Start by preparing your ingredients for the Pierogi Dill Soup. Slice the kielbasa into bite-sized pieces, dice the onion, peel and cut the carrots into half-moons, and mince the garlic. Core the savoy cabbage and chop it into bite-sized pieces. Finally, chop the dill, setting all these ingredients aside for easy access during cooking.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is shimmering, add the sliced kielbasa and cook for about 5 minutes, just until it turns a rich golden brown and releases a smoky aroma. Remove the kielbasa from the pot and set it aside on a plate while you keep the flavorful drippings in the pot.

In the same pot containing the drippings, add another splash of oil if necessary, then toss in the minced garlic, diced onion, and carrot half-moons. Sauté these fragrant vegetables for 3 minutes until they begin to soften and the onion turns translucent.

Now, sprinkle in the paprika and cumin, stirring to toast the spices lightly for about 30 seconds. Next, pour in 5 cups of chicken broth, and increase the heat to high to bring the mixture to a rolling boil.

Once the broth is boiling, carefully stir in the chopped savoy cabbage. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes.

After simmering, take off the lid and stir in the room-temperature cheese spread. Mix well until fully melted and integrated into the soup. Then, add in the pierogi gently, bringing the heat back up.

Once the pierogi are floating, remove the pot from heat. Stir in the browned kielbasa, freshly chopped dill, and season generously with freshly ground black pepper.