Zupa Koperkowa – Polish Dill Soup
When it comes to comforting and aromatic dishes, Dill Soup (sometimes called potato dill soup) holds a special place in Polish cuisine. Known as “Zupa Koperkowa,” this delicious soup showcases dill’s fresh, bright flavor—a herb cherished in Poland for its versatility and distinctive taste.
Zupa Koperkowa is absolutely delicious and is a testament to the Polish love for simple yet flavorful ingredients. Whether enjoyed as a light starter or a hearty meal, this soup brings a touch of Poland’s rich culinary heritage to your table. Picture fresh dill, creamy potatoes, and umami mushrooms delivered in every spoonful. Yum!
Why you will love Zupa Koperkowa (Dill Soup)
Fresh and aromatic flavor – fresh dill and sautéed mushrooms create a fragrant and fresh taste.
Hearty and satisfying – adding potatoes and mushrooms makes the soup hearty and filling.
Creamy comfort – the sour cream or Greek yogurt adds a creaminess that enhances the soup’s texture, making it smooth and velvety.
Versatile and customizable – this soup can easily be adapted to different dietary needs and preferences. By using plant-based yogurt and stock, it can be made vegetarian or even vegan.
Easy to prepare – this recipe is straightforward and doesn’t require any advanced cooking techniques, making it accessible for cooks of all levels.
Perfect for any season – while it’s warm and comforting enough for winter, the fresh dill and lemon juice also make it light and refreshing enough for a spring or summer meal.
Ingredients, Variations and Substitutions
Dill – the star of the soup, adds a bright, fresh, and slightly tangy flavor. Fresh dill is preferable, but dried dill can be used (reduce quantity to 1/3 cup). Fresh parsley, tarragon, or fennel fronds can be used as a substitute.
Potatoes – add body and a creamy texture to the soup. Starchy potatoes like Russet potatoes work well for thickening, while waxy potatoes like Yukon Gold hold their shape better. Alternatively, you can use sweet potatoes, parsnips, or cauliflower.
Mushrooms – add an earthy, umami flavor. Any variety works; button, cremini, or portobello are common choices. Canned mushrooms or other umami-rich ingredients like tofu or tempeh can also be used in this soup.
Butter – is needed to sauté the onions, garlic, and mushrooms, adding richness to the soup. Choose unsalted butter to control the salt level. Olive oil can be used for a lighter option with less saturated fat. Other great alternatives are coconut oil, ghee, or avocado oil.
Onion – provides a sweet, savory base flavor for the soup. Use yellow or white onions for a milder flavor and red onions for a bit more sweetness. Substitute with shallots, leeks, or green onions.
Garlic – adds a pungent, aromatic flavor that enhances the soup’s depth. Fresh garlic is best, but pre-minced garlic can save time. You can also use garlic powder (1/4 teaspoon per clove) or garlic paste.
Vegetable or Chicken Stock – liquid base of the soup, providing depth of flavor. Use low-sodium stock to control salt levels. Vegetable, mushroom, beef, chicken, or even water with added bouillon cubes can also be used.
Sour Cream or Greek Yogurt – adds creaminess and a tangy flavor to the soup. Full-fat versions provide the best texture. Great alternatives are heavy cream, crème fraîche, or a dairy-free yogurt.
Salt and freshly ground pepper – essential seasonings to enhance the flavors. Taste the soup before adding salt, especially if using salted stock.
Marjoram – a sweet, woody flavor that complements the dill. Use sparingly, as it can be potent. If not available, use oregano or thyme.
Bay Leaf – adds a subtle depth of flavor. Remove the bay leaf before serving. Thyme sprigs or rosemary sprigs (use sparingly).
Paprika – a mild, sweet, and slightly smoky flavor. Omit or substitute with cayenne pepper (for heat) or chili powder.
Nutmeg – a warm, nutty flavor that pairs well with creamy soups. Mace or allspice can be used as an alternative.
Equipment you will need
- Large Pot or Dutch Oven
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Blender or Immersion Blender (Optional)
- Ladle
- Mixing Bowl
- Colander
- Vegetable Peeler
- Garlic Press
- Grater
Top Tips for making Polish Dill Soup
Use fresh ingredients – fresh dill, garlic, and mushrooms will make a significant difference in flavor.
Properly sauté the mushrooms – ensure the mushrooms are sautéed until golden brown. This step develops their flavor and adds depth to the soup. Avoid overcrowding the pan to prevent steaming.
Season in stages – season the soup at different stages of cooking. Start with a little salt when sautéing the onions and mushrooms, and adjust the seasoning just before serving.
Hold the dill – add the fresh dill towards the end of cooking to preserve its bright flavor and aroma.
Balance the flavors – use lemon juice to balance the richness of the soup.
Blend for desired texture – if you prefer a smoother soup, blend a portion of it and mix it back into the pot.
Temper the sour cream or yogurt – to avoid curdling, temper the sour cream or Greek yogurt by mixing it with a bit of the hot soup before adding it to the pot.
Simmer, don’t boil – keep the soup at a gentle simmer rather than a rolling boil to prevent overcooking the ingredients.
Taste and adjust – always taste the soup before serving and adjust the seasoning if necessary. A little extra salt, pepper, or lemon juice might be needed to get the perfect flavor.
Step-by-step instructions to make Polish dill soup
- In a large skillet, heat butter (1 TBSP) over medium heat. Add the onion and sauté until translucent.
- Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with a pinch of salt and set aside.
- To the onion and mushroom mixture, add the minced garlic and cook 2-3 minutes.
- Transfer all the ingredients into a large stock pot
- Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Alternatively, you can leave the mushroom-onion out and add it to the soup towards the end of the cooking
- If you prefer a smoother texture, blend part of the soup using an immersion blender or by transferring some to a regular blender, then return it to the pot.
- Remove a cup of the soup. Let it cool slightly and stir in the sour cream or Greek yogurt. Adjust the seasoning with salt, pepper, and lemon juice to taste, and enjoy your dill and potato soup!
- Stir in the chopped dill and serve
How to best enjoy the Zupa Koperkowa:
Garnish generously – top each bowl of potato dill soup with a sprinkle of fresh dill, a swirl of sour cream or Greek yogurt, and a few sautéed mushroom slices for added texture and visual appeal.
Crusty bread – serve with a slice of warm, crusty bread or a fresh baguette
Herbed croutons – add homemade herbed croutons for a crunchy contrast.
Side salad – pair this potato dill soup with a simple side salad.
Wine Pairing – enjoy the soup with a glass of crisp white wine such as Sauvignon Blanc or a light Pinot Grigio.
Temperature matters – serve the potato dill soup hot to appreciate its flavor and aroma. If reheating, do so gently to avoid overcooking the ingredients.
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Storage instructions, reheating
Allow the dill soup to cool to room temperature before storing. This helps prevent condensation and bacterial growth.
Refrigerate: Transfer the Dill Soup to an airtight container and store it in the refrigerator. It will keep well for 3-4 days.
Freeze: For more extended storage, you can freeze the soup. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving space at the top for expansion. It can be frozen for up to 2-3 months.
Reheating Instructions:
Refrigerated Soup:
- Stovetop: Pour the soup into a pot and reheat over medium-low heat, stirring occasionally, until warmed through. Avoid boiling the soup to maintain the texture of the ingredients.
- Microwave: Transfer a portion of the dill soup to a microwave-safe bowl. Cover loosely and microwave on medium power in 1-minute intervals, stirring in between, until hot.
Frozen Soup:
- Thaw the soup in the refrigerator overnight before reheating.
- If you’re in a hurry, you can reheat the Dill Soup directly from frozen. Place it in a pot with a splash of water or broth to prevent sticking and heat over low to medium-low heat, stirring frequently, until completely thawed and warmed through.
- For a quicker option, microwave the frozen Dill Soup in a microwave-safe container on the defrost setting until it’s mostly thawed, then reheat on medium power in 1-minute intervals, stirring in between.
Tips for Best Results:
Add Fresh Garnish – when reheating, the soup may lose some of its vibrant flavor. Add a bit of fresh dill, a squeeze of lemon juice, or a dollop of sour cream/yogurt to refresh the taste.
Avoid overheating – gently reheat the soup to avoid breaking down the texture of the potatoes and mushrooms.
Adjust seasoning – taste the reheated soup and adjust the seasoning if necessary. Sometimes flavors can mellow in storage, so a pinch of salt or a dash of pepper may be needed.
Zupa Koperkowa – Dill Soup
Equipment
- large pot or Dutch oven
- Cutting board, Chef's knife
- measuring cups and spoons
- wooden spoon & ladel
- mixing bowl
- blender or immersion blender
- vegetable peeler
- garlic press
- grater
Ingredients
- 1 cup fresh dill chopped
- 3-4 potatoes peeled and diced
- 8 ounces mushrooms sliced (any variety you like)
- 2 tablespoons butter or olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken stock
- 1 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Lemon juice to taste
- 1 tsp marjoram
- 1/2 tsp smoked paprika
- 1/4 tsp nutmeg
- 2 bay leaf
Instructions
- In a large pot, heat 1 tablespoon of butter or olive oil over medium heat. Add the onion and sauté until translucent.
- Add the sliced mushrooms and cook about 5-7 minutes. Season with a pinch of salt and set aside. add the minced garlic and cook 2-3 more minutes
- Transfer all the ingredients to a large stock pot. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- If you prefer a smoother texture, blend part of the soup using an immersion blender, then return it to the pot.
- Remove one cup of the soup and let it cool lightly. Stir in the sour cream or Greek yogurt. Return the tempered soup to the pot. Stir well to combine. Taste and adjust the seasoning if needed. Add freshly chopped dill and enjoy.
Notes
Nutrition
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Dill Soup Conclusion
This Dill soup is a fusion of fresh, aromatic flavors and hearty ingredients, making it a perfect dish for any occasion. Rooted in the rich culinary traditions of Poland, this soup offers a comforting taste that’s both nourishing and satisfying.
Whether enjoyed as a cozy meal on a chilly evening or as a light starter during warmer months, this soup is sure to become a favorite in your recipe collection.
Dill Soup FAQ
Can I make this soup vegan?
Yes, you can make this soup vegan by using vegetable stock and substituting sour cream or Greek yogurt with a plant-based alternative like coconut cream, cashew cream, or dairy-free yogurt.
What type of mushrooms works best for this soup?
Button, cremini, or portobello mushrooms are great choices, but you can use any variety you like. Shiitake or wild mushrooms can also add a unique flavor.
Can I freeze Zupa Koperkowa?
Yes, this soup freezes well. Click HERE to read more about storage and reheating.
How do I prevent the sour cream or yogurt from curdling?
To prevent curdling, temper the sour cream or yogurt by mixing it with a small amount of cooled soup before adding it back into the pot. This gradual increase in temperature helps stabilize it.
What can I use instead of fresh dill?
If you don’t have fresh dill, you can use dried dill. However, reduce the amount to about 1/3 cup as dried herbs are more concentrated. Fresh parsley, tarragon, or fennel fronds can also be used as substitutes.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
What can I serve with Zupa Koperkowa?
This soup pairs well with crusty bread, herbed croutons, or a simple side salad.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as the stock used does not contain gluten. Always check the labels of your ingredients to be sure.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like carrots, celery, or leeks to enhance the flavor and texture. Just be sure to adjust the cooking time accordingly.
What should I do if the soup is too thick or too thin?
If the soup is too thick, add more stock or water until you reach the desired consistency. If it’s too thin, let it simmer uncovered to reduce and thicken, or blend a portion of the soup to add more body.
Can I customize the ingredients in Zupa Koperkowa?
Yes, you can easily customize the ingredients to suit your preferences. For instance, you can enhance the soup’s flavor by adding spring onions and celery root alongside the traditional ingredients. The light green parts of the spring onions contribute a fresh, mild onion flavor, while celery root adds a subtle earthy note to complement the dill and mushrooms. Adjust the quantities according to your taste preferences for a personalized soup experience.
