Perogie Soup

Ingredients

Soup

• 12 oz sausage links, sliced

• 1 onion, diced

• 2 large carrots, diced

• 2 cloves garlic, minced

• 1/2 head green cabbage, cored and sliced

• 1 tbsp dijon mustard

• 1 tsp caraway seeds

• 1 tsp Hungarian paprika

• 6 cups chicken broth

• juice of 1 lemon

• 4-6 perogies

• salt and pepper to taste

Dill Oil (optional)

• 3 tbsp dill leaves, finely diced

• 1/4 cup olive oil

• 1 clove garlic, minced

• 1 tsp lemon zest

Instructions

1. Heat a large Dutch oven or stock pot over medium heat. Add sausage and cook, stirring occasionally, until browned. Remove with a slotted spoon and set aside.

2. Add onion and carrot to the same pot (add a drizzle of oil if needed) and cook for 2–3 minutes until softened. Stir in garlic and cabbage and cook for another 4–5 minutes, until the cabbage begins to wilt.

3. Stir in Dijon, caraway seeds, and paprika to coat the vegetables. Pour in the chicken broth and bring to a simmer. Season with salt and pepper.

4. Return the sausage to the pot and simmer for about 10 minutes to let the flavors meld. Add pierogies directly to the soup and cook until warmed through, about 5 minutes.

5. Stir in the lemon juice, taste, and adjust seasoning.

6. In a small bowl, whisk together dill, olive oil, garlic, and lemon zest. Drizzle over each bowl before serving.

Serves: 4 Time: 40 minutes Calories: ~560 Protein: 33g Carbs: 40g Fat: 28g