Dill soup, or Zupa Koperkowa as it’s known in Polish, is a humble dish that’s straight from the heart of Eastern Europe. This simple vegetable soup features a burst of freshness from its star ingredient – dill! I’m thrilled to share this recipe with you because it’s also a heartwarming glimpse into Polish home cooking. It’s a bowlful of comfort that’s made its way through Polish families for generations.

We received this delightful recipe from Zofia, a viewer from a small town near Warsaw, Poland. She says this soup is not commonly found in restaurants but instead is a cherished homemade comfort dish. Zofia highlighted the popularity of dill in Polish cuisine, especially during spring, due to its fresh flavor.  In her childhood, soup was served almost every day because her mother was skilled at creating delicious soups from virtually any ingredient. 

To make this soup, start by sautéing onions, carrots, and potatoes in butter. Add stock and let it simmer until the vegetables are tender. Add semolina for thickness and a generous handful of fresh dill. And don’t be shy with the dill. It’s what gives this soup its unique character. Finish with a splash of heavy cream for extra richness. The whole process is quick and straightforward, making it perfect for busy weeknights.

I was instantly smitten when tasting this soup. The broth is light yet satisfying, with the vegetables providing a hearty base. What struck me most was how the taste instantly transported me to Eastern Europe. There’s no mistaking this for anything but a hearty, comforting dish born from long, cold winters where staples like potatoes and carrots reign supreme. It reminded me of my time in Russia, where we’d stock up on dill in the freezer to last through winter. The dill flavor is outstanding with that unique earthy, herby taste that’s hard to describe but impossible to mistake. Even on a warm day, this soup hit the spot.