Description
Creamy broth studded with soft pierogi, honeyed carrots, and potatoes, warmed by garlic and finished with a sprinkle of fragrant dill.
Ingredients
- 2 tablespoons butter
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 medium potatoes
- 3 cups vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 6 frozen pierogi
- 1/2 cup fresh dill
- Salt to taste
- Black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until softened.
- Stir in the diced carrots and potatoes and cook for about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Gradually pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Stir in the milk and sour cream, heating gently without boiling.
- Add the frozen pierogi to the soup and cook until they are heated through.
- Mix in the chopped dill and season with salt and black pepper to taste.
- Ladle into bowls and serve hot.
Notes
- You can add cooked chicken or sausage for extra protein.
- Potato or cheese pierogi both work well in this soup.
- Store leftovers in the refrigerator for up to 3 days.
- For a dairy-free version, use coconut milk and omit the sour cream.