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–+ servings

Pierogi Dill Soup

A comforting Polish dish that combines traditional pierogi dumplings filled with cheese and potatoes in a savory broth enriched with kielbasa and fresh dill.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp Vegetable oil Use for sautéing ingredients.
  • 11 ounces Kielbasa Sliced, adds a smoky flavor to the soup.
  • 1 Yellow onion Diced, provides sweetness and depth.
  • 2 Carrots Peeled and cut into half-moons, adds color and nutrition.
  • 1 Garlic clove Minced, enhances flavor with its aromatic quality.
  • 1 tsp Sweet paprika Adds warmth and color to the broth.
  • 1 tsp Ground cumin Contributes an earthy note to the soup.
  • 5 cups Chicken broth Acts as the base of the soup for richness.
  • ¼ head Savoy cabbage Cored and chopped, adds texture and health benefits.
  • 3 tbsp Cheese spread At room temperature, creates creaminess in the soup.
  • 12 Pierogi Cheese and potato filling, add more to your own preference.
  • 3 tbsp Chopped fresh dill Provides freshness and aromatic notes.
  • Freshly ground black pepper For seasoning to taste.

Method
 

  1. Start by slicing the kielbasa sausages into bite-sized pieces and peeling the carrots before cutting them into half-moons. Mince the garlic clove and dice the onion finely, then core and chop the savoy cabbage. Finally, chop up some fresh dill for garnish.
  2. Heat vegetable oil over medium heat in a large pot or Dutch oven. Add the sliced kielbasa to the pot and cook until browned, which should take about five minutes. Once browned, remove it from the pot and set aside.
  3. In the same pot, add minced garlic, diced onion, and half-moon carrots to sauté for about three minutes until they soften slightly. Stir in sweet paprika and ground cumin before pouring in chicken broth.
  4. Bring the mixture to a boil before adding chopped savoy cabbage; cover with a lid, reduce heat to medium-low, and let it simmer for ten minutes until all vegetables are tender.
  5. Remove the lid from your pot and stir in three tablespoons of cheese spread until it melts into a rich consistency. Increase heat back to medium-high before gently adding pierogi; allow them to boil until they float.
  6. Once the pierogi are floating, turn off heat and fold in your cooked kielbasa along with chopped fresh dill. Season generously with freshly ground black pepper before ladling into bowls.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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