I had my first pierogi just a few years ago.
Pierogi aren’t really a big food item where I grew up. I had no clue what they were until I had my first bite a few years ago.
To say I was smitten at first bite would be an understatement. I was utterly in love.
Dumplings were always on my list of most cherished food items. But a dumpling stuffed with cheesy mashed potatoes?? That’s simply heavenly.
The best pierogi I ever had was at a little Polish deli in Pittsburgh last year. It was so insanely good, I almost couldn’t go back to the frozen pierogi back home.
The frozen pierogi aren’t bad though, if you are in a pinch. Making your own pierogi seems like a pain and extremely time-consuming. Grabbing a box of the frozen stuff is a no-brainer.
I’ve never had pierogi in a soup up until now. Think of this like a Polish version of wonton soup. It’s extremely hearty and packed full of all sorts of good food: sausage, cabbage and potato.
Enjoy!
Pierogi Soup
A savory, hearty soup packed full of sausage, cabbage, potatoes and cheese-filled pierogi.
Ingredients
Directions
- Heat oil in a large pot. Add kielbasa and cook until browned on both sides, about 6-8 minutes. Remove to a plate.
- Add carrots, onion and garlic and saute for 3-4 minutes. Stir in chicken broth and water. Add potatoes, caraway, celery seed, garlic powder, salt and pepper. Stir and bring to a boil. Let mixture boil for 15-20 minutes or until potatoes are tender.
- Add cabbage and taste broth and season with more salt and pepper, if needed. Let mixture continue to cook for 5 minutes or until cabbage is wilted.
- Stir in cooked kielbasa and pierogi. Let soup continue to boil for 5 minutes or until pierogi are cooked through. Serve.
