A hearty potato dumpling soup made with cabbage, smoked sausage or kielbasa and frozen mini pierogi with under 10 ingredients.
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I based this soup off of my recipe for Cabbage Stew, which is one of my absolute most favorite stew recipes ever.
I never get tired of it and it makes me feel like I’m eating somewhat healthily because of all the cabbage. Calorie-wise, I’m sure that’s not true but colon-wise, I bet it is!
I omitted the potatoes and added mini potato pierogi instead. Then I made this more brothy and soup-like than the creamier stew.
For a Southern gal, I sure do love pierogi. I’m sure the frozen ones available to us here below the Mason-Dixon line aren’t anything like the homemade, Polish gems available up north, but I love them anyway!
I like to sauté a boatload of onions in butter then toss in the darlings and let them brown a bit. I like to serve them with a jar of spaghetti sauce. I like to have them alongside kielbasa or smoked sausage. I like them any way I can get them.
If you’re not too sure what they are, check out the description below.
WHAT ARE PIEROGI?
Pierogi are stuffed dumplings originating from Poland. The dough is made from flour with a texture similar to traditional pasta then rolled into a circle. A filling is placed in the center of the dough circle then the dough is folded over and crimped to make a half-moon shape.
Pierogi are commonly stuffed with soft or mashed potatoes, cheese, ground or shredded meat and sauerkraut or cabbage but can be stuffed with sweet fillings made from berries and other fruit as well.
Pierogi are typically boiled or sauteed in butter then served with sour cream.
INGREDIENTS FOR PEIROGI SOUP
This is a hearty soup that’s easy to prepare with less than 10 ingredients. All you’ll need is:
- Smoked Sausage or Keilbasa
- Onion
- Carrots
- Cabbage
- Chicken Broth
- Frozen Pierogi
- Salt & Pepper
- Garlic Powder
FAQ ABOUT PIEROGI SOUP
Can I use regular-size pierogi instead of mini? Yes, of course! I like to use the smaller pierogi in this soup because the minis are bite-sized but if you can’t find them, the regular will work just fine!
What kind of pierogi do you use in this recipe? I use the 12.84 oz boxes of Mrs. T’s Mini Pierogi.
Which variety of Mrs. T’s Pierogi is best? They are all delicious and, quite honestly, I can’t really tell much of a difference in them. The flavors come in plain, onion and several cheese options but I genuinely like them all the same.
Can I add a dollop of sour cream to the bowl when serving? Heck yes you can!
How can I make this creamier like your original Cabbage Stew? You can either add 1/4 cup flour at the end of Step 2 (before adding the cabbage) then stir and cook the flour into the sauteed vegetables for 3 minutes OR you can stir in a can of Cream of Celery (or mushroom or onion of whatever you like) when you add the chicken broth in Step 4.
MORE RECIPES FEATURING CABBAGE
If you love cabbage like I do (seriously, I’m a fiend over it!), try some of my other favorite recipes with cabbage too.
SOUTHERN SMOTHERED CABBAGE & POTATOES - A simple homestyle recipe for tender potatoes smothered in fried cabbage and onions cooked with bacon.
BRAISED PORK & CABBAGE - A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.
EGG ROLL SOUP - An easy egg roll soup recipe packed with bold flavors and fresh veggies in a light broth that can easily be tweaked for low carb or keto diets.
SOUTHERN COOKED (“FRIED”) CABBAGE - A simple recipe for cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender.
CABBAGE STEW - An easy, hearty stew recipe made with cabbage, potatoes, smoked sausage, kielbasa or leftover ham.
EGG ROLL STIR-FRY - A simple skillet recipe with cabbage and all the flavor of an egg roll without the wrapper - like an unstuffed egg roll in a bowl - that's low carb and keto friendly!
Recipe for How to Cook Pierogi Soup
Pierogi Soup
Ingredients
- 1.5 lbs. smoked sausage or kielbasa
- 1/4 cup vegetable oil
- 1 onion, diced
- 1 cup grated carrots
- 1 small head of cabbage
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 box frozen mini pierogi
Instructions
- Cut sausage into bite-sized pieces then brown with vegetable oil in a large pot or dutch oven over medium-high heat for 5 minutes. 1 lb. sausage, 1/4 c. oil
- Add onion and carrots then continue cooking 5 minutes longer, stirring frequently. 1 onion, diced, 1 c. grated carrots
- Cut cabbage into 1-inch pieces, discarding the core and any rough looking outer leaves. Stir cabbage into pot, cover, then cook 10 minutes. Keep stirring and adding cabbage as it cooks down if all of the cabbage doesn’t fit into the pot initially. 1 small head cabbage
- Add chicken broth, water, salt, pepper and garlic then bring to a boil. Once boiling, cover then reduce heat to medium-low. Simmer 15 minutes or until cabbage is tender. 6 c. broth, 2 c. water, 1 tsp each salt, pepper and garlic
- Gently stir in frozen pierogi, cover then cook 1 minute. 1 box mini pierogi
- Remove from heat then let soup rest, covered, 5 minutes or until pierogi are tender.
Notes
- Grate carrots with a box grater using the same side used for grating cheese. You can also finely dice the carrots.
- I use the 12.84 oz boxes of Mrs. T’s Mini Pierogi. Any flavor works.
- If you can’t find mini pierogi, you can use the regular size (but the minis are easier to eat in soup!).
- Feel free to add diced potatoes too! Add with the broth then cook until potatoes are tender before adding the pierogi.
- For a creamier soup, add 1 can Cream of Celery soup (or onion or mushroom or whatever you like) when adding the chicken broth. Reduce salt to 1/2 tsp.
We LOVE your Cabbage Stew, so I know we'll love this! I've never used pierogis so I'm anxious to try this. Thank you!
ReplyDeleteThank you for the tasty soup.That looks incredibly delicious!
ReplyDeleteI just made this. It is incredible!
ReplyDelete