dania: ~14.74 PLN (3.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the young potatoes under running water with a brush or your hand to remove the dirt. If the skin is thin and clean, just scrub them thoroughly and trim any ends; cut larger tubers in half or quarters so that the pieces are uniform in size (about 2-3 cm). Peel the onion and chop it into small cubes. Dry the dill thoroughly and chop it finely. If you plan to use eggs, place them in a pot with cold water.

Ingredients: Onion, Dill
Use a cutting board and a sharp knife. Even pieces of potatoes cook evenly — avoid large chunks. A vegetable brush is useful for washing potatoes. If you don't want to peel young potatoes, just scrub them thoroughly.

Cooking eggs

2

If you are using eggs: place the eggs in cold water so that they are covered. Bring to a boil over high heat. Once boiling, reduce the heat and cook for 8-9 minutes for a firm yolk. After cooking, rinse with cold water and set aside to cool, then peel and cut in half.

Use a medium pot with a lid. Cold water prevents cracking. After cooling, it's easier to remove the shell, and the egg will retain a creamy yolk texture. The typical cooking time is 8-9 minutes from the moment it starts boiling.

Sautéing the onion and roux

3

In a large pot with a capacity of about 3 liters, heat the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, stirring, until the onion becomes translucent and soft, but not browned. Sprinkle in the flour and stir with a wooden spoon for 1 minute, until the flour lightly combines with the butter and loses its raw taste — this will be a light roux.

Ingredients: Butter, Onion, Wheat flour
Use a pot with a thicker bottom, preferably 20-24 cm in diameter, so the onion doesn't burn. Stir constantly when adding the flour. If the flour starts to brown — the heat is too high.

Cooking soup

4

Slowly pour the vegetable broth into the pot while constantly stirring to prevent lumps from forming from the flour. Increase the heat to medium-high and bring to a boil. Add the prepared potato pieces, cover the pot, and cook over moderate heat for 12-15 minutes, until the potatoes are tender — you can check this with a fork: it should easily pierce the potato, but the piece should not fall apart completely.

Ingredients: Vegetable broth
Pour the broth in a thin stream and stir with a whisk or spoon to ensure the roux is well distributed. Cook with the lid slightly ajar to avoid evaporating the liquid. The cooking time for the potatoes depends on the size of the pieces — larger ones may take longer.

Whitening and seasoning

5

In a separate bowl, pour about 100 ml of hot broth from the pot (not all of it) and mix with the cream until you achieve a smooth, liquid mixture (tempering). Slowly pour the tempered cream back into the soup, stirring. Add most of the chopped dill (leave some for garnish). Season with salt and pepper, and if you like — add lemon juice one small sip at a time and taste to ensure the soup doesn't become too sour. Cook for another 2-3 minutes on very low heat, making sure it doesn't boil, so the cream doesn't curdle.

Ingredients: Sour cream, Dill, Salt, Black pepper, Lemon juice
Use a metal spoon or whisk to incorporate the cream. Tempering is key — if you pour in cold cream without tempering, it may curdle. Avoid strong boiling after adding the cream.

Finishing and serving

6

Check the taste of the soup and season with salt or pepper if needed. Transfer the soup to bowls. Place half a hard-boiled egg on each serving and sprinkle with extra dill. Serve hot, with a piece of good bread or a roll.

Ingredients: Dill
For serving, use flat soup bowls — it better showcases the color and decoration. The egg adds heartiness and a traditional Easter touch. If the soup is too thick, add a bit of hot broth.

Cleaning and Storage

7

After the meal, cool the leftover soup to room temperature in non-stick containers. Once cooled, place it in the refrigerator. If you plan to reheat, do so slowly over low heat, stirring occasionally, and do not bring to a boil to prevent the cream from curdling.

Use shallow containers to cool the soup faster. Store for a maximum of 2-3 days. When reheating, you can add a little milk or broth to restore the consistency.

Fun Fact

💡

Dill is a popular addition in Polish spring cuisine — in many regions of Poland, dill soup was served as one of the first dishes after Lent, symbolizing the freshness of spring.

Best for

Wielkanoc Lekki obiad wiosenny Rodzinne spotkanie przy stole

Tips

🍽️ Serving

Serve the soup hot in shallow bowls, garnished with fresh dill and a half of a hard-boiled egg. Add a slice of rustic bread or a roll to the plate. For a more pronounced aroma, you can add a teaspoon of butter on top of each serving.

🥡 Storage

Store the soup in airtight containers in the refrigerator for 2-3 days. Do not freeze soup with a lot of cream — the cream may separate during thawing. For reheating, use a saucepan over low heat, stirring and possibly adding a bit of broth.

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