There’s something deeply nostalgic about a warm bowl of Polish Dill Soup, or Zupa Koperkowa, as it’s known in Poland. It’s the kind of soup that wraps itself around your soul, especially on chilly days when you need something hearty, wholesome, and a little tangy to lift your spirits.
This soup has roots in generations of Polish kitchens, where fresh dill—fragrant, feathery, and vibrant—was a staple herb during the growing season. Whether plucked from grandma’s garden or bundled fresh from the market, dill brought a unique brightness to the otherwise rustic flavors of traditional Polish cooking. Zupa Koperkowa was often served in spring or early summer, when dill was at its peak, and was a simple but satisfying way to make use of leftover broth or a handful of garden vegetables.
In my family, this soup was the go-to dish during transitional seasons—when winter was loosening its grip, but the full bloom of summer hadn’t quite arrived. My grandmother would prepare it in a big pot, letting the smell of butter-sautéed vegetables and fresh dill drift through the house. It always tasted like home, like something familiar and comforting you didn’t know you were missing until the first spoonful hit your tongue.
Today, I’m sharing a version that’s rich and creamy, filled with tender potatoes, carrots, and a generous helping of fresh dill, finished with a swirl of sour cream to give it that classic tangy finish. It’s a simple, feel-good soup that proves sometimes the most unassuming ingredients create the most memorable meals.
Why You’ll Love This Recipe:
-
Bursting with fresh dill flavor
-
Creamy and comforting without being too heavy
-
A traditional Polish favorite made with simple ingredients
-
Perfect for chilly days or early spring dinners
-
Easy to adapt and budget-friendly
-
A cozy one-pot meal for the whole family
INGREDIENTS YOU’LL NEED:
-
3 tbsp unsalted butter
-
1 small onion, finely chopped
-
2 carrots, sliced
-
1 parsnip, sliced
-
1 stalk celery, chopped
-
3 medium potatoes, peeled and diced
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp dried marjoram
-
6 cups vegetable broth
-
1 cup heavy cream
-
3 tbsp all-purpose flour
-
½ cup sour cream
-
¾ cup chopped fresh dill
HOW TO MAKE POLISH DILL SOUP:
STEP-BY-STEP INSTRUCTIONS:
1. Start with a buttery base
In a large pot, melt the butter over medium heat. The moment it starts to sizzle and release its rich aroma, add in the chopped onion. Cook until it’s soft and translucent—about 5 minutes. There’s something about onions cooking in butter that always smells like the beginning of something delicious, right?
2. Add the veggies
Toss in the carrots, parsnip, and celery. Give everything a good stir, letting the veggies soak up that buttery goodness. Let them cook for another 5-7 minutes until they start to soften slightly.
3. Build the flavor
Now add the diced potatoes, salt, pepper, and marjoram. Pour in the vegetable broth and bring the soup to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and cook uncovered for about 20 minutes, or until the potatoes are fork-tender. This is the point where the soup really starts to come together—the veggies are soft, the broth is flavorful, and your kitchen smells amazing.
4. Make it creamy
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the soup, stirring constantly to avoid any lumps. Simmer for another 5-7 minutes until the soup thickens slightly.
5. Add the soul: dill and sour cream
Turn off the heat, then stir in the sour cream and fresh chopped dill. Don’t skimp on the dill—it’s the heart and soul of this soup. Taste and adjust seasoning as needed. Serve hot, with an extra swirl of sour cream on top if you’re feeling indulgent.
HELPFUL TIPS:
-
Use fresh dill: Dried dill won’t give the same punchy flavor. Fresh is key here.
-
Balance the tang: The sour cream gives a subtle tang, but you can adjust the amount based on your preference.
-
Potato texture: Waxy potatoes hold their shape better, while starchy ones will make the soup creamier. Choose based on the texture you like.
-
Vegetable variations: Feel free to add chopped green beans or peas for extra color and flavor.
-
Creamy twist: If you like a thicker soup, blend a portion of it before adding the sour cream.
DETAILS:
-
Prep Time: 15 minutes
-
Cook Time: 35 minutes
-
Total Time: 50 minutes
-
Yield: Serves 4-6
-
Category: Soup
-
Method: Stovetop
-
Cuisine: Polish
-
Diet: Vegetarian
NOTES:
-
This soup is best served hot, but it actually tastes even better the next day as the flavors deepen.
-
Serve with crusty bread or rye toast on the side for a traditional Polish pairing.
NUTRITIONAL INFORMATION: (Estimated per serving)
-
Calories: 320
-
Protein: 5g
-
Fat: 20g
-
Carbohydrates: 30g
-
Fiber: 4g
-
Sugar: 5g
-
Sodium: 780mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze Polish Dill Soup?
Yes, but leave out the sour cream before freezing. Add it fresh when reheating to avoid curdling.
Can I use dried dill?
You can, but the flavor won’t be as vibrant. If using dried, start with 2 tablespoons and adjust to taste.
Is this soup gluten-free?
Not as written, but you can substitute a gluten-free flour or cornstarch slurry to thicken the soup.
What can I serve this with?
Try a slice of rye bread, a dollop of sour cream, or even some hard-boiled eggs on the side for a classic Polish touch.
STORAGE INSTRUCTIONS:
Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat gently over medium heat, stirring occasionally. If the soup thickens too much, just add a splash of broth or water to loosen it up.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy Polish dishes:
CONCLUSION
Polish Dill Soup is proof that comfort can come from the simplest things—a handful of vegetables, a bit of butter, and a heap of fresh dill. It’s an ode to old-world traditions, cozy kitchens, and the kind of cooking that doesn’t need to be fancy to be deeply satisfying. Whether you grew up with it or you’re discovering it for the first time, this soup brings warmth to the table and leaves you with that contented, full-belly feeling we all crave. So grab your spoon, pour yourself a warm bowl, and taste a little piece of Poland.
Print
Polish Dill Soup (Zupa Koperkowa)
Description
There’s something deeply nostalgic about a warm bowl of Polish Dill Soup, or Zupa Koperkowa, as it’s known in Poland. It’s the kind of soup that wraps itself around your soul, especially on chilly days when you need something hearty, wholesome, and a little tangy to lift your spirits.
This soup has roots in generations of Polish kitchens, where fresh dill—fragrant, feathery, and vibrant—was a staple herb during the growing season. Whether plucked from grandma’s garden or bundled fresh from the market, dill brought a unique brightness to the otherwise rustic flavors of traditional Polish cooking. Zupa Koperkowa was often served in spring or early summer, when dill was at its peak, and was a simple but satisfying way to make use of leftover broth or a handful of garden vegetables.
In my family, this soup was the go-to dish during transitional seasons—when winter was loosening its grip, but the full bloom of summer hadn’t quite arrived. My grandmother would prepare it in a big pot, letting the smell of butter-sautéed vegetables and fresh dill drift through the house. It always tasted like home, like something familiar and comforting you didn’t know you were missing until the first spoonful hit your tongue.
Today, I’m sharing a version that’s rich and creamy, filled with tender potatoes, carrots, and a generous helping of fresh dill, finished with a swirl of sour cream to give it that classic tangy finish. It’s a simple, feel-good soup that proves sometimes the most unassuming ingredients create the most memorable meals.
Ingredients
3 tbsp unsalted butter
1 small onion, finely chopped
2 carrots, sliced
1 parsnip, sliced
1 stalk celery, chopped
3 medium potatoes, peeled and diced
1 tsp salt
½ tsp black pepper
1 tsp dried marjoram
6 cups vegetable broth
1 cup heavy cream
3 tbsp all-purpose flour
½ cup sour cream
¾ cup chopped fresh dill
Instructions
1. Start with a buttery base
In a large pot, melt the butter over medium heat. The moment it starts to sizzle and release its rich aroma, add in the chopped onion. Cook until it’s soft and translucent—about 5 minutes. There’s something about onions cooking in butter that always smells like the beginning of something delicious, right?
2. Add the veggies
Toss in the carrots, parsnip, and celery. Give everything a good stir, letting the veggies soak up that buttery goodness. Let them cook for another 5-7 minutes until they start to soften slightly.
3. Build the flavor
Now add the diced potatoes, salt, pepper, and marjoram. Pour in the vegetable broth and bring the soup to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and cook uncovered for about 20 minutes, or until the potatoes are fork-tender. This is the point where the soup really starts to come together—the veggies are soft, the broth is flavorful, and your kitchen smells amazing.
4. Make it creamy
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the soup, stirring constantly to avoid any lumps. Simmer for another 5-7 minutes until the soup thickens slightly.
5. Add the soul: dill and sour cream
Turn off the heat, then stir in the sour cream and fresh chopped dill. Don’t skimp on the dill—it’s the heart and soul of this soup. Taste and adjust seasoning as needed. Serve hot, with an extra swirl of sour cream on top if you’re feeling indulgent.
Notes
-
This soup is best served hot, but it actually tastes even better the next day as the flavors deepen.
-
Serve with crusty bread or rye toast on the side for a traditional Polish pairing.