Sausage and Pierogi Soup

Servings: 4 · Prep: 15 min · Cook: 45 min · Total: 60 min

Ingredients

• 1 pound Mild Italian ground pork sausage
• 1 pound Frozen potato-and-cheddar pierogies
• 3 cups Green cabbage
• 2 each Carrots
• 1 each Yellow onion
• 2 each Garlic cloves
• 6 cups Low-sodium chicken broth
• 2 teaspoons Sweet paprika
• 1/4 teaspoon Fine salt
• 1/4 teaspoon Ground black pepper
• 1/2 cup Full-fat sour cream
• 2 tablespoons Fresh dill

Equipment

Whisk; Cutting Board; Chef’s knife; Measuring cups and spoons; Wooden spoon; Medium mixing bowl; Ladle; Vegetable peeler; Instant-read food thermometer; 6-quart Dutch oven; whisk; cutting board; chef’s knife; measuring cups and spoons; wooden spoon; medium mixing bowl; ladle; vegetable peeler; instant-read food thermometer; 6-quart dutch oven

Steps

1. Prepare the ingredients. Wash your hands with soap and water for 20 seconds. Rinse the cabbage, carrots, onion, garlic and dill under running water before preparing them, removing damaged areas and drying them. Cut and measure the ingredients as listed, keeping the sausage separate from the prepared vegetables.
   • 1 pound italian pork sausage
   • 1 pound potato-and-cheddar pierogies
   • 3 cups green cabbage — cored and thinly sliced
   • 2 Each carrot — peeled and sliced
   • 1 Each yellow onion — diced
   • 2 Each garlic — minced
   • 6 cups chicken broth
   • 2 teaspoons sweet paprika
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 1/2 cup sour cream
   • 2 tablespoons dill — finely chopped

   Keep the raw sausage separate from the washed produce, and wash hands after handling it.

2. Brown the sausage. Place the sausage in the Dutch oven over medium-high heat. Cook for 7–9 minutes, breaking it into bite-size pieces and allowing it to sit briefly between stirs so it browns well. Check that the largest pieces reach 160°F. Spoon off excess rendered fat, leaving approximately 1 tablespoon in the pot with the sausage.
   • 1 pound italian pork sausage

   Cook the sausage until the largest pieces reach 160°F; clean the thermometer probe before and after checking.

3. Soften the vegetables and add paprika. Reduce the heat to medium. Add the onion and carrots and cook for 5 minutes, stirring frequently, until the onion begins to soften. Add the garlic and paprika and stir for 30 seconds, just until fragrant.
   • 1 Each yellow onion — diced
   • 2 Each carrot — peeled and sliced
   • 2 Each garlic — minced
   • 2 teaspoons sweet paprika
4. Simmer the broth and vegetables. Pour in the chicken broth, scraping the bottom of the pot to loosen the browned bits. Stir in the cabbage, salt and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, until the cabbage is softened and the carrots are nearly tender.
   • 6 cups chicken broth
   • 3 cups green cabbage — cored and thinly sliced
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
5. Gently cook the pierogies. Add the pierogies directly from the freezer and gently push them beneath the broth. Return the soup to a gentle simmer and cook according to the package’s stovetop timing, generally 6–10 minutes, until the dough is tender and the filling is hot throughout. Gently move the pierogies once or twice to prevent sticking; avoid vigorous boiling and rough stirring, which can split them.
   • 1 pound potato-and-cheddar pierogies
6. Temper and stir in the sour cream. Remove the pot from the heat. Put the sour cream in the mixing bowl. Ladle 1 cup of hot broth from the soup into the sour cream in several small additions, whisking until smooth after each addition. Slowly pour this mixture back into the pot, stirring gently around the pierogies. Do not return the soup to a boil.
   • 1/2 cup sour cream

   Ladle the hot broth carefully to avoid splashes while tempering the sour cream.

7. Add dill and serve. Stir in all the dill. Divide the pierogies and sausage evenly among four large soup bowls, then ladle the vegetables and broth over them. Serve promptly.
   • 2 tablespoons dill — finely chopped

https://plumtally.com/recipes/sausage-and-pierogi-soup-rr67k0sid3ly