Dinner

Pierogi Soup Recipe

ByClara Bennett April 21, 2026April 21, 2026

Introduction

This comforting Pierogi Soup brings together crispy bacon, tender cabbage, and cheesy pierogies in a flavorful broth. It’s a hearty and satisfying dish perfect for chilly evenings or casual family dinners.

A close-up view of a white bowl filled with a clear brown broth containing large, pale dumplings, some folded and some partially submerged. The top layer shows a dollop of white sour cream garnished with grated yellow cheese and small green dill sprigs. Around the dumplings are small pieces of reddish bacon, thin orange carrot slices, and light green shredded cabbage floating in the broth. A metal spoon is partially visible at the bottom right edge of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. bacon, cut into 1/2″ pieces
1 head of savoy cabbage, cut into 1″ pieces (about 4 cups)
2 large carrots, peeled, sliced 1/4″ thick (about 1 1/2 cups)
5 garlic cloves, minced
1 tsp. (or more) kosher salt
2 1/2 qt. low-sodium chicken broth
1 (16-oz.) pkg. frozen pierogi (such as Mrs. T’s)
4 oz. cheddar, shredded
Finely chopped fresh dill and sour cream, for serving

Instructions

Step 1: In a large pot over medium-high heat, cook bacon, stirring occasionally, until tender and crispy, about 8 minutes. Using a slotted spoon or tongs, transfer to a small heatproof bowl, leaving fat behind.
Step 2: In the same pot over medium heat, cook cabbage, carrot, and garlic, stirring, until carrots are softened and cabbage is wilted with slight caramelization, 8 to 10 minutes; season with salt.
Step 3: Pour in chicken broth. Bring to a simmer, then add pierogies. Cook, stirring occasionally, until pierogies are tender and vegetables are softened but not mushy, 6 to 7 minutes.
Step 4: Top the soup with shredded cheddar, cooked bacon, fresh dill, and a dollop of sour cream before serving.

Tips & Variations

For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
Add a pinch of smoked paprika or red pepper flakes to the broth for a spicy kick.
Fresh pierogies can be used in place of frozen for a more delicate texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Pierogies may become softer after reheating, so avoid overcooking initially.