Creamy Pierogi Dill Soup
A warm and hearty soup that combines traditional pierogi with a creamy, flavorful broth enriched with fresh dill and lemon.
Ingredients
For the Soup Base
- 2 tablespoons Butter Adds richness; substitute with olive oil for a lighter option.
- 1 medium Onion Provides sweetness; use yellow or white onion for best flavor.
- 2 cloves Garlic Enhances savory notes; fresh preferred.
- 1 medium Carrot Brings sweetness; substitute with parsnips for a twist.
- 1 stalk Celery Adds freshness; can be omitted.
- 4 cups Vegetable Broth Flavorful base; homemade or store-bought is fine.
For the Soup
- 12 ounces Frozen Pierogi Choose your favorite flavor, like potato & cheese.
- 1 cup Heavy Cream Creates creamy texture; coconut cream for dairy-free.
- 1 cup Fresh Dill Raw preferred; can substitute with dried dill.
- to taste Salt Adjust based on broth saltiness.
- to taste Pepper Adjust according to preference.
- 1 tablespoon Lemon Juice Adds refreshing tang; vinegar can substitute.
- optional Sour Cream Optional for serving.
Instructions
Preparation
- Melt 2 tablespoons of butter over medium heat in a large pot.
- Add 1 chopped onion and sauté for about 4 minutes until translucent.
- Stir in 2 minced garlic cloves, 1 sliced carrot, and 1 chopped celery stalk. Cook for another 5 minutes.
- Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes.
- Add 12 ounces of frozen pierogi and cook according to package instructions.
- Once pierogi are cooked, stir in 1 cup of heavy cream, 1 cup of chopped fresh dill, and juice of 1 lemon.
- Season with salt and pepper to taste.
- Ladle the soup into bowls, topping each with sour cream and additional dill for garnish.
Notes
Store leftover soup in an airtight container in the fridge for 3-4 days or freeze for longer storage. Reheat gently to avoid separating the cream.