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