Dill Pierogi Soup
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Dill Pierogi Soup — Creamy Weeknight Comfort

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There’s something instantly comforting about a bowl of Dill Pierogi Soup — pillowy pierogi, a savory broth brightened with fresh dill, and a swirl of creamy tang that warms you from the inside out. This cozy, approachable recipe is perfect for beginner cooks looking to turn pantry staples and a bag of frozen pierogi into a memorable weeknight meal full of texture and fresh, herbal flavor.

Why You’ll Love ThisDill Pierogi Soup Recipe

  • Quick and easy to prepare — weeknight-friendly and family-approved.
  • Uses simple, wholesome ingredients you may already have on hand.
  • Comforting and versatile — perfect for cold nights or casual gatherings.

A Little Background

Dill Pierogi Soup riffs on Eastern European comforting flavors by combining classic potato-and-cheese pierogi with a gently seasoned broth. Pierogi are traditionally served pan-fried or boiled, but turning them into a soup adds a silky broth and lets the dumplings absorb herbs and aromas. This style of soup is ideal in cooler months and makes a hearty, nostalgic meal that nods to old-world traditions while staying simple enough for modern cooks.

Key Ingredients for perfect Dill Pierogi Soup

  • Frozen pierogi: potato-and-cheese dumplings—use straight from frozen or thawed.
  • Bacon or smoked pork: renders flavorful fat for sautéing and a salty crunch as garnish.
  • Yellow onion: provides a sweet, savory base when sautéed until soft.
  • Chicken or vegetable broth: creates the savory, comforting soup base.
  • Fresh dill & sour cream: dill adds brightness; sour cream lends creaminess and tang.

Step-by-Step Instructions to make Dill Pierogi Soup

  1. Cook the bacon in a large pot over medium heat until crisp. Remove bacon, drain on paper towels, and reserve most of the bacon fat in the pot.
  2. Add chopped onion to the bacon fat and sauté until translucent and lightly golden. Stir in minced garlic and cook briefly until fragrant.
  3. Pour in chicken or vegetable broth and add diced potatoes if using; bring to a simmer and cook until the potatoes are tender.
  4. Add the frozen pierogi to the simmering broth and cook according to package time until heated through and tender, gently stirring so they don’t stick together.
  5. Lower the heat and stir in sour cream to add creaminess, then fold in chopped fresh dill and season with salt and pepper to taste.
  6. Serve bowls topped with crumbled bacon and extra dill for garnish.

Pro Tips & Variations

  • Use the reserved bacon fat to sauté onions for extra depth; substitute butter for a milder flavor if you prefer.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove to avoid breaking the pierogi.
  • For a vegetarian version, skip the bacon and use olive oil plus smoked paprika for a hint of smokiness; add sautéed mushrooms or kielbasa for extra heartiness.

Serving Suggestions

Serve Dill Pierogi Soup with crusty rye or sourdough bread, a simple green salad, and pickled cucumbers or red beets for a classic Eastern European touch. A cold pilsner or a crisp white wine pairs nicely, and this soup makes a cozy centerpiece for casual dinners or family-style meals.

Dill Pierogi Soup

Dill Pierogi Soup

A cozy, creamy soup loaded with tender pierogi, fresh dill, and a savory broth—comfort food made weeknight-easy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Soup
Cuisine Eastern European, Polish-Inspired
Servings 6 bowls
Calories 380 kcal

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

Soup Base

  • 4 slices bacon chopped
  • 1 tbsp unsalted butter only if needed, for sautéing
  • 1 yellow onion finely chopped
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth

Pierogi & Finish

  • 1 lb frozen potato & cheese pierogi do not thaw
  • 0.75 cup sour cream room temperature, for creaminess
  • 0.33 cup fresh dill finely chopped, plus more for garnish
  • Fine sea salt and freshly ground black pepper to taste

Instructions
 

Soup Base

  • Place a large Dutch oven over medium heat. Cook the chopped bacon until crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate; leave 1–2 tablespoons of rendered fat in the pot.
  • If the pot looks dry, add butter. Stir in the onion and cook until soft and lightly golden, 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
  • Pour in the chicken broth. Bring to a gentle simmer and season lightly with salt and pepper.

Pierogi & Finish

  • Add the frozen pierogi to the simmering broth. Cook, stirring gently to prevent sticking, until tender and heated through, 5–7 minutes.
  • Reduce the heat to low. In a small bowl, whisk a ladle of hot broth into the sour cream to temper, then stir the mixture back into the pot until smooth.
  • Stir in the fresh dill and adjust seasoning with salt and pepper. Ladle into bowls and top with the crispy bacon and extra dill.

Notes

Avoid boiling after adding sour cream to prevent curdling. For a vegetarian version, skip bacon and use vegetable broth and butter or olive oil; add sautéed mushrooms for savory depth.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 38g
Keyword Comfort Food, Dill Pierogi Soup, pierogi soup
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