Pierogi Soup with Kielbasa

Why You’ll Love This Recipe

If you love pierogies and kielbasa, this soup is a creative way to enjoy both in one bowl. It’s filling without being heavy, with a perfect balance of smokiness, sweetness, and creaminess. Using frozen pierogies makes it quick and easy to prepare, while the colorful peppers and onions add freshness and vibrance. This dish brings together comfort food with a little flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 frozen pierogies
12 oz kielbasa bites or sliced kielbasa
2 tablespoons olive oil
3 bell peppers (red, yellow, orange), seeded and sliced
1 red onion, thinly sliced
12 oz apple hard cider
3 cups water
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
Parsley, for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the kielbasa slices and cook until browned. Remove and set aside.
2. Add the sliced peppers and red onion to the pot, cooking until softened and fragrant.
3. Pour in the hard cider and water, then stir in the salt. Bring to a gentle boil.
4. Lower heat to a simmer and add the frozen pierogies. Cook according to package instructions, usually 8–10 minutes, until tender.
5. In a separate small pan, melt the butter and whisk in the flour to form a roux. Cook for 1–2 minutes until golden.
6. Stir the roux into the soup to thicken slightly.
7. Return the browned kielbasa to the pot and simmer for another 5 minutes to let flavors meld.
8. Garnish with parsley and serve hot.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Use chicken or turkey kielbasa for a lighter option.
• Swap hard cider with chicken broth if you prefer a less sweet flavor.
• Add a pinch of smoked paprika or cayenne for a spicier soup.
• Stir in shredded cabbage or spinach for extra vegetables.
• Use different flavored pierogies, such as potato, cheese, or mushroom, to change up the taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. This soup is best enjoyed fresh and is not ideal for freezing, as pierogies may lose their texture.

FAQs

Can I use homemade pierogies instead of frozen?

Yes, homemade pierogies work wonderfully—just adjust the cooking time as they may cook faster than frozen.

What kind of pierogies work best?

Potato and cheese pierogies are the most popular choice, but you can use any filling you like.

Can I make this soup vegetarian?

Yes, use vegetarian pierogies, omit the kielbasa, and replace cider with vegetable broth.

Do I need to thaw the pierogies first?

No, frozen pierogies can go straight into the soup.

How can I thicken the soup more?

Increase the butter and flour in the roux, or let the soup simmer uncovered a little longer.

Can I make this in a slow cooker?

Yes, cook on low for 4–5 hours, adding pierogies in the last 30 minutes so they don’t overcook.

Can I add cream to the soup?

Yes, stirring in a splash of heavy cream at the end will make it richer and creamier.

What should I serve with pierogi soup?

A simple green salad or crusty bread pairs well.

Can I freeze leftovers?

It’s not recommended, as pierogies can become mushy after thawing.

Conclusion

Pierogi Soup with Kielbasa is a comforting and flavorful dish that combines two beloved foods into one delicious bowl. With smoky sausage, tender pierogies, and a cider-infused broth, it’s hearty, colorful, and satisfying. Perfect for busy weeknights or cozy weekends, this soup is sure to become a family favorite.

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