Recipe for: Dill soup with young potatoes (May Day twist) - photo 1
← Recipes

Recipe for: Dill soup with young potatoes (May Day twist)

Soups May Day 90 min Medium 7 wyświetleń ~18.03 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Creamy dill soup with young potatoes is a light, springtime dish perfect for a May picnic or lunch in a thermos. It is based on a clear broth with gently sautéed onion and young carrots, with the addition of a fried roux for a velvety texture. A large amount of fresh dill adds a distinctive green aroma; a lemony touch and optional buttermilk give the soup freshness. Served with halved hard-boiled eggs or whole grain bread, it creates a filling yet light meal. The dish combines classic Polish flavors with a subtle modern twist.

Ingredients Used

Ingredients (16)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Dill 60 g
  • Onion 1 szt. (~150 g)
  • Carrot 1.9 szt. (~150 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Vegetable broth 1200 ml
  • 18% cream 150 ml
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Parsley 80 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 2 szt. (~2 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • Buttermilk 100 g
💰 Szacowany koszt dania: ~18.03 PLN (4.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the potatoes. If you are using young potatoes, you can leave them unpeeled after thoroughly scrubbing; cut large ones into quarters and medium ones into cubes about 2 cm. Peel the carrot and parsley, and slice them into rounds or half-moons. Peel the onion and chop it finely.

Ingredients: Parsley, Onion
Use a cutting board and a sharp chef's knife (20–25 cm). If the potatoes have very thin skin, do not peel them — they will retain more flavor and color. Preparation time: about 10–15 minutes.

Cooking the soup

2

In a large pot (minimum capacity 3 l), heat the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring with a wooden spoon, until it becomes translucent and soft, but not browned.

Ingredients: Butter, Onion
The best pot is an oval enameled one or one with a thick bottom (diameter 20–24 cm). Do not overheat the butter — if it starts to darken, reduce the heat. Use a wooden or silicone spatula.
3

Add flour to the sautéed onion and stir vigorously for 1–2 minutes, until the flour lightly browns – this creates a light roux that will gently thicken the soup.

Ingredients: Wheat flour, Butter
Use a whisk or a wooden spoon. This is a key step because undercooked flour will give a floury taste; too dark of a roux will change the soup's color to a yellowish-amber.
4

Pour in the vegetable broth in batches (first 200 ml, stir to avoid lumps), then add the rest of the broth. Bring to a boil. Add the chopped potatoes, carrot, parsley root, bay leaf, and allspice. Reduce the heat and cook for 15–20 minutes, until the vegetables are tender (the potato should be easily pierced with a fork).

Ingredients: Vegetable broth, Parsley, Bay leaf
Stir after adding the first portion of broth to ensure the roux dissolves evenly. Use a lid to shorten the cooking time; check the tenderness of the potatoes starting from the 12th minute.
5

When the vegetables are soft, remove and discard the bay leaf and allspice. You can slightly crush some of the potatoes with a potato masher in the pot (2–3 presses) to naturally thicken the soup and achieve a creamy consistency without a blender.

Ingredients: Bay leaf
Use a potato masher or a wooden spoon. Do not blend the entire soup — we want to keep the vegetable pieces for texture.

Finishing and Garnishing

6

Chop the dill finely. Reduce the heat to very low. In a small bowl, temper the sour cream: pour 2–3 tablespoons of hot soup into the sour cream and mix well, then slowly pour the mixture back into the pot, stirring constantly. Add the chopped dill and the juice of half a lemon (taste and add more to your liking). Cook for another 1–2 minutes, making sure it doesn't boil, so the dill retains its fresh aroma.

Ingredients: 18% cream, dill, Lemon, Buttermilk
Use a small bowl and a whisk to temper the cream. If you are using buttermilk (optional), add it only after removing the pot from the heat: tempered buttermilk does not like cooking. Time: preparation and tempering 5–7 minutes.

Seasoning

7

Taste the soup and season with salt and pepper. If the soup seems too heavy, add a few tablespoons of hot water or more broth. Bring to a boil again very briefly, just to combine the ingredients.

Ingredients: Salt, Black pepper, Vegetable broth
Taste with a spoon (be careful of the hot soup). It's better to add salt gradually. Seasoning time: 1–2 minutes.

Serving

8

Serve the soup hot, garnishing each bowl with an additional spoonful of chopped dill. Optionally, place halved hard-boiled eggs in the bowl or serve with fresh whole grain or white bread on the side.

Ingredients: dill
Use deep ceramic plates with a diameter of 22–24 cm. If you are taking the soup to a picnic in a thermos, do not add fresh dill inside — add it just before serving.

Fun Fact

💡

In traditional Polish cuisine, dill was often used to "refresh" heavier meat dishes; dill soup gained popularity as a light, spring meal for family dinners.

Best for

Majówka Piknik Lekki obiad wiosenny

Tips

🍽️ Serving

Serve the hot soup with a slice of whole grain bread or a butter roll. For a heartier version, add a hard-boiled egg or sautéed slices of sausage. Before serving, drizzle with a bit of lemon juice to enhance the flavor of the dill.

🥡 Storage

Store in the refrigerator in a closed container for up to 2 days. When reheating, do not bring to a strong boil (especially if you used buttermilk); heat gently over low heat, stirring. Freezing creamy soup is not recommended (cream/buttermilk may separate).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Broccoli and Sun-Dried Tomato Salad 90 min

Broccoli and Sun-Dried Tomato Salad

Salads
Chicken and Spring Vegetable Skewers 90 min

Chicken and Spring Vegetable Skewers

Main Dishes
Carrot and Apple Salad for May Day 20 min

Carrot and Apple Salad for May Day

Additions
Grilled Ribs in Honey-Rhubarb Glaze with Barley and Spring Salad 240 min

Grilled Ribs in Honey-Rhubarb Glaze with B...

Main Dishes
Tuna and Green Bean Salad (for May Day) 30 min

Tuna and Green Bean Salad (for May Day)

Salads
Vegetable Tortilla from the Fire (Polish-Modern) 30 min

Vegetable Tortilla from the Fire (Polish-M...

Snacks

Recipe Categories

Soups
Soups in: May Day

Soups are a perfect way to warm up during a spring picnic. They are great served both cold and hot.

See all recipes in this category
May Day
May Day

May Day is a time when spring comes to life, and we celebrate the arrival of warmer days. It's the perfect opportunity to spend time with family and friends outdoors, at a barbecue or picnic. Culinary traditions associated with May Day include grilling, which has become almost a national sport fo...

See all recipes in this category
Reklama