Pierogi, Kielbasa & Cabbage Soup: Hearty Polish Comfort Stew

A quick and easy pierogi soup for weeknights when you need a comforting meal. Pillowy cheese-filled pierogies, savory kielbasa, tender cabbage and carrots in a warm herb-and-Dijon broth.

Why You’ll Love It:

• One-Pot Dinner — easy to make and simple to clean up.
• Ultra-Comforting — a warming broth with soft pierogies makes this ideal for cool nights or when you need something soothing.
• Crowd-Pleaser — feeds a group and scales up nicely for larger batches.

Ingredient Notes:

See the recipe card below for exact ingredient amounts.

• Pierogies — European dumplings filled with potato, cheese, mushrooms, or other fillings; usually found in the frozen section.
• Kielbasa Sausage — a smoked Polish sausage available in pork, beef, or turkey varieties; slices add savory flavor.
• Green Cabbage — softens nicely when simmered; red cabbage can be substituted if preferred.
• Dill & Caraway Seeds — classic flavors in Polish cooking; together they add a bright, slightly anise-like note that complements the sausage and cabbage.

How to Make Pierogi Soup:

• Melt 1 tablespoon butter in a large stockpot over medium heat. Add frozen pierogies and sliced kielbasa in a single layer and brown, about 4 minutes per side. Remove and set aside.
• Melt the remaining butter. Add diced onion and sliced carrot and sauté about 4 minutes until they begin to soften. Add sliced cabbage and garlic and cook 2 more minutes.
• Stir in chopped fresh dill, Dijon mustard, and caraway seeds. Season with salt and pepper. Add quartered potatoes and chicken broth. Bring to a boil, cover, reduce heat, and simmer 20–25 minutes until potatoes and cabbage are tender.
• Return pierogies and kielbasa to the pot and simmer a few more minutes until everything is heated through. Serve hot.

Tips & Recipe Notes:

• For large batches, brown pierogies and sausage in two batches to avoid overcrowding the pan.
• Substitute part of the broth with beer for a mild bitter, hoppy note.
• Use mini pierogies if cooking for children or smaller appetites.
• If making pierogies from scratch, follow your preferred homemade pierogi recipe for fillings and dough.

Storage:

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Pierogies may absorb some broth over time; add extra broth when reheating if needed.
• Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.

Recipe