Description
A creamy Polish soup blending tender pierogi, smoky halal sausage, and fresh dill. Simmered in a vegetable broth with aromatic vegetables, this one-pot meal delivers a rich, herbal flavor perfect for chilly evenings. Light yet indulgent, it’s quick to prepare and easy to adapt for dietary needs.
Ingredients
2 tablespoons butter or avocado oil (vegan option)
1 medium onion, chopped
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 pound halal sausage or plant-based sausage, sliced
4 garlic cloves, minced
6 cups chicken or vegetable broth (vegetable for vegan)
12 frozen pierogi (any flavor)
1 cup fresh dill, chopped
1 cup sour cream
Instructions
Melt butter or avocado oil in a Dutch oven over medium heat until foamy.
Add onions, carrots, and celery; cook 5-7 minutes, stirring occasionally, until softened.
Increase heat to medium-high; cook halal sausage to brown slightly without breading, then reduce to medium.
Add garlic, cooking for 1 minute until fragrant.
Pour in broth and bring to a gentle simmer.
Add frozen pierogi directly to the pot; cook 10-12 minutes until tender.
Reduce heat and stir in sour cream and half the fresh dill. Simmer 2 minutes off-heat.
Ladle soup into bowls and garnish with remaining dill.
Notes
For vegan version, use avocado oil and vegetable broth
Fresh dill is essential for bright flavor; if needed, use 2 tablespoons dried
Frozen pierogi will soften properly when added directly to broth
Adjust sour cream amount for creaminess
Store leftovers in the refrigerator for 3-4 days
- Prep Time: 15
- Cook Time: 30
- Category: DINNER
- Method: Stewing
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl (8 oz soup + 2 pierogi)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg