Tuesday, 21 January 2014
Zupa Koperkowa - Polish Dill Soup
I had some friends who went on holiday to various East European countries, and when they returned, the brought back tales of culinary horror. Not only was it nigh-on impossible to get a decent vegetarian meal in Latvia, but in Poland - horror of horrors - they put dill on EVERYTHING. And my friends REALLY couldn't stand dill. Now I can't vouch for the veracity of these stories, but I'm pretty sure my friends would hate this soup...
This is a really simple soup that is really all about the dill, although it is really filling and creamy and would be good as a winter warmer, or as a summer soup. Of course, the recipe I really wanted to do this week was a Polish Tripe soup, but the supermarket seems to have stopped stocking cow's stomach linings, so I will have to take a trip to Leeds Market to procure some. You have been warned...
250ml Sour Cream
150g White Rice
1.5l Chicken Stock
1 Bunch of Fresh Dill
2 Bay Leaves
Salt and Pepper
1. In a large pan, heat your chicken stock. Add the bay leaves and the carrot, potato and parsnip, all peeled and cubed. Bring to a simmer and cook for 20 minutes
2. After 20 Minutes, add the rice and continue to simmer for another 15 minutes, until the rice is cooked and the vegetables are soft.
3. Finely chop the dill and add to the pan, along with the sour cream. Heat through
4. Adjust seasoning to taste and serve with some extra dill for garnish. Enjoy!