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Pierogi Soup with Kielbasa

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Pierogi Soup with Kielbasa is a hearty and flavorful soup made with tender pierogies, smoky kielbasa, and sweet peppers in a cider-infused broth. Thickened with a buttery roux, it’s a comforting meal perfect for chilly nights.

Ingredients

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

Instructions

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

Notes

Use chicken or turkey kielbasa for a lighter version.

Swap cider for chicken or vegetable broth if you prefer a less sweet flavor.

Add smoked paprika or cayenne for spice.

Stir in cabbage or spinach for extra vegetables.

Best served fresh; not ideal for freezing.

Nutrition

Find it online: https://familydinnercooking.com/pierogi-soup-with-kielbasa/