Description
Hearty Polish pierogi kielbasa soup brings comfort straight from Poland’s culinary heart. Warm spices and rich sausage blend with tender dumplings, creating a soul-satisfying meal you’ll savor down to the last spoonful.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) kielbasa, sliced
- 1/4 cup (57 grams) bacon crumbles
- 1/2 cup (57 grams) shredded cheddar or gouda cheese
Vegetables and Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Liquids and Thickeners:
- 3 tablespoons (45 milliliters) butter
- 2 tablespoons (16 grams) flour
- 4 cups (946 milliliters) chicken or vegetable broth
- 1 cup (237 milliliters) heavy cream or half-and-half
- 12 frozen pierogi (potato and cheese recommended)
- 2 tablespoons (8 grams) fresh dill or parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt & pepper, to taste
Instructions
- Warm a spacious dutch oven and allow butter to melt, creating a golden base for the soup’s foundation.
- Introduce sliced kielbasa into the pot, allowing each piece to caramelize and develop rich, smoky undertones. Transfer the browned sausage to a separate plate, preserving its intense flavor.
- Within the same cooking vessel, gently sauté aromatic vegetables – chopped onions, minced garlic, diced carrots, and sliced celery – coaxing out their natural sweetness and creating a robust vegetable medley.
- Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, thickening roux that will provide body to the soup.
- Gradually pour in chicken broth and whole milk, whisking consistently to prevent lumps and ensure a silky, creamy consistency.
- Introduce pierogi into the simmering liquid, allowing them to float gently and absorb the soup’s complex flavors.
- Return the caramelized kielbasa to the pot, stirring to distribute the sausage evenly throughout the soup.
- Season with salt, black pepper, and dried thyme, tasting and adjusting the seasoning to achieve a harmonious flavor profile.
- Simmer the soup for 15-20 minutes, allowing the pierogi to become tender and the flavors to meld together seamlessly.
- Serve hot, garnished with fresh chopped parsley for a vibrant, aromatic finish.
Notes
- Choose full-flavored kielbasa for deeper taste profile, preferably smoked variety for richer undertones.
- Dice vegetables uniformly to ensure consistent cooking and balanced texture throughout the soup.
- Consider using low-sodium broth to control salt levels, allowing more flexibility in seasoning during cooking process.
- Swap traditional pierogi for gluten-free versions if accommodating dietary restrictions, maintaining authentic soup character.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg