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