Start by preparing your ingredients for the Pierogi Dill Soup. Slice the kielbasa into bite-sized pieces, dice the onion, and mince the garlic. Next, peel the carrots and slice them into half-moons, core and chop the cabbage, and chop the fresh dill.

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add the sliced kielbasa and sauté for about 5 minutes until browned and crisp. Remove the kielbasa from the pot, leaving the oil and drippings.

In the same pot, add the diced onion, minced garlic, and carrot slices. Sauté for 3 minutes, stirring frequently until softened. Sprinkle in the sweet paprika and ground cumin, mixing well.

Pour in 5 cups of chicken broth and bring to a rapid boil. Add the chopped savoy cabbage and stir. Cover, reduce heat to medium-low, and simmer for 10 minutes.

After simmering, stir in 3 tablespoons of cheese spread until melted. Raise the heat to medium-high to reheat the soup.

Gently add 12 pierogi, cooking according to package instructions, about 3-5 minutes for fresh or up to 8 minutes for frozen, until they float.

Return the sautéed kielbasa to the pot, add chopped fresh dill, and season with freshly ground black pepper. Heat through for an additional minute before serving.