Here’s the Dill-io: Zupa Koperkowa, or Spring Dill Soup

Here’s the Dill-io:  Zupa Koperkowa, or Spring Dill Soup

One ingredient that I don’t regularly cook with at all is dill.  However, as I learned from Lettuce, it plays a huge part in Polish cuisine, and is used to flavor a wide variety of dishes from soups to sauces to salads.  The herb is used at its utmost potential in this traditional dill soup, zupa koperkowa, a popular spring dish, when dill is at its freshest.

Now, I like dill just fine, but I was skeptical of basing a whole soup around it. I mean, that sounds like a lot of dill.  However, I found this to be delightful, not too overpowering and indeed a perfect springtime lunch.  I’d give it a whirl.

I will disclaim that I cheated in bit in making this.  Like a lot of traditional Polish soups, this is meat-stock based, and so the preparation typically starts with making a meat stock, usually out of some good pork bones, onion, carrots, celery and parsley.  I actually had some stock already in the freezer from a previous batch and, using that, this soup took no time at all to throw together. If you don’t want to spend the time making a stock, I’m sure canned or boxed would be just fine. Also, if you wanted to make this vegetarian, a veggie stock would be delicious as well.

This can also be made heartier by adding hard boiled eggs, dumplings or potatoes, but I opted to keep it simple and light, and therefore mine is just vegetables (with a side of rye bread, of course).

Ingredients

2 leeks, chopped and cleaned, white parts only

1 carrot, peeled and finely diced

1 bunch dill

4 cups stock of your choice

½ cup Greek yogurt (you can use cream here if you prefer)

2 TB flour

1 bay leaf

Salt and pepper

Directions

1.  In a stockpot, sauté the leeks, carrots and dill in a bit of olive oil, just long enough to soften, about 3-4 minutes.

2.  Add the stock and let simmer about 20 minutes until the veggies are soft.

3.  Mix yogurt with flour.  Pour few tablespoons of soup to the cream (so the cream does not coagulate after adding it to the hot soup). Then mix it all and pour to the pot with a dill soup.

4.  Slowly heat all together for the last time. Leave it for a moment to let all flavors merge.

soup

 

I really liked it. I’m totally making this again!


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