Ingredients
Scale
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 3 waxy potatoes, diced (about 10 oz)
- ½ cup frozen green peas
- 4 cups chicken broth (or vegetable broth)
- 4 tbsp full-fat sour cream (room temperature)
- 4 tbsp chopped fresh dill
Instructions
- Prepare all ingredients by dicing potatoes and carrots, chopping scallions and onions, and mincing garlic.
- In a large pot, melt butter over medium-low heat. Add garlic and onion; sauté for about 1 minute until fragrant.
- Stir in diced carrots and scallions; cook for another 2 minutes.
- Add salt, black pepper, marjoram, turmeric, nutmeg, and bay leaf; mix well.
- Incorporate diced potatoes, green peas, and broth; bring to a boil then reduce heat to low. Cover and simmer for about 15 minutes until potatoes are tender.
- Stir in room temperature sour cream and three tablespoons of dill. Cook uncovered for an additional 5 minutes.
- Taste and adjust seasoning if necessary; serve hot garnished with remaining dill.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg