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Creamy Dill Pierogi Soup

A close-up of a white bowl filled with creamy dill pierogi soup, featuring plump pierogi dumplings and fresh dill.
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A comforting and creamy soup featuring tender pierogi and fresh dill, perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (12 ounce) package frozen pierogi
  • 1 cup half-and-half
  • 1/2 cup chopped fresh dill
  • Optional: 1 cup sliced kielbasa

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth. Add thyme, black pepper, and salt. Bring to a boil.
  4. Add frozen pierogi to the boiling broth. If using kielbasa, add it now. Reduce heat and simmer for 10-15 minutes, or until pierogi are tender and heated through.
  5. Stir in half-and-half and fresh dill. Heat gently until warmed through, but do not boil.
  6. Ladle soup into bowls and serve immediately.

Notes

  • For a vegetarian option, use vegetable broth and omit the kielbasa.
  • You can substitute sour cream or heavy cream for half-and-half.
  • This soup is also delicious with a dollop of sour cream on top.

Nutrition

Find it online: https://cutcooktaste.com/creamy-dill-pierogi-soup/