There’s something magical about a warm bowl of Dill Pierogi Soup on a chilly evening. It’s hearty, cozy, and just the kind of comfort food that feels like a hug in a bowl. As a busy mom of three, I know how important it is to have recipes that don’t just taste good but also come together quickly without a sink full of dishes afterward. This soup delivers on all fronts—flavor, simplicity, and that little spark of joy dill always brings.
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Why You’ll Love This Dill Pierogi Soup
- Quick and easy – ready in just 35 minutes.
- Comfort food with a twist – pierogi give this soup a playful, satisfying texture.
- Customizable – swap in your favorite veggies or use homemade pierogi if you’re feeling fancy.
- Family-approved – even picky eaters tend to love the tender pierogi bites.
I first made this soup on a Sunday afternoon when my kids were begging for “something cozy but not chili again.” Since then, it’s become a go-to dinner when we need comfort without fuss.
What Does Dill Pierogi Soup Taste Like?
Imagine the heartiness of potato soup meeting the tangy freshness of dill, then inviting pillowy pierogi to the party. The broth is light yet flavorful, the veggies bring sweetness, and the dill adds a bright, herby note that keeps you coming back for another spoonful. Add a dollop of sour cream on top, and suddenly it’s a creamy dream.
Ingredients You’ll Need for Dill Pierogi Soup
The beauty of Dill Pierogi Soup is that it uses simple, wholesome ingredients you probably already have in your kitchen. Each element plays an important role in making this soup not only comforting but also bursting with flavor. Let’s break them down:
- Olive oil (2 tablespoons): The starting point for flavor. A drizzle of olive oil softens the onion and garlic, giving the soup a rich, savory base.
- Onion (1 medium, diced): Classic in nearly every cozy soup recipe, onions bring a natural sweetness that balances the dill and pierogi.
- Garlic (2 cloves, minced): Garlic adds depth and warmth to the broth. Just a minute of sautéing unlocks its aroma and makes your kitchen smell amazing.
- Vegetable broth (4 cups): This creates the foundation of your soup. I use vegetable broth to keep this recipe vegetarian-friendly, but you could easily swap in chicken broth for extra richness. (If you love creamy chicken-based soups, check out my Crockpot Creamy Chicken and Potato Soup for another comfort-filled option!)
- Potatoes (2 medium, diced): Hearty and filling, potatoes make the soup satisfying while soaking up all those herby dill flavors.
- Carrots (1 cup, sliced): A touch of natural sweetness and a pop of color—plus, they make this soup even more nutrient-dense.
- Frozen pierogi (1 cup, potato and cheese or your favorite): The star of the show! Pierogi add bite-sized comfort to every spoonful. Potato and cheese pierogi are traditional, but mushroom or spinach-filled versions work beautifully too. (If you’re a dumpling fan, you might also love my Chicken and Pumpkin Dumplings recipe.)
- Fresh dill (1 cup, chopped): Dill is what sets this recipe apart. It brings brightness and freshness, turning a hearty soup into something truly special.
- Salt (1 teaspoon) & Black pepper (½ teaspoon): Simple seasonings that tie everything together. Adjust to taste!
- Sour cream (½ cup, optional): A dollop on top gives your Dill Pierogi Soup a creamy, tangy finish. It’s optional, but highly recommended if you love rich, velvety soups.
👉 Pro tip: If you’re cooking for a crowd, double the recipe—this soup reheats beautifully (minus the pierogi, which are best cooked fresh).
How to Make Dill Pierogi Soup
Making Dill Pierogi Soup is easier than you might think, and I’ll walk you through it step by step so your kitchen feels like mine for the day. Grab your apron, pour yourself a cup of tea, and let’s get cooking!
Step 1: Start with a Flavorful Base
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Once it’s shimmering, add your diced onion. Let it sauté for about 5 minutes until it turns soft and translucent. This step builds a cozy, savory base that carries through the entire soup.
👉 If you love soups that start with sautéed onions, you might also enjoy my French Lentil Soup with Crispy Bread and Feta.
Step 2: Add the Garlic
Toss in your minced garlic and cook for just 1 minute. Stir it often so it doesn’t burn—burnt garlic can overpower the delicate dill we’ll be adding later. You’ll know it’s ready when your kitchen smells incredible.
Step 3: Build the Broth
Pour in 4 cups of vegetable broth (or chicken broth, if you prefer a heartier flavor). Give it a stir, then add the diced potatoes and sliced carrots. These veggies soak up the broth and provide the heartiness that makes Dill Pierogi Soup such a filling meal.
Bring everything to a gentle boil, then lower the heat to a simmer. Let it cook for about 10–15 minutes, or until the potatoes and carrots are fork-tender.
Step 4: Add the Pierogi
Now for the fun part! Add 1 cup of frozen pierogi straight into the pot—no need to thaw them first. Let them simmer gently in the broth for 5–7 minutes, until they’re fully warmed through. They’ll puff up a little and soak in all that savory broth.
💡 If pierogi are your jam, you’ll probably love my Meatball Tortellini Soup, which has that same satisfying dumpling vibe.
Step 5: Brighten with Fresh Dill
Stir in 1 cup of fresh dill, plus the salt and pepper. Taste and adjust the seasonings—sometimes I sneak in an extra pinch of black pepper for a little kick. The dill brings everything together, making the soup vibrant, herby, and fresh.
Step 6: Serve It Up
Ladle your steaming Dill Pierogi Soup into bowls and top each serving with a dollop of sour cream if you’d like. That creamy tang is a perfect contrast to the fresh dill. Pair it with a slice of crusty bread, and dinner is served!
Tips and Tricks for Perfect Dill Pierogi Soup
- Don’t skip the dill! Fresh dill is the star here—dried just doesn’t give the same punch.
- Pierogi choice: Potato and cheese pierogi are classic, but mushroom or spinach-filled pierogi are also delicious.
- Creamier texture: Blend part of the soup before adding pierogi. It creates a creamy base without heavy cream.
- Add-ins: Spinach, corn, or even a handful of peas can sneak in more nutrition.
- Leftover tip: The soup thickens as it sits—add a splash of broth or water when reheating.
Confession: I once tried to double the recipe and accidentally tripled the dill. Let’s just say… my kitchen smelled like a dill farm for two days. 😂
Storage for Dill Pierogi Soup
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not the best for freezing—the pierogi get a bit mushy. If you want to freeze, do it before adding pierogi. Reheat and add fresh pierogi later.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes! It adds a richer, deeper flavor if you’re not keeping it vegetarian.
Do I need to thaw the pierogi first?
Nope—straight from the freezer works perfectly.
Can I make this in a slow cooker?
Yes! Cook the onions, garlic, broth, potatoes, and carrots on LOW for 4 hours. Add pierogi and dill in the last 20 minutes.
Conclusion
Dill Pierogi Soup is the kind of recipe that makes weeknights feel special without making you feel stuck in the kitchen all evening. Fresh dill brightens the broth, the pierogi add comfort, and the whole family will be reaching for seconds. Give it a try—I have a feeling this one’s going to become your new cozy favorite.
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Dill Pierogi Soup – The Best 35-Minute Comfort Food
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Description
A comforting and flavorful Dill Pierogi Soup that combines the heartiness of vegetables with the delightful taste of pierogi. Perfect for chilly days or when you need a cozy bowl of soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium potatoes, diced
- 1 cup carrots, sliced
- 1 cup frozen pierogi (potato and cheese or your choice)
- 1 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream (optional, for serving)
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Pour in the vegetable broth and add the diced potatoes and sliced carrots. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, or until the vegetables are tender.
4. Add the frozen pierogi to the pot and cook for an additional 5-7 minutes, or until they are heated through.
5. Stir in the chopped dill, salt, and black pepper. Adjust seasoning to taste.
6. Serve hot, with a dollop of sour cream on top if desired.
Notes
For a creamier soup, blend a portion of the soup and return it to the pot before adding the pierogi.
Try adding other vegetables like spinach or corn for extra flavor and nutrition.
