In Russia, Ukraine, and Poland dill is one of the most popular herbs used in the kitchen, and, along with parsley, is used for various purposes. Fresh, finely cut dill leaves are used as topping to various soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yoghurt, or sour cream, which is served during hot summer weather and is called okroshka. It is also popular in summer to drink fermented milk (curds, kefir, yoghurt, or buttermilk) mixed with finely cut dill (and sometimes other herbs).
In the same way, prepared dill is used as a topping for boiled potatoes covered with fresh butter - especially in summertime when there are the so-called young, potatoes. The dill leaves can be mixed with butter beforehand, making it a dill butter, which can serve the same purpose. Dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used all year round as an ingredient for making fresh salads, e.g., one made of lettuce, fresh cucumbers and tomatoes, the way basil leaves are used in Italy and Greece.
In Poland, fresh dill leaves mixed with sour cream are the basis for dressings, and it is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making thus a salad called "mizeria." The dill leaves serve as a basis for cooking dill sauce, used hot for baked fresh water fish and for chicken or turkey breast, or used hot or cold for hard boiled eggs (depending on the temperature of the eggs served).
In south-eastern Poland it is popular to cook a dill-based soup served with potatoes and hard boiled eggs. Whole stems including roots and flower buds are traditionally used to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) are also cooked with potatoes, especially the late potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer time. Some kinds of fish, especially trout and salmon, are also traditionally baked with both stems and leaves of dill.
In Romania dill is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles and other dishes, especially those based on peas, beans and cabbage. It is also popular for dishes based on potatoes and mushrooms and can be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used together with spring onions in omelets. It often complements sauces based on sour cream or yogurt and is often mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages.
In Hungary, dill is very widely used. It is popular as a sauce or filling, especially in Langos, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is kapor.
In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads and French fries. It also features in the Serbian proverb(to be a dill in every soup) which corresponds to the English proverb "to have a finger in every pie".
In Greece, dill is known as 'άνηθος'(anithos). In antiquity it was used as an add-in in wines, which they were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, fish dishes and vegetable dishes.
In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found practically everywhere in Santa Maria and is curiously rare in the other Azorean Islands.
Asian cooking
In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian.
In India, dill is known as shepu in Marathi and Konkani, savaa in Hindi or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It is also called sabbasige soppu in Kannada. In Tamil it is known as sada kuppi In Malayalam, it is (chathakuppa) or (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva .In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice.
In Laos and parts of northern Thailand, dill is known in English as Lao corianderIn the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns.
In China dill is colloquially called huixiang or more properly shiluo . It is a common filling in baozi and xianbing and can be used vegetarian, with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it is often interchangeable with non-bulbing fennel and the term can also refer to fennel, like caraway and coriander leaf share a name in Chinese as well. Dill is also stir fried as a potherb, often with egg, in the same manner as Chinese chives. It is commonly used in Taiwan as well.
