Steam curls up from the bowl as I dip my spoon into this creamy, tangy Pierogi Dill Soup, a recipe I’ve simmered and tasted until I could recite every flavor note by heart. In my first trial, the dill was muted—so I doubled it. On another afternoon, the pierogi sank instead of floating, teaching me exactly when to add them. Every spoonful offers a gentle bubbling aroma of sweet onions and fresh herbs.
Why You’ll Love Pierogi Dill Soup
- Comfortingly rich broth swirled with tender potato-filled dumplings
- Bright, herby dill lifts each creamy spoonful
- Quick to assemble—ready in about 25 minutes
- Rooted in Eastern European tradition for a cozy, homespun meal
A Little Background
I grew up watching my abuela fill the kitchen with soft dumplings and fragrant broth, but her version never used bottled broth. In my very first test of this Pierogi Dill Soup, I swapped in store-bought stock to save time—and realized that a splash of extra water kept it from tasting too salty.
Key Ingredients for Pierogi Dill Soup
- Unsalted butter (2 tablespoons): for sautéing aromatics; can swap for olive oil if needed
- Yellow onion (1 small, diced): builds a sweet base—don’t skip the fine dice for even cooking
- Chicken broth (4 cups): provides savory depth; use low-sodium to control salt levels
- Frozen cheddar pierogi (1 lb/450 g): the star dumplings—any potato-cheese style works
- Fresh dill (3 tablespoons, chopped): adds brightness; parsley can work in a pinch
How to Make Pierogi Dill Soup
- In a large pot over medium heat, melt 2 tablespoons unsalted butter until it’s foaming, then add 1 small diced yellow onion and 1 clove minced garlic. Sauté until fragrant and softened, about 2–3 minutes.
- Pour in 4 cups chicken broth and 1½ cups water, then bring to a gentle simmer, watching for soft bubbling around the edges.
- Stir in 2 medium peeled and diced potatoes, cover, and simmer until tender—around 10–12 minutes.
- Add 1 lb frozen cheddar pierogi, cooking until they float to the top and the edges turn glossy—about 5 minutes.
- Lower the heat and stir in 1 cup heavy cream and 3 tablespoons chopped fresh dill. Warm through without boiling, about 1–2 minutes.
- Season with salt and freshly ground black pepper to taste, then ladle into bowls while hot.
Pro Tips & Troubleshooting
- Testing Note (Cooking): I found that reducing the simmer to medium-low stops the cream from breaking.
- If the pierogi stick, stir gently or add a splash more broth to keep them afloat.
- For a smoky twist, swap half the dill for fresh tarragon in late summer.
- Doubling the recipe? Use a wider pot for even heat distribution and add potatoes in two batches.
Storage & Make-Ahead Guide
Let the soup cool slightly, then refrigerate in airtight containers within 2 hours—use within 3 days. Freeze for up to 3 months; thaw overnight in the fridge. Reheat on the stovetop over medium heat until steaming (165 °F internal temperature). Testing Note (Storage): I froze individual portions in silicone cubes, defrosting quickly for hectic weeknight dinners.
Serving Suggestions
Serve bowls of Pierogi Dill Soup garnished with extra chopped dill and a swirl of sour cream. Pair with crusty rye bread or a crisp pickle platter for a contrast in texture and acidity.
Frequently Asked Questions
- Can I use vegetable broth instead of chicken broth? Yes—swap in equal parts vegetable broth for a vegetarian version without altering cooking times.
- How do I reheat Pierogi Dill Soup? Warm on the stovetop over medium heat until it reaches 165 °F, stirring occasionally to prevent sticking.
- What kind of pierogi works best? Potato-cheese varieties hold their shape and release just the right starch into the broth.
- Can I make this dairy-free? Substitute coconut cream for heavy cream and dairy-free butter to maintain richness.
- Is it ok to leave the dill out? You can omit it, but the herb is key to the signature bright flavor of this soup.
- How do I keep the pierogi from becoming mushy? Add them at the end and remove from heat as soon as they float—overcooking softens their filling.
Final Thoughts
This Pierogi Dill Soup remains my go-to when I crave a bowl that feels both indulgent and fresh. My favorite way? A dollop of Greek yogurt on top and a sprinkle of extra dill. If you try it, tag your photos—can’t wait to see your savory wins!
More Recipes You’ll Love
- Olive Garden Chicken Gnocchi Soup – pillowy gnocchi in creamy broth echoes the dumpling comfort of Pierogi Dill Soup
- Tomato Soup with Cheddar Bay Dumplings – cheesy dumplings provide a tangy twist alongside the herb-forward notes here
- Hearty Cheddar Garlic Herb Potato Soup – potato and cheese unite for a rich, cozy side to this dill-infused main soup
- Parmesan Italian Sausage Ditalini Soup – savory sausage and ditalini bits pair nicely with the herby ripples of this Pierogi Dill Soup
Pierogi Dill Soup
Ingredients
Base Soup
- 2 tablespoons unsalted butter for sautéing aromatics
- 1 small yellow onion diced
- 1 clove garlic minced
- 4 cups chicken broth use low-sodium
- 1.5 cups water
- 2 medium potatoes peeled and diced
- 1 pound frozen cheddar pierogi
Finish & Garnish
- 1 cup heavy cream
- 3 tablespoons fresh dill chopped
- salt and pepper to taste
Instructions
Base Soup
- Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 2–3 minutes.2 tablespoons unsalted butter, 1 small yellow onion, 1 clove garlic
- Pour in broth and water; bring to a simmer. Stir in diced potatoes, cover, and cook until tender, about 10–12 minutes.4 cups chicken broth, 1.5 cups water, 2 medium potatoes
- Add frozen pierogi and cook until they float and edges turn glossy, about 5 minutes.1 pound frozen cheddar pierogi
Finish & Garnish
- Lower heat, stir in heavy cream and dill, and heat through without boiling, about 1–2 minutes. Season with salt and pepper before serving.