This creamy pierogi dill soup is a warm hug in a bowl! With tender dumplings, fresh dill, and a rich base, it’s both comforting and tasty.
When I make this soup, the smell brings everyone to the kitchen. It’s hard to resist a bowlful—especially when paired with crusty bread! 🥖
I love how easy it is to whip up during a chilly day. Just simmer, stir, and enjoy! It’s my go-to when I want something hearty without the fuss.
Key Ingredients & Substitutions
Butter: This adds richness to the soup. You can swap it with olive oil for a dairy-free option, though it will change the flavor slightly.
Onion: A small yellow onion works best here. If you’re out, shallots or green onions can work as substitutes. Just adjust the quantity as needed.
Pierogi: I like potato and cheese pierogi for this soup, but feel free to use any frozen variety you have on hand, like sauerkraut or meat-filled ones.
Heavy Cream & Sour Cream: These give the soup its creamy texture. For a lighter version, you can use half-and-half or Greek yogurt. Just know the flavor will be different!
Fresh Dill: Dill is the star herb here, providing a fresh taste. If fresh dill isn’t available, dried dill can work, but use about one-third of the amount since it’s more concentrated.
How Do I Get the Best Flavors in My Soup?
To maximize flavors, focus on the sautéing stage. Cook the onions and garlic until they’re soft and slightly golden. This step builds a rich base for your soup.
- Heat the butter over medium heat. Stir often to prevent burning.
- Make sure to let the broth come to a full boil before adding the pierogi. This helps them cook evenly.
- Stir in the cream and sour cream gently and heat on medium-low. High heat can curdle the cream.
These little tips help make your soup not just tasty but also beautifully creamy and comforting!
How to Make Creamy Pierogi Dill Soup
Ingredients You’ll Need:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups frozen potato and cheese pierogi
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup fresh dill, chopped
- Salt and black pepper to taste
- Optional garnish: extra dill sprigs and chopped green onions
How Much Time Will You Need?
This creamy pierogi dill soup takes about 10 minutes to prep and around 20 minutes to cook. So, in just 30 minutes, you’ll have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot, melt the butter over medium heat. Once it’s melted, add the finely chopped onion and minced garlic. Sauté these for about 5 minutes, stirring occasionally until the onion is soft and translucent. This step adds a nice flavor base to your soup.
2. Adding the Broth:
Next, pour in the chicken or vegetable broth. Increase the heat to high and bring the mixture to a boil. It’s important to let it bubble to ensure it cooks well.
3. Cooking the Pierogi:
Once the broth is boiling, carefully add the frozen potato and cheese pierogi. Lower the heat back down to simmer, and let it cook for about 8-10 minutes. Make sure the pierogi are tender and cooked through.
4. Making it Creamy:
Now, reduce the heat to medium-low. Stir in the heavy cream and sour cream slowly until everything is fully blended and warm. Remember, don’t let it boil again; we want to keep it creamy!
5. Seasoning the Soup:
Add the chopped fresh dill into the pot. Stir well and taste the soup. Then, season with some salt and black pepper based on your preference. This herb really brightens up the flavor!
6. Serving the Soup:
Once everything is mixed and flavored to your liking, remove the pot from heat. Carefully ladle the delicious soup into bowls. For that extra touch, you can garnish with some more dill and chopped green onions if you’d like!
7. Enjoy!
Serve warm and dive into your creamy, comforting pierogi dill soup! It’s perfect for chilly days or whenever you need a little comfort.
FAQs About Creamy Pierogi Dill Soup
Can I use fresh pierogi instead of frozen?
Absolutely! If you’re using fresh pierogi, reduce the cooking time to about 4-5 minutes, as they will cook quicker than frozen ones. Just make sure they are fully cooked through before serving!
Can I make this soup dairy-free?
Yes, you can substitute the heavy cream and sour cream with coconut cream and a dairy-free yogurt alternative. This will keep the soup creamy and delicious while accommodating a dairy-free diet!
How long can I store leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent curdling.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a side salad, or even a warm sandwich. It makes for a hearty meal that’s perfect on its own or as a starter!
