Ingredients
1 tablespoon vegetable oil
300 g smoked kielbasa, sliced
1 yellow onion, diced
2 carrots, peeled and sliced into half-moons
1 garlic clove, minced
1 teaspoon sweet paprika
1 teaspoon ground cumin
5 cups chicken broth
¼ head savoy cabbage, chopped
3 tablespoons cheese spread, softened
12 pierogi, potato and cheese filling
3 tablespoons fresh dill, chopped
Freshly ground black pepper, to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned. Remove and set aside.
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In the same pot, add onion, garlic, and carrots. Sauté for about 3 minutes until fragrant.
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Stir in paprika and cumin, then pour in the chicken broth. Bring to a boil.
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Add the chopped cabbage, cover, and simmer over medium-low heat for 10 minutes.
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Uncover and stir in the cheese spread until fully melted.
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Increase heat slightly and add the pierogi. Cook until they float to the surface.
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Remove from heat, return the kielbasa to the pot, add dill, and season with black pepper. Serve hot.
Notes
- Use fresh dill for the best flavor.
- Adjust seasoning at the end to suit your taste.
- Pierogi fillings can be customized based on preference.
- Prep Time: 10 min
- Cook Time: 20 min