I associate dill soup with my childhood growing up in northeastern Nebraska. It is a late spring/early summer dish that graced the table shortly after the garden started producing its first vegetables. Tender chopped dill is combined with fresh green beans, new potatoes and boiled eggs, then folded into a tart/savory mixture of sour cream and vinegar. All of these ingredients were abundant on the Czech farmstead, and was considered a treat that heralded in summer.
The potatoes, green beans, onion and dill all originated from the Bountiful Basket, and my parents' visit this past Memorial Day weekend plus the chilly mountain spring weather generated the perfect opportunity to haul out my enameled cast iron pot (an early wedding gift!), and introduce C to a Czech tradition. Paired with sourdough bread, it was the perfect Memorial Day celebration.
Koprova [Dill Soup]
Adapted from the 1987 Verdigre Centennial Cookbook
3 medium-sized potatoes, cubed (or new potatoes, sliced in half)
2 Tbsp. chopped onions (I used 1/2 onion)
3 cups water
1 tsp. salt
2 cups fresh or canned green beans, optional (I would recommend not skipping this step...especially for fresh!)
1 cup sour cream
2 1/2 Tbsp. flour
3 eggs (or more...I use boiled eggs, and drop the peeled eggs into the soup in the last five minutes, 2 eggs
per serving)
fresh dill (1-3 Tbsp. I use up to 1 cup chopped...we like fresh dill!)
vinegar (1-2 or more tsp vinegar mixed into the soup adds zest)
Boil the potatoes and onions in the 3 cusps water with 1 tsp. salt until the potatoes are almost done. Add the green beans, if desired. Meanwhile, boil the eggs. Remove the shell and set aside. Mix the flour in the sour cream and slowly stir into the potato mixture. When the soup comes to a boil, add the dill according to taste. Add the eggs to the simmering soup. Add the vinegar, if desired. Continue to cook over low heat for another 5-10 minutes. Serve piping hot.
Serves 4
