Slice the kielbasa into bite-sized pieces, peel and chop the carrots, and finely mince the garlic. Also, chop the onion and savoy cabbage, and roughly chop the fresh dill.

In a large pot, heat the vegetable oil over medium heat. Once hot, add the sliced kielbasa and cook for about 5 minutes until browned and fragrant. Remove and set aside.

In the same pot, add more oil if necessary, then toss in the minced garlic, chopped onions, and carrots. Sauté for about 3 minutes until softened.

Add the sweet paprika and ground cumin to the sautéed vegetables, then pour in the chicken broth. Bring to a gentle boil.

Once boiling, add the chopped savoy cabbage, cover, reduce heat to low, and simmer for about 10 minutes.

Uncover, stir in the cheese spread until melted. Increase heat, gently add the pierogi and cook until they float.

Once floating, return the kielbasa to the pot, add chopped dill and season with black pepper. Serve and enjoy!