Ingredients
Scale
- 1 tbsp unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 scallions, chopped (white and light green parts)
- 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 (divided)
Instructions
- Prepare all vegetables by dicing potatoes and carrots, chopping scallions and onion finely, and mincing garlic.
- In a large pot over medium-low heat, melt the butter. Add garlic and onion; sauté until fragrant.
- Stir in diced carrots and scallions; sauté for an additional two minutes.
- Mix in salt, black pepper, dried marjoram, turmeric, nutmeg, and bay leaf.
- Add diced potatoes, frozen peas, and chicken broth; bring to a boil then reduce heat to low and simmer for about 15 minutes or until potatoes are tender.
- Stir in room-temperature sour cream and three tablespoons of dill; cook uncovered for an additional five minutes.
- Adjust seasoning if necessary; garnish with remaining dill before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg