Pierogi Soup

This quick and easy Pierogi Soup is made of soft and cheesy pierogies, smoky kielbasa sausage, hearty veggies, and fresh dill in a savory broth. It’s both nourishing and comforting and comes together in just about 30 minutes!
The combination of smoky sausage and pillowy pierogies is absolute perfection! This recipe is perfect for busy weeknights when you want something hearty and are short on time.
Table of Contents
Pierogi Soup with Veggies & Kielbasa
For the final day of So Much Food Soup Week, I’m sharing a simple sleeper hit! While this Pierogi Soup might feel humble, the flavors are anything but.
The smoky sausage flavors the broth along with Hungarian paprika and ground caraway seeds. That, coupled with cheesy potato pierogies and hearty veggies is fall in a bowl! We top the soup with a lemony-dill oil and it’s absolute perfection.
Pierogi soup truly is so simple to make. It comes together in one pot in just about 30 minutes–quick and easy for when that soup craving hits! Make sure to serve pierogi soup with crusty bread on the side for soaking up all that delicious broth!
What are Pierogies?
Pierogies are a polish staple, but the origin is a bit of a mystery as there are tons of stories floating around. Pierogies are filled dumplings made by wrapping dough around a savory or sweet filling.
Typical fillings include potato, cheese, quark, sauerkraut, ground meat, or mushrooms. Often, you’ll see them topped with sour cream and fried onions.
I used store bought pierogi for this recipe for ease, but you can try your hand at making your own with my pierogi recipe!
How to Make Pierogi Soup
As with all my soups and stews, I highly recommend investing in a dutch oven. They’re perfect for soups and my dutch ovens are truly staples in my kitchen!
Tools Needed
Ingredients & Substitutions
- Pierogis. For this recipe, I used store bought potato and cheese pierogis. You can find these in the freezer section of most grocery stores. I find that the mini ones work best for this soup.
- Kielbasa. I love kielbasa, but you can really use any smoky, fully-cooked sausage that you like.
- Veggies. Onion, carrots, and green cabbage add classic eastern European flavors to the soup.
- Spices. Hungarian paprika and ground caraway seeds add a nice flavor.
- Chicken stock. Because this is such a simple soup, I’m always going to recommend using homemade chicken stock. If you do use store bought, I recommend finding high quality bone broth in the refrigerated section.
- Dijon mustard. The mustard adds a nice depth of flavor to the broth.
- Lemon. Fresh lemon juice squeezed in at the end really brightens up the soup.
- Dill oil. A simple mix of fresh dill, lemon zest, garlic, and olive oil is the perfect fresh element that the soup needs.
The Process
- Make the dill oil. The dill oil gets better as it sits, so make this first. In a small bowl, stir together the minced fresh dill, lemon zest, grated garlic, and olive oil. Stir in salt and pepper to taste and set aside.
- Brown the sausage. Heat the oil over medium heat in a 5 qt dutch oven. Add the sliced kielbasa and brown it all over, stirring occasionally. This should take 7-8 minutes. Use a slotted spoon to transfer the sausage to a bowl.
- Saute the cabbage. Increase the heat to medium-high. Once the oil and leftover fat in the dutch oven is very hot, add the cabbage and stir well to coat in the oil. Let the cabbage cook, stirring once or twice, until pieces are starting to brown and get soft. Add the onions and carrots and cook for another 2-3 minutes, until the onions are starting to soften.
- Build the soup. Stir the paprika, ground caraway, and dijon mustard into the veggies. Pour in the chicken broth, add the sausage back in and bring to a gentle simmer. Season the soup with salt and lots of pepper, cover and simmer for 10 minutes.
- Brown the pierogies. While the soup simmers, melt the butter in a nonstick skillet over medium heat. Once the butter is melted and foamy, add the pierogies to the pan in a single layer. Brown for 3-4 minutes, flip them, and brown for another 3-4 minutes. Remove from the heat and set aside.
- Finish the soup. Remove the lid from the pot and add in the pierogies. Squeeze in the lemon, stir well, and season to taste with salt and pepper. Ladle the pierogi soup into bowl and drizzle with the dill oil.
Storage Instructions
As with all soups, pierogi soup tastes even better the next day so feel free to make it ahead of time for lunches or dinners. The pierogies will continue to absorb liquid, so you may need to add some broth or water when reheating.
Alternately, instead of stirring the pierogies into the soup simply add them to the bowls and ladle the soup on top and store them separately. Store the dill oil in a small airtight container in the fridge for up to 1 week.
To store pierogi soup: Cool the soup to room temperature and transfer to an airtight container. When properly stored, the soup is good for 3-5 days.
Reheating: You can reheat batches of the pierogi soup on the stove over medium-low heat, stirring gently until warmed through. Add additional water or broth as needed to reach your desired consistency.
Whenever the mood for a cozy dinner strikes, Pierogi Soup is ready! It’s so flavorful and comes together quickly and easily. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Soup Recipes to Try
Italian Wedding Soup
Creamy Gnocchi Soup
Lasagna Soup
Italian Meatball Soup
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Pierogi Soup with Veggies & Kielbasa
Ingredients
Pierogi Soup
- 2 tablespoons olive oil
- 14 oz kielbasa, sliced
- 1/2 head green cabbage, cored and chopped
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 teaspoon Hungarian paprika
- 1 teaspoon ground caraway seeds
- 1 tablespoon dijon mustard
- 6 cups chicken stock
- 2 tablespoons butter
- 28 mini frozen pierogies
- 1 lemon, juiced
- kosher salt & freshly ground black pepper
- sour cream, for topping
Dill Oil
- 3 tablespoons minced dill leaves
- 1/4 cup olive oil
- 1 garlic clove grated
- 1 teaspoon lemon zest
Instructions
- Make the dill oil. The dill oil gets better as it sits, so make this first. In a small bowl, stir together the minced fresh dill, lemon zest, grated garlic, and olive oil. Stir in salt and pepper to taste and set aside.
- Brown the sausage. Heat the oil over medium heat in a 5 qt dutch oven. Add the sliced kielbasa and brown it all over, stirring occasionally. This should take 7-8 minutes. Use a slotted spoon to transfer the sausage to a bowl.
- Saute the cabbage. Increase the heat to medium-high. Once the oil and leftover fat in the dutch oven is very hot, add the cabbage and stir well to coat in the oil. Let the cabbage cook, stirring once or twice, until pieces are starting to brown and get soft. Add the onions and carrots and cook for another 2-3 minutes, until the onions are starting to soften.
- Build the soup. Stir the paprika, ground caraway, and dijon mustard into the veggies. Pour in the chicken broth, add the sausage back in and bring to a gentle simmer. Season the soup with salt and lots of pepper, cover and simmer for 10 minutes.
- Brown the pierogies. While the soup simmers, melt the butter in a nonstick skillet over medium heat. Once the butter is melted and foamy, add the pierogies to the pan in a single layer. Brown for 3-4 minutes, flip them, and brown for another 3-4 minutes. Remove from the heat and set aside.
- Finish the soup. Remove the lid from the pot and add in the pierogies. Squeeze in the lemon, stir well, and season to taste with salt and pepper. Ladle the pierogi soup into bowl and drizzle with the dill oil.
Rate & Review This Recipe
This soup looks amazing! Quick question…is Hungarian paprika similar to regular paprika? Could I sub? And I don’t usually stock ground caraway seeds in my pantry. Can I replace with some other spice? Thank you!
Hi! Hungarian paprika just has more depth of flavor than regular paprika, but you can sub regular for sure! There isn’t anything really similar to caraway so I would either grab some from the bulk spice section (so that you only need to buy a small amount) or just skip it altogether. Hope that helps!