Polish Summer Soup

Polish Summer Soup


  • 2 large potatos
  • 4 tbsps fresh chopped dill
  • half an onion
  • clove of garlic
  • sour cream (optional)
  • vinegar or lemon juice (optional)


Dice the potatos thickly, and put them on the stove with two cups water. Meanwhile, chop the onion finely, crush the garlic, and chop the dill. Add the onion, garlic, and 3 of the 4 teaspoons of dill to the soup. Let the soup cook covered until the potatos are soft enough that they fall apart when you prod them. At that point you can add sour cream to taste (about a tablespoon), or a little bit of vinegar or lemon juice, as the soup should have a lightly sour falavor. You may also wish to add salt, of course. Then you can either eat the soup warm or chill it. When it is ready serve, add the remaineder of the fresh dill as garnish to each dish. Makes 2 servings. A traditonal side dish to this soup is cucumber salad. Except for cucumber it uses all the same ingridients. Take one cucumber, peel and slice finely on the food grater. Salt lightly and let stand for a little bit, until some juice seeps out. Drain the juice. Then add half a small clove of crushed garlic and about a teaspoon of dill. Sour cream may also be added to taste. The side dish goes very well with the potato soup.

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