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–+ servings
Pierogi Dill Soup

Hearty Pierogi Dill Soup That's Comfort in Every Spoonful

This Pierogi Dill Soup is a warm, comforting dish with tender pierogi, fresh dill, and vibrant veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter Add richness; substitute with olive oil for a lighter option.
  • 1 medium onion Chopped; use yellow or white onions for best flavor.
  • 2 cloves garlic Minced; fresh garlic is preferred.
  • 1 medium carrot Sliced; substitute with parsnips for a unique twist.
  • 1 stalk celery Chopped; can be omitted if not available.
  • 4 cups vegetable broth Homemade or store-bought is convenient.
For the Pierogi
  • 12 ounces frozen pierogi Choose flavors like potato & cheese for a hearty touch.
For the Creamy Finish
  • 1 cup heavy cream Use coconut cream for a dairy-free option.
  • 1 cup fresh dill Chopped; dried dill can substitute if necessary.
  • 1 tablespoon lemon juice Adds a refreshing tang.
  • to taste salt Essential for seasoning; adjust to taste.
  • to taste pepper Essential for seasoning; adjust to taste.
For the Zesty Kick
  • 1 tablespoon sour cream Optional; serves as a delightful topping.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Creamy Pierogi Dill Soup
  1. In a large pot over medium heat, melt the butter. Add the chopped onion and cook for about 4 minutes until translucent and fragrant.
  2. Add the minced garlic, sliced carrot, and chopped celery. Stir together and cook for approximately 5 minutes until softened.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  4. Mix in the frozen pierogi and cook according to package instructions, about 5-7 minutes.
  5. Reduce heat to low and stir in the heavy cream, chopped dill, and lemon juice. Simmer for an additional 5 minutes.
  6. Ladle the soup into bowls and top with sour cream and extra dill if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This soup is perfect for leftovers, which can be refrigerated for up to 3 days or frozen without the cream for 2 months.

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