Pierogi Soup

I absolutely love pierogies (I actually had to google what is the correct plural of pierogi because I didn’t know, and it can be pierogi, pierogies or pierogis, so all good there :)). I like the frozen ones, fresh ones, and I have made them from scratch too which was a ton of work, but soooo good.

When I saw this recipe I knew I had to try it because we love soup and soup + pierogies sounded amazing. I used fresh pierogies from the grocery store and you definietly want to pan fry them first so they get some browning on them. This was a really easy recipe that didn’t take much time at all, but it was really filling and substantial. We ate some salad on the side, but this soup really didn’t need anything else with it.

Pierogi Soup

Hearty soup with pierogi, potato, sausage and veggies, topped with dill and sour cream

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Lunch, Main Course, Soup

Servings 4 servings

Ingredients

  

1x2x3x

• 1 onion diced
• 4 cloves garlic minced
• 4 carrots diced
• 4 ribs celery diced
• 1/2 head of cabbage thinly sliced – I used shredded coleslaw mix from the grocery store to make it easier
• 2 russet potatoes peeled and diced
• 1 lb smoked kielbasa diced
• 12-16 pierogi pan fried
• 6-8 cups chicken stock
• 2 tsp dried mustard
• 2 tsp celery seed
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 tsp caraway seeds
• 1 tbsp dried dill
• 3 tbsp butter or oil
• sour cream for serving

Instructions

 

• Pan fry the pierogies in a little butter and set aside. You just want some browning on them, they don't need to be fully hot since they will cook a little more in the soup.
• Heat the oil/butter in a stock pot over medium and add the onion, celery, carrot and garlic. Season with a little salt and pepper. Cook, stirring occasionally, until they are soft.
• Add sausage and allow it and the veggies to brown up a little bit, stirring as needed but not so much that the sausage doesn't brown.
• Add the spices and a bit more salt and pepper. Add the broth and potatoes and bring to a boil, then reduce the heat and simmer for 20 or so minutes until the potatoes are tender. Once they are tender, taste the broth and season further as needed.
• Add in the pierogies and allow to simmer until they are hot all the way through. Serve in bowls topped with sour cream and dill.

Keyword Lunch, Main Dish, Soup

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