Name: Dill Pierogi Soup: A Comforting Recipe You’ll Love 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 potato and cheese pierogi (or your choice); 1 cup fresh dill, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup sour cream for serving

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Introduction

Dill Pierogi Soup is a warm and comforting dish perfect for chilly days. Combining tender pierogi with fresh dill and hearty vegetables, this soup offers a delightful blend of flavors that you’ll want to make again and again.

The image shows a white bowl filled with creamy soup containing several large, smooth dumplings that are off-white with soft edges, floating in the light yellow broth. Small pieces of orange carrot and white potato are visible beneath the surface, along with black pepper and chopped green herbs sprinkled on top. A few sprigs of fresh dill rest in the center, adding bright green texture and color contrast. The bowl sits on a white marbled surface, adding a clean and simple background to the comforting dish. 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 hot, with a dollop of sour cream on top if desired.

Tips & Variations

Use your favorite pierogi filling to customize the soup’s flavor, such as mushroom or sauerkraut.
Add a splash of lemon juice for a bright, fresh twist.
For extra richness, stir in a bit of cream or a sprinkle of shredded cheese before serving.
If you don’t have fresh dill, dried dill can be used—start with a smaller amount and adjust to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Note that pierogi may soften further after reheating but will still be delicious.

How to Serve

A white bowl filled with six large, soft, pillowy ravioli pieces floating in a creamy yellow broth with visible swirls of oil. The ravioli have a smooth, pale dough surface, sprinkled with cracked black pepper and small sprigs of green dill. Beneath the ravioli, soft orange carrot slices add subtle color contrast. The bowl is placed on a white marbled textured surface with a spoon resting beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pierogi for this soup?

Yes, homemade pierogi work beautifully and add extra flavor, but be sure to add them frozen or raw and cook long enough for them to become tender in the soup.

Is this soup gluten-free?

It depends on your choice of pierogi. Many store-bought pierogi contain wheat, so look for gluten-free varieties if needed or make your own gluten-free pierogi to keep this soup gluten-free.