Begin by preparing all your ingredients: slice kielbasa, dice onion, mince garlic, peel and cut carrots, and chop savoy cabbage.

Roughly chop fresh dill and set everything aside.

Heat vegetable oil in a large pot over medium heat. Add kielbasa and brown for about 5 minutes, then set aside.

In the same pot, sauté onion, garlic, and carrots for about 3 minutes until onions are translucent.

Stir in paprika and cumin, pour in chicken broth, and bring to a boil. Add cabbage, cover, and simmer for about 10 minutes.

Stir in cheese spread until melted, then add pierogi and cook until they float, about 3-5 minutes for fresh and 8 minutes for frozen.

Remove from heat, stir in kielbasa, dill, and ground black pepper, and serve warm.