Pierogi Kielbasa Soup
A lighter lemony soup with cheesy pierogi and slices of smoked sausage
you're making mealtime meaningful.
I’ve actually never tried pierogi soup before, but it makes a lot of sense. Why aren’t there stands selling pierogi soup everywhere? If you thought Olive Garden’s gnocchi soup was good, then you haven’t tried pierogi soup either. Another incredible fast and simple weeknight dinner that requires only a few necessary ingredients. Make a flavorful broth and boil your pierogi in them. I even finished mine with some fresh herbs, lemon, and a dollop of sour cream. You won’t believe how rich the broth tastes with a burst of cheesy potato pierogi.
Start with your soup base, the mirepoix. I make this recipe in a pinch because I usually have these ingredients in my freezer. This is why I like to store leftover vegetables scraps in the freezer to make a spontaneous soup base. Onions, carrots, and celery are preferred. Be sure to first render your sausage fat in the pan low and slow. This fat will be the flavor that permeates the broth and enhancers the mirepoix. Once the broth is flavored well, you basically ready to cook your pierogis.
Choose a good frozen pierogi! There are as many delicious frozen pierogi brands as there are bad ones, so be sure to find your perfect -rogi! At this point you boil your frozen pierogi in the tasty broth for about 5 minutes and dinner is served! Serve like your favorite chicken noodle soup with oyster crackers, fresh herbs, and a little sour cream.
This budget-friendly meal will serve the whole family for under $20 and can be made on a weeknight in less than 20 minutes. Now that is a double-deal that you can’t ignore.
Pierogi Kielbasa Soup
Yield(s): Serves 4
15m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1 tablespoon olive oil
- 14 oz. smoked sausage, sliced
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 1 lb. red potatoes, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1/2 - 8 oz. bag shredded cabbage
- 1 lb. frozen pierogis
- 2 tablespoons fresh dill, minced
- 1 lemon, juiced
- Sour cream *optional*
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a pot over medium-high heat, sear the slices of smoked sausage in olive oil until caramelized, around 6 minutes.
- Add onion, carrot, red potatoes and garlic to the pot. Cook until carrots and onions are softened, then season with salt and pepper.
- Add chicken broth and shredded cabbage, then bring soup to a boil.
- Once boiling, reduce to a simmer and continue to cook until potatoes are softened. Taste for seasoning.
- Add frozen pierogis to the soup and cook for 4 - 6 minutes or until the pierogis are fully cooked.
- Finish soup with fresh dill, juiced lemon, and optional sour cream.