Zapisz A creative fusion dish combining the flavors of tangy pickles, classic pierogi fillings, and comforting lasagne, all in a hearty soup form. This recipe brings together Eastern European and Italian comfort in a single bowl.
When I first came up with this soup, the idea was to combine my family’s love of pierogi with the joy of lasagne nights. The tang from pickles stunned everyone in the best way, and even skeptical eaters went back for seconds!
Ingredients
- Unsalted butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Vegetable broth: 6 cups
- Bay leaf: 1
- Dried thyme: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Salt and black pepper: to taste
- Yukon Gold potatoes: 2 medium, peeled and diced
- Ricotta cheese: 1 cup
- Sharp cheddar cheese: 1 cup, grated
- Sour cream: 1/2 cup (plus extra for serving)
- Fresh dill: 1/4 cup, chopped
- Lasagne noodles: 6, broken into bite-sized pieces
- Dill pickles: 1 cup, diced (plus extra slices for garnish)
- Pickle juice: 1/4 cup
- Optional toppings: additional fresh dill, crushed black pepper, extra sour cream
Instructions
- Sauté vegetables:
- In a large pot, melt the butter with olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 & 7 minutes, until softened and fragrant.
- Add potatoes and spices:
- Add potatoes, bay leaf, dried thyme, smoked paprika, salt, and pepper. Stir to combine.
- Add broth and simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender.
- Cook noodles:
- Add lasagne noodle pieces and cook for about 8 minutes, or until al dente.
- Incorporate pickles:
- Stir in diced pickles and pickle juice. Simmer for another 3 minutes.
- Finish with creamy ingredients:
- Remove from heat. Discard bay leaf. Stir in ricotta, cheddar cheese, sour cream, and fresh dill until cheeses are melted and soup is creamy.
- Adjust seasoning:
- Taste and adjust seasoning with extra salt, pepper, or pickle juice as desired.
- Serve:
- Ladle into bowls. Top with extra sour cream, fresh dill, black pepper, and pickle slices if desired.
Zapisz Every time I make this soup, my siblings reminisce about the winters we spent together sharing pierogi and steaming soup at the kitchen table. Now even the kids want to help break up the noodles!
Required Tools
Large soup pot, chef’s knife, cutting board, ladle, measuring cups and spoons
Allergen Information
Contains dairy and gluten. For gluten-free, swap noodles for gluten-free ones. Use plant-based dairy for vegan or dairy-free diets. Always check food labels for allergens.
Nutritional Information (per serving)
Calories: 380, Total Fat: 17 g, Carbohydrates: 41 g, Protein: 14 g
Zapisz This unique soup brings together family memories and fresh flavors. Serve hot with plenty of dill for a truly comforting experience.
Najczęściej zadawane pytania dotyczące przepisów
- → Can I make this dish vegan?
Absolutely! Swap in plant-based butter, vegan cheeses, and dairy-free sour cream for a fully vegan version.
- → What kind of pickles work best?
Dill pickles add classic tanginess, but you can experiment with spicy or garlic varieties for extra flavor.
- → How can I make this gluten-free?
Replace regular lasagne noodles with gluten-free varieties and check ingredient labels for hidden gluten sources.
- → What can I add for more umami?
Sautéed mushrooms are a fantastic addition that deepens flavor and pairs well with the creamy base.
- → Can I prepare this soup ahead of time?
Yes, prepare in advance and store in an airtight container in the fridge. Reheat gently, adding extra broth if needed.