Description
A creamy and flavorful Dill Pierogi Soup that combines the comforting taste of pierogi with fresh vegetables and herbs.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup frozen or fresh pierogi (potato and cheese filling recommended)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons olive oil
- Chopped chives for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots and potatoes, and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and water. Add the salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- Add the pierogi to the pot and cook for an additional 5-7 minutes, or until they are heated through.
- Stir in the heavy cream and fresh dill, and let the soup simmer for another 2-3 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with chopped chives if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add cooked sausage or bacon for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg