Dill Pierogi Soup
A cozy, creamy soup loaded with tender pierogi, fresh dill, and a savory broth—comfort food made weeknight-easy.
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
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