Pierogi Dill Soup
A creamy soup studded with potato-cheese dumplings and bright dill, ready in under 30 minutes for a comforting bowl any night.
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.
Notes
Testing Note: I discovered that adding the pierogi at the end keeps them from becoming soggy.
Pro Tip: Simmer on medium-low to prevent the cream from breaking.
Storage: Chill within 2 hours and refrigerate up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 350gCalories: 400kcalCarbohydrates: 35g
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