Name: Pierogi & Cabbage Soup – A Bowl of Cozy Eastern European Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: East European–inspired
Ingredients: 1 tbsp vegetable oil; 1 yellow onion, diced; 2 carrots, sliced into half-moons; 1 garlic clove, minced; 1 tsp sweet paprika; 1 tsp ground cumin; 5 cups chicken broth; ¼ head savoy cabbage, chopped; 3 tbsp cheese spread, softened; 12 cheese-potato pierogi; 3 tbsp fresh dill, chopped; Freshly ground black pepper

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If you’re looking for a soul-warming, no-fuss soup that nods to Eastern European traditions, this Pierogi & Cabbage Soup offers exactly that—but with a modern, streamlined twist. Imagine tender savoy cabbage and soft, cheese-and-potato pierogi bathed in a fragrant broth spiked with paprika, cumin, and a swirl of creamy cheese spread. It’s the kind of hearty soup that warms you from the inside out and fills your home with comforting aromas.

Pierogi & Cabbage Soup – A Bowl of Cozy Eastern European Comfort

Why You’ll Love This Recipe

This soup hits that sweet spot where ease meets indulgence. It’s all about simple ingredients—cabbage, carrots, onions, pierogi—that come together with minimal effort yet deliver maximum flavor. The cheese spread gives the broth a velvety richness, while the cabbage adds freshness. A sprinkle of fresh dill at the end brightens everything up, turning an everyday dish into something memorable.

Thanks to servingdumplings.com’s “Pierogi Dill Soup” which inspired this recipe structure, we know cabbage blends beautifully in a broth enriched with a creamy element and fresh herbs

Ingredients

Tip: you can find a full list of ingredients and measurements in the recipe card below.

1 tbsp vegetable oil
1 yellow onion, diced
2 carrots, peeled and cut into half-moons
1 garlic clove, minced
1 tsp sweet paprika
1 tsp ground cumin
5 cups chicken broth
¼ head savoy cabbage, cored and chopped
3 tbsp cheese spread, at room temperature
12 pierogi (cheese and potato filling—feel free to add more to preference)
3 tbsp chopped fresh dill
Freshly ground black pepper, to taste

Instructions

Gather and prep your ingredients first—dice onion, slice carrots into half-moons, mince garlic, chop cabbage and dill. That makes cooking smoother.

Warm oil in a large pot over medium heat. Add onion, carrots, and garlic. Sauté for about 3 minutes until the onions are translucent and fragrant.

Stir in paprika and cumin, then pour in the chicken broth. Bring it to a boil, then add the cabbage. Cover the pot, lower the heat to medium-low, and let it simmer for about 10 minutes—enough for the cabbage to soften and meld with the broth.

Lift the lid and whisk in the cheese spread until the broth turns creamy and velvety.

Turn up to medium-high heat and gently add the pierogi. Boil until they float—3 to 5 minutes if fresh, or up to 8 minutes if frozen.

Turn off the heat and stir in fresh dill. Season with a twist of black pepper. Serve immediately while the broth is still warm and comforting.

Variations & Tips

Vegetarian swap: Use vegetable broth instead of chicken.
Extra veggies: Stir in potatoes or peas for more heartiness.
Spice twist: A pinch of cayenne can add a gentle heat.
Cheese alternatives: A spoonful of sour cream makes a fine substitute if you’re out of cheese spread.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; add a splash of broth if the soup thickens. Pierogi may absorb broth over time, so they might become softer—but still delicious.

Frequently Asked Questions

Can I use green cabbage if I don’t have savoy?

Yes, green cabbage works just fine—though savoy has a softer texture that blends nicely.

What kind of cheese spread works best?

A creamy, dill or plain flavor works well. It should be soft to incorporate smoothly into the broth.

Do I need to thaw frozen pierogi?

No. You can add them right from the freezer; just allow a bit more time for them to float and cook through.

Can I make this dairy-free?

Skip the cheese spread and stir in a vegan cream alternative or unsweetened plant-based milk.

How long does the soup last?

Up to 3 days reliably in the fridge. Reheat gently for best texture.

What other herbs work?

Parsley or chives are great if you don’t have dill.

Is this recipe gluten-free?

Only if your pierogi and broth are certified gluten-free. Otherwise not.

What if I don’t have cheese spread?

Use heavy cream or sour cream instead for richness.

Any way to make it thicker?

Add a small amount of flour or cornstarch slurry near the end, stirring gently until the soup thickens.

Sara