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–+ servings
Pierogi Dill Soup

Creamy Pierogi Dill Soup for Cozy Family Comfort

This Creamy Pierogi Dill Soup is a comforting dish filled with savory pierogi, fresh dill, and vibrant vegetables, ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Polish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Adds richness to the soup’s base; substitute with olive oil for a lighter option.
  • 1 medium Onion Provides sweetness and depth; use yellow or white onions for best flavor.
  • 2 cloves Garlic Enhances savory notes; fresh garlic is preferred, but garlic powder can work in a pinch.
  • 1 medium Carrot Brings sweetness and vibrant color; substitute with parsnips for a unique twist.
  • 1 stalk Celery Adds freshness and crunch; can be omitted if not available.
  • 4 cups Vegetable Broth This is the soup’s flavorful base; homemade or store-bought is convenient.
For the Main Ingredients
  • 12 ounces Frozen Pierogi The star of the dish, ensuring simplicity; choose your favorite flavor like potato & cheese.
  • 1 cup Heavy Cream Creates a luxurious creamy texture for the broth; use coconut cream for a dairy-free option.
  • 1 cup Fresh Dill Offers aromatic flavor that brightens every spoonful; dried dill can substitute if necessary.
  • to taste Salt Essential for seasoning; adjust to taste based on the saltiness of the broth.
  • to taste Pepper Essential for seasoning; adjust to taste based on the saltiness of the broth.
  • 1 tablespoon Lemon Juice Adds a refreshing tang; vinegar can be used if lemon is not on hand.
  • optional Sour Cream Optional for serving, adding a delightful creaminess and tanginess.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Once frothy, add 1 chopped onion and sauté for about 4 minutes until it's translucent and slightly softened.
  2. Next, stir in 2 minced garlic cloves, along with 1 sliced carrot and 1 chopped celery stalk. Cook the mixture for another 5 minutes.
  3. Pour in 4 cups of vegetable broth, bringing the mixture to a gentle boil over medium-high heat. Reduce the heat to low and allow it to simmer for 10 minutes.
  4. Carefully add in 12 ounces of frozen pierogi, stirring to ensure they are submerged in the broth. Cook according to the package instructions.
  5. Once the pierogi are cooked through, stir in 1 cup of heavy cream, 1 cup of chopped fresh dill, and the juice of 1 lemon. Season with salt and pepper to taste.
  6. Ladle the soup into bowls while it’s hot, and top each serving with a dollop of sour cream and a sprinkle of additional dill for garnish.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

When reheating leftovers, do so over low heat to avoid breaking the pierogi. Consider adding nutrient-rich veggies like spinach or kale for extra flavor.

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