Pierogi, Kielbasa, & Cabbage Soup

A quick and easy pierogi soup for those weeknights you’re in need of a comfort meal. Pillowy cheese-filled pierogies, savory kielbasa sausage, tender cabbage and carrots, in a warm herby-dijon broth.

Why You’ll Love it:

• One-Pot Dinner– for ease and less clean up.
• Ultra-Comforting– warming broth and pierogies make this a great choice for cool nights or days you’re feeling under the weather.
• Crowd-Pleaser– this soup is always a hit and can be made in large portions.

Ingredient Notes:

Find the full list of ingredients and amounts in the recipe card below.

• Pierogies– European dumplings made of dough wrapped around a filling, such a potatoes, cheese, or mushrooms. They can usually be found in the frozen section of most grocery stores.
• Kielbasa Sausage– a Polish smoked sausage that can be found made with a variety of meats such as pork, beef, or turkey.
• Green Cabbage– cabbage simmered in broth becomes soft & tender. Red cabbage can also be used.
• Dill & Caraway Seeds– this combination of herbs & spices can be found in many pork and Polish dishes. Combined the flavor is citrus-y, a bit nutty, and reminiscent of anise.

How to Make Pierogi Soup:

• Melt 1 tbsp butter in a large stock pot over medium heat. Add pierogies and sliced kielbasa to pot in an layer. Cook until browned, about 4 minutes per side. Remove pierogis and sausage from pot and set aside.
• Melt remaining butter in pot. Add diced onions and sliced carrot. Saute about 4 minutes, stirring often, until veggies begin to soften. Stir in sliced cabbage and garlic, continue cooking 2 minutes.
• Stir in chopped fresh dill, Dijon mustard, caraway seeds, and salt and pepper to taste. Add quartered potatoes and broth. Bring to a boil, cover, turn heat down to a simmer, and simmer for 20-25 minutes until potatoes and cabbage are tender.
• Add pierogies and kielbasa sausage back to pot. Allow to simmer a few more minutes until warmed through. Serve.

Tips & Recipe Notes:

• If making a large batch, pierogies and sausage may need to be cooked in 2 batches.
• Add beer to the broth to add a bitter, hoppy flavor.
• If serving children, try using mini piergoies.
• For tips on making your own pierogies, check out this articles from Spend with Pennies.

Storage:

• Pierogi soup can be stored in an air-tight container in the refrigerator for up to 3 days.
• Leftover pierogies may soak up some of the broth as it sits. If needed, add more broth when reheating.
• Reheat soup on the stove-top over medium-low heat. Stir often until warmed through.

More Soup Recipes You Will Love:

• Pasta e Fagioli Soup (Italian Pasta & Beans)
• Creamy Parmesan, Mushroom, & Wild Rice Soup
• Easy Chicken & Rice Soup with Pesto and Corn
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
• Creamy Sausage, Kale, & Ravioli Soup
• Italian Wedding Soup

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Pierogi, Kielbasa, & Cabbage Soup

A quick and easy pierogi soup for those weeknights you're in need of a comfort meal. Pillowy cheese-fillled pierogies, savory kielbasa sausage, tender cabbage and carrots, in a warm herby-dijon broth.

5 from 1 vote

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Total Time 35 minutes mins

Course Soup

Servings 4

Calories 376 kcal

Ingredients

  

1x2x3x

• 2 tbsp butter divided
• 8 frozen cheese pierogis
• 1/2 lb kielbasa sausage sliced into medallions
• 1 cup yellow onion diced
• 2/3 cup carrots sliced
• 2 cloves garlic pressed or finely minced
• 1/4 head of cabbage stem removed & sliced
• 1 1/2 tsp fresh dill finely chopped
• 1 tsp Dijon mustard
• 1/4 tsp caraway seeds
• 1/2 lb baby red potatoes quartered
• 4 cups chicken broth
• kosher salt & pepper to taste

Instructions

 

• Melt 1 tbsp butter in a large stock pot over medium heat. Add pierogies and sliced kielbasa to pot in an even layer. Cook until browned, about 4 minutes per side. Remove pierogis and sausage from pot and set aside.
• Melt remaining butter in pot. Add diced onions and sliced carrot. Saute about 4 minutes, stirring often, until veggies begin to soften. Stir in sliced cabbage and garlic, continue cooking 2 minutes.
• Stir in chopped fresh dill, Dijon mustard, caraway seeds, and salt and pepper to taste. Add quartered potatoes and broth. Bring to a boil, cover, turn heat down to a simmer, and simmer for 20-25 minutes until potatoes and cabbage are tender.
• Add pierogies and kielbasa sausage back to pot. Allow to simmer a few more minutes until warmed through. Serve.

Notes

• If making a large batch, pierogies and sausage may need to be cooked in 2 batches.
• Pierogi soup can be stored in an air-tight container in the refrigerator for up to 3 days.
• Leftover pierogies may soak up some of the broth as it sits. If needed, add more broth when reheating.
• Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 376kcalCarbohydrates: 42gProtein: 17.2gFat: 15.9gSaturated Fat: 6.1gCholesterol: 43.4mgFiber: 4.2gSugar: 6.2g

Keyword pierogi soup

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