Kielbasa Pierogi Soup

Kielbasa Pierogi Soup

10 servings
Pillowy pierogi, hearty kielbasa, and tender cabbage bulk up paprika-flavored broth for a tasty, yet quick soup. For extra flavor, brown the pierogi in batches with 2 tablespoons butter in an extra-large skillet before adding them to the soup.

Ingredients

  • olive oil
    1 tbsp
  • package Polish kielbasa

    cut into half moons, 14-ounce

    1
  • head green cabbage
    ½ medium
  • yellow onion
    1 medium
  • carrot
    1 large
  • stalk celery

    plus leaves for garnish

    1 large
  • low-sodium chicken broth
    8 c
  • Dijon mustard
    1 tbsp
  • smoked paprika
    5 ½ tsp
  • caraway seeds
    1 tsp
  • salt
    ¼ tsp
  • package frozen mini pierogi

    24- to 26-ounce

    1
  • lemon juice or cider vinegar
    2 tbsp
  • fresh dill fronds

    stemmed, plus more for garnish

    ⅓ c
  • Sour cream

    for serving

Directions

  1. 1

    Heat oil over medium heat in a 6- to 8-quart Dutch oven. Add kielbasa; cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon to transfer kielbasa to a paper towel-lined plate.

  2. 2

    Increase heat to medium-high. Add cabbage; cook, stirring occasionally, until browned, 4 to 5 minutes. Reduce heat to medium. Add onion, carrot, and celery; cook, stirring occasionally, until softened, 3 to 4 minutes.

  3. 3

    Return kielbasa to the pot; stir in broth, mustard, paprika, caraway seeds, and salt. Add pierogi to soup. Cook, uncovered, until pierogi are tender and float, about 5 minutes. Stir in lemon juice and dill. Garnish with celery leaves and additional dill. Serve with sour cream.

Kielbasa Pierogi Soup

Kielbasa Pierogi Soup

30 min10 servings259 cal

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