Tuesday, 24 March 2009

Polish dill soup

Polish: koperek
Berber: aslili
Dhivehi: ދަމުއި
Manx: lus veein
Greek: άνηθο
Spanish: eneldo
Japanese: イノンド
German: Dill
Persian: شوید
Basque: ezamihilu

Dill was the most favourite seasoning of a Polish medieval poet, Mikołaj Rej. I guess Mikołaj never ate young boiled potatoes with butter and dill, accompaigned by a glass of fresh kefir or soured milk, a popular summer Polish meal, cause in medieval Poland potatoes were still unknown. But I guess he could know the taste of herring in dill, soured cucumbers pickled with dill, fish in dill sauce or dill soup (maybe a bit different than mine). Polish zupa koperkowa, dill soup, is really a very tasty dish. And an extremely easy one, you will be done in 10 minutes!!! Eat dill and you'll be strong, dill was stimulating Roman gladiators and strengthing Egyptian pyramid constructors :)

2 buns dill (from 1/3 to 1/2 cup chopped dill)
1 l vegetable or chicken stock
1 carrot
1 onion
100 gr processed cheese (melted cheese - Polish serek topiony, German Schmelzkäse) or thick sour cream (but it tastes better with cheese!)
tiny noodles (like those , those or those or any other small noodles. Eventually, take 1/2 cup rice and cook it in the stock just like it would be noodles)

1. Chop dill finely and slightly fry in oil. Grate carrot and chop onion and fry them, too. Add them to the stock (homemade or from cube). Add noodles. Cook until noodles are done.

2. Take a cup of the soup and, in a bowl, whisk well with processed cheese or sour cream. Add to the soup and stir. It's ready! You can sprinkle the soup with some fresh (not fried) chopped dill before serving.

9 comments:

aga-aa said...

w moim rodzinnym domu zupę koperkową podaje sie zabielaną śmietaną (nie serkiem), dość gęstą i z lanym ciastem, czyli inaczej niż Twoja wersja ;)

Ewa said...

u mnie też się często robiło na śmietanie, aż odkryłam wersję serkową, która wg. mnie smakuje o niebo lepiej. I owszem, znam wersję z kluskami lanymi, ale ostatnio wolimy zaciereczki :)

Renata said...

Zupka pychotkowa. Wypróbowałam, naprawdę wspaniała i poza tym, co też jest bardzo ważne - błyskawiczna.
Bardzo szybko się ją robi, jest niedroga i po prostu boska w smaku. POLECAM!!!
Renata

Ewa said...

Renato, strasznie się cieszę, że Ci smakowało. Wiem, ta zupa jest u nas znana wszystkim, mało odkrywcza, ale mnie nie chodzi o odkrywanie, tylko o tradycyjne przepisy :)

Ladyslenderlegs said...

I am looking for a recipe for Klobosy, cream sausage. I can't find anything online, can you help?
cheers!

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Anonymous said...

thanks for this nice post 111213

Ewa said...

@Ladyslenderlegs: give me some more hints. Kiełbasa / klobasa means just "sausage" in Slavonic languages. Are you looking for a way to make the sausage at home or for a recipe using it?