Creamy Dill Pierogi Soup
A delightful mix of creamy broth and traditional pierogi flavors, this soup is the perfect blend of creamy and savory, making it a comforting and cost-effective meal for the whole family.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups frozen pierogi (potato and cheese filling works great)
- 1 cup heavy cream Half-and-half can be used as a substitute
- 1 tablespoon fresh dill, chopped Plus extra for garnish
- to taste Salt and pepper
- 1 cup chopped vegetables (optional: carrots, celery, or spinach) Add for extra flavor and nutrition
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Toss in the minced garlic, stirring for about 30 seconds just until fragrant.
Cooking
- Pour in the vegetable broth and bring it to a gentle boil.
- Once boiling, add the frozen pierogi and any optional chopped vegetables if using.
- Reduce the heat and let the soup simmer for about 10-12 minutes, allowing the pierogi to cook fully.
- Stir in the heavy cream and fresh dill, letting it warm through for another 2-3 minutes. Be sure to taste and add salt and pepper as needed.
Serving
- Ladle the soup into bowls, securing a spot for extra dill on top for garnish.
- Enjoy every comforting bite!
Notes
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to three days. Reheat on the stovetop over low heat for best results.