Description
Polish zupa koperkowa brings comfort in a bowl, blending delicate dill and velvety potatoes into a soothing culinary embrace. Smooth, aromatic, and deeply satisfying, you’ll savor each spoonful of this traditional Eastern European classic.
Ingredients
Scale
Vegetables:
- 450 g (1 lb) potatoes, peeled and cut into bite-sized cubes
- 2 medium carrots, cut into rounds
- 6 spring onions with large bulbs, white and light green parts only, chopped
- 1 bunch dill, chopped (about 30 g or 1 packed cup)
Liquids and Dairy:
- 1.25 litres (5 cups) vegetable stock
- 125 ml (½ cup) double cream
- 40 g (2 tablespoons) unsalted butter
Seasonings:
- ½ teaspoon nutmeg
- Salt to taste
- Freshly ground pepper to taste
Instructions
- Gently melt butter in a robust, heavy-bottomed pot over gentle heat, creating a golden base for the soup.
- Introduce chopped spring onions and carrot rounds, sautéing them until they transform into a soft, fragrant mixture, approximately 5-6 minutes.
- Cascade cubed potatoes into the aromatic vegetable mixture, then pour in vegetable stock, ensuring all ingredients are well integrated.
- Elevate the heat to trigger a boiling point, then immediately reduce to a gentle simmer, covering the pot partially to trap moisture and nutrients.
- Allow potatoes to tenderize for roughly 15 minutes, testing their readiness by piercing with a fork until they yield easily.
- Prepare the cream by tempering it carefully: ladle hot soup liquid into a separate bowl, gradually blending to prevent curdling.
- Slowly reintroduce the tempered cream mixture back into the soup pot, stirring continuously to create a smooth, luxurious texture.
- Enhance the flavor profile by incorporating nutmeg, seasoning with salt and freshly ground pepper, and sprinkling chopped fresh dill throughout the soup.
- Permit the ingredients to harmonize for an additional 2-3 minutes, allowing the aromatic herbs and spices to infuse deeply.
- Taste and fine-tune seasonings as needed, then serve immediately, optionally garnishing with delicate sprigs of fresh dill.
Notes
- Choose waxy potatoes like Yukon Gold for the best creamy texture and smooth consistency in this traditional Polish soup.
- Tempering the cream prevents curdling by gradually warming it with hot soup, ensuring a silky and luxurious final dish.
- Fresh dill is crucial for authentic flavor, adding a bright, herbaceous note that defines this classic comfort soup.
- Low and slow cooking helps develop deep flavors while keeping vegetables tender without becoming mushy.
- Double cream creates an ultra-rich and velvety base, transforming simple ingredients into an indulgent, comforting meal.
- Vegetable stock enhances the overall depth of flavor, making the soup more complex and satisfying than using water alone.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg