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A bowl of pierogi soup featuring pan-fried pierogi, sliced kielbasa, carrots, and cabbage garnished with dill.

Cabbage and Sausage Soup with Pierogi

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5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 4 servings (9 cups)
Category Dinner, Soup
Cuisine American, Polish
Author Lauren Grant

Description

A brothy cabbage and sausage soup infused with dill and caraway. Fry up some store-bought pierogi to top each serving with.

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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.

Equipment

Dutch oven
large skillet

Notes

This is the frozen pierogi I’ve been able to find locally. I find this product in the freezer section of Whole Foods. I just use the classic potato and cheese variety.

Nutrition

Serving: 2¼ cupsCalories: 399kcalCarbohydrates: 14gProtein: 16gFat: 31gSaturated Fat: 12gSodium: 2721mgFiber: 4gSugar: 7g
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