Polish Pierogi Soup Recipe: Dumplings in Savory Broth

In about 15 minutes you can make a comforting, hearty Pierogi Soup on the stove. This simple one-pot recipe uses frozen pierogis, sauerkraut, and a blend of spices to create a warm, satisfying meal perfect for busy weeknights.

When I first started dating my husband, he introduced me to pierogis. He grew up in a region where pierogis are a common comfort food, and I quickly fell in love with the pillowy potato-and-cheese dumplings. With soup season here, I experimented until I found a quick, balanced recipe that pairs the creamy pierogi filling with a slightly salty, pleasantly sour broth.

Early attempts used cabbage and sour cream together, which leaned too tart. After a few tries I settled on a combination that brings out the best of both elements: sauerkraut for a bright acidity, just enough sour cream as an optional topper, and seasonings that round everything into a cozy bowl of soup. This version cooks from start to finish in roughly 15 minutes and is easy to modify depending on what’s in your fridge.

Ingredients

• Frozen pierogis – Mini frozen pierogis work best because they heat through quickly. If you only find full-size pierogis, you can cut them in half as they cook. Flavors like potato & cheese, onion, or sauerkraut are all good options.
• Unsalted butter – Use unsalted butter and adjust added salt to taste. If you use salted butter, reduce the recipe salt slightly.
• Onion – About 1/2 cup diced (roughly half a small onion). A yellow onion gives a mild, balanced flavor.
• Sauerkraut – Adds acidity and traditional flavor that complements pierogis. If you prefer less tang, substitute shredded cabbage.
• Chicken broth – 4 cups. Vegetable broth works well to make the soup vegetarian.
• Seasonings – Salt, black pepper, paprika, garlic powder, and dried oregano to taste.
• Sour cream (optional) – Serve as a dollop on top for extra creaminess without thinning the broth.

Instructions

Simple steps to make this soup quickly on the stovetop. The full ingredient quantities and timing are listed in the recipe card below.

1. Cook the onions and pierogis. In a large pot over medium-high heat, melt the butter. Add the diced onion and cook for about 3 minutes until softened. Add the frozen mini pierogis and cook for another 3–4 minutes to start warming them through.
2. Add sauerkraut and broth, then season. Stir in the sauerkraut and pour in the chicken broth. Season with salt, black pepper, paprika, garlic powder, and dried oregano. Taste and adjust the seasonings as needed.
3. Simmer briefly and serve. Cover the pot and simmer for about 5 minutes, until the pierogis are cooked through and the flavors have melded. Remove from heat, ladle into bowls, and top with a spoonful of sour cream and fresh parsley if desired.