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Creamy Dill Pierogi Soup: A Comforting Recipe

Creamy Dill Pierogi Soup – just the name conjures up images of warmth and comforting deliciousness, doesn’t it? This isn’t just any soup; it’s a culinary hug in a bowl, a perfect blend of savory and subtly sweet flavors that will leave you wanting more. I’ve perfected this recipe over years, drawing inspiration from my grandmother’s traditional Polish pierogi recipes, and I’m thrilled to share it with you.

Pierogi, those delightful half-moon dumplings filled with potatoes and cheese (or other delicious combinations!), hold a special place in Polish culture and cuisine. They’re often served at family gatherings and celebrations, symbolizing togetherness and tradition. But let’s be honest, you don’t need a special occasion to enjoy them. This Creamy Dill Pierogi Soup elevates the classic pierogi experience, transforming them into a hearty and satisfying soup perfect for any day of the week.

What makes this soup so irresistible? It’s the perfect harmony of textures and tastes. The tender pierogi, swimming in a rich and creamy broth infused with fresh dill, create a symphony of flavors that dance on your palate. The creamy base is incredibly satisfying, while the bright, herbaceous dill adds a refreshing counterpoint. It’s a dish that’s both incredibly flavorful and surprisingly easy to make, making it a perfect weeknight meal or a show-stopping addition to your weekend brunch menu. You’ll find yourself coming back to this Creamy Dill Pierogi Soup again and again, savoring every spoonful.

Creamy Dill Pierogi Soup this Recipe

Ingredients:

  • 1 pound package of frozen pierogi (potato and cheese recommended)
  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups heavy cream
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: Chopped chives for garnish

Preparing the Vegetables and Aromatics

  1. First, I melt the butter in a large pot or Dutch oven over medium heat. I find a good quality butter makes a noticeable difference in the flavor of the soup.
  2. Once the butter is melted, I add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes. Don’t rush this step; you want the onions to caramelize slightly for a deeper flavor.
  3. Next, I add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this can make the soup bitter.

Building the Soup Base

  1. Now, I sprinkle the flour over the onion and garlic mixture and whisk constantly for about 1-2 minutes. This helps to create a roux, which will thicken the soup. Make sure there are no lumps!
  2. Gradually whisk in the chicken broth, ensuring there are no lumps remaining. I usually do this slowly, pouring in a little at a time while continuously whisking.
  3. I bring the mixture to a simmer, stirring occasionally, until it slightly thickens. This usually takes about 5-7 minutes. Reduce the heat to low to prevent boiling over.
  4. Once the broth has thickened slightly, I stir in the dried dill, salt, and pepper. I taste the broth at this point and adjust the seasoning as needed. Sometimes I add a little more salt or pepper depending on my preference.

Adding the Pierogi and Cream

  1. Carefully add the frozen pierogi to the simmering broth. I don’t thaw them beforehand; adding them frozen helps to prevent them from falling apart.
  2. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the pierogi are heated through and tender. I stir gently every few minutes to prevent sticking.
  3. Once the pierogi are cooked, I stir in the heavy cream and sour cream. I do this slowly and gently to avoid curdling the cream. It’s important to keep the heat low at this stage.
  4. I simmer for another 2-3 minutes, just until the cream is heated through and the soup is creamy and smooth. I avoid boiling at this stage to maintain the creaminess.

Finishing Touches and Serving

  1. Finally, I stir in the fresh dill. The fresh dill adds a bright, vibrant flavor that complements the richness of the cream and pierogi.
  2. I taste the soup one last time and adjust the seasoning if necessary. Sometimes I add a pinch more salt or a little extra fresh dill, depending on my preference.
  3. If desired, I stir in the grated Parmesan cheese. This adds a nice salty and savory note to the soup.
  4. I serve the soup hot, garnished with a sprinkle of chopped chives, if desired. I often serve it with a side of crusty bread for dipping.

Tips and Variations

  1. For a richer flavor, use homemade pierogi. The flavor difference is quite noticeable.
  2. If you don’t have fresh dill, you can use more dried dill, but keep in mind that dried dill is more potent than fresh.
  3. Feel free to experiment with other herbs and spices. A pinch of paprika or a dash of hot sauce could add some interesting complexity.
  4. For a vegetarian version, use vegetable broth instead of chicken broth.
  5. You can also add other vegetables to the soup, such as carrots, celery, or potatoes. Just add them along with the onions and cook until tender.
  6. Leftovers can be stored in the refrigerator for up to 3 days. I find the flavors actually meld together nicely overnight.

Creamy Dill Pierogi Soup

Conclusion:

So there you have it – my recipe for Creamy Dill Pierogi Soup! I truly believe this recipe is a must-try for several reasons. First, it’s incredibly flavorful. The rich, creamy broth perfectly complements the savory pierogi filling and the bright, tangy dill. It’s a delightful balance of textures, too – the soft, pillowy pierogi contrasting beautifully with the hearty broth. Second, it’s surprisingly easy to make, despite its impressive taste. Even if you’re not a seasoned cook, you can absolutely master this recipe. And third, it’s incredibly versatile and adaptable to your own tastes and what you have on hand.

Why This Creamy Dill Pierogi Soup Recipe Stands Out:

What sets this Creamy Dill Pierogi Soup apart from other soup recipes is its unique combination of comforting familiarity and exciting new flavors. It takes the classic pierogi and elevates it to a whole new level, transforming it into a warm, satisfying, and utterly delicious soup perfect for any occasion. It’s the kind of recipe that will leave you feeling completely satisfied and wanting more. The creamy texture is unbelievably smooth, and the dill adds a fresh, herbaceous note that cuts through the richness beautifully. It’s a truly unforgettable culinary experience.

Serving Suggestions and Variations:

This Creamy Dill Pierogi Soup is fantastic on its own, but you can easily elevate it further with a few simple additions. A dollop of sour cream or crème fraîche adds a lovely tang and extra creaminess. A sprinkle of fresh chives or parsley adds a pop of color and fresh herb flavor. For a heartier soup, consider adding some cooked chicken or sausage. You could even add some sautéed mushrooms or spinach for extra depth of flavor and nutrients. If you prefer a spicier kick, a dash of hot sauce or a pinch of red pepper flakes will do the trick. Feel free to experiment with different types of pierogi fillings, too! Potato and cheese is classic, but you could also try sauerkraut and mushroom, or even a sweet and savory combination.

For a truly special presentation, serve the soup in individual bowls, garnished with a sprig of fresh dill and a crusty bread roll on the side for dipping. This soup is also perfect for a potluck or a casual gathering with friends and family. Its hearty nature and satisfying flavors make it a crowd-pleaser, guaranteed to impress your guests.

Give it a Try and Share Your Experience!

I wholeheartedly encourage you to try this Creamy Dill Pierogi Soup recipe. I’m confident that it will become a new favorite in your kitchen. It’s the perfect comfort food for a chilly evening, a satisfying lunch, or even a light dinner. Once you’ve made it, I’d love to hear about your experience! Share your photos and feedback on social media using the hashtag #CreamyDillPierogiSoup. I can’t wait to see your creations and hear how you enjoyed this delicious and easy-to-make soup. Let’s connect and share our love for this amazing recipe!

Remember to adjust the seasonings to your liking. Cooking is all about experimentation and finding what tastes best to you! So grab your ingredients, put on your apron, and get ready to enjoy a truly unforgettable culinary experience. Happy cooking!


Creamy Dill Pierogi Soup: A Comforting Recipe

Comforting creamy soup with potato and cheese pierogi in a rich broth, enhanced with dill and cream.

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Category: Lunch
Yield: 6 servings
Save This Recipe

Ingredients

  • 1 pound package of frozen pierogi (potato and cheese recommended)
  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups heavy cream
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: Chopped chives for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until translucent and softened (5-7 minutes). Add minced garlic and cook for 1 minute more, until fragrant.
  2. Sprinkle flour over the onion and garlic mixture, whisking constantly for 1-2 minutes to create a roux (ensure no lumps). Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer, stirring occasionally, until slightly thickened (5-7 minutes). Reduce heat to low. Stir in dried dill, salt, and pepper; adjust seasoning to taste.
  3. Add frozen pierogi to the simmering broth. Reduce heat to low and simmer gently for 10-15 minutes, or until pierogi are heated through and tender, stirring gently every few minutes. Stir in heavy cream and sour cream slowly and gently to avoid curdling. Simmer for 2-3 minutes, until heated through and creamy.
  4. Stir in fresh dill. Taste and adjust seasoning if needed. Stir in Parmesan cheese (optional). Serve hot, garnished with chives (optional). Serve with crusty bread for dipping.

Notes

  • Using homemade pierogi will enhance the flavor.
  • If using only dried dill, use a bit more than called for, as it’s more potent than fresh.
  • Feel free to experiment with other herbs and spices (paprika, hot sauce).
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Other vegetables (carrots, celery, potatoes) can be added with the onions.
  • Leftovers can be stored in the refrigerator for up to 3 days. The flavors meld nicely overnight.

September 15, 2025 by Melissa

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