Pierogi Dill Soup Recipe

Imagine a bowl brimming with pillowy pierogi, smoky slices of kielbasa, and a tangle of tender cabbage, all bathing in a broth that’s rich with aromatic dill and a hint of creamy cheese meltiness. Pierogi Dill Soup is the kind of soul-warming dish you crave on chilly evenings, blending comforting flavors from Eastern European kitchens into one irresistible meal. If you adore a soup that’s equal parts satisfyingly hearty and fresh, this is your new go-to whenever you want to share a little edible joy with friends or simply treat yourself.

Ingredients You’ll Need

Pierogi Dill Soup comes together with humble, wallet-friendly ingredients, but each one brings its own magic—whether that’s smokiness, sweetness, richness, or a pop of green. Here’s what goes into every spoonful, and how each ingredient makes this soup shine.

• Vegetable oil: Helps brown the kielbasa and vegetables, adding depth and flavor right from the start.
• Kielbasa (11 ounces, sliced): Gives the soup a smoky, meaty backbone—you can use any variety you like.
• Yellow onion (diced): Provides a sweet, savory base that melts beautifully into the broth.
• Carrots (peeled, cut into half-moons): Add color, natural sweetness, and a bit of bite to the soup.
• Garlic clove (minced): Brings a cozy, aromatic undertone that ties all the savory flavors together.
• Sweet paprika: Lends gentle warmth and a gorgeous, golden hue to the broth.
• Ground cumin: Adds an earthy, surprising depth that complements both the kielbasa and pierogi.
• Chicken broth (5 cups): Forms the backbone of the soup—use a good-quality broth for the best flavor.
• Savoy cabbage (¼ head, cored and chopped): Wilts down and soaks up all the good flavors, making each spoonful heartier.
• Cheese spread (3 tbsp, room temperature): Melts right in, adding a subtle tangy creaminess to the broth.
• Pierogi (12, cheese and potato filling): The stars of the show—soft, pillowy dumplings that turn this soup into a meal.
• Fresh dill (3 tbsp, chopped): Bursts of bright green, bringing freshness and the signature flavor that makes this Pierogi Dill Soup unforgettable.
• Freshly ground black pepper: Wakes up all the flavors—be generous with your grinds!

How to Make Pierogi Dill Soup

Step 1: Prep All the Veggies and Sausage

Start by getting your chopping board and knife ready, because prepping your ingredients makes the whole process a breeze. Slice the kielbasa, peel and slice the carrots into cheerful half-moons, mince the garlic, dice the onion, and chop both the cabbage and plenty of fresh dill. Taking fifteen minutes to do this up front helps you enjoy the cooking later on—plus, your kitchen will already be filled with lovely, savory scents!

Step 2: Brown the Kielbasa for Maximum Flavor

Heat a little vegetable oil in your favorite large soup pot over medium heat. Add those slices of kielbasa and cook for about five minutes, letting them turn beautifully golden and crisp around the edges. Once they’re browned and delicious, scoop them out and set aside—but leave their tasty juices in the pot. This step adds so much smoky, savory goodness right from the get-go!

Step 3: Sauté Your Aromatics

Into that same pot (with all those good brown bits), toss in the garlic, onion, and carrots. Let them sizzle and soften for about three minutes. As they cook, sprinkle in the sweet paprika and ground cumin. The spices will bloom in the oil, transforming the kitchen with a gentle, toasty aroma.

Step 4: Add Broth and Cabbage, Then Simmer

Pour in all five cups of chicken broth, scraping the bottom of the pot to catch every last hint of flavor. Add the chopped savoy cabbage, cover the pot, and lower the heat to medium low. Let everything simmer for about ten minutes—just enough time for the cabbage to turn tender but still keep a bit of bite.

Step 5: Stir in Cheese and Cook the Pierogi

Uncover your pot and whisk in the cheese spread, which will melt in and bring a gentle creaminess to the broth. Nudge up the heat to medium high, then gently add your pierogi to the bubbling soup. Fresh pierogi will float after 3–5 minutes while frozen ones may take up to 8 minutes to become irresistibly plump.

Step 6: Finish with Kielbasa, Dill, and Pepper

Turn off the heat and return the browned kielbasa to the pot. Stir in all that fresh chopped dill, and give a final twist or two of black pepper right into the pot. Taste, adjust salt or pepper if needed, and get ready to ladle out the best Pierogi Dill Soup you’ve ever had!

How to Serve Pierogi Dill Soup

Garnishes

A sprinkle of extra fresh dill is an absolute must—it lifts every bowl with a burst of herbal magic. For a touch of luxury, add a dollop of sour cream or a light dusting of paprika on top. Chopped green onions or crispy fried shallots make fun, crunchy garnishes if you want a little something extra.

Side Dishes

Pierogi Dill Soup is filling, but it loves company. Serve it alongside thick slices of rustic rye bread or a few crunchy pickles for a classic Polish touch. A crisp, tangy cucumber salad on the side pairs beautifully with the soup’s creamy and smoky notes, making your table feel extra special.

Creative Ways to Present

To really dazzle, ladle the soup into individual crocks and float a couple of vibrant, just-cooked pierogi in each serving. If you’re hosting, you can set up a DIY toppings bar with bowls of dill, sour cream, and crunchy onions, letting everyone customize their own perfect bowl of Pierogi Dill Soup.

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely, then pour into airtight containers and refrigerate for up to three days. The flavors deepen overnight, so leftovers are often even tastier. If possible, keep the pierogi separated until serving to keep them from getting too soft.

Freezing

Pierogi Dill Soup freezes well, though for the best texture, consider freezing the broth and vegetable mixture separately from the pierogi. Thaw overnight in the fridge before reheating. The pierogi can sometimes get a little squishy after freezing, but they’ll still be delicious!

Reheating

Warm the soup gently on the stove over medium-low heat, stirring now and then until everything is steaming hot. If you kept the pierogi separate, add them during the last few minutes of reheating so they soften just enough. Add a little extra broth if it looks too thick.

FAQs

Can I use a different kind of sausage in Pierogi Dill Soup?

Absolutely! While kielbasa brings that classic smoky note, any precooked sausage (like smoked turkey or vegetarian sausage) will taste wonderful. Adjust the seasoning to match the sausage you pick.

What if I can’t find cheese and potato pierogi?

You can use any pierogi variety you like—mushroom, sauerkraut, or even meat fillings work well in Pierogi Dill Soup. The classic cheese and potato filling just happens to be the melt-in-your-mouth favorite!

Can I make this soup vegetarian?

Definitely! Swap the kielbasa for a plant-based sausage, use vegetable broth, and grab vegetarian-friendly pierogi. The soup will still be hearty, flavorful, and ultra-comforting.

Does the cheese spread have to be at room temperature?

It’s best at room temp because it melts easier into the soup, but don’t worry if you forget—just stir a little slower and allow it some extra time to blend in smoothly.

How can I make Pierogi Dill Soup spicier?

Add a pinch of crushed red pepper flakes while sautéing the onion and garlic, or top your finished bowl with hot sauce to turn up the heat!

Final Thoughts

If you’re ready for a bowl of pure comfort, Pierogi Dill Soup is just waiting to become your new favorite. It’s hearty, homey, and bursts with fresh dill flavor—perfect for sharing around your table or cozying up on a quiet night in. Give it a try; you might just find yourself making it all winter long!

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