Hungarian Dill Soup: Creamy Kapros Leves Recipe

Hungarian dill soup, often called kapros leves, is a gently tangy soup made with fresh dill, potatoes, broth, and a creamy sour-cream finish. Home versions vary, but this approachable version balances the dill’s fresh flavor with tender potatoes and a smooth, lightly thickened broth.

Ingredients

2 tablespoons unsalted butter (28 g)
1 medium yellow onion, finely diced (about 1 cup or 150 g)
2 tablespoons all-purpose flour, for the roux (16 g)
1 teaspoon sweet Hungarian paprika (2 g)
4 cups chicken or vegetable broth (950 ml)
2 cups water (475 ml)
1 pound Yukon Gold or other waxy potatoes, peeled and cut into ½-inch cubes (450 g)
1 dried bay leaf (about 0.2 g)
1 teaspoon fine salt, plus more to taste (6 g)
¼ teaspoon freshly ground black pepper (0.5 g)
1 cup full-fat sour cream (240 ml; about 230 g)
½ cup whole milk (120 ml)
1 tablespoon all-purpose flour, to stabilize the sour cream (8 g)
1 loosely packed cup finely chopped fresh dill (about 25 g), divided
1 tablespoon fresh lemon juice (15 ml)
1 teaspoon granulated sugar, optional (4 g)

Instructions

Prepare the ingredients. Set out the broth, water, and dairy so they are easy to reach. Dice the onion, peel and cube the potatoes, and chop the dill. Keep about 2 tablespoons of the chopped dill aside for finishing the soup. Cutting the potatoes into similar-sized cubes helps them become tender at the same time.
Soften the onion. Melt the butter in a heavy 4- to 5-quart pot over medium heat. Add the onion and cook for about 5 minutes, stirring often, until it is soft and translucent but not browned. If the onion starts to color quickly, lower the heat; a gentle base keeps the finished soup mellow.
Make the paprika roux. Sprinkle the 2 tablespoons of flour over the onion and stir for 1 minute, until the flour is moistened and no dry patches remain. Take the pot off the heat, stir in the paprika, then slowly whisk in the broth and water. Adding the liquid gradually helps prevent lumps. Return the pot to medium-high heat and bring it to a gentle simmer, whisking as needed to lift any flour from the bottom.
Simmer the potatoes. Add the potato cubes, bay leaf, salt, and pepper. Lower the heat so the liquid bubbles gently, cover the pot partly, and simmer for 14 to 16 minutes. Stir once or twice, especially near the bottom of the pot. The potatoes are ready when a knife or fork slides into a cube easily, but they should still hold their shape. If they are not tender, simmer for another 2 minutes and check again.
Temper the sour cream. While the potatoes cook, whisk the sour cream, milk, and remaining 1 tablespoon of flour in a medium bowl until smooth. When the potatoes are tender, ladle about 1 cup (240 ml) of hot broth into the sour-cream mixture a little at a time, whisking constantly. This gradual warming brings the dairy closer to the soup’s temperature and reduces the chance of curdling when it is added to the pot.
Finish the soup gently. Remove and discard the bay leaf. Stir the warmed sour-cream mixture into the pot over low heat. Cook gently for 3 to 4 minutes, stirring, until the broth looks creamy and slightly thickened. Do not let the soup boil after adding the sour cream; a hard boil can make the dairy separate. Stir in most of the chopped dill and the lemon juice. Taste, then add more salt, pepper, or the optional sugar if the broth needs balancing. The sugar should soften sharp edges, not make the soup taste sweet.
Serve. Take the pot off the heat and let it stand for about 2 minutes so the flavors settle. Ladle into warm bowls and scatter the reserved dill over the top. If the soup thickens while it stands, stir in a splash of hot water or broth until it reaches the consistency you like.

Tips

Choose fresh dill when possible. Fresh dill gives this soup its bright, grassy aroma, especially when some is stirred in at the end. If fresh dill is unavailable, use 1 tablespoon dried dill (about 3 g) in the simmering broth, then add a little more to taste. Dried dill is more concentrated and less fresh-tasting, so it is not a one-for-one replacement by volume.
Keep paprika from scorching. Sweet Hungarian paprika is widely sold in specialty shops and many supermarkets. If you cannot find it, use regular sweet paprika; the flavor will be a little less distinctive but still work well. Add it after taking the pot off the heat and stir it briefly. Paprika can turn bitter if it fries in hot butter for too long.
Temper the dairy and avoid a boil. Sour cream straight from the refrigerator is more likely to split in hot soup. Let it sit at room temperature while the potatoes cook, whisk it smooth with the milk and flour, and slowly whisk in hot broth. Once it is in the pot, keep the soup at a gentle heat rather than bringing it back to a rolling boil.
Adjust thickness at the end. Potato size and simmering can change how much liquid remains. For a thinner soup, stir in hot broth or water a little at a time. For a thicker result, gently mash a few potato cubes against the side of the pot and stir them in; avoid blending the whole pot unless you want a smoother, less rustic texture.

Serving Suggestions

Serve the soup hot as a light lunch or as a first course before a more substantial meal. A slice of crusty rye bread, sourdough, or a soft dinner roll is useful for catching the creamy broth. For a simple meal, pair a bowl with a cucumber salad dressed with vinegar, a green salad, or sliced radishes. Those crisp, sharp sides contrast nicely with the soup’s soft potatoes and dairy-rich finish.

Offer extra chopped dill, black pepper, and lemon wedges at the table so each person can adjust the herbal and tangy notes. A small spoonful of sour cream on top is also pleasant, though the soup is already creamy. If serving it as a starter, keep the portions modest and follow it with roasted vegetables, paprika-seasoned chicken, or a bean dish. The soup is filling enough to stand on its own with bread, but it also fits easily into a larger meal.

Variations

Make it vegetarian. Use vegetable broth instead of chicken broth. Choose a flavorful stock, since it provides much of the soup’s savory foundation. The rest of the method stays the same, and the sour cream still supplies the characteristic creamy finish.

Add other vegetables. For a heartier pot, add 1 cup (about 120 g) sliced carrots with the potatoes. The carrots may need the full simmer time to soften. Celery can also be added with the onion, though either addition shifts the soup away from a simple potato-and-dill profile. Keep the total amount of vegetables moderate so the broth remains prominent.

Use a different dairy finish. Plain full-fat yogurt can replace the sour cream, but it tastes sharper and is more prone to separating, so temper it carefully and do not boil the soup. Crème fraîche is a milder, richer alternative and is generally more forgiving when warmed. For a dairy-free version, use an unsweetened plant-based cooking cream and expect a less traditional flavor and texture.

Make it more substantial. Stir in cooked white beans or shredded cooked chicken shortly before serving, just long enough to heat through. These additions turn the soup into a fuller main course, but they are optional and are not part of the base recipe. If adding leftovers, reheat the soup safely as described below.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. Because it contains potatoes and sour cream, it may thicken as it chills, and the dairy can look slightly uneven after storage; stirring while reheating usually brings the texture back together. Do not leave the pot at room temperature for longer than 2 hours.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently. Add a small splash of water or broth if it has become too thick. Warm leftovers to 165°F (74°C), as recommended by USDA FSIS, and avoid a hard boil because it can make the sour cream separate. You can also microwave a serving in a covered, microwave-safe bowl, stirring at intervals and checking that it is heated throughout.

Freezing is possible, but it is not the best choice for this creamy version: potatoes can become grainy and sour cream may separate after thawing. If you need to freeze portions, the best texture comes from freezing the soup before adding the sour-cream mixture and fresh dill. Thaw it in the refrigerator, reheat it, then temper and stir in the dairy and dill just before serving. Use frozen portions within about 2 to 3 months for better quality.

Frequently Asked Questions

What is Hungarian dill soup called?

It is commonly called kapros leves, meaning dill soup in Hungarian. There are home and regional variations, including versions with different vegetables, broths, or dairy finishes. This recipe is a creamy potato version flavored with fresh dill and sweet paprika.

Can I make this soup with dried dill?

Yes. Use about 1 tablespoon (3 g) dried dill in place of the cup of fresh dill, then taste before adding more. Dried dill works best when it has a little time in the hot broth to soften and release its flavor. If available, finish with even a small pinch of fresh dill for a brighter aroma.

Why did my sour cream curdle?

The soup may have been too hot, the sour cream may have gone in cold, or the dairy may not have been tempered gradually. Whisking hot broth into the sour-cream mixture first helps, as does keeping the finished soup at a gentle heat. If it separates slightly, take it off the heat and whisk gently; it may become smoother, though a fully curdled texture can be difficult to reverse.

Can I make Hungarian dill soup ahead?

Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly, but expect the potatoes and broth to thicken as they sit. Reheat slowly with a splash of broth or water and bring it to 165°F (74°C). For the freshest dill flavor, you can hold back a little chopped dill and add it just before serving.

Can I blend the soup?

You can blend part of it if you want a thicker, smoother bowl. Remove the bay leaf first, then use an immersion blender briefly or transfer a portion to a countertop blender, following the blender’s instructions for hot liquids. Blending all the potatoes creates a much smoother texture and can make the soup feel heavier, so a few short pulses or a partial blend is usually enough.

Is this soup served hot or cold?

This recipe is designed to be served hot, when the aroma of the dill and paprika is most apparent. Some cooks may prefer a chilled version in warm weather, but the potatoes and dairy can thicken substantially when cold. If you chill it, stir well and loosen it with a little cold broth or milk before serving; season again because cold temperatures mute flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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