Kielbasa & Pierogi Soup Recipe
This quick and easy pierogi soup is made with soft and cheesy pierogies, smoky kielbasa sausage, hearty veggies, and fresh dill in a savory broth. It's both nourishing and comforting and comes together in just about 30 minutes!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 - 6 servings
Ingredients
Pierogi Soup
- 2 tablespoons olive oil
- 14 oz kielbasa, sliced
- 1/2 head green cabbage, cored and chopped
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 teaspoon Hungarian paprika
- 1 teaspoon ground caraway seeds
- 1 tablespoon dijon mustard
- 6 cups chicken stock
- 2 tablespoons butter
- 28 mini frozen pierogies
- 1 lemon, juiced
- kosher salt & freshly ground black pepper
- sour cream, for topping
Dill Oil
- 3 tablespoons minced dill leaves
- 1/4 cup olive oil
- 1 garlic clove grated
- 1 teaspoon lemon zest
Instructions
- Make the dill oil. The dill oil gets better as it sits, so make this first. In a small bowl, stir together the minced fresh dill, lemon zest, grated garlic, and olive oil. Stir in salt and pepper to taste and set aside.
- Brown the sausage. Heat the oil over medium heat in a 5 qt dutch oven. Add the sliced kielbasa and brown it all over, stirring occasionally. This should take 7-8 minutes. Use a slotted spoon to transfer the sausage to a bowl.
- Saute the cabbage. Increase the heat to medium-high. Once the oil and leftover fat in the dutch oven is very hot, add the cabbage and stir well to coat in the oil. Let the cabbage cook, stirring once or twice, until pieces are starting to brown and get soft. Add the onions and carrots and cook for another 2-3 minutes, until the onions are starting to soften.
- Build the soup. Stir the paprika, ground caraway, and dijon mustard into the veggies. Pour in the chicken broth, add the sausage back in and bring to a gentle simmer. Season the soup with salt and lots of pepper, cover and simmer for 10 minutes.
- Brown the pierogies. While the soup simmers, melt the butter in a nonstick skillet over medium heat. Once the butter is melted and foamy, add the pierogies to the pan in a single layer. Brown for 3-4 minutes, flip them, and brown for another 3-4 minutes. Remove from the heat and set aside.
- Finish the soup. Remove the lid from the pot and add in the pierogies. Squeeze in the lemon, stir well, and season to taste with salt and pepper. Ladle the pierogi soup into bowl and drizzle with the dill oil.
Notes
As with all soups, pierogi soup tastes even better the next day so feel free to make it ahead of time for lunches or dinners. The pierogies will continue to absorb liquid, so you may need to add some broth or water when reheating.
Alternately, instead of stirring the pierogies into the soup, simply add them to the bowls and ladle the soup on top and store them separately. Store the dill oil in a small airtight container in the fridge for up to 1 week.
To store: Cool to room temperature and transfer to an airtight container. When properly stored, the soup is good for 3-5 days.
To reheat: You can reheat batches of soup on the stove over medium-low heat, stirring gently until warmed through. Add additional water or broth as needed to reach your desired consistency.
Nutrition
Calories: 575kcalCarbohydrates: 58gProtein: 23gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 58mgSodium: 1416mgPotassium: 682mgFiber: 6gSugar: 14gVitamin A: 3645IUVitamin C: 43mgCalcium: 100mgIron: 4mg
