Prepare the ingredients: Slice the kielbasa, dice the yellow onion, mince the garlic, and cut the carrots into half-moons. Core and chop the savoy cabbage and chop the fresh dill.

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

In the same pot, add minced garlic, diced onion, and half-moon carrots. Sauté for about 3 minutes until vegetables soften.

Stir in 1 teaspoon of sweet paprika and ½ teaspoon of ground cumin, allowing the spices to bloom.

Pour in 4 cups of chicken broth and bring to a boil. Add chopped savoy cabbage and simmer for about 10 minutes.

Stir in ½ cup of creamy cheese spread until incorporated. Add pierogi and cook until they float to the surface.

Turn off heat, add browned kielbasa and fold in ¼ cup of chopped fresh dill. Season with black pepper to taste.