Dill Soup

Step-by-step method

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At a glance

This creamy dill soup comes together in just 45 minutes and gets its hearty texture from potatoes, eggs, and a touch of flour. You'll sauté onions, simmer everything gently for about half an hour, then finish it off by stirring in dill and eggs for a comforting, nostalgic bowl that's a little bit controversial — some love it, others not so much, but it's worth finding out which camp you're in.

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    Sauté the onion

    Melt the butter in a pot and sauté the finely chopped onion in it. Don't let it brown — just cook until glassy and soft.

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  2. 2/5

    Dust with flour and add liquid

    Sprinkle in the plain flour and pour in the cream. Add the stock, and later top up with more if needed.

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  3. 3/5

    Add the spices

    Add the spices to the soup. I like to tie mine up in a piece of gauze so I don't have to go fishing them out later. Simmer for half an hour, stirring occasionally.

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Dill Soup

bohynekuchyne
Active time total 45 min
Prep — Cook 45 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

440 kcal

Calories

38 g

Carbohydrates

32 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Dill soup is a top favorite in our house — whether it's the sauce or the soup version. It's a classic we all remember from childhood, and it's just as delicious today. Or is it? Because just like dill sauce, this soup has both die-hard fans and firm skeptics. It's easy to make, and today I'm sharing my own recipe for it — exactly the way I make it at home... I usually make my dill soup with egg and potatoes, so that's the version you'll find here. We like it fairly thick and lovely and creamy.

Vegetarian Soups Comfort food Warming & cozy

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