Ingredients
Scale
- 12–16 frozen or homemade potato and cheese pierogis
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh dill, finely chopped
- Salt and black pepper, to taste
- Optional garnish: shredded cheese, parsley, or extra dill
Instructions
- Chop the onion, garlic, carrots, and celery. Set aside.
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery, stirring until softened and onions are translucent.
- Add garlic and cook briefly until fragrant.
- Pour in the broth and bring to a gentle simmer. Season lightly with salt and pepper.
- Add pierogis directly to the simmering broth. Cook 5–7 minutes, stirring gently until tender and floating.
- Reduce heat to low and stir in heavy cream, combining evenly with the broth.
- Add chopped dill and adjust seasoning with salt and pepper.
- Simmer for another 3–4 minutes, allowing flavors to meld.
- Serve hot, garnished with extra dill, parsley, or shredded cheese if desired.
Notes
For a lighter soup, use half-and-half instead of heavy cream.
You can customize with different pierogi fillings, such as mushroom, spinach, or cheese.
Adding cooked chicken ham or turkey bacon enhances the flavor.
Prepare vegetables and broth in advance for quicker assembly.
- Prep Time: 15
- Cook Time: 25