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Creamy vomacka soup recipe with fresh dill, potatoes, and sliced hot dogs in a rustic white bowl
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Vomacka Soup Recipe (Czech Dill Soup)

A creamy, tangy Czech-American dill soup with potatoes, hot dogs, and a roux-thickened broth, tested three times to get the vinegar and sour cream perfectly balanced without curdling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 245kcal

Ingredients

For the Soup Base:

  • 4 tablespoon unsalted butter
  • 1 small yellow onion, diced (¾ cup)
  • 1/3 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 cup whole milk
  • 3 medium russet potatoes, peeled and diced (about 3 cups)
  • 1/4 cup fresh dill, chopped, plus more for garnish
  • 11/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper

For the Tangy Finish and Garnish:

  • 4 beef hot dogs, sliced into rounds (or 8 oz diced ham)
  • 2 tablespoon white vinegar, plus more to taste
  • 1/2 cup sour cream, room temperature
  • 2 hard-boiled eggs, sliced, for garnish (optional)

Instructions

  • Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for about 4 minutes, until translucent. Whisk in the flour and cook for 1 minute, until pale and slightly foamy.
  • Slowly whisk in the chicken broth until smooth, then whisk in the milk. Bring to a gentle simmer.
  • Add the diced potatoes and 1½ teaspoons salt. Simmer uncovered for 15–18 minutes, until the potatoes are fork-tender.
  • Stir in the sliced hot dogs and chopped dill. Simmer for 5 more minutes.
  • Turn off the heat and let the pot sit for 1–2 minutes. Whisk ½ cup of the hot broth into the sour cream in a separate bowl to temper it, then stir the tempered sour cream and the vinegar back into the pot gradually.
  • Taste and adjust with additional salt, pepper, or vinegar as needed. Let the soup rest for 5 minutes before serving.
  • Ladle into bowls and garnish with sliced hard-boiled egg and extra fresh dill.

Notes

  • Full-fat sour cream at room temperature is much less likely to curdle than cold or low-fat sour cream — plan ahead and set it out 15–20 minutes before you start cooking.
  • To make ahead, prepare through Step 4 up to 2 days in advance and refrigerate; finish with the tempered sour cream and vinegar just before serving.
  • The soup thickens noticeably as it cools — thin leftovers with a splash of milk when reheating over low heat.
  • Freeze the soup base (before Step 5) for up to 2 months; add the dairy and vinegar fresh after thawing.
  • If using dried dill instead of fresh, use 1 tablespoon and add it in Step 2 so it has time to rehydrate.
  • Vinegar brands vary in acidity — always taste after the first addition before adding the full amount.