Dill Soup with Pierogi
A cozy, creamy dill soup featuring hearty pierogi, perfect for quick dinners and freezer-friendly meal prep.
Ingredients
Main Ingredients
- 1 cup pierogi (store-bought or homemade) Frozen or fresh works well.
- 4 cups vegetable broth
- 1 cup heavy cream Use half-and-half or a milk-creamer mix for a lighter option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup fresh dill, chopped Use dried dill if fresh is unavailable.
- 2 tablespoons butter
Seasoning
- to taste salt Adjust to preference.
- to taste pepper Adjust to preference.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic; sauté until the onion becomes translucent.
Cooking
- Pour in the vegetable broth and bring it to a simmer.
- Add the pierogi to the broth and cook according to package or homemade directions.
- Once the pierogi are cooked, stir in the heavy cream and chopped dill, then let it cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy your creamy comfort in a bowl!
Notes
For meal prep, hold back a splash of cream and add when reheating for freshness. Store leftovers in the fridge for up to 3 days or freeze without cream for longer storage. Reheat gently to avoid separating the dairy.