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Dill Pierogi Soup Recipe

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★★★★★

4.8 from 65 reviews

This comforting Dill Pierogi Soup combines tender potatoes, carrots, and classic potato and cheese pierogi simmered in a flavorful vegetable broth, enhanced by fresh dill and a hint of garlic and onion. Served hot with an optional dollop of sour cream, it’s a hearty, warming dish perfect for any season.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 medium potatoes, diced
  • 1 cup carrots, sliced

Main Ingredients

  • 1 cup frozen pierogi (potato and cheese or your choice)
  • 1 cup fresh dill, chopped

Seasonings and Garnish

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream (optional for serving)

Instructions

  1. Heat the Oil and Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft, creating a flavorful base for the soup.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, ensuring the garlic doesn’t burn but releases its aroma.
  3. Add Broth and Vegetables: Pour in the vegetable broth and add the diced potatoes and sliced carrots. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes until the vegetables are tender and cooked through.
  4. Add Frozen Pierogi: Add the frozen pierogi to the pot, cooking them for an additional 5-7 minutes until they are heated through and tender.
  5. Season and Add Dill: Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasoning as needed to bring out the flavors.
  6. Serve Warm: Ladle the soup into bowls and serve hot. Add a dollop of sour cream on top if desired, for a creamy, tangy finish.

Notes

  • You can substitute pierogi varieties to suit your taste, such as mushroom or kraut-filled ones.
  • For a richer broth, vegetable broth can be replaced with chicken broth if not vegetarian.
  • Sour cream can be omitted or replaced with a vegan sour cream for a dairy-free option.
  • Fresh dill is preferred for its bright flavor, but dried dill can be used in smaller quantity (about 1 tsp).
  • Adjust the number of pierogi depending on desired soup heartiness.

Keywords: pierogi soup, dill soup, potato and cheese pierogi, vegetable broth soup, Eastern European soup

Find it online: https://nayabaker.com/dill-pierogi-soup-recipe/