The moment I pulled the lid off my Dutch oven, the rich, smoky aroma wafted through my kitchen, drawing everyone into the room. “What’s that heavenly scent?” my partner asked, peeking over my shoulder. It was my latest creation: Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil. This comforting dish not only warms the soul but also showcases the cozy flavors of home-cooked goodness.
As the first bites melted in my mouth, I knew this soup was destined to be a staple for chilly evenings. The crispy bacon and smoked sausage bring a delightful depth, while the dill oil adds a fresh twist that makes every spoonful feel special. Even better, loading up on nutritious veggies like cabbage, carrots, and onions means this dish checks all the boxes—a savory treat that’s surprisingly easy to whip up on a weeknight.
So if you’ve grown weary of takeout or are simply searching for a heartwarming meal, join me in the kitchen as we recreate this deliciously simple soup that promises to be a crowd-pleaser in your home too!
Why love Smoky Pierogi Soup?
Comforting and hearty: This Smoky Pierogi Soup is the ultimate comfort food, blending the rich flavors of bacon and chicken sausage with wholesome vegetables.
Quick to prepare: In just 45 minutes, you can serve up a delicious, steaming pot that feels like a warm hug on a cold day.
Versatile ingredients: Feel free to customize with your favorite veggies or add spices for a personalized touch.
Crowd-pleaser: Perfect for family dinners or gatherings, it satisfies everyone from kids to adults, making it a guaranteed hit!
Healthy twist: Packed with nutrients from cabbage and carrots, it’s a comforting dish without the guilt.
Deliciously fresh: The drizzle of dill oil elevates each bowl, giving it a refreshing flavor that keeps you coming back for more!
Smoky Pierogi Soup Ingredients
For the Soup Base
- Olive oil – 2 tablespoons for sautéing and adding flavor.
- Bacon – 4 slices chopped to create crispy bits that enhance the smoky flavor.
- Smoked chicken sausage – 14 ounces sliced, adding a delicious depth to the soup.
- Green cabbage – ½ head cored and chopped, offering a nutritious base filled with texture.
- Yellow onion – 1 medium diced; it caramelizes beautifully in the pot.
- Carrots – 2 medium, peeled and diced, for a sweet contrast to the savory ingredients.
- Hungarian paprika – 1 teaspoon for a warm smokiness that complements the dish.
- Ground caraway seeds – 1 teaspoon, adding an aromatic touch that pairs perfectly with dill.
- Dijon-style mustard – 1 tablespoon, offering a tangy kick to balance the richness.
- Low-sodium chicken broth – 6 cups for a flavorful, nourishing soup base.
For the Pierogies
- Unsalted butter – 2 tablespoons, used to brown the pierogies till crispy and golden.
- Mini frozen pierogies – 28 pieces, providing heartiness and serving as the star ingredient.
Finishing Touches
- Juice of 1 lemon – for a bright acidity that lifts the flavors in the soup.
- Kosher salt and freshly ground black pepper – to taste; essential for enhancing all the flavors.
- Fresh dill – 3 tablespoons finely minced, bringing freshness to complement the soup.
- Olive oil – ¼ cup, used in the optional dill oil drizzle for added richness.
- Garlic clove – 1 grated, lending a fragrant touch that ties the flavors together.
- Lemon zest – 1 teaspoon, giving an extra layer of citrus aroma.
- Sour cream – for serving, adding creaminess that balances the spices.
This Smoky Pierogi Soup is not just a recipe; it’s a warming embrace on a chilly day, nourishing your body and soul!
How to Make Smoky Pierogi Soup
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Mix In a small bowl, combine minced dill, grated garlic, lemon zest, and olive oil. Season with a pinch of salt and pepper. Stir well to blend the flavors and set aside.
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Heat Warm olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook for 5–6 minutes until crispy and golden brown.
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Brown Add the smoked chicken sausage and continue cooking for another 5–7 minutes until browned. Use a slotted spoon to remove the bacon and sausage, leaving some rendered fat in the pot.
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Sauté Increase the heat to medium-high and add the chopped cabbage. Cook for 4–5 minutes until softened and beginning to brown, releasing its sweetness.
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Add Toss in the diced onion and carrots; continue cooking for an additional 3–4 minutes until the onions are translucent and the carrots begin to tenderize.
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Season Sprinkle in paprika, ground caraway seeds, and Dijon mustard. Stir until the vegetables are evenly coated with the spices, allowing their aromas to blend.
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Combine Pour the chicken broth into the pot, returning the cooked bacon and sausage. Season with salt and pepper, then bring it to a gentle simmer.
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Cover Place a lid on the pot and let it cook for 10 minutes, allowing the flavors to meld beautifully.
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Sauté While the soup is simmering, melt butter in a large nonstick skillet over medium heat. Arrange the frozen pierogies in a single layer and cook for 3–4 minutes per side until golden brown and crispy. Remove and set aside.
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Finish After the soup has simmered, remove the lid and gently add the browned pierogies. Squeeze in the lemon juice and stir gently to combine.
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Taste Adjust the seasoning with more salt or pepper if needed. Simmer uncovered for 2–3 minutes until the pierogies are hot and the soup tastes rich and flavorful.
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Serve Ladle the soup into warm bowls. Drizzle with the prepared dill oil and top with a dollop of sour cream if desired for extra creaminess.
Optional: Garnish with additional fresh dill for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Smoky Pierogi Soup components are perfect for meal prep, allowing you to enjoy a delicious homemade meal without the hassle on busy weeknights! You can chop all the veggies and mix the dill oil up to 24 hours in advance; just store them in separate airtight containers in the refrigerator to maintain their freshness. The soup base can be made ahead and refrigerated for up to 3 days; reheat gently on the stove before adding your browned pierogies. Simply cook the frozen pierogies right before serving for that crispy texture, and your warm, comforting soup will be just as delightful as if you made it fresh!
Variations & Substitutions for Smoky Pierogi Soup
Feel free to explore these delightful tweaks that can elevate your soup experience!
- Vegetarian: Substitute smoked chicken sausage with seitan or plant-based sausage for a meat-free version that still packs a flavorful punch.
- Spicy Kick: Add sliced jalapeños or a pinch of red pepper flakes to the soup while it simmers for a warming heat that tantalizes the taste buds.
- Creamy Twist: Stir in a dollop of cream cheese or sour cream directly into the soup for an extra creamy texture that comforts every spoonful.
- Fresh Herbs: Swap dill for fresh parsley or cilantro if you prefer a different herbaceous note that freshens up the flavor profile completely.
- Cabbage Alternative: Use kale or Swiss chard instead of green cabbage for a more nutrient-rich twist that adds vibrant color and texture.
- Add-in Veggies: Toss in diced bell peppers or potatoes to enhance heartiness and flavor, making your soup even more satisfying and filling.
- Broth Swap: Experiment with vegetable broth instead of chicken broth to create a lighter, vegetarian-friendly soup base that still retains rich flavor.
- Pierogi Varieties: Switch up the mini pierogies with homemade or different stuffed ones, like potato or cheese varieties, to customize each bowl.
Let your creativity flow as you make this comforting soup your own!
Expert Tips for Smoky Pierogi Soup
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Choose Quality Ingredients: Use high-quality bacon and smoked chicken sausage for a deeper flavor in your Smoky Pierogi Soup.
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Don’t Rush the Browning: Make sure to brown the bacon and sausage thoroughly; this step adds layers of smoky goodness that enrich the soup’s base.
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Customize Your Veggies: Feel free to experiment with different vegetables, like bell peppers or potatoes, to suit your taste preferences while keeping the heartiness.
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Adjust Salt Levels: Since smoked meats can be salty, taste your soup before adding extra salt during cooking.
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Serve Warm: Enjoy the soup hot, and consider adding a sprinkle of extra dill oil before serving for a fresh finish!
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Store Properly: If you have leftovers, store them in an airtight container in the fridge. Reheat gently to preserve the flavors and texture.
How to Store and Freeze Smoky Pierogi Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth for moisture.
Freezer: For longer storage, freeze the soup in portions for up to 3 months. Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Thawing: To enjoy, thaw the soup overnight in the fridge. Reheat on the stove over low heat, stirring occasionally until heated through.
Reheating: If the soup thickens in the fridge or freezer, add a little chicken broth while reheating to restore its creamy consistency.
What to Serve with Smoky Pierogi Soup?
Cozy up your meal with delightful pairings that complement every rich, smoky spoonful of this hearty soup.
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Crusty Bread: A warm, crusty loaf is perfect for soaking up every drop of rich broth. The texture adds a satisfying crunch to your dining experience.
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Garlic Butter Rolls: Soft, fluffy rolls brushed with garlic butter pair beautifully, enhancing the comforting flavors while providing a delightful contrast to the soup’s smokiness.
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Fresh Salad: A crisp green salad with a tangy vinaigrette balances the hearty soup, adding brightness and a refreshing crunch that invigorates each bite.
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Roasted Vegetables: Caramelized roasted veggies, like Brussels sprouts or root vegetables, bring sweetness to the meal, harmonizing with the smokiness of the soup.
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Appetizing Pickles: A side of tangy pickles or pickled radishes offers a zesty contrast that elevates the overall flavor profile and adds a fun texture variation.
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Sparkling Lemonade: Pair your meal with a glass of sparkling lemonade or iced tea for a refreshing drink that cuts through the richness.
Every bite is more enjoyable when complemented with these lovely treats, turning a simple pot of smoky pierogi soup into a memorable feast.
Smoky Pierogi Soup Recipe FAQs
What type of cabbage is best for Smoky Pierogi Soup?
Absolutely! I recommend using green cabbage for its tender leaves and mild flavor, which works beautifully in this soup. If you’d like a bit more crunch, you can also useSavoy cabbage. Make sure to choose a fresh head with no dark spots or wilting for the best results.
How should I store leftover Smoky Pierogi Soup?
Store your leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days. When reheating, I suggest adding a splash of chicken broth to keep the soup creamy and prevent it from thickening too much.
Can Smoky Pierogi Soup be frozen?
Yes, you can freeze it for up to 3 months! Just let the soup cool completely, then portion it into freezer-safe containers, removing as much air as possible. When you’re ready to enjoy, thaw it overnight in the fridge and reheat it slowly on the stove, adding a bit of broth if needed to achieve the right consistency.
What can I do if my soup is too salty?
If your soup turns out salty, don’t fret! You can balance it by adding diced potatoes or a bit of unsweetened applesauce, which will absorb some of the saltiness. Allow the soup to simmer a bit longer with these additions, and taste as you go until the flavors are balanced to your liking.
Are there any dietary considerations for Smoky Pierogi Soup?
Absolutely! If you’re cooking for someone with dietary restrictions, you can easily make this dish gluten-free by using certified gluten-free pierogies. Additionally, feel free to substitute the meat with plant-based sausage or bacon alternatives for a vegetarian option. Always check labels to ensure all ingredients meet dietary needs!
How do I know when the vegetables are cooked properly in the soup?
When sautéing your veggies, look for a tender but still slightly firm texture. The onion should be translucent, and the cabbage should be softened and beginning to brown, which typically takes about 4-5 minutes on medium-high heat. If they’re mushy, they’ve likely been cooked a bit too long—so keep an eye on them!
Comforting Smoky Pierogi Soup with Bacon, Chicken Sausage & Dill Oil
Ingredients
Equipment
Method
- In a small bowl, combine minced dill, grated garlic, lemon zest, and olive oil. Season with a pinch of salt and pepper. Stir well to blend the flavors and set aside.
- Warm olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook for 5–6 minutes until crispy and golden brown.
- Add the smoked chicken sausage and continue cooking for another 5–7 minutes until browned. Use a slotted spoon to remove the bacon and sausage, leaving some rendered fat in the pot.
- Increase the heat to medium-high and add the chopped cabbage. Cook for 4–5 minutes until softened and beginning to brown.
- Toss in the diced onion and carrots; continue cooking for an additional 3–4 minutes until the onions are translucent.
- Sprinkle in paprika, ground caraway seeds, and Dijon mustard. Stir until the vegetables are evenly coated with the spices.
- Pour the chicken broth into the pot, returning the cooked bacon and sausage. Season with salt and pepper, then bring it to a gentle simmer.
- Place a lid on the pot and let it cook for 10 minutes.
- Melt butter in a large nonstick skillet over medium heat. Arrange the frozen pierogies in a single layer and cook for 3–4 minutes per side until golden brown and crispy.
- After the soup has simmered, remove the lid and gently add the browned pierogies. Squeeze in the lemon juice and stir gently to combine.
- Adjust the seasoning with more salt or pepper if needed. Simmer uncovered for 2–3 minutes until the pierogies are hot.
- Ladle the soup into warm bowls. Drizzle with the prepared dill oil and top with a dollop of sour cream.