Description
This Pierogi Kielbasa Soup is the ultimate comfort food—rich, creamy, and packed with smoky kielbasa and pillowy pierogi. With just 15 minutes of prep and a total cook time of 30 minutes, it’s a simple, one-pot meal perfect for chilly nights.
Ingredients
Units
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For the Soup Base:
- 1 lb kielbasa, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 tbsp butter
- 2 tbsp flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt & pepper, to taste
For the Add-Ins:
- 12 frozen pierogi (potato and cheese recommended)
- 2 tbsp fresh dill or parsley, chopped
Optional Additions:
- 1/4 cup bacon crumbles
- 1/2 cup shredded cheddar or gouda cheese
- 1/2 tsp red pepper flakes
Instructions
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 onion, garlic, carrots, and celery until softened.
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.
3 : Add the Pierogi & Simmer:
- Drop in frozen pierogi and let them cook for about 10 minutes, stirring occasionally.
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.
5 : Serve & Enjoy:
- Ladle into bowls and garnish with extra dill, cheese, or bacon if desired.
Notes
- Use smoked kielbasa for the best depth of flavor.
- Don’t overcook the pierogi—they should be tender but not falling apart.
- Adjust thickness by adding more broth or simmering longer.
- Make ahead tip: Prepare the soup base and add pierogi just before serving.
Nutrition
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg