| title | source | img | tags | category |
|---|---|---|---|---|
Koperkowa |
media/koperkowa.jpg |
carrots, onion, white rice, cream, dill, nutmeg, turmeric, paprika |
soup |
‘Zupa Koperkowa’ is a Polish-style Dill Soup.
It takes less than 30 minutes to turn a bunch of dill into a delightful, fresh-tasting soup.
- 3 medium carrots
- 1 spring onion, with large bulbs
- 1tbsp butter
- 1l stock, vegetable or meat-based, ideally homemade
- 100gr white rice, uncooked
- ½tsp salt
- 4tbsp heavy cream, 30% or 36% fat
- 100gr fresh dill
- ½tsp nutmeg, ground or grated
- Salt
- Black pepper
- 1 pinch of turmeric, for colour
- 1 pinch of mild paprika powder, for seasoning
- Peel the carrots.
- Slice carrots and onions (separated from the spring onion) into thin rounds. Thinly slice the green part as well, and set aside.
- Place the cooking pot (with a thicker base) on the stove. If you don’t own one, it’s better to use a frying pan / skillet instead. Set the heat on medium-low.
- Melt a tablespoon of butter, add carrot and onion rounds with a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.
- Add spring onion greens and fry together for an additional 2 minutes.
- Pour the stock in, bring to a near-boil, then reduce the heat to medium-low.
- Add in uncooked rice and half a teaspoon of salt.
- Partially cover the pot with a lid and cook for 15 minutes, until the rice softens.
- Pour one cup of hot soup into a bowl (avoiding the rice), and add in 4 tablespoons of heavy cream. Blend together with a fork or spoon, and return to the pot.
- Chop fresh dill finely, leaving some leaves aside for garnish. Add chopped dill and sliced spring onion greens into the soup, stir them in.
- Season the soup with half a teaspoon of nutmeg, a pinch of turmeric and mild paprika powder, as well as a generous pinch of freshly ground black pepper.
- Stir and cook together for a further 3-4 minutes, letting the flavours combine.
- Have a taste. Does it need more salt or pepper? If so, season the soup a bit more.
- Garnish with leftover chopped dill and serve.