Welcome the Flavors of Pierogi Dill Soup Recipe

If you’re searching for a cozy, soul-warming soup that hits all the right notes—hearty, tangy, and full of fresh herbs—you’ve come to the perfect place. I love how this Pierogi Dill Soup Recipe combines tender pierogi with fragrant dill and a medley of veggies for a bubbly, satisfying bowl. It’s exactly the kind of meal you’ll want to dive into after a busy day when you crave something that tastes just like home. This soup makes an ideal weeknight dinner, but don’t be surprised if it quickly becomes a family favorite you turn to again and again. Whether you’re serving hungry kids or feeding friends at a casual gathering, the mix of smoky kielbasa and creamy cheese-filled pierogi creates a flavor party that’s as comforting as it is exciting. The fresh dill adds a bright, herbal kick that cuts through the richness beautifully—trust me, it’s what makes this recipe truly shine. Ready to get cooking? Let’s jump right in!

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Daisy’s Top Tips

Flavor Builder: Adding a splash of lemon juice right at the end brightens the soup even more.
Texture Magic: Sautéing the veggies until tender but still a little crisp helps keep the soup from getting mushy.
Budget Friendly: Frozen pierogi work just as well as fresh, making this recipe affordable and convenient.
Time Saver: While the broth simmers, chop your veggies and have everything ready to go—that way, the cooking flows without a hitch.

Market Basket & Pantry Picks

Choosing fresh, quality ingredients really makes the Pierogi Dill Soup Recipe sing. I suggest grabbing pierogi with cheese and potato filling for that classic comforting flavor. Fresh dill is non-negotiable—it brings a lively aroma and taste you just can’t replicate with dried herbs. For the kielbasa, look for something smoked and nicely marbled for the best texture. If you’re in a pinch, you can swap savoy cabbage with green cabbage or even kale for a twist. Just adjust the cooking time since some greens cook faster. And don’t worry if you need a cheese spread substitute; a bit of cream cheese or even sour cream stirred in will be delicious.

1 tbsp vegetable oil: For that initial sauté without overwhelming flavors.
11 ounces kielbasa: Sliced; brings smoky, savory depth.
1 yellow onion: Diced; the essential base flavor.
2 carrots: Peeled & half-moons; add sweetness and texture.
1 garlic clove: Minced; gives that gentle aromatic punch.
1 tsp sweet paprika: Adds warm color and subtle peppery notes.
1 tsp ground cumin: Earthy undertones that balance rich flavors.
5 cups chicken broth: The flavorful liquid component.
¼ head savoy cabbage: Cored and chopped; tender crunch and freshness.
3 tbsp cheese spread: At room temp; creamy richness.
12 pierogi: Cheese and potato filled; the star of the show.
3 tbsp chopped fresh dill: Bright herbal freshness.
Freshly ground black pepper: To finish, for a little kick.

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Smart Shopping Ideas

Look for kielbasa that’s not overly salty or packed with preservatives—local butcher shops often have the freshest options. For your pierogi, fresh or frozen from a trusted grocery brand both work; just check cooking times. When picking dill, gently crush a leaf to test its aromatic power before buying. Don’t forget to grab a good quality chicken broth—homemade or store-bought, it makes a noticeable difference in the depth of flavor.

Cook Pierogi Dill Soup Recipe Step by Step

I love how straightforward this Pierogi Dill Soup Recipe is—minimal fuss, maximum deliciousness. These steps will have you serving up a bubbling pot of fragrant, golden-crisp-filled goodness in no time!

Prep like a pro: Slice the kielbasa into bite-sized rounds. Peel the carrots and cut them into half-moons. Dice the onion and mince the garlic. Core and chop the cabbage. Chop your fresh dill finely so it releases all its flavor.
Sizzle the sausage: Heat the vegetable oil over medium heat in a large pot. Add the kielbasa slices and cook until they get a beautiful brown crust, about 5 minutes. This caramelization adds depth to the broth later. Remove the kielbasa and set aside.
Sauté the aromatics and spices: Toss the garlic, diced onion, and carrots into the pot. Let them soften and develop natural sweetness for about 3 minutes. Sprinkle in the sweet paprika and cumin, stirring until the kitchen fills with the warm, inviting scent.
Simmer the broth & cabbage: Pour in the chicken broth and bring it to a lively boil. Add the chopped cabbage, cover the pot, then lower the heat to medium-low. Let everything mingle and soften in a gentle simmer for 10 minutes. The cabbage absorbs all those smoky, savory notes perfectly.
Make it creamy & pierogi-ready: Remove the lid and stir in the smooth cheese spread—it melts into the soup, making it silky. Crank the heat up to medium-high, then gently slide in the pierogi. Boil until they float to the surface—this usually takes about 3–5 minutes for fresh pierogi, or up to 8 minutes if frozen.
Final flourish: Turn off the heat. Fold the browned kielbasa back into the pot, sprinkle with chopped fresh dill, and season with freshly ground black pepper. Give it a final stir, and it’s ready to ladle into bowls!

Serving the Dish with Flair

One thing I adore about this Pierogi Dill Soup Recipe is how effortlessly restaurant-worthy it feels when served with simple styling. Ladle the hot soup into deep bowls, garnish with an extra sprinkle of dill or a dollop of sour cream if you like, and watch smiles light up at the dinner table. The vibrant colors and inviting aromas make every spoonful memorable.

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Serve It Up Right

Perfect Pairings: Try a crusty rye bread or warm pretzels on the side to soak up every drop.
Plating Magic: Use shallow bowls to showcase the vibrant colors and keep pierogi visible and inviting.
Leftover Love: Store soup in airtight containers; pierogi can soften after reheating, so add fresh dill or a squeeze of lemon to revive flavors.
Occasion Twist: Top with crispy bacon bits or swap in mushroom pierogi for holiday flair that wows.

Fun Variations with Pierogi Dill Soup Recipe

Swap kielbasa for smoked sausage or chorizo for a spicy kick.
Use sweet potato or mushroom pierogi to add new earthy or sweet dimensions.
Add a handful of fresh spinach or kale for extra greens and nutrients.
Stir in a splash of heavy cream or sour cream for a richer broth.
For a vegan spin, replace kielbasa with smoked tofu and use vegetable broth.
Garnish with crispy fried onions or garlic chips to add texture and aroma.

Make-Ahead & Storage Tips

Refrigerate: Store leftovers in a sealed container for up to 3 days. Reheat gently on the stove to avoid overcooking pierogi.
Freeze: To freeze, omit pierogi; add them fresh when reheating frozen soup to keep their texture intact.
Reheat: Warm soup over medium-low heat, stirring occasionally, and add extra dill or lemon juice to refresh flavors.
Prep ahead: Chop all veggies and slice kielbasa a day before to speed up cooking on busy nights.