Pierogi Kielbasa Soup

A Hearty, Comforting Bowl of Polish-Inspired Flavor

This Pierogi Kielbasa Soup is the ultimate comfort food—rich, creamy, and packed with the smoky, savory flavors of kielbasa and pillowy pierogi. With just 15 minutes of prep and 30 minutes of simmering, it’s an easy, one-pot meal perfect for chilly nights.

The Story Behind This Soup

Growing up, pierogi and kielbasa were staples at our family gatherings, especially during the holidays. My grandmother would spend hours making homemade pierogi, stuffing them with potatoes and cheese, while a pot of simmering kielbasa filled the kitchen with its irresistible smoky aroma.

This soup brings those flavors together in a way that’s both nostalgic and practical. Instead of spending hours making pierogi from scratch, this recipe uses frozen pierogi for a quick and easy shortcut. The kielbasa adds depth, while a creamy broth ties everything together for a dish that feels like a warm hug in a bowl.

Key Ingredients & Substitutions

For the Soup Base:

• Kielbasa – Smoked sausage adds rich, savory flavor.
• Onion & Garlic – Essential aromatics for depth.
• Chicken or Vegetable Broth – Forms the base of the soup.
• Heavy Cream or Half-and-Half – Creates a silky, creamy texture.
• Butter & Flour – Helps thicken the soup.

For the Add-Ins:

• Frozen Pierogi – Choose potato and cheese for the best texture.
• Carrots & Celery – Adds a bit of sweetness and crunch.
• Dill or Parsley – Fresh herbs brighten the dish.

Optional Additions:

• Bacon Crumbles – For extra smoky flavor.
• Cheese (Cheddar or Gouda) – Melts beautifully into the broth.
• Red Pepper Flakes – Adds a little heat.

Step-by-Step Instructions

Step 1: Sauté the Kielbasa & Veggies

In a large pot, melt butter over medium heat. Add sliced kielbasa and cook until browned. Remove and set aside. In the same pot, sauté onions, garlic, carrots, and celery until softened.

Step 2: Make the Broth

Sprinkle in flour and stir to coat the veggies. Slowly add broth, whisking to prevent lumps. Bring to a gentle simmer.

Step 3: Add the Pierogi & Simmer

Drop frozen pierogi into the soup and let them cook for about 10 minutes, stirring occasionally.

Step 4: Finish with Cream & Kielbasa

Pour in heavy cream and return the kielbasa to the pot. Simmer for another 5 minutes, then season with salt, pepper, and fresh dill.

Step 5: Serve & Enjoy

Ladle into bowls and garnish with extra dill, cheese, or bacon if desired.

Expert Tips for the Best Pierogi Kielbasa Soup

1. Use Smoked Kielbasa – It adds the best depth of flavor to the broth.
2. Don’t Overcook the Pierogi – They should be tender but not falling apart.
3. Balance the Thickness – Add more broth if it gets too thick or let it simmer longer for a heartier consistency.

Serving Suggestions

This soup pairs wonderfully with:

• Crusty bread or dinner rolls
• A simple green salad with a tangy vinaigrette
• A side of sauerkraut for extra tanginess

Storage & Reheating Tips

Refrigerating

Store in an airtight container for up to 3 days.

Freezing

Freeze without the pierogi for best results. Add fresh pierogi when reheating.

Reheating

Warm over low heat on the stovetop or microwave in short intervals, stirring often

Frequently Asked Questions

Can I use fresh pierogi instead of frozen?

Yes! Fresh pierogi work well but may cook faster, so keep an eye on them.

What can I substitute for heavy cream?

Half-and-half or whole milk can work, but the soup will be slightly less creamy.

Can I make this soup ahead of time?

Yes! Just leave out the pierogi until you’re ready to serve to prevent them from getting too soft.

Final Thoughts

Pierogi Kielbasa Soup is a bowl of pure comfort, bringing together the best of Polish flavors in a creamy, hearty broth. Whether you’re making it for a cozy weeknight dinner or a special gathering, it’s guaranteed to warm you up. Give it a try and let me know what you think in the comments!

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