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Zupa koperkowa
Dill and potato soup
Zupa koperkowa: light Polish potato and vegetable soup with lots of dill
In early summer, when bunches of dill tied with string pile up at Kraków's Stary Kleparz market, Polish cooks make zupa koperkowa: a light broth of potato, carrot and parsley root that gets almost a whole bunch of chopped dill at the end. It is a weekday lunch soup, often with a hard-boiled egg or a spoon of soured cream, and it tastes clean and green. A common mistake is cooking the dill with the vegetables, which turns it dull and grassy. Chef's tip: stir half the dill stalks in during simmering for depth, then add all the feathery leaves only once the pot is off the heat.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ½ oz butter
- 1 onionchopped
- 2 carrotsdiced
- 1 parsley root or parsnipdiced
- 14 oz potatoesdiced
- 1.2 litres vegetable stock
- 1 bay leaf
- 1 large bunch fresh dillabout 40 g, stalks and leaves separated
- ½ cup soured cream
- ½ tsp saltto taste
- ¼ tsp black pepper
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Method
0/4 doneStep 2: Add 2 carrots, 1 parsley root or parsnip, 14 oz potatoes, 1.2 litres vegetable stock, 1 bay leaf, 2 allspice berries and the chopped 1 large bunch fresh dill stalks. Simmer for 18–20 minutes until the potatoes break when pressed.
20 minStep 3: Remove the bay and allspice. Temper ½ cup soured cream with a ladle of hot soup and stir it in; don't let it boil.
3 minStep 4: Off the heat stir in the chopped dill leaves, season with ½ tsp salt and ¼ tsp black pepper and serve.
1 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Carbs
- 26 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zupa koperkowa take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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