Preparation

1. In a pot over medium-high heat, sear the slices of smoked sausage in olive oil until caramelized, around 6 minutes.
2. Add onion, carrot, red potatoes and garlic to the pot. Cook until carrots and onions are softened, then season with salt and pepper.
3. Add chicken broth and shredded cabbage, then bring soup to a boil.
4. Once boiling, reduce to a simmer and continue to cook until potatoes are softened. Taste for seasoning.
5. Add frozen pierogis to the soup and cook for 4 - 6 minutes or until the pierogis are fully cooked.
6. Finish soup with fresh dill, juiced lemon, and optional sour cream.