Description
This Creamy Dill Pierogi Soup is a cozy one-pot wonder made with pillowy pierogi, tender vegetables, and a velvety dill cream broth. Perfect comfort food for chilly evenings.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and cubed
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
- 1 cup heavy cream (or half-and-half)
- 12–15 frozen or fresh pierogi (potato & cheese or your favorite filling)
- 2 tablespoons fresh dill, chopped (for garnish)
- Drizzle of olive oil (optional, for topping)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, and carrot. Sauté for 5 minutes until softened and fragrant.
- Add potatoes, vegetable broth, salt, pepper, and dried dill. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are fork-tender.
- Remove 1 cup of potatoes, mash them, then stir back into the pot to thicken the broth naturally.
- Reduce heat to low and slowly stir in the heavy cream. Simmer gently, do not boil.
- Add the pierogi and cook 5–7 minutes, stirring occasionally so they don’t stick.
- Ladle into bowls, garnish with fresh dill, and drizzle with olive oil if desired. Serve warm.
Notes
Do not let the soup boil after adding cream to prevent curdling. Avoid overcooking pierogi, and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
Keywords: pierogi soup, creamy dill soup, comfort food, easy one pot soup