Description
Indulge in this Easy Pierogi Dill Soup, a cozy, soul-warming dish that combines the heartiness of potato-filled dumplings with a rich, velvety broth. Infused with fresh, aromatic dill and topped with savory, crispy turkey bacon, this soup is the perfect weeknight comfort food. Simple to prepare, this dump-and-simmer recipe delivers authentic, slow-cooked flavor in just 30 minutes, making it a must-have for chilly evenings and family gatherings.
Ingredients
1 tablespoon unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 lb frozen potato and cheese pierogies
1 cup heavy cream or half-and-half
1/2 cup fresh dill, finely chopped
1/2 cup turkey bacon, cooked and crumbled
Salt and black pepper to taste
Instructions
Melt the butter in a soup pot over medium heat.
Add the diced onion and cook for 5 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 60 seconds.
Pour in the broth and bring to a gentle boil.
Add the frozen pierogies to the pot.
Reduce heat to medium-low and simmer for 5-7 minutes until the pierogies are tender and floating.
Reduce heat to low and gently stir in the heavy cream and fresh dill.
Warm through for 2 minutes without letting the soup boil.
Ladle into bowls and top with crumbled turkey bacon and black pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Pierogies may absorb liquid over time, so add a splash of extra broth when reheating. For a thicker soup, mash 2-3 pierogies against the side of the pot during the final simmer.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Polish-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg