Why Make This Recipe
Pierogi Dill Soup is a comforting dish that brings together the rich flavors of kielbasa, fresh vegetables, and savory cheese-filled pierogi. It’s not just a soup; it’s a warm hug in a bowl! This recipe is perfect for cold days or when you need a satisfying meal without too much fuss. Plus, it’s a great way to introduce your family to the wonderful flavors of Eastern European cuisine.
How to Make Pierogi Dill Soup
Ingredients:
- 1 tbsp vegetable oil
- 11 ounces kielbasa (sliced)
- 1 yellow onion (diced)
- 2 carrots (peeled and cut into half-moons)
- 1 garlic clove (minced)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 5 cups chicken broth
- ¼ head savoy cabbage (cored and chopped)
- 3 tbsp cheese spread (at room temperature)
- 12 pierogi (cheese and potato filling, add more to your own preference)
- 3 tbsp chopped fresh dill
- Freshly ground black pepper
Directions:
- Get your prep done: Slice the kielbasa sausages. Peel and cut the carrots into half-moons, mince the garlic, and dice the onion. Core and chop the cabbage, and chop the dill.
- Heat the vegetable oil over medium heat in a large pot. Add the sliced kielbasa and cook until it is browned, about 5 minutes. Remove it from the pot and set aside.
- In the same pot, add the minced garlic, diced onion, and carrot half-moons. Sauté for 3 minutes until the onion softens.
- Stir in the sweet paprika and ground cumin. Pour in the chicken broth and bring the mixture to a boil.
- Add the chopped cabbage, cover the pot, and reduce the heat to medium-low. Let it simmer for 10 minutes.
- Remove the lid and stir in the cheese spread. Increase the heat to medium-high and add the pierogi. Boil until they start to float (this usually takes 3-5 minutes for fresh pierogi and up to 8 minutes for frozen).
- Turn off the heat and stir the kielbasa back into the pot along with the chopped dill. Finish with freshly ground black pepper. Enjoy!
How to Serve Pierogi Dill Soup
Serve the Pierogi Dill Soup hot. You can garnish it with a little extra dill on top for freshness. A slice of crusty bread on the side is perfect for dipping!
How to Store Pierogi Dill Soup
To store leftovers, let the soup cool completely before transferring it into an airtight container. It can be kept in the fridge for about 3-4 days. For longer storage, consider freezing it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Pierogi Dill Soup
- Use fresh pierogi for the best taste, but frozen ones work fine, too!
- Feel free to adjust the amount of kielbasa or pierogi to your liking.
- For extra flavor, consider adding a splash of lemon juice right before serving.
Variation
You can change up the soup by adding different vegetables, such as potatoes, spinach, or peas. A splash of cream can also add a rich finish.
FAQs
1. Can I use another type of sausage?
Yes, you can use smoked sausage, turkey sausage, or even vegan alternatives for a different flavor profile.
2. Is there a vegetarian version of this soup?
Absolutely! Substitute the kielbasa with a plant-based sausage and use vegetable broth instead of chicken broth.
3. How do I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce while cooking to give it some heat.
Pierogi Dill Soup
Ingredients
Equipment
Method
- Heat oil or butter in a large pot over medium heat. Sauté chopped onion, carrots, and celery until softened, about 5-7 minutes.
- Add diced potatoes and broth to the pot, then bring to a boil. Reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Carefully add the frozen pierogi to the simmering soup. Cook for 5-7 minutes, or until the pierogi float and are heated through.
- Stir in the fresh chopped dill and, if using, the sour cream or heavy cream until well combined. Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls and serve immediately, garnishing with extra fresh dill if desired.