Zupa Brokułowa Z Serkiem

Name: Zupa Brokułowa Z Serkiem
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Polish
Ingredients: 500 g Broccoli, cut into florets; 400 g Potato, peeled and diced; 120 g Carrot, grated; 100 g Onion, diced; 100 g Leek, sliced; 1 clove Garlic, minced; 40 g Butter; 1200 ml Chicken broth, hot; 200 g Processed cheese, cubed; 120 g Sour cream, tempered; 15 g Dill, fresh and chopped; 1 tsp Salt; ½ tsp Black pepper, ground

Zupa Brokułowa Z Serkiem · ready in 48 min · 5 servings · 388 kcal per serving · easy · 13 ingredients

A Polish school-canteen style broccoli soup made velvety with serek topiony, gently simmered to keep the broccoli green and finished with dill.

Prep: 15 min
Cook: 33 min
Total: 48 min
Serves: 5
kcal: 388
Difficulty: easy

Polish Soups Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

500 gBroccoli, cut into florets
400 gPotato, peeled and diced
120 gCarrot, grated
100 gOnion, diced
100 gLeek, sliced
1 cloveGarlic, minced
40 gButter
1200 mlChicken broth, hot
200 gProcessed cheese, cubed
120 gSour cream, tempered
15 gDill, fresh and chopped (to serve)
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, soup pot, cutting board, knife, grater, ladle, bowl, whisk, stick blender, wooden spoon, timer, serving bowl

Instructions

Gather Ingredients
Gather measured ingredients, set out a soup pot, cutting board, knife, grater, ladle, bowl, whisk, and stick blender. · 10 min
What to look for: All vegetables are cut, dairy is measured, and tools are within reach.
Sauté Aromatics
Melt butter in a soup pot, then sauté onion and leek until soft and glossy; add carrot and garlic, and cook briefly. · 7 min
What to look for: Onion and leek look translucent, and the carrot has softened slightly.
Cook Potatoes
Add potato and chicken broth, bring to a gentle boil, then cook for 15 minutes until the potato pieces are tender. · 15 min
What to look for: The broth bubbles gently and the potato edges look slightly rounded.
Simmer Broccoli
Add broccoli florets and simmer for 8 minutes only, keeping the pot uncovered so the soup stays bright green. · 8 min
What to look for: Broccoli is vivid green and just tender, not dull or olive colored.
Blend Smooth
Blend the soup smooth with a stick blender, then return the pot to low heat and keep it below a boil. · 4 min
What to look for: The soup is evenly green, creamy, and free of large vegetable pieces.
Melt Cheese
Add processed cheese cubes and stir slowly until they disappear into the soup and the texture turns creamy. · 4 min
What to look for: No visible cheese pieces remain and the surface looks glossy.
Temper Cream
Whisk sour cream with 2 ladles of hot soup in a bowl, then stir it back into the pot; season with salt and black pepper. · 3 min
What to look for: The soup looks smooth and lightly glossy, with no white streaks or curdled bits.
Serve Hot
Ladle the soup into bowls and finish each serving with chopped fresh dill while it is hot and velvety. · 2 min
What to look for: Each bowl is steaming, creamy, and topped with green dill.

Nutrition (per serving)

kcal	388
Protein	15 g
Carbohydrates	33 g
of which sugars	8 g
Fat	22 g
of which saturated	12 g
Fibre	6 g
Sodium	1753 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Broccoli

Carrot: Use only if broccoli is unavailable; the soup becomes sweeter and no longer tastes like classic broccoli soup.

Potato

Carrot: Thickens less and makes the soup sweeter; potato is the traditional body-builder here.

Carrot

Potato: Adds body but removes the gentle sweetness and color that carrot gives the base.

Onion

Leek: Keeps the allium sweetness but gives a softer, more vegetal flavor.

Leek

Onion: A practical swap that tastes slightly sharper and less delicate than leek.

Garlic

Onion: Use extra onion for aroma if garlic is omitted; the flavor will be milder.