Dill soup with drop dumplings | Polish soup | Cooking Polish food

fresh dill

🥗Healthier: frozen dill

💰Cheaper: dried dill

Dried dill is more affordable and has a longer shelf life.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Heat 2 liters of vegetable broth in a pot until boiling.

Trim and chop about 3 tablespoons of fresh dill and set aside.

Mix 3/4 cup of full fat cream with 1 tablespoon of all-purpose flour in a jar to remove lumps.

Temper the cream mixture with a bit of hot broth before adding it to the soup.

Add the chopped dill to the boiling broth and reduce heat.

In a bowl, whisk 1 egg with a pinch of salt and 2 tablespoons of flour until slightly bubbly.

Drop spoonfuls of the batter into the simmering soup to create dumplings.

Cook until the dumplings float to the surface and the soup thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens