Zupa Koperkowa (Zupa koperkowa)
Overview
Zupa koperkowa is a Polish dill soup, light, fragrant and bright green. Carrot, parsley root and celeriac are simmered in vegetable or chicken stock, and diced potatoes or rice are added to make it filling. A very large bunch of fresh dill is chopped, part of it softened in butter, and stirred in at the end, so the soup tastes strongly of the herb. It is whitened with sour cream mixed with a ladle of hot broth and sometimes a spoonful of flour, and seasoned with salt and pepper. It is served with a halved hard-boiled egg, croutons or little poured dumplings, and with more dill scattered over the top.
History
Dill is one of the most loved herbs in Poland, and in late spring and summer, when it is sold in large bunches at every market, Polish families cook dill soup at home. Recipes for a dill soup made like sorrel soup, with dill softened in butter, appear in Polish cookbooks of the early twentieth century, and it is still a familiar dish in school canteens, milk bars and home kitchens.
Main ingredients
Dill, potatoes, carrot, parsley root, sour cream, butter. The soup is built on light broth whitened with sour cream and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · More soups from Poland
Recipe
Method
- 110 min
Simmer the carrot and parsley root in the stock for 10 minutes.
- 2
Add the potatoes or rice and cook until tender.
- 3
Soften half the dill in the butter and add it to the pot.
- 4
Mix the sour cream and flour with a ladle of hot soup and stir it in.
- 52 min
Simmer for 2 minutes, add the rest of the dill and serve with egg.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
