Easy Pierogi Dill Soup Recipe
Introduction
This Easy Pierogi Dill Soup is a comforting and hearty dish packed with flavors from kielbasa, fresh dill, and tender pierogi. It’s a perfect meal for chilly days and comes together quickly with simple ingredients.
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 if desired)
- 3 tbsp chopped fresh dill
- Freshly ground black pepper
Instructions
- Step 1: Prepare all your ingredients by slicing the kielbasa, peeling and cutting the carrots into half-moons, mincing the garlic, dicing the onion, coring and chopping the cabbage, and chopping the dill.
- Step 2: Heat the vegetable oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa from the pot and set aside.
- Step 3: In the same pot, add the garlic, onion, and carrots. Sauté for 3 minutes until softened. Stir in the sweet paprika and ground cumin.
- Step 4: Pour in the chicken broth and bring to a boil. Add the chopped cabbage, cover the pot, reduce the heat to medium-low, and let it simmer for 10 minutes.
- Step 5: Remove the lid and stir in the cheese spread until smooth. Increase the heat to medium-high and add the pierogi. Boil until they start to float—about 3 to 5 minutes for fresh pierogi and up to 8 minutes for frozen ones.
- Step 6: Turn off the heat and stir in the browned kielbasa and chopped fresh dill. Finish with freshly ground black pepper to taste. Serve warm and enjoy!
Tips & Variations
- Use smoked kielbasa for extra depth of flavor, or substitute with Italian sausage for a different twist.
- Add a splash of sour cream when serving for a creamier texture.
- Try using different pierogi fillings like sauerkraut or mushroom to vary the taste.
- If you prefer a thicker soup, mash a few pierogi inside the pot after cooking.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Pierogi may become softer after reheating, but the flavors develop beautifully overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and makes this soup suitable for those avoiding meat while maintaining a rich flavor.
Are frozen pierogi okay to use?
Absolutely! Just note that frozen pierogi may take a bit longer to cook—up to 8 minutes until they float to the surface.
PrintEasy Pierogi Dill Soup Recipe
This Easy Pierogi Dill Soup is a comforting and flavorful Eastern European-inspired dish featuring browned kielbasa, sautéed vegetables, and tender pierogi in a aromatic broth enhanced with fresh dill and a creamy cheese spread. Perfect for a cozy meal, it balances smoky, savory, and fresh herb flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Ingredients
Scale
Meat and Proteins
- 11 ounces kielbasa, sliced
- 12 pierogi (cheese and potato filling)
Vegetables and Aromatics
- 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 fresh dill, chopped
Spices and Seasonings
- 1 tsp sweet paprika
- 1 tsp ground cumin
- Freshly ground black pepper, to taste
Liquids and Fats
- 1 tbsp vegetable oil
- 5 cups chicken broth
- 3 tbsp cheese spread (at room temperature)
Instructions
- Prepare Ingredients: Slice the kielbasa sausage into even pieces. Peel the carrots and cut them into half-moon shapes. Mince the garlic clove finely. Dice the yellow onion. Core and chop the savoy cabbage into bite-sized pieces. Chop the fresh dill and set aside.
- Brown the Kielbasa: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced kielbasa and cook for about 5 minutes until browned and slightly crisp. Remove the kielbasa from the pot and set aside for later.
- Sauté Vegetables and Add Spices: In the same pot, add the minced garlic, diced onion, and carrot slices. Sauté for approximately 3 minutes until the onions soften and the vegetables begin to release their aroma. Stir in the sweet paprika and ground cumin to evenly coat the vegetables with the spices.
- Add Broth and Cabbage, Then Simmer: Pour 5 cups of chicken broth into the pot and bring the mixture to a boil. Once boiling, add the chopped savoy cabbage. Cover the pot with a lid, reduce heat to medium-low, and let it simmer gently for 10 minutes to allow the cabbage to soften and flavors to meld.
- Incorporate Cheese Spread and Cook Pierogi: Remove the lid and stir in 3 tablespoons of cheese spread until fully melted and incorporated, creating a creamy broth. Increase the heat to medium-high and add the pierogi to the soup. Boil until the pierogi float to the surface, which takes about 3-5 minutes for fresh pierogi and up to 8 minutes if using frozen ones.
- Finish the Soup: Turn off the heat. Return the browned kielbasa to the pot and stir in the chopped fresh dill. Season generously with freshly ground black pepper to taste. Stir well to combine all ingredients before serving. Enjoy your warm, hearty pierogi dill soup!
Notes
- For a vegetarian version, substitute vegetable broth and use vegetarian pierogi.
- If pierogi are frozen, allow extra boiling time (up to 8 minutes) until they float.
- Adjust the amount of dill to your taste for a stronger or milder herb flavor.
- Cheese spread adds creaminess, but you can substitute with sour cream stirred in at the end if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Keywords: pierogi soup, dill soup, kielbasa soup, Eastern European soup, easy soup recipe, hearty soup, cabbage soup, potato pierogi soup
