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Ingredients
Scale
- 1 tbsp vegetable oil
- 11 ounces kielbasa, sliced
- 1 yellow onion, diced
- 2 carrots, peeled and cut into half-moons
- 1 garlic clove, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 5 cups chicken broth
- ¼ head savoy cabbage, cored and chopped
- 3 tbsp cheese spread, at room temperature
- 12 pierogi (cheese and potato filling; more can be added to preference)
- 3 tbsp chopped fresh dill
- Freshly ground black pepper, to taste
Instructions
- Prep the ingredients: slice kielbasa, mince garlic, dice onion, and chop savoy cabbage and dill.
- Heat vegetable oil in a large pot and sauté the kielbasa until browned.
- Add garlic, onion, and carrots; sauté until onions are translucent.
- Stir in paprika and cumin, then add chicken broth and bring to a boil.
- Add savoy cabbage, cover, and simmer for 10 minutes.
- Mix in cheese spread until fully incorporated.
- Add pierogi and boil until they float, about 3-8 minutes, depending on freshness.
- Turn off the heat and stir in kielbasa, dill, and pepper. Serve hot.
Notes
Add a pinch of cayenne for a spicier flavor.
Substitute smoked sausage with another variety if preferred.
Adjust broth quantity for desired soup thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 60