Dill

dill; укроп / ukrop

Flavor and role: Thin, feathery leaves with a fresh aroma mixing anise and grass. It goes especially well with fish, potatoes and yogurt.
Typical dishes and uses: Gravlax, dill pickles, tzatziki, borscht, potato salad, grilled fish. In this book: foil-baked salmon and potatoes, and souvlaki sauce.
Substitutes: 1 tbsp fresh dill = 1 tsp dried dill. If you have none, use the same amount of fennel fronds or tarragon.
Storage: Wrapped in a damp kitchen towel in a zip bag in the fridge, it keeps 5-7 days. Frozen on the stem, 2-3 months.
Main countries: Sweden · Russia · Greece
Used in this book: Foil-Baked Salmon and Potatoes Souvlaki Ukrainian Borscht Pelmeni (Russian Meat Dumplings)Smørrebrød: Potato and Egg & Shrimp Spanakopita Bigos Breakfast Hash with Crispy Potatoes and Eggs Roasted Beet and Smoked Rib Borscht Pink Borscht Risotto Paprikash Chicken Skewers with Dill Sour Cream Dip Fiskesuppe Toast Melts with Cod, Salmon and Prawns Salmon en Papillote with Herb Butter Smashed Potato Salmon Bowl Stacked Gyros Loaf with Sumac Onions and Dill Tzatziki Khachapuri Baguette Boats Siberian Pelmeni in Golden Beef Broth Cheesy Lazy Pelmeni Pinwheel Skillet Crispy Plov Rice Balls with Cheese Schnitzel Bites with Lemon-Caper Dip Stjerneskud (Danish 'Shooting Star' Smørrebrød)Crunchy Rye Smørrebrød Bowl with Jammy Eggs Pork Neck Souvlaki with Homemade Yogurt Flatbread Spiral Spanakopita with Three Cheeses Hot Spanakopita Dip with Sesame Phyllo Crisps Restaurant-Style Köttbullar Plate

Updated 2026-10-10