Pierogi Dill Soup Recipe

If you’re craving a heartwarming, comforting bowl that feels like a hug in every spoonful, you absolutely must try this Pierogi Dill Soup. It’s a cozy fusion of traditional Eastern European flavors brought to life with tender pierogis, smoky kielbasa, vibrant dill, and a creamy broth that dances with paprika and cumin. This Pierogi Dill Soup isn’t just soup—it’s a celebration of simple, fresh ingredients coming together in a way that’s both satisfying and incredibly delicious.

Ingredients You’ll Need

The magic of this Pierogi Dill Soup truly comes from the simplicity and balance of its ingredients. Each one plays a vital role in crafting the texture, aroma, and flavor depth that makes this soup unforgettable. Get ready to gather these kitchen essentials that will make your soup sing.

• 1 tbsp vegetable oil: This is the base for sautéing, adding a subtle richness without overpowering the other flavors.
• 11 ounces kielbasa, sliced: The smoky, savory sausage adds protein and a delightful meaty flavor that complements the pierogis perfectly.
• 1 yellow onion, diced: Provides sweetness and depth as it softens during cooking.
• 2 carrots, peeled and cut into half-moons: Adds a gentle natural sweetness and a pop of color to the broth.
• 1 garlic clove, minced: Injects a subtle punch of warmth and aroma that ties all the flavors together.
• 1 tsp sweet paprika: Gives the broth its signature vibrant color and a smoky-sweet undertone.
• 1 tsp ground cumin: Offers a deep earthiness that lifts the soup beyond the ordinary.
• 5 cups chicken broth: The flavorful liquid foundation that creates the heart and soul of this soup.
• ¼ head savoy cabbage, cored and chopped: Adds gentle crunch and a fresh, slightly peppery taste that balances the richness.
• 3 tbsp cheese spread, at room temperature: Responsible for the soup’s creamy texture and smooth richness, elevating it to pure comfort food status.
• 12 pierogi, cheese and potato filling: The star of the dish—pillowy dumplings packed with creamy, cheesy goodness that soak up the broth beautifully.
• 3 tbsp chopped fresh dill: A fresh, herbaceous burst that finishes the soup with bright, lively notes.
• Freshly ground black pepper: To taste, for an extra touch of spice and complexity.

How to Make Pierogi Dill Soup

Step 1: Prepare Your Ingredients

Start by prepping everything because a well-organized kitchen is a happy kitchen. Slice your kielbasa into rounds to maximize flavor infusion. Peel and slice carrots into charming half-moons that’ll soften without losing their shape. Mince the garlic, dice the onion, chop the savoy cabbage, and finely chop the fresh dill. Having all these ready makes the cooking process flow effortlessly.

Step 2: Brown the Kielbasa

Warm up your vegetable oil in a large pot over medium heat. Add the kielbasa slices and cook until they’re beautifully browned and sizzling, which should take about five minutes. The caramelization here is key for developing that irresistible smoky flavor. Once browned, remove the kielbasa from the pot and set it aside for now.

Step 3: Sauté Vegetables and Build Flavor

Using the same pot, toss in the diced onion, minced garlic, and sliced carrots. Sauté them gently for around three minutes until they become tender and fragrant. Next, sprinkle in the sweet paprika and ground cumin. Stir everything together to coat the veggies in those aromatic spices, which adds warm color and depth to your broth.

Step 4: Simmer with Broth and Cabbage

Pour in the chicken broth and bring the pot to a rolling boil. Once boiling, add your chopped savoy cabbage, cover the pot, and reduce the heat to medium-low. Let the broth gently simmer for about 10 minutes. This slow melding of flavors softens the cabbage and allows all the spices to dance and bloom in the comforting broth.

Step 5: Add Cheese Spread and Pierogi

Remove the lid and stir in the cheese spread, which will effortlessly melt into the broth, adding a luscious, velvety richness. Turn the heat back up to medium-high and add the pierogi. Cook them until they float to the top—this indicates they’re perfectly tender and cooked through. Fresh pierogi usually take three to five minutes, while frozen ones may need up to eight.

Step 6: Finish with Kielbasa, Dill, and Pepper

Switch off the heat and gently stir in the browned kielbasa and the fresh chopped dill. This fresh herb brings a bright, clean contrast to the creamy, smoky flavors. Finish with a few twists of freshly ground black pepper to add a subtle peppery warmth that elevates the entire bowl. Your Pierogi Dill Soup is now ready to be enjoyed!

How to Serve Pierogi Dill Soup

Garnishes

Add an extra flourish by garnishing your Pierogi Dill Soup with a dollop of sour cream for tanginess and creaminess or a sprinkle of additional fresh dill to enhance that fragrant herbal note. A light dusting of smoked paprika on top can also add a beautiful finish with a hint of smokiness.

Side Dishes

This soup pairs wonderfully with hearty rye bread or a rustic baguette to soak up every drop of the delicious broth. For a more substantial meal, consider serving it alongside a crisp, green salad dressed simply with lemon and olive oil to cut through the richness.

Creative Ways to Present

For dinner parties or family gatherings, serve the Pierogi Dill Soup in charming individual soup bowls with a wooden board holding extra dill sprigs and freshly cracked pepper grinders. You can even float a few extra pierogis on top to highlight them as the star ingredient, making the presentation both inviting and mouthwatering.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer your Pierogi Dill Soup to an airtight container and refrigerate for up to three days. The flavors will meld even more overnight, making the leftover bowl just as delightful—if not better—than the first.

Freezing

Freezing Pierogi Dill Soup requires a bit of care because pierogis can sometimes change texture. It’s best to freeze the soup broth and vegetables separately from the pierogis if possible. Otherwise, freeze the entire soup in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the soup over medium-low heat on the stove, stirring occasionally to prevent sticking. If the broth thickens too much, stir in a little extra chicken broth or water to restore its perfect consistency. Avoid overheating to keep the pierogis tender and intact.

FAQs

Can I use frozen pierogis in the Pierogi Dill Soup?

Absolutely! Frozen pierogis work well and just require a slightly longer cooking time—usually about eight minutes instead of three to five for fresh ones. Just keep an eye on them until they float to the top.

Is it possible to make this soup vegetarian?

Yes, you can substitute vegetable broth for chicken broth and swap out kielbasa for smoked tofu or mushrooms to maintain that smoky depth while keeping things meat-free.

What type of cheese spread is best for this soup?

A mild, creamy cheese spread like cream cheese or a cheese blend with a soft texture works best. It melts smoothly into the broth, creating the perfect velvety mouthfeel.

Can I add other vegetables to the soup?

Definitely! Feel free to add diced potatoes for extra heartiness or kale for an additional green boost. Just adjust cooking times accordingly.

How do I store leftovers without the pierogis getting mushy?

The best way is to store soup and pierogis separately if you can. If not, gently reheat and serve immediately. Pierogis tend to soak up broth over time, which can change their texture.

Final Thoughts

This Pierogi Dill Soup is one of those dishes that feels like comfort food elevated to a new level of deliciousness. The combination of creamy, tangy, smoky, and fresh flavors creates a bowl that’s perfect for any season or occasion. I encourage you to give it a try—once you do, it might just become your new favorite way to enjoy pierogis with a twist. Happy cooking and even happier eating!

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