Zupa Koperkowa is a polish Dill soup. Interestingly this hearty soup manages to take the humbly fragrant herb,”Dill” to the center stage unlike most western and middle eastern dishes which restrict it to play only the sidekick garnish or just be a sprinkle in dips. I wasn’t a big fan of Dill myself until I came across this soup. Easy to stir up, yet quite filling considering its basic ingredients. It can easily pass out as brunch or light dinner with croutons or baguette slices on the side. Dill leaves come from the celery family and are mostly native to the Mediterranean region and Southern Russia. It is popularly know as Sua bhaji in Hindi and has been used since decades as a traditional ayurvedic remedy for treating a host of health and skin conditions. Apart from this it is has powerful digestive, anti-microbial, anti-flatulent, and cardiotonic properties.
Let’s get started with the recipe:
1. Heat butter in a saucepan, add the spring onion whites, crushed garlic and sliced carrots. Stir for 2-3 mins.
2. Toss in the spring onion greens(reserve some for garnish) and sauté for 2 mins. Add the chicken stock. Home made is always the best, but I didn’t have any at hand so I used 2 cubes of maggi chicken stock along with 1ltr water. (If you wish to make it vegetarian soup, use veg stock). Allow to come to a boil.
3. Add the soaked rice and season with salt to taste. Cover partially and cook on medium heat for about 15 mins, or until the rice softens.
4. Lower the heat, add 1/2 cup water and stir in 4 -5 tbsp of whisked heavy cream. Stir well. Allow to simmer.
5. Add chopped dill leaves. (Reserve some chopped leaves for garnish). Simmer for a minute.
6. Season with paprika, a pinch of turmeric, 1/2 tsp nutmeg and freshly ground black pepper to taste. Stir. Allow to simmer for 2-3 mins.
7. Check for salt to taste. And your Zupa Koperkowa aka Polish Dill soup is ready! Garnish topped with reserved chopped dill and spring greens.
Ingredients
- Butter- 1 tbsp
- Dill leaves- 1 bunch(cleaned and chopped) discard very thick stems if any
- Carrots- 2small( sliced roundels)
- Spring onion- 2( slice and keep whites and greens separated)
- Garlic- 1clove( crushed)
- Uncooked rice-1/2cup(washed and soak in water)
- Chicken stock-1 ltr(or 1 cup water with 2 chicken/veg stock cubes)
- Heavy cream- 4-5 tbsp( I used cooking cream)
- Water- 1/2 cup
- Turmeric- a pinch
- Black pepper - to taste
- Paprika- a pinch
- Ground nutmeg- 1/2 tsp
- Salt- to taste
Directions
- 1Heat butter in a saucepan, add the spring onion whites, crushed garlic and sliced carrots. Stir for 2-3 mins.
- 2Toss in the spring onion greens(reserve some for garnish) and sauté for 2 mins. Add the chicken stock. Home made is always the best, but I didn’t have any at hand so I used 2 cubes of maggi chicken stock along with 1ltr water. Allow to come to a boil.
- 3Add the soaked rice and season with salt to taste. Cover partially and cook on medium heat for about 15 mins, or until the rice softens.
- 4Lower the heat, add 1/2 cup water and stir in 4 -5 tbsp of whisked heavy cream. Stir well. Allow to simmer.
- 5Add chopped dill leaves. (Reserve some chopped leaves for garnish). Simmer for a minute.
- 6Season with paprika, a pinch of turmeric, 1/2 tsp nutmeg and freshly ground black pepper to taste. Stir. Allow to simmer for 2-3 mins.
