Traditional Polish Vegetable Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp unsalted butter
02 -
1 brown onion, finely chopped
03 -
2 garlic cloves, minced
04 -
3 carrots, peeled and diced
05 -
2 scallions, white and light green parts, chopped
06 -
1 tsp salt
07 -
1 tsp black pepper
08 -
1 tsp dried marjoram
09 -
¼ tsp ground turmeric
10 -
¼ tsp ground nutmeg
11 -
1 bay leaf
12 -
3 waxy potatoes, diced (about 10 oz)
13 -
½ cup frozen green peas
14 -
4 cups chicken broth
15 -
4 tbsp full fat sour cream, at room temperature
16 -
4 tbsp chopped fresh dill, divided
# Instructions:
01 -
Get your prep done before you start cooking. Peel and dice the potatoes. Peel and dice the carrots. Chop the white and light green parts of the scallions. Finely chop the onion, mince the garlic and chop the dill.
02 -
Heat butter over medium-low heat in a large pot. Add garlic and onion, cook for 1 minute. Add carrots and scallions, cook for 2 minutes.
03 -
Stir in salt, pepper, marjoram, turmeric, nutmeg and bay leaf to incorporate all the spices with the vegetables.
04 -
Add potatoes and green peas, then pour in chicken broth. Increase heat to high and bring everything to a boil. Cover and reduce heat to low, then simmer for 15 minutes until the vegetables are tender.
05 -
When ready, add sour cream and stir until completely incorporated. Add 3 tbsp of the chopped dill and cook, uncovered, for 5 minutes. Taste and adjust salt or pepper if needed.
06 -
Ladle the soup into bowls and garnish with the remaining 1 tbsp of fresh dill. Serve hot.
# Notes:
01 -
Choose waxy potatoes like Yukon Gold or red potatoes as they hold their shape better in soups.
02 -
Make sure the sour cream is at room temperature before adding it to the hot soup to prevent curdling.
03 -
For a vegetarian version, substitute vegetable broth for the chicken broth.
04 -
This soup can be stored in an airtight container in the refrigerator for up to 3 days.