Ukrainian potato soup is a simple stovetop soup of tender potatoes, onion, carrot, and herbs in a light broth, often finished with fresh dill and sour cream. Home cooks make it in many regional and family styles; this version is gently savory, easy to adapt, and filling enough to serve as a meal with bread.
Ingredients
- 2 tablespoons sunflower oil or neutral cooking oil (30 ml)
- 1 medium yellow onion, finely diced (about 1 cup or 150 g)
- 1 medium carrot, peeled and diced (about ¾ cup or 100 g)
- 8 cups low-sodium vegetable or chicken broth (1.9 L)
- 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into ¾-inch cubes (900 g)
- 2 bay leaves
- 1 teaspoon fine salt (5 g), plus more to taste
- ½ teaspoon freshly ground black pepper (about 1 g)
- ½ teaspoon dried marjoram (about 0.5 g)
- ⅓ cup finely chopped fresh dill (about 15 g)
- ½ cup sour cream, for serving (120 g)
- 2 tablespoons chopped fresh parsley, for serving (about 8 g; optional)
Instructions
- Prepare the vegetables. Dice the onion and carrot into small, fairly even pieces so they soften at the same rate. Peel the potatoes and cut them into roughly ¾-inch cubes; keep the pieces similar in size for even cooking. Chop the dill and parsley, if using, and set them aside. This preparation takes about 20 minutes, depending on how quickly you peel and chop.
- Soften the onion and carrot. Set a large, heavy soup pot over medium heat and add the oil. Once it shimmers, add the onion and carrot. Cook for about 7 minutes, stirring every minute or two, until the onion is translucent and the carrot begins to soften. Keep the heat moderate: browning is not necessary, and a scorched onion can make the broth taste bitter.
- Add the broth and seasonings. Pour in the broth, then stir in the bay leaves, salt, black pepper, and marjoram. Raise the heat and bring the liquid to a gentle boil, which usually takes about 3 minutes. Taste the broth before adding extra salt, especially if you are using regular-sodium stock.
- Simmer the potatoes. Add the potato cubes and bring the pot back to a gentle simmer. Lower the heat, partially cover the pot, and cook for 18 minutes, stirring once or twice to keep the potatoes from sticking. The soup is ready for the next step when a knife slides through the largest potato cube easily but the pieces still hold their shape.
- Give the broth a little body. Remove and discard the bay leaves. For a naturally thicker soup, use the back of a spoon or a potato masher to crush several potato cubes against the side of the pot, then stir them back into the broth. Leave most of the cubes intact so the soup still has a chunky texture. If you prefer a thinner soup, skip this step.
- Finish with dill and serve. Stir in the chopped dill and simmer gently for 2 minutes, then turn off the heat. Taste and adjust the salt and pepper. Ladle into bowls and add a spoonful of sour cream and a little parsley, if desired. Serve the sour cream on the side or on top rather than boiling it in the pot, which helps keep it smooth.
Tips
- Choose potatoes for the texture you like. Yukon Gold potatoes are a useful middle ground: they turn tender but usually stay intact. Russets break down more readily and make a thicker, softer soup. Waxy red potatoes hold their shape particularly well, though the broth will be less creamy unless you mash a few pieces yourself.
- Use unsalted or low-sodium broth when possible. Broth brands vary in saltiness, and the soup reduces slightly as it simmers. Starting with less salt and adjusting at the end gives you better control. If you only have salted broth, begin with half the listed salt and taste before serving.
- Keep the simmer gentle. A rolling boil can break the potato cubes apart and make the soup cloudy or overly thick. Once the liquid is simmering, turn the heat down enough to maintain small, steady bubbles. Stir carefully rather than vigorously, especially near the end.
- Temper sour cream if you want it in the bowl. For a softer finish, stir a tablespoon of hot broth into the sour cream, then add another tablespoon before spooning it into a bowl. This takes the chill off and makes it easier to swirl in. Avoid adding cold sour cream to the whole boiling pot, where it may separate.
Serving Suggestions
Serve the soup hot in wide bowls, with sour cream and fresh dill added at the table. Rye bread is a natural accompaniment; a slice of crusty wheat bread or a warm roll also works well for soaking up the broth. For a more substantial lunch, add a cucumber and tomato salad dressed with vinegar, or serve pickled vegetables on the side. Their crisp, tangy flavor contrasts nicely with the soft potatoes.
If the soup is part of a larger meal, serve smaller portions before baked fish, roasted vegetables, or a savory pie. For a simple supper, pair a full bowl with bread and a little extra chopped dill. Keep toppings separate until serving so each person can choose how much sour cream, parsley, or black pepper to add.
Variations
Add mushrooms: Sauté 8 ounces (225 g) sliced fresh mushrooms with the onion and carrot, allowing their released liquid to cook away before adding the broth. Dried porcini or other dried mushrooms can also add a deeper, woodsy flavor. Soak ½ ounce (14 g) dried mushrooms in hot water for about 20 minutes, strain the soaking liquid through a fine sieve to remove grit, and add both the chopped mushrooms and strained liquid with the broth. The soup will taste more earthy and savory.
Make it more filling with beans: Stir in one drained 15-ounce can (425 g) of white beans during the last 5 minutes of simmering. Beans are not required for this version, but they make a heartier bowl and pair well with dill. You can also add a handful of chopped celery with the onion and carrot for a more pronounced savory vegetable base.
Use a different herb or finish: If fresh dill is unavailable, use 1 tablespoon (about 3 g) dried dill, adding it with the marjoram so it has time to soften in the broth. The flavor will be less bright and more concentrated, so start with a little and adjust. A small spoonful of plain yogurt can stand in for sour cream at the table, though it tastes tangier and may be thinner.
Make a richer soup: Replace 1 cup (240 ml) of the broth with milk, or stir a little milk into individual bowls. Do not boil the soup hard after adding milk. This creates a creamier, milder bowl, while the broth-based original keeps the potatoes and herbs more prominent.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. For the best texture, store the sour cream and any fresh herb toppings separately and add them when serving. Potatoes may absorb broth as they sit, so the chilled soup can be thicker the next day; stir in a splash of broth or water when reheating.
Reheat only the portion you plan to eat on the stove over medium-low heat, stirring occasionally until steaming hot throughout. For leftovers, the USDA FSIS safe reheating temperature is 165°F (74°C); check the center with a food thermometer. If using a microwave, cover the bowl loosely, stir midway through heating, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the full pot.
The soup can be frozen for about 2–3 months for best quality, preferably before adding sour cream or other dairy. Leave a little room in a freezer-safe container for expansion. Thaw it overnight in the refrigerator and reheat gently; potatoes may become softer after freezing, but stirring or lightly mashing them will bring the broth back together. Add fresh dill and sour cream after reheating.
Frequently Asked Questions
What kind of potatoes are best for Ukrainian potato soup?
All-purpose potatoes such as Yukon Gold are a reliable choice because they become tender without dissolving too quickly. Russets work if you like a thicker, more rustic soup, while red potatoes keep distinct cubes. Whatever variety you choose, cut the pieces to a similar size and begin checking them near the end of the simmer.
Can I make this soup vegetarian?
Yes. Use vegetable broth, and check that it is not so strongly flavored that it overwhelms the potatoes and dill. The recipe is vegetarian when made with vegetable broth and vegan if you also leave off the sour cream or use a plant-based alternative. The optional mushrooms and beans add extra savory flavor and substance.
Why did my potato soup turn mushy?
Potatoes can become mushy if they are cut very small, simmered at a hard boil, or cooked well past the point of tenderness. Use roughly ¾-inch cubes, keep the pot at a gentle simmer, and test a piece after about 18 minutes. If the potatoes are already soft, stop cooking and stir gently rather than continuing to boil.
Can I make Ukrainian potato soup ahead?
Yes. Make the soup through the final seasoning, cool and refrigerate it, then reheat gently when needed. The dill is brightest when added close to serving, so you can hold it back and stir it in during reheating. Keep the sour cream separate. The potatoes will absorb some broth overnight, so have a little extra broth or water ready to loosen the soup.
Is sour cream essential?
No. Sour cream is a familiar, pleasant topping, but the soup is good without it. You can use plain yogurt, a small pour of cream, or chopped herbs and black pepper instead. Add dairy to individual bowls rather than the simmering pot for the smoothest result and the easiest storage.
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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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