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.

Must Love Garlic

– 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 Learn more

– 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.