Name: Creamy Polish Sausage & Pierogi Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish-inspired
Ingredients: 8 oz Polish sausage or kielbasa (about 225 g; sliced into coins); 1 tbsp butter (plus a little more for pan-searing the pierogies if needed); ½ medium yellow onion (diced); 2 cloves garlic (minced; or use about 1 tsp garlic paste); 1 tbsp all-purpose flour (for a lightly thickened, stew-like broth); 2 cups chicken stock (480 g); 1½ tsp Dijon mustard (start with 1 tsp for a milder flavor); ½ tsp Worcestershire sauce (optional); ¼ tsp smoked paprika; ¼ tsp dried thyme; 1 cup green beans (drained if canned; cut into bite-size pieces if needed); ½ cup whole milk (120 g); ¼ cup heavy cream (60 g); to taste freshly ground black pepper; to taste kosher salt (add only after tasting; sausage and stock may already be salty); 6 to 8 frozen pierogies (potato-and-cheese or your preferred variety)

Method

Slice the sausage, dice the onion, mince the garlic, drain the green beans if using canned, and measure the remaining ingredients before you begin. Heat a large saucepan or Dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes, turning occasionally, until well browned around the edges. Transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Add the butter and onion to the same pot. Cook over medium heat for about 4 to 5 minutes, stirring occasionally, until the onion is softened. Add the garlic and cook for about 30 seconds, just until fragrant.
Sprinkle the flour over the onions and stir continuously for 1 minute. Slowly pour in the chicken stock while whisking or stirring well, scraping up the browned bits from the bottom of the pot. Stir in the Dijon mustard, Worcestershire sauce if using, smoked paprika, thyme, and several grinds of black pepper.
Return the browned sausage to the pot. Bring the broth to a gentle simmer and cook uncovered for 8 to 10 minutes, stirring occasionally, until the flavors come together and the broth lightly thickens. Stir in the green beans during the final 2 to 3 minutes so they heat through without becoming overly soft.
While the soup simmers, heat a large skillet over medium heat with a small amount of butter if needed. Add the frozen pierogies in a single layer and cook according to the package directions, turning as needed, until heated through and golden on both sides. Keep the heat moderate so the centers warm before the exteriors become too dark.
Reduce the soup heat to low. Stir in the milk and heavy cream and warm gently for 2 to 3 minutes. Do not allow the soup to boil aggressively after adding the dairy. Taste and adjust with additional Dijon mustard, black pepper, or salt only if needed.
Divide the golden pierogies among bowls and ladle the creamy sausage soup around them. Serve immediately so the pierogies retain some of their browned texture.

Notes

Pan-searing the pierogies separately gives the best texture because they keep their golden edges instead of becoming soft in the broth. For a one-pot version, frozen pierogies can be gently simmered directly in the soup until cooked through according to their package timing; add the milk and cream only after the pierogies are done. This recipe is intentionally small-batch and works well for two adults with modest portions for young children.

Tips

Brown the sausage deeply before building the soup; the browned bits left in the pot provide much of the broth's savory flavor.
Taste before adding salt because kielbasa, chicken stock, and Worcestershire can all contribute significant seasoning.
Keep the soup at a gentle heat after adding the milk and cream so the dairy stays smooth.
For the best pierogi texture, place them in the bowls just before serving rather than letting them sit in the soup.

Substitutions

Half-and-half can replace the milk and heavy cream; use about 3/4 cup total.
Fresh or frozen green beans may replace canned green beans; simmer them in the broth until tender before adding the dairy.
Whole-grain or stone-ground mustard can replace part of the Dijon for a more rustic mustard flavor.
If you prefer a thinner soup, omit the flour.