Pierogi Soup

Ingredients

• 1.5 lbs. smoked sausage or kielbasa
• 1/4 cup vegetable oil
• 1 onion, diced
• 1 cup grated carrots
• 1 small head of cabbage
• 6 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 box frozen mini pierogi

Instructions

1. 1

   Cut sausage into bite-sized pieces then brown with vegetable oil in a large pot or dutch oven over medium-high heat for 5 minutes. 1 lb. sausage, 1/4 c. oil

2. 2

   Add onion and carrots then continue cooking 5 minutes longer, stirring frequently. 1 onion, diced, 1 c. grated carrots

3. 3

   Cut cabbage into 1-inch pieces, discarding the core and any rough looking outer leaves. Stir cabbage into pot, cover, then cook 10 minutes. Keep stirring and adding cabbage as it cooks down if all of the cabbage doesn’t fit into the pot initially. 1 small head cabbage

4. 4

   Add chicken broth, water, salt, pepper and garlic then bring to a boil. Once boiling, cover then reduce heat to medium-low. Simmer 15 minutes or until cabbage is tender. 6 c. broth, 2 c. water, 1 tsp each salt, pepper and garlic

5. 5

   Gently stir in frozen pierogi, cover then cook 1 minute. 1 box mini pierogi

6. 6

   Remove from heat then let soup rest, covered, 5 minutes or until pierogi are tender.