Name: Dill Pierogi Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 2 medium potatoes, diced; 1 cup carrots, sliced; 1 cup frozen pierogi (potato and cheese or your choice); 1 cup fresh dill, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup sour cream (optional for serving)

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Introduction

Dill Pierogi Soup is a comforting and flavorful dish that brings together tender vegetables, cheesy pierogi, and fresh dill in a warm broth. This easy-to-make soup is perfect for cozy nights when you want something hearty and satisfying.

A white bowl filled with six large, soft ravioli pieces sitting in a creamy yellow broth with visible small orange vegetable pieces. The ravioli have a smooth, slightly wrinkled texture with a pale cream color, topped with dark ground black pepper and scattered fresh green dill sprigs. The bowl is on a white marbled surface and wooden table, accompanied by a large silver spoon to the side. The lighting highlights the creamy broth's sheen and the delicate herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 medium potatoes, diced
1 cup carrots, sliced
1 cup frozen pierogi (potato and cheese or your choice)
1 cup fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream (optional, for serving)

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Step 2: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Pour in the vegetable broth and add the diced potatoes and sliced carrots. Bring to a boil, then reduce heat and let simmer for 10–15 minutes, or until the vegetables are tender.
Step 4: Add the frozen pierogi to the pot and cook for an additional 5–7 minutes, or until they are heated through.
Step 5: Stir in the chopped dill, salt, and black pepper. Adjust seasoning to taste.
Step 6: Serve the soup hot, with a dollop of sour cream on top if desired.

Tips & Variations

For extra richness, you can add a splash of cream or use chicken broth instead of vegetable broth.
Try different pierogi fillings such as mushroom or sauerkraut to change up the flavor.
If fresh dill isn’t available, dried dill can be used, but add it towards the end to preserve flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. Avoid reheating pierogi for too long to prevent them from becoming mushy.

How to Serve

A white bowl filled with six large, soft ravioli pieces sitting in a light yellow creamy sauce; the ravioli are smooth and pale with slightly raised edges, sprinkled with small black pepper bits and garnished with fresh green dill leaves scattered on top and around. Beneath the ravioli, small orange pieces, likely carrots, peek through the sauce. The bowl rests on a neutral cloth placed on a wooden surface, captured from above. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi can be added to the soup. They may cook faster, so keep an eye on them and remove from heat once tender and heated through.

Is this soup vegetarian?

Yes, this soup is vegetarian when made with vegetable broth. To keep it vegan, skip the sour cream or substitute with a plant-based alternative.