Description
This Pierogi Dill Soup is a comforting and hearty Eastern European-inspired dish combining savory kielbasa, tender pierogi, and fresh dill in a flavorful broth enriched with cabbage, carrots, and a touch of cheese spread. Perfect for a cozy meal, this soup blends aromatic spices like paprika and cumin to deliver a unique, warming experience.
Ingredients
Scale
Meat and Vegetables
- 1 tbsp vegetable oil
- 11 ounces kielbasa, sliced
- 1 yellow onion, diced
- 2 carrots, peeled and cut into half-moons
- 1 garlic clove, minced
- ¼ head savoy cabbage, cored and chopped
- 3 tbsp chopped fresh dill
Spices and Broth
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 5 cups chicken broth
- Freshly ground black pepper, to taste
Dairy and Pierogi
- 3 tbsp cheese spread, at room temperature
- 12 cheese and potato filled pierogi (adjust quantity to preference)
Instructions
- Chopping: Begin by preparing all your ingredients. Slice the kielbasa into ¼-inch pieces. Peel and cut the carrots into half-moons. Mince the garlic clove, dice the onion, core and chop the savoy cabbage, and chop the fresh dill.
- Browning Kielbasa: Heat the vegetable oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned and slightly crispy, about 5 minutes. Remove the kielbasa from the pot and set aside.
- Sautéing Vegetables and Adding Spices: In the same pot, add the minced garlic, diced onion, and carrot slices. Sauté the vegetables for about 3 minutes until they begin to soften. Stir in the sweet paprika and ground cumin to evenly coat the vegetables and bloom the spices.
- Simmering the Broth: Pour in the chicken broth and bring it to a boil. Add the chopped savoy cabbage, cover the pot with a lid, reduce the heat to medium-low, and let it simmer for 10 minutes to allow the flavors to meld and the cabbage to soften.
- Incorporating Cheese Spread and Pierogi: Remove the lid and stir in the room temperature cheese spread, ensuring it fully melts into the broth to create a creamy consistency. Increase the heat to medium-high and add the pierogi to the soup. Boil until they start to float to the surface—this usually takes about 3-5 minutes for fresh pierogi or up to 8 minutes if using frozen.
- Finishing Touches: Turn off the heat, then gently stir the browned kielbasa and fresh dill into the soup. Adjust the seasoning with freshly ground black pepper to taste. Serve the soup hot and enjoy a delightful blend of creamy, savory, and fresh flavors.
Notes
- For a vegetarian version, substitute kielbasa with smoked tofu or omit and use vegetable broth.
- Frozen pierogi may require longer cooking times; ensure they are fully heated through before serving.
- Cheese spread adds creaminess, but you can substitute with cream cheese or sour cream if preferred.
- Adjust dill quantity according to taste; fresh dill provides a bright herbal note essential to the soup’s character.
- Leftovers store well refrigerated for up to 3 days and reheat gently to avoid pierogi overcooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Simmering, Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg
Keywords: pierogi soup, kielbasa soup, Eastern European soup, dill soup, comfort food, cabbage soup, potato cheese pierogi, kielbasa recipes
