Creamy Czech Soup Lives On


I thought of my mom when I was at the farmers market this week. She would have been so excited to find fragrant fresh dill and potatoes with thin red skin. I know she would have grabbed a big bunch of dill and sorted through the potatoes, filling a bag with the main ingredents for the creamy soup she loved to make this time of year.

My mom learned how to make Dill Cream Soup from her Czechoslovakian mother-in-law, Clara. Although the rich soup may not have been a favorite of my mom’s, she knew how much my dad enjoyed it.

She would cook cubed potatoes, then add lots of sour cream with a bit of flour for thickening. After she stirred feathery fresh dill into the soup, she’d gently slide some eggs into the hot pot, poaching them in the simmering soup. When she ladled the dill soup into serving bowls, she always made sure one egg went into each bowl. She’d place a tiny corked carafe of vinegar on the table. It is the secret ingredient in this soup. Just a drop or two adds slight tartness and lots of character. Although a teaspoon of vinegar is stirred into the pot of soup before serving, I always add another drop or two to my bowl at the table.


I’ve nixed the step that involved poaching eggs in the soup. I prefer to top each serving of soup with finely chopped hard-cooked eggs. Sometimes the soup seems a little thicker than I prefer. I just stir in a little milk or cream to get the consistency just right.

The soup can be stored in the refrigerator and heated over very low heat at serving time.

It’s been several years since I’ve made this soup. I guess I never hit the farmers market on a day when fresh-dug potatoes and just-cut dill made an appearance together.

I can thank my lucky Czech stars that my mom conintued Clara’s summer Dill Cream Soup tradition. The soup lives on. And the little glass carafe with a cork is still used to hold the secret ingredient.

Dill Cream Soup

  • 3 large red potatoes, peeled and cubed
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons fresh dill, chopped
  • Pinch of ground white pepper
  • 1 teaspoon vinegar plus more for serving
  • 2 hard-cooked eggs, peeled, chopped

Place potato cubes into a large Dutch oven. Add 3 cups water. Add more water, if needed, to just cover the potatoes. Bring to a boil. Add salt. While potatoes are cooking, mix sour cream and flour together. When potatoes are tender, remove pot from heat and stir in sour cream mixture. Return pot to heat. Stir the soup until it just begins to bubble. Add dill. Stir in vinegar. To serve, ladle soup into bowls. Top each serving with chopped hard-cooked eggs. Offer more vinegar at the table. Serves 4 to 6.

8 thoughts on “Creamy Czech Soup Lives On

  1. Greetings Sue: I live in Winnipeg now, orginally from Grafton,N.D. I love your recipe and already printed it up. My Mother would also make it and we all enjoyed it very much. Thank You. Cec

  2. Sue, my mother’s family is Czech. We grew up also with her making a white sauce with new potatoes and dill and adding hard boiled eggs.
    I loved it. Don’t make it that often, but this recipe makes me hungry for it. Thank’s again for your great recipes and food columns’.

  3. Cec and Peg,
    This soup holds lots of memories, doesn’t it? My family enjoyed it for lunch yesterday — new memories in the makings. Enjoy! Sue D.

  4. Lorie, it’s got to be the Melmac bowls that make the photo look so beautiful. They are my most recent treasure that I purchased at an antique shop. I love the color.

  5. My best friend’s mother made this soup everytime I visited them in Pribram, Czech repuclic. It is soo amazing and I ask her to make it every time I come! It doesn’t look exactly like the picture (a tiny bit less thick) and she also adds the eggs into the soup rather than serving them on top. It’s so delicious, thanks for sharing!

    • Katie, now you can make the soup anytime. No more waiting to travel to Pribram, Czech Republic. It is so nice to hear from someone who has actually eaten this soup in the country it comes from. Thanks for stopping by. Sue

  6. Candy, what a great tip for freezing dill weed. I planted some last summer, but it didn’t do very well. I’ll try again next year and hopefully I’ll have a bunch of it to freeze using your method.
    I love your story about your family and the way they enjoy Dill Gravy. Now my mouth is watering for some of that delicious Bohemian soup. I may need to get some dill from you!
    Thank you for taking the time to leave a message — and thanks for reading my column!

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