Description

A hearty, cozy pierogi soup loaded with smoky turkey sausage, tender vegetables, and cheesy pierogies in a savory broth, finished with bright lemon and aromatic dill oil.

Ingredients

2 tablespoons olive oil

14 oz smoked turkey sausage, sliced

½ head green cabbage, cored and chopped

1 yellow onion, diced

2 carrots, peeled and diced

1 teaspoon Hungarian paprika

1 teaspoon ground caraway seeds

1 tablespoon Dijon mustard

6 cups chicken stock

2 tablespoons butter

28 mini frozen pierogies

Juice of 1 lemon

Kosher salt and freshly ground black pepper, to taste

Sour cream, for topping

3 tablespoons minced dill leaves

¼ cup olive oil (for dill oil)

1 garlic clove, grated

1 teaspoon lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare the dill oil by mixing dill, olive oil, grated garlic, lemon zest, salt, and pepper. Set aside.
Heat olive oil in a large Dutch oven over medium heat. Add sausage and brown well, then remove and set aside.
Add cabbage to the pot and cook until slightly softened and lightly browned.
Add onion and carrots and cook until vegetables begin to soften.
Stir in paprika, caraway seeds, and Dijon mustard.
Pour in chicken stock and return sausage to the pot. Season with salt and pepper.
Bring to a gentle simmer, cover, and cook for about 10 minutes.
Meanwhile, melt butter in a skillet and brown pierogies on both sides until golden.
Add pierogies to the soup and stir gently.
Finish with lemon juice, then serve topped with sour cream and a drizzle of dill oil.

Notes

Browning the pierogies helps them hold their shape.

Dill oil adds freshness but can be omitted if desired.

Lemon juice brightens and balances the richness.

Reheat gently to avoid over-softening the pierogies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6g
Sodium: 820mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 22g
Cholesterol: 55mg