In a large pot, melt 2 tablespoons of butter over medium heat until bubbly, about 1 minute. Add 1 chopped onion and sauté for about 4 minutes, stirring frequently, until the onion becomes translucent and aromatic.

Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.

Next, add 2 sliced carrots and 1 chopped stalk of celery to the pot, sautéing for about 5 minutes.

Pour in 4 cups of vegetable broth and increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes.

Gently add 1 package of frozen pierogi to the pot, cooking them according to package instructions, approximately 5 to 7 minutes.

Stir in 1 cup of heavy cream, ¼ cup of chopped fresh dill, and the juice of 1 lemon, letting it simmer for an additional 5 minutes.

Ladle the hot soup into bowls and garnish with a dollop of sour cream and extra fresh dill, if desired.