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Brothy cabbage and sausage soup infused with polish flavors like caraway, dill, and a dash of vinegar for some tang. Each serving gets topped off with store-bought pierogi that have been pan-fried until golden. And between the tender chunks of cabbage, the browned kielbasa, and the insanely flavorful broth, no two bites are the same.
There are few food pairings as good as cabbage and sausage. When in doubt, throw cabbage and sausage together and some kind of dinner will come together—like this easy sheet pan dinner that’s become a mainstay in my house. The pairing just works.
So for this soup I’m leaning on that reliable pairing and creating a very Polish soup with smoked sausage. It’s brothy, wildly savory, and fun to eat with the pierogi served over top the soup.
Here’s How Easy It Is To Make
- Browned the kielbasa (use whatever kind you like—I prefer Beef kielbasa or Polska which is made with turkey, pork and beef).
- Remove the sausage and reserve the drippings for cooking the carrots and onion.
- Once the veggies are softened, add the garlic and caraway seeds.
- Add the cabbage and dill then stir in the broth and simmer until the veggies are tender.
- Meanwhile, fry the pierogi in a combo of oil and butter.
- Add the browned sausage back to the soup them finish with a splash of vinegar.
- Top each serving with a few fried pierogi.
Cabbage and Sausage Soup with Pierogi
Description
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Ingredients
- 2 tablespoons butter
- 1 (12-ounce) kielbasa, cut into ¼-inch slices
- 1 yellow onion, diced (1¼ cup)
- 2 large carrots, diced (1¼ cup)
- Kosher salt and black pepper
- 1 tablespoon minced fresh garlic
- 1 teaspoon caraway seeds
- 4 cups chopped green cabbage (14 ounces)
- ⅓ cup chopped dill
- 6 cups chicken broth
- 1 (14-ounce) package frozen pierogi, such as Jaju Pierogi
- 2 teaspoons white wine vinegar
Instructions
- Heat 2 tablespoons butter in a large Dutch oven over medium heat. Add 12 ounces sliced kielbasa, toss to coat then cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer to a plate.
- Add 1 diced onion and 2 diced carrots, season with 1 teaspoon salt and cook until starting to soften and brown, about 8 minutes. (The veggies should pull up all the fond.)
- Add 1 tablespoon garlic and 1 teaspoon caraway seeds and cook 2 minutes.
- Stir in 4 cups chopped cabbage and ⅓ cup dill and cook 1 minute.
- Stir in 6 cups broth and bring to a simmer; cook until vegetables are tender, about 10 minutes.
- Meanwhile, cook pierogi in a skillet according to package directions. (I like to cook frozen pierogi in both butter and oil—a scant tablespoon of both).
- Stir browned kielbasa (and any drippings) and 2 teaspoons vinegar into soup and season to taste with salt and pepper.
- Divide soup between bowls then top each with 3–4 pierogi.
Most excellent!