Description

There’s something deeply nostalgic and comforting about a bowl of Polish Dill Soup — known in Poland as Zupa Koperkowa. It’s the kind of recipe that instantly transports you to a quiet countryside kitchen, where the scent of fresh herbs wafts through an open window and time seems to slow down. This soup has been a staple in many Polish homes for generations, often passed down from grandmothers who grew dill in their gardens and knew just how to turn simple pantry staples into something unforgettable.

I still remember the first time I tasted this soup at my Polish friend’s family home. Her grandmother had made it from scratch with handfuls of chopped fresh dill, creamy potatoes, and a broth so flavorful it lingered on the palate. Every spoonful felt like a warm hug. That experience sparked my love for this herbaceous, silky soup — and I’ve been making my own version ever since.

Polish Dill Soup is traditionally served during spring and summer when fresh dill is in abundance, but it’s cozy enough to enjoy year-round. It’s light, earthy, and tangy, with a rich creaminess that rounds it all out. Some families add hard-boiled eggs or serve it with crusty rye bread — and while there are variations, the star is always the dill. If you’ve never tried this soup before, you’re in for a delightful, refreshing surprise.

Ingredients

Scale

2 tbsp butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

1 celery stalk, diced

600 g potatoes, peeled and cubed

1 bay leaf

1 tsp dried marjoram

1 L vegetable broth

250 ml heavy cream

1 tbsp all-purpose flour

40 g fresh dill, chopped

Salt and black pepper, to taste

Instructions

1. Start with the base:
In a large pot, melt the butter with olive oil over medium heat. Add chopped onion and sauté until soft and translucent — about 5 minutes. I like to let it cook slowly to bring out its natural sweetness.

2. Layer in the flavors:
Stir in the minced garlic, diced carrots, and celery. Let everything cook together for another 3–4 minutes, allowing the vegetables to soften and the garlic to become fragrant. The smell at this point is incredible — so earthy and inviting.

3. Add the potatoes and spices:
Toss in the cubed potatoes, bay leaf, and marjoram. Season with a generous pinch of salt and black pepper. Stir well to coat the potatoes with all those aromatic flavors.

4. Pour in the broth:
Add the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer gently for 15–20 minutes, or until the potatoes are fork-tender.

5. Thicken the soup:
In a small bowl, whisk the flour with a few tablespoons of the hot soup to create a smooth slurry. Stir this mixture back into the soup, followed by the heavy cream. Simmer for 5 more minutes to thicken and develop a creamy texture. Stir occasionally so nothing sticks to the bottom.

6. Add the dill magic:
Finally, stir in the chopped fresh dill. Let it cook for just another 2–3 minutes. The moment the dill hits the pot, the aroma completely transforms — it’s bright, slightly tangy, and absolutely mouthwatering.

7. Taste and serve:
Taste for seasoning and adjust if needed. Ladle the soup into bowls and serve warm. You can garnish with extra dill on top or even a sliced hard-boiled egg if you like a traditional touch.

Notes

Leftovers taste even better the next day as the flavors have time to meld.
If you want to make it gluten-free, skip the flour and thicken with a cornstarch slurry or just blend a few potatoes into the broth.
The soup pairs beautifully with crusty rye or sourdough bread.