Zupa Koperkowa (Polish Dill Soup) is a traditional Polish recipe for a classic soup of dill, carot, onion, cheese and pasta cooked in a vegetable or chicken stock base. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Dill Soup (Zupa Koperkowa).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 bunches of dill (about 100g chopped dill), very finely chopped
1l vegetable stock (or chicken stock)
1 carrot, grated
1 onion, finely chopped
100g processed cheese (typically Polish Serek Topiony or German Schmelzkäse) [you can also substitute thick sour cream]
70g orzo (rice pasta)
oil for frying
fresh dill, chopped, to garnish
Method:
Heat a little oil in a pan and use to gently fry the dill then turn out onto a plate. Add more oil to the pan and use to fry the onion carrot and onion for about 4 minutes, or until soft. Add the stock to the pan then stir in the dill.
Bring the mixture to a simmer then add the pasta and cook for about 12 minutes, or until the pasta is done. Take 250ml of the hot stock and blend with the processed cheese or sour cream. Return this mixture to the soup and stir to combine. Ladle into warmed soup bowls, garnish with fresh dill and serve.
)
