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Bowl of creamy vomacka soup recipe with hard-boiled eggs, potatoes, and fresh dill
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Foolproof Vomacka Soup Recipe (Czech Dill Sauce)

A creamy, tangy Czech dill sauce (vomacka) simmered with fresh dill and sour cream, served warm over hard-boiled eggs and boiled potatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 320kcal

Ingredients

For the vomacka sauce:

  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 21/2 cup chicken broth
  • 1 bay leaf
  • 3 whole allspice berries
  • 2 tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh dill, chopped
  • 3/4 cup full-fat sour cream

For serving:

  • 6 large eggs
  • 1 pound small yellow or red potatoes
  • Extra fresh dill, for garnish

Instructions

  • Bring a pot of water to a boil for the eggs and a separate pot of salted water to a boil for the potatoes.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 2 minutes, until pale gold and lightly nutty-smelling.
  • Gradually whisk in the chicken broth, adding it slowly to avoid lumps. Add the bay leaf and allspice berries. Bring to a gentle simmer and cook for 8–10 minutes, until slightly thickened.
  • Remove the bay leaf and allspice berries. Stir in the vinegar, sugar, salt, and pepper. Taste and adjust the tang-to-sweet balance before continuing.
  • Reduce the heat to low. Stir in the chopped dill, then whisk in the sour cream a spoonful at a time, off direct heat or at the barest simmer, until smooth and glossy.
  • Meanwhile, boil the eggs for 10 minutes, then transfer to an ice bath and peel. Boil the potatoes in the salted water for 12–15 minutes, until fork-tender, then drain.
  • Halve the eggs and arrange with the potatoes in shallow bowls. Ladle the warm vomacka sauce generously over the top. Garnish with extra fresh dill and serve immediately.

Notes

  • Add the sour cream off direct heat or at the lowest simmer — high heat is the most common cause of a curdled, grainy sauce.
  • Store the sauce separately from the eggs and potatoes in the fridge for up to 3 days; reheat gently over low heat, whisking often.
  • This recipe does not freeze well — the sour cream base tends to separate after thawing.
  • For a gluten-free version, substitute a 1:1 GF flour blend or use half the amount of cornstarch in place of the all-purpose flour.
  • Taste and adjust vinegar and sugar together in Step 4 — they balance each other, so change them in small increments and re-taste.
  • Dried dill can replace fresh in a pinch; use 2 tablespoons dried in place of ½ cup fresh, added a few minutes earlier so it has time to rehydrate.
  • Smoked sausage can be simmered directly into the sauce during Step 3 for a heartier, main-dish version.
  • Leftover sauce thickens further as it chills — thin it with a splash of broth when reheating if needed.