Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add 1 diced onion and sauté for approximately 5 minutes until it becomes translucent and fragrant.
- Incorporate 3 minced garlic cloves into the pot and cook for an additional minute while stirring.
- Pour in 6 cups of vegetable broth and bring the mixture to a gentle boil over high heat. Once bubbling, add 2 diced potatoes and 2 sliced carrots.
- Reduce the heat to a simmer and cook the soup uncovered for about 10-15 minutes, or until the potatoes and carrots are tender.
- Add 12 ounces of frozen pierogi directly into the pot and cook for an additional 5-7 minutes.
- Stir in 1/4 cup of chopped fresh dill, along with salt and black pepper to taste.
- Ladle the soup into bowls, offering a generous dollop of sour cream on top if desired.
Nutrition
Notes
Use fresh vegetables and herbs for maximum flavor. Adjust salt and pepper gradually.