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  • Croatia Juha Od Kopra


  • Croatia Juha Od Kopra

I swear I read an article back in 2014 during the Sochi winter olympics, where the athletes were up in arms because everything they ate was flavoured with and or garnished with dill; but I can't find any reference to this anywhere on Google so perhaps I dreamt it.  There is however a facebook group, with, at the time of writing, 2,733 members, with the sole goal of demoting dill from herb to weed.  Hi folks of Dillwatch ...sorry :-)

This Croatian soup is not just flavoured with dill, it is pretty much 100% dill with some dumplings thrown in for good measure.   We both love dill, we really do, we tried Croatia, but it was just a wee bit too dilly for us.  On the plus side the texture of the soup was perfect and the dumplings very tasty; so if you're a proper dill fan, as in you wouldn't blink an eyelid if somebody handed you a cone of dill icecream, then this is the soup for you.



  •  25g dill finely chopped
  •  1 garlic clove
  •  1 tbsp butter
  •  1 tbsp flour
  •  Salt and pepper
  •  300ml water
  •  300ml milk
  •  100g semolina
  •  50g melted butter slightly cooled
  •  1 egg
  •  1/4 tsp salt
  •  1/8 tsp ground pepper


  • Calories | 282
  • Fat | 16.2g

Serves | 4

Prep Time | 10 minutes

Cooking Time | 15 minutes


  1. Prepare the dumplings by stirring all the ingredients together in a medium sized bowl.
  2. Cut the garlic in half and rub the bottom of a large heavy based saucepan, add the butter and heat on medium until melted.  Saute the dill for sixty seconds, stirring continuously then remove from the heat.
  3. Stir in the salt, pepper and flour.  Mix together the milk and water then slowly pour into the dill stirring as you go.
  4. Using two teaspoons shape the dumpling mix into little quenelles (oval shaped) and drop directly into the soup.
  5. Return the soup to the heat, bring to the boil then simmer for 12-15 minutes until the dumplings are cooked through

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