Polish Pierogi, Kielbasa and Cabbage Soup Recipe

A quick, comforting pierogi soup that’s perfect for weeknights. Tender cheese-filled pierogies, savory kielbasa, soft cabbage and carrots simmer together in a warm, herby Dijon broth for a simple, satisfying meal.

Why You’ll Love it:

• One-Pot Dinner – Everything cooks in a single pot for easy preparation and minimal cleanup.
• Comforting and Hearty – The combination of broth, pierogies, and sausage makes this soup comforting on cool evenings or when you need something soothing.
• Feeds a Crowd – Scales easily for family meals or small gatherings.

Ingredient Notes:

Full ingredient amounts are listed in the recipe card below.

• Pierogies – These Eastern European dumplings are typically found frozen and are commonly filled with potatoes, cheese, or mushrooms. Frozen pierogies cook quickly and hold up well in soup.
• Kielbasa Sausage – A smoked Polish sausage available in pork, beef, or turkey varieties; it adds savory richness and a slightly smoky flavor.
• Green Cabbage – When simmered in broth, cabbage becomes tender and slightly sweet. Red cabbage can be substituted for color and a slightly different flavor.
• Dill & Caraway Seeds – Dill brings fresh, herbaceous notes while caraway offers a warm, slightly anise-like aroma that pairs well with cabbage and pork flavors.

How to Make Pierogi Soup:

• Melt 1 tablespoon of butter in a large stockpot over medium heat. Add frozen pierogies and the sliced kielbasa in a single layer. Brown them on each side, about 3–4 minutes per side, until they develop color. Remove pierogies and kielbasa and set aside.
• Add the remaining butter to the pot. Sauté the diced onion and sliced carrots about 4 minutes until they begin to soften. Add the sliced cabbage and garlic and cook another 1–2 minutes, stirring to combine.
• Stir in the chopped fresh dill, Dijon mustard, caraway seeds, and season with salt and pepper. Add the quartered potatoes and pour in the chicken broth. Bring to a boil, then cover and reduce the heat to a simmer. Simmer 20–25 minutes, or until the potatoes and cabbage are tender.
• Return the browned pierogies and kielbasa to the pot and simmer a few more minutes until everything is heated through. Adjust seasoning to taste and serve hot.

Tips & Recipe Notes:

• When making larger quantities, brown the pierogies and sausage in batches so they develop good color without overcrowding the pan.
• For a different flavor profile, replace part of the broth with beer for a mild hoppy note.
• If cooking for children or serving smaller portions, use mini pierogies for bite-sized pieces.
• Homemade pierogies work well in this soup if you prefer to make your own, but frozen varieties are convenient and tasty.

Storage:

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Pierogies may absorb broth as the soup sits; add extra broth or water when reheating to restore the preferred consistency.
• Reheat gently on the stovetop over medium-low heat, stirring occasionally 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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