Begin by preparing the veggies and kielbasa for your Pierogi Dill Soup. Slice the kielbasa into bite-sized pieces, dice the onion, and peel and cut the carrots. Mince the garlic, then chop the savoy cabbage and fresh dill.

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced kielbasa, cooking for about 5 minutes until browned. Remove the kielbasa and set it aside.

In the same pot, add more oil if necessary and sauté the diced onion, minced garlic, and sliced carrots for about 3 minutes until the onions are translucent. Add sweet paprika and ground cumin, stirring for a minute.

Pour in 6 cups of chicken broth, bringing it to a gentle boil. Add the chopped savoy cabbage. Cover and simmer on low for about 10 minutes.

Stir in 4 ounces of cheese spread until melted. Add the pierogi. If using fresh pierogi, cook for 3-5 minutes; frozen pierogi may take about 8 minutes.

Turn off the heat and fold in the browned kielbasa along with the chopped fresh dill. Season with black pepper. Let it rest before serving.