Get ready to dive into a bowl of the ultimate comfort food: this incredibly rich and savory Creamy Dill Pierogi Soup. Imagine tender, cheese-filled pierogies swimming in a velvety, dill-infused broth packed with crispy bacon and savory sausage. It’s a hearty, satisfying meal that tastes like it simmered for hours but comes together in under an hour. This recipe is your new go-to for chilly evenings, busy weeknights, or anytime you need a cozy hug in a bowl. It’s simple to make, packed with flavor, and guaranteed to become a family favorite.
Why This Creamy Dill Pierogi Soup is a Must-Try
If you’re looking for a recipe that truly delivers on flavor and comfort, you’ve found it. This isn’t just another soup; it’s an experience. The magic lies in the blend of simple, yet powerful flavors that create a dish that’s both rustic and wonderfully indulgent.
- Unbelievably Flavorful: The combination of smoky bacon, savory kielbasa, and a rich, creamy broth seasoned with fresh dill is simply irresistible.
- Quick and Easy: This entire meal comes together in one pot in less than 60 minutes, making it perfect for a stress-free weeknight dinner.
- Hearty and Satisfying: Packed with pierogies, meat, and veggies, this soup is a complete meal that will leave you feeling full and happy.
- Perfectly Creamy Texture: We use a combination of sour cream and heavy cream, tempered correctly, to ensure a silky-smooth broth that never curdles.
Ingredients You’ll Need
The beauty of this Creamy Dill Pierogi Soup lies in its accessible ingredients. A few quality staples come together to create something truly special. Here’s what you’ll need to gather.
For the Soup Base:
- Bacon: Provides a crispy texture and a smoky, savory foundation.
- Kielbasa Sausage: Adds a classic Polish flavor and hearty bite. You can also use other smoked sausages.
- Onion & Garlic: The essential aromatic duo that builds the soup’s flavor backbone.
- All-Purpose Flour: Used to create a roux, which helps thicken the soup.
- Chicken Broth: The liquid base of our soup. Use low-sodium to control the saltiness.
- Frozen Potato & Cheese Pierogies: The star of the show! No need to thaw them first.
For the Creamy Finish:
- Sour Cream: Adds a signature tang and creaminess. Full-fat works best for texture.
- Heavy Cream: Lends a luxurious, velvety richness to the broth.
- Fresh Dill: The key herb that gives the soup its name and fresh, distinctive flavor. Don’t be shy with it!
- Salt & Black Pepper: To taste.
Step-by-Step Instructions
Follow these simple steps to create the most delicious pierogi soup right in your own kitchen. We’ll build the flavors from the ground up, starting with a savory base and finishing with a rich, creamy broth.
- Cook the Meats: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Add the sliced kielbasa to the same pot and cook in the bacon grease until browned on both sides. Remove the kielbasa and set it aside with the bacon.
- Sauté Aromatics: Drain all but two tablespoons of fat from the pot. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste. This will form a paste that thickens the soup.
- Build the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Cook the Pierogies: Add the frozen pierogies to the simmering broth. Cook according to the package directions, typically about 8-10 minutes, or until they float to the surface and are tender. For another flavorful and comforting meal, check out this hearty kielbasa and potato soup.
- Temper the Cream: This is the most important step for a smooth, creamy soup. In a separate bowl, whisk together the sour cream and heavy cream. Slowly ladle about one cup of the hot soup broth into the cream mixture while whisking continuously. This gently raises the temperature of the cream, preventing it from curdling when added to the pot.
- Combine and Finish: Pour the tempered cream mixture back into the soup pot. Stir to combine. Add the cooked bacon and kielbasa back into the soup. Stir in the fresh dill, salt, and pepper. Let it heat through gently for a few minutes, but do not let it boil.
Pro Tips for the Best Pierogi Soup
A few simple tricks can take your Creamy Dill Pierogi Soup from great to absolutely spectacular. These tips will help you perfect the texture and enhance the flavor every time.
- Don’t Boil After Adding Cream: Once the sour cream and heavy cream are in, keep the soup at a gentle simmer. Boiling can cause the dairy to separate and curdle.
- Use Fresh Dill: While dried dill works in a pinch, fresh dill provides a much brighter, more aromatic flavor that truly defines the soup.
- Choose the Right Pierogies: Potato and cheese are classic, but feel free to experiment with other fillings like sauerkraut, mushroom, or meat.
- For a Thicker Soup: If you prefer a thicker, stew-like consistency, you can mash a few of the cooked pierogies against the side of the pot to release their starchy filling.
Tasty Variations to Try
One of the best things about this recipe is how easy it is to customize. Whether you want to add more protein or make a vegetarian version, these variations are delicious twists on the original.
Add Some Protein
For an even heartier meal, consider adding shredded chicken. It pairs wonderfully with the creamy broth. For a similar dish with a different flavor profile, you might enjoy this creamy garlic chicken scampi.
Make it Vegetarian
To make a vegetarian version, simply omit the bacon and kielbasa. Sauté the onions in butter or oil instead. Use vegetable broth and consider adding sautéed mushrooms for a savory, “meaty” element.
What to Serve with Your Soup
This Creamy Dill Pierogi Soup is a hearty meal on its own, but it pairs wonderfully with a few simple sides. A crusty piece of rye bread or a simple green salad with a vinaigrette dressing are excellent choices to complete the meal. For a truly comforting combination, try it with our homemade New York-style bagels for dipping.
Storage and Reheating Instructions
Proper storage is key to enjoying this soup later. Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Avoid microwaving, as it can cause the cream to separate. Note that the pierogies will soften upon storage.
Frequently Asked Questions
Yes, you can make it ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. Be aware that the pierogies will absorb more liquid and soften as they sit.
The key is to temper the sour cream and heavy cream. Whisk them together, then slowly add a cup of the hot soup broth to the cream mixture while whisking constantly. This raises the dairy’s temperature gently before you add it to the main pot. Also, never let the soup boil after adding the cream.
Absolutely! To make a vegetarian version, omit the bacon and kielbasa. Use butter or oil to sauté the onions, and substitute the chicken broth with a quality vegetable broth. Adding sautéed mushrooms can add a nice, savory depth.
This soup is very hearty on its own, but it pairs wonderfully with crusty rye bread for dipping, a simple green salad with a light vinaigrette, or even a side of roasted vegetables.
Frozen potato and cheese pierogies are classic and work perfectly in this recipe. However, you can use other savory fillings like mushroom, sauerkraut, or meat-filled pierogies depending on your preference.
Share Your Creation!
I hope you love this Creamy Dill Pierogi Soup recipe as much as I do! It’s the perfect comforting dish for any occasion. If you make it, I would love to see your creation! Please leave a comment below or share a photo on Pinterest and tag me. Your feedback helps me and other readers!
Creamy Dill Pierogi Soup Recipe
Creamy Dill Pierogi Soup (The Ultimate Comfort Meal)
Equipment
- 1 Large Dutch oven or pot
- 1 Whisk
Ingredients
- 6 slices bacon diced
- 12 oz kielbasa sausage sliced into 1/4-inch rounds
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 6 cups low-sodium chicken broth
- 16 oz frozen potato and cheese pierogies
- 1/2 cup sour cream full-fat recommended
- 1/2 cup heavy cream
- 1/2 cup fresh dill chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Add sliced kielbasa to the pot and cook in the bacon grease until browned. Remove and set aside with the bacon.
- Drain all but two tablespoons of fat. Add chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Sprinkle flour over the onions and stir constantly for one minute.
- Gradually whisk in the chicken broth, scraping the bottom of the pot. Bring to a simmer.
- Add frozen pierogies to the simmering broth and cook for 8-10 minutes, or until they float.
- In a separate bowl, whisk sour cream and heavy cream. Slowly ladle about one cup of hot broth into the cream mixture while whisking. This prevents curdling.
- Pour the tempered cream mixture back into the pot. Add the cooked bacon and kielbasa. Stir in fresh dill, salt, and pepper. Heat through gently without boiling. Serve immediately.
Notes
For best results, use full-fat sour cream and fresh dill.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
