Russian Potato Soup: A Cozy Dill and Sour Cream Recipe

Russian potato soup is a simple, home-style soup of tender potatoes, onion, carrot, and broth, usually finished with fresh dill and served with sour cream. Versions vary from household to household; this one keeps the vegetables in a light, savory broth for a filling bowl that is easy to make on the stovetop.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 garlic cloves, minced, about 6 g
1½ pounds (680 g) waxy or all-purpose potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
8 cups (1.9 L) low-sodium vegetable broth or chicken broth
1 dried bay leaf, about 0.2 g
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper, plus more to taste
⅓ cup (10 g) finely chopped fresh dill, divided
¾ cup (180 g) sour cream, for serving
1 tablespoon (15 ml) lemon juice, optional, for finishing

Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and give the broth a pleasantly substantial texture. All-purpose potatoes also work; they soften more at the edges and may make the soup slightly thicker. Choose a broth you enjoy drinking on its own, since it supplies most of the soup’s savory flavor. Low-sodium broth leaves room to season at the end, while regular broth may need little or no added salt.

Instructions

Prepare the vegetables. Dice the onion and carrots into small, fairly even pieces so they soften at the same rate. Cut the potatoes into cubes about ¾ inch (2 cm) across; smaller pieces cook faster and larger ones take longer. Mince the garlic and chop the dill, keeping a little dill aside for serving. If the potatoes are cut in advance, hold them submerged in cold water to prevent browning, then drain them well before adding them to the pot.
Soften the onion and carrot. Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and carrot and cook for 8 minutes, stirring every minute or two. The onion should look translucent and the carrot should begin to soften, but neither needs to brown. Stir in the garlic and cook for about 30 seconds, just until fragrant. If the garlic starts to color, move on promptly so it does not turn bitter.
Add broth and bring it to a simmer. Add the potatoes, broth, bay leaf, salt, and pepper. Stir once and raise the heat to bring the liquid to a gentle simmer, which should take about 3 minutes in a preheated pot. Avoid a hard boil; steady, small bubbles cook the potatoes without knocking them apart or causing the broth to evaporate too quickly.
Simmer until the potatoes are tender. Reduce the heat to maintain a gentle simmer and cook for 19 minutes, partially covered. Stir once halfway through, taking care not to crush the potato cubes. Test a larger piece with the tip of a paring knife: it should slide in easily, while the potato still holds its shape. If it is firm in the center, continue simmering and check again after 2 minutes. Potato variety and cube size can change the timing slightly.
Season and finish the soup. Remove and discard the bay leaf. Stir in most of the chopped dill and the optional lemon juice. Taste the broth and adjust the salt and pepper; broth brands vary in saltiness, so make this adjustment only after the potatoes are tender. Cook for 5 minutes over low heat to bring the flavors together, without letting the soup boil vigorously. If you prefer a thicker bowl, press a few potato pieces against the side of the pot and stir them into the broth.
Serve with sour cream. Ladle the hot soup into bowls and add a spoonful of sour cream and the reserved dill to each serving. For a smoother swirl, stir a little hot broth into the sour cream in a small bowl before spooning it over the soup. Keep the sour cream separate from the pot if you expect leftovers, since that makes reheating and storage easier.

Tips

Cut the potatoes evenly. Similar-sized cubes finish cooking together. If some pieces are much smaller, they may break down before the largest pieces are tender, giving the soup a less even texture.
Keep the simmer gentle. A rolling boil can break up the potatoes and make the broth cloudy or starchy. If the surface is bubbling hard, lower the heat and partially cover the pot.
Use dried dill only if fresh is unavailable. Substitute 1 tablespoon (about 1 g) dried dill for the ⅓ cup fresh dill, adding it with the broth so it has time to soften and release its flavor. Dried dill is more concentrated and less bright, so add a little at a time and taste before serving.
Adjust thickness without extra flour. For a heartier, thicker broth, mash a few cooked potato cubes directly in the pot. For a lighter soup, stir in up to 1 cup (240 ml) extra broth or water and taste again for seasoning.

Serving Suggestions

Serve the soup hot with sour cream and a final pinch of dill. Rye bread, dark bread, or a crusty loaf is useful for dipping, while a simple cucumber salad or shredded cabbage salad makes a crisp contrast to the soft potatoes. For a more substantial meal, put sliced bread, butter, pickles, or sliced radishes on the table alongside the bowls. If serving several people, offer sour cream and extra black pepper separately so everyone can finish their own portion.

The soup is satisfying as a light lunch, but it can also be part of a larger supper. Keep accompaniments simple: the broth is mild, so strongly spiced sides can overwhelm its delicate onion, carrot, and dill flavor. If the soup thickens while sitting, loosen individual portions with a splash of hot broth rather than adding a large amount of liquid to the whole pot.

Variations

Make it dairy-free: Use vegetable broth and replace the sour cream with an unsweetened plant-based sour cream, or omit the topping and finish with a little extra dill and lemon. The soup itself contains no dairy, so this change mainly affects the creamy contrast at the table.

Add cabbage: Stir in 2 cups (about 140 g) thinly sliced green cabbage with the potatoes. It will soften during the simmer and give the soup a more substantial vegetable texture. If the cabbage is cut into thick strips, allow a few extra minutes and check that both it and the potatoes are tender before serving.

Make a creamier bowl: Stir ½ cup (120 ml) heavy cream into the finished soup over low heat, then warm gently without boiling. This creates a richer, paler broth than the traditional sour-cream-at-the-table approach. You can still serve a small spoonful of sour cream on top, but it is not necessary.

Add mushrooms: Brown 8 ounces (225 g) sliced cremini or white mushrooms in the pot after softening the onion and carrot, cooking until their released liquid has mostly evaporated. Then add the garlic and continue with the broth. Mushrooms deepen the savory flavor and make the soup feel more robust, though they are an optional addition rather than a requirement.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Store the sour cream separately rather than stirring it into the pot; dairy stirred into soup can become grainy when reheated, and separating it also makes it easier to portion.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Do not let it boil hard, since the potato pieces can break apart. Add a splash of broth or water if the soup has thickened, then taste and refresh it with dill or black pepper. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so it warms evenly; check that the center reaches 165°F (74°C).

For longer storage, freeze the soup without the sour cream for up to 2 to 3 months. Potatoes can become softer or slightly grainy after freezing and thawing, so the texture may not be quite as smooth as when freshly made. Thaw overnight in the refrigerator and reheat as described above. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

Can I leave the potato skins on?

Yes. Scrub the potatoes well and leave the skins on if you like a more rustic soup and a little extra texture. Thin-skinned Yukon Gold or red potatoes work especially well. If you use thicker-skinned potatoes, peeling gives the broth a more delicate feel and makes the finished bowl easier to eat.

What potatoes are best for Russian potato soup?

Waxy potatoes hold their cubes neatly, while all-purpose potatoes soften at the edges and thicken the broth slightly. Either is a good choice. Very floury potatoes can fall apart faster, so cut them into slightly larger cubes and keep the soup at a gentle simmer rather than boiling it.

Can I make this soup ahead?

Yes. Make the soup a day ahead, cool it promptly, and refrigerate it without the sour cream topping. The flavors meld as it rests, and the potatoes may absorb some broth, so add a little broth or water when reheating if it seems too thick. Reheat leftovers to 165°F (74°C) and add fresh dill and sour cream just before serving.

Why did my potatoes turn mushy?

They may have been cut too small, cooked longer than needed, or boiled too vigorously. Potato type matters as well: floury varieties break down more readily than waxy ones. Next time, use evenly cut cubes, start checking for tenderness around 17 minutes of simmering, and turn the heat down as soon as the broth reaches a gentle simmer.

Can I blend the soup?

You can, but blending changes the texture from a clear, chunky vegetable soup to a thick, creamy one. For a partially thickened result, mash a few potatoes in the pot instead. If you do blend it, work in small batches and follow your blender’s instructions for hot liquids; never fill a countertop blender to the top with steaming soup.

Is sour cream cooked into the soup?

In this recipe, sour cream is added to each bowl rather than simmered in the pot. That keeps its tangy flavor fresh and makes it less likely to separate during reheating. If you want it incorporated, temper it first by whisking a little hot broth into the sour cream, then stir the mixture into the soup off the heat and serve promptly.

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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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