Smoky Pierogi Soup

Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil warms the kitchen with smoky, tangy, and fresh flavors in every spoonful.

Introduction: Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil is easy to make and packs big flavor.
If you like smoky soups, also try our smoky black bean shredded chicken soup with chipotle and lime for a spicy, smoky cousin to this recipe.

Why make Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

This soup is quick, filling, and special without a lot of work.
It brings smoky bacon, browned pierogies, and bright dill oil together for an easy weeknight meal.

How to make Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Make the dill oil first so it can soak up flavor.
Brown the bacon and smoked chicken sausage, then cook the cabbage, onion, and carrots.
Add spices, broth, and return the meats, then add browned pierogies at the end.

For another rich broth idea, see the creamy chicken broth soup with bacon, vegetables and pastina to compare textures and seasoning.

Ingredients : Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

For the Soup:

• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 14 ounces smoked chicken sausage, sliced
• ½ head green cabbage, cored and chopped
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 1 teaspoon Hungarian paprika
• 1 teaspoon ground caraway seeds
• 1 tablespoon Dijon-style mustard
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 28 mini frozen pierogies
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste

For the Dill Oil:

• 3 tablespoons finely minced fresh dill
• ¼ cup olive oil
• 1 garlic clove, grated
• 1 teaspoon lemon zest
• Salt and pepper, to taste

For Serving:

• Sour cream

Directions for Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Make the Dill Oil:

• In a small bowl, mix minced dill, grated garlic, lemon zest, and olive oil.
• Season with a pinch of salt and pepper. Stir and set aside at room temperature.

Cook the Bacon and Sausage:

• Heat olive oil in a large Dutch oven over medium heat.
• Add chopped bacon and cook 5–6 minutes until crispy and fat renders.
• Add sliced smoked chicken sausage and cook 5–7 minutes until browned.
• Use a slotted spoon to remove bacon and sausage to a bowl, leaving a bit of rendered fat in the pot.

Sauté the Vegetables:

• Increase heat to medium-high and add chopped cabbage; stir to coat in fat.
• Cook 4–5 minutes, until cabbage softens and edges brown.
• Add diced onion and carrots; cook 3–4 more minutes until onion is translucent.

Season and Simmer:

• Sprinkle in paprika, ground caraway seeds, and Dijon mustard; stir well.
• Pour in chicken broth and return bacon and sausage to the pot.
• Season with salt and pepper and bring to a gentle simmer.
• Cover and cook 10 minutes to develop flavor.

Brown the Pierogies:

• While soup simmers, melt butter in a large nonstick skillet over medium heat.
• Arrange frozen pierogies in a single layer and cook 3–4 minutes per side until golden and crisp.
• Remove from heat and set aside.

Finish the Soup:

• Remove lid and add browned pierogies to the pot.
• Squeeze in lemon juice and stir gently.
• Simmer uncovered 2–3 minutes until pierogies are hot and soup is aromatic.

Serve and Garnish:

• Ladle soup into warm bowls.
• Drizzle with dill oil and top with a dollop of sour cream if you like.

How to serve Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Serve hot in deep bowls so the pierogies sit nicely in the broth.
Add extra dill oil and a spoon of sour cream for creaminess.
For a fuller meal, serve with crusty bread or a light side like the creamy chicken and sun-dried tomato spaghetti with dill.

How to store Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Cool soup to room temperature before storing.
Keep in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove so the pierogies do not overcook or fall apart.

Tips to make Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

• Make the dill oil first to let flavors meld.
• Brown pierogies in butter for a nice crisp texture before adding to soup.
• Taste and adjust salt and lemon at the end to brighten the flavors.
• For extra greens, stir in baby spinach in the last minute of cooking.

Variation for Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

• Vegetarian: omit bacon and sausage, use vegetable broth, and add mushrooms for umami.
• Add chopped potatoes or swap cabbage for kale for a heartier soup.
• Use different sausage types for varied heat or smokiness.

FAQs about Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil

Q: Can I use fresh pierogies instead of frozen?
A: Yes. Fresh pierogies take less time to brown and heat through. Watch them closely to avoid overcooking.

Q: How long does the dill oil keep?
A: The dill oil keeps up to 1 week in the fridge. Bring to room temperature before drizzling.

Q: What if I want tools to make pierogies at home?
A: If you want to try making pierogies, consider a pierogi maker or mold. Buy it here.

Q: Can I freeze this soup?
A: You can freeze the soup without the pierogies for best texture. Freeze in meal-size portions and add freshly cooked pierogies when reheating.

Q: Any tips for reheating leftovers?
A: Reheat gently on low heat. If soup is thick, add a splash of broth or water to loosen it.

Smoky Pierogi Soup

A hearty and smoky soup featuring bacon, chicken sausage, and deliciously crispy pierogies, topped with fresh dill oil.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine Comfort Food, Eastern European

Servings 6 servings

Calories 380 kcal

Ingredients

  

For the Soup

• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 14 ounces smoked chicken sausage, sliced
• ½ head green cabbage, cored and chopped
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 1 teaspoon Hungarian paprika
• 1 teaspoon ground caraway seeds
• 1 tablespoon Dijon-style mustard
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 28 mini frozen pierogies
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste

For the Dill Oil

• 3 tablespoons finely minced fresh dill
• ¼ cup olive oil
• 1 clove garlic, grated
• 1 teaspoon lemon zest
• Salt and pepper, to taste

For Serving

• Sour cream

Instructions

 

Make the Dill Oil

• In a small bowl, mix minced dill, grated garlic, lemon zest, and olive oil.
• Season with a pinch of salt and pepper. Stir and set aside at room temperature.

Cook the Bacon and Sausage

• Heat olive oil in a large Dutch oven over medium heat.
• Add chopped bacon and cook for 5–6 minutes until crispy and fat renders.
• Add sliced smoked chicken sausage and cook for 5–7 minutes until browned.
• Use a slotted spoon to remove bacon and sausage to a bowl, leaving a bit of rendered fat in the pot.

Sauté the Vegetables

• Increase heat to medium-high and add chopped cabbage; stir to coat in fat.
• Cook for 4–5 minutes, until cabbage softens and edges brown.
• Add diced onion and carrots; cook for 3–4 more minutes until onion is translucent.

Season and Simmer

• Sprinkle in paprika, ground caraway seeds, and Dijon mustard; stir well.
• Pour in chicken broth and return bacon and sausage to the pot.
• Season with salt and pepper and bring to a gentle simmer.
• Cover and cook for 10 minutes to develop flavor.

Brown the Pierogies

• While soup simmers, melt butter in a large nonstick skillet over medium heat.
• Arrange frozen pierogies in a single layer and cook for 3–4 minutes per side until golden and crisp.
• Remove from heat and set aside.

Finish the Soup

• Remove lid and add browned pierogies to the pot.
• Squeeze in lemon juice and stir gently.
• Simmer uncovered for 2–3 minutes until pierogies are hot and soup is aromatic.

Serve and Garnish

• Ladle soup into warm bowls.
• Drizzle with dill oil and top with a dollop of sour cream if you like.

Notes

For a fuller meal, serve with crusty bread or a light side like creamy chicken and sun-dried tomato spaghetti with dill. Cool soup to room temperature before storing and keep in an airtight container in the fridge for up to 3 days.

Keyword Bacon Soup, Chicken Sausage Soup, Dill Oil, Pierogi Soup, smoky soup