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.
Ingredients
- 2 tablespoon butter divided
- 8 frozen cheese pierogis
- ½ lb kielbasa sausage sliced into medallions
- 1 cup yellow onion diced
- ⅔ cup carrots sliced
- 2 cloves garlic pressed or finely minced
- ¼ head of cabbage stem removed & sliced
- 1 ½ teaspoon fresh dill finely chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon caraway seeds
- ½ lb baby red potatoes quartered
- 4 cups chicken broth
- kosher salt & pepper to taste
Instructions
- Melt 1 tablespoon 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
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