Zupa Koperkowa

Ingredients · 4 servings

• 1 bunchFresh dill, finely chopped
• 500 gPotato, peeled and diced
• 200 gCarrot, peeled and sliced
• 80 gSpring onion, sliced
• 30 gClarified butter
• 150 mlHeavy cream
• ¼ tspNutmeg, ground
• 1 LVegetable broth, hot
• 1 tspSalt
• ¼ tspBlack pepper, ground

Equipment

stovetop, pot, cutting board, knife, peeler, spoon, ladle, measuring jug, bowl

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a pot, cutting board, knife, peeler, spoon, ladle, and measuring jug. · 8 min

   What to look for: All vegetables are cut, dill is chopped, and cream and broth are measured.

2. 2
   Soften Spring Onion

   Melt clarified butter in the pot over medium heat, add sliced spring onion, and sauté until soft and glossy, about 4 minutes. · 4 min

   What to look for: Spring onion looks translucent, glossy, and lightly softened without browning.

3. 3
   Add Vegetables

   Add carrot and potato to the softened onion, stir for 2 minutes to coat, then pour in vegetable broth and scrape the pot base. · 4 min

   What to look for: Vegetables are shiny from butter and fully covered by the hot broth.

4. 4
   Simmer Until Tender

   Simmer gently for 20 minutes, adjusting heat so the soup bubbles lightly, until the potato and carrot are tender. · 20 min

   What to look for: The broth bubbles gently and the vegetables look softened but not falling apart.

5. 5
   Finish With Dill

   Stir in finely chopped fresh dill, heavy cream, nutmeg, salt, and black pepper; warm briefly without boiling to keep the dill bright. · 3 min

   What to look for: The soup turns creamy with vivid green flecks of dill throughout.

6. 6
   Serve Immediately

   Serve immediately in warm bowls while the dill is vivid green and aromatic, because the color fades if the soup waits. · 1 min

   What to look for: Bowls are filled with hot, creamy soup and bright green dill remains fresh-looking.