Zupa Cukiniowa

Name: Zupa Cukiniowa
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Polish
Ingredients: 700 g Courgette, diced; 300 g Potato, peeled and diced; 120 g Onion, diced; 2 clove Garlic, minced; 30 g Clarified butter; 1000 ml Vegetable broth, hot; 120 g Sour cream, room temperature; 15 g Dill, chopped; ¼ tsp Nutmeg, ground; 1 tsp Salt; ¼ tsp Black pepper, ground

Zupa Cukiniowa · ready in 47 min · 4 servings · 245 kcal per serving · easy · 11 ingredients

A light Polish courgette soup, finished the home-style way with sour cream and fresh dill for a soft, summery bowl with gentle warmth from nutmeg.

Prep: 15 min
Cook: 32 min
Total: 47 min
Serves: 4
kcal: 245
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

700 gCourgette, diced
300 gPotato, peeled and diced
120 gOnion, diced
2 cloveGarlic, minced
30 gClarified butter
1000 mlVegetable broth, hot
120 gSour cream, room temperature
15 gDill, chopped (to serve)
¼ tspNutmeg, ground
1 tspSalt
¼ tspBlack pepper, ground

Equipment

stovetop, immersion blender, chef knife, cutting board, measuring spoon, kitchen scale, large pot, wooden spoon, measuring jug, small bowl, whisk, ladle

Instructions

Mise En Place
Gather measured ingredients, dice courgette, potato, and onion, mince garlic, chop dill, and set out a pot, knife, board, blender, ladle, and bowl. · 15 min
What to look for: Vegetables are evenly cut, dill is chopped, and dairy is ready at room temperature.
Soften Aromatics
Melt clarified butter in a pot over medium heat, then sauté onion and garlic until soft, glossy, and sweet smelling without browning. · 5 min
What to look for: Onion looks translucent and garlic is fragrant but not golden.
Add Vegetables
Add courgette and potato to the pot, stir for 2 minutes so the butter coats the vegetables, then pour in the vegetable broth. · 2 min
What to look for: Vegetables are glossy and just covered by hot broth.
Simmer Until Tender
Simmer the soup gently until the courgette collapses and the potato cubes are fully tender, about 20 minutes. · 20 min
What to look for: Courgette is very soft and potato edges are breaking down.
Blend Soup
Blend the soup until smooth with an immersion blender, or pulse briefly and leave some pieces if you prefer a home-style chunky texture. · 3 min
What to look for: Soup is pale green and creamy, or partly chunky if blended briefly.
Finish With Cream
Whisk sour cream with 1 ladle of hot soup in a bowl, stir it back into the pot, then season with nutmeg, salt, and black pepper. · 3 min
What to look for: Cream is fully dispersed and the soup looks silky without curdled specks.
Serve With Dill
Ladle the soup into warm bowls and sprinkle each serving with fresh dill just before eating for a bright Polish summer finish. · 2 min
What to look for: Fresh dill sits bright green on the creamy soup surface.

Nutrition (per serving)

kcal	245
Protein	6 g
Carbohydrates	26 g
of which sugars	8 g
Fat	14 g
of which saturated	8 g
Fibre	4 g
Sodium	1374 mg

Nutri-ScoreC

Allergens

Contains: milk

May contain: celery

Ingredient substitutions

Courgette

Young courgette: Use firm, young courgette for the mildest flavor and tender texture.

Potato

Starchy potato: A floury potato helps thicken the soup after blending.

Onion

Yellow onion: Yellow onion is the standard choice for a sweet Polish soup base.

Garlic

Fresh garlic: Use fresh cloves rather than browning them, so the soup stays gentle.

Clarified butter

Sunflower oil: Use only if avoiding butter flavor; clarified butter is more traditional here.

Vegetable broth

Water: Season more carefully if using water, because broth gives the soup its savory base.