Description
This hearty Kielbasa & Pierogi Soup combines savory browned kielbasa, tender sautéed cabbage and vegetables, and crispy pan-fried mini pierogies in a flavorful chicken broth spiced with Hungarian paprika and caraway seeds. Finished with a fresh lemony dill oil and a dollop of sour cream, this comforting Eastern European-inspired soup is perfect for a satisfying weeknight dinner or cozy gathering.
Ingredients
Sausage and Vegetables
- 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
Soup Base & Seasonings
- 1 teaspoon Hungarian paprika
- 1 teaspoon ground caraway seeds
- 1 tablespoon dijon mustard
- 6 cups chicken stock
- Kosher salt & freshly ground black pepper, to taste
Pierogies & Finishing Touches
- 2 tablespoons butter
- 28 mini frozen pierogies
- 1 lemon, juiced
- Sour cream, for topping
Dill Oil
- 3 tablespoons minced dill leaves
- 1/4 cup olive oil
- 1 garlic clove, grated
- 1 teaspoon lemon zest
- Salt & pepper, to taste
Instructions
- Make the dill oil: In a small bowl, combine minced fresh dill, lemon zest, grated garlic, and olive oil. Stir in salt and pepper to taste. Set aside to let the flavors meld and develop.
- Brown the sausage: Heat olive oil over medium heat in a 5-quart Dutch oven. Add sliced kielbasa and cook, stirring occasionally, until browned all over, about 7-8 minutes. Remove with a slotted spoon and set aside.
- Sauté the cabbage and vegetables: Increase heat to medium-high. Add chopped cabbage to the hot oil and cook, stirring occasionally, until it starts to brown and soften. Then add diced onion and carrots, cooking another 2-3 minutes until onions are translucent and vegetables soften.
- Build the soup: Stir Hungarian paprika, ground caraway seeds, and dijon mustard into the vegetable mixture. Pour in chicken broth and return browned kielbasa to the pot. Bring the soup to a gentle simmer, season with salt and plenty of black pepper, cover, and let simmer for 10 minutes.
- Brown the pierogies: Meanwhile, melt butter in a nonstick skillet over medium heat. Add mini frozen pierogies in a single layer and brown on one side for 3-4 minutes, then flip and brown the other side for another 3-4 minutes. Remove from heat and set aside.
- Finish the soup: Remove the lid from the Dutch oven and add the browned pierogies to the soup. Squeeze the juice of one lemon into the pot, stir well, and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and drizzle with the prepared dill oil. Serve topped with sour cream if desired.
Notes
- Using mini frozen pierogies works best for quick browning and a perfect bite-sized addition to the soup.
- The dill oil can be prepared a day ahead to deepen its flavor.
- Adjust the seasoning carefully after adding the lemon juice to balance acidity and saltiness.
- For a vegetarian option, substitute kielbasa with plant-based sausage and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days; pierogies may soften after reheating but still taste delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
