PIEROGIE SOUP
Pierogie Soup is comfort food in a bowl. The wonderful flavor of this soup combined with the garlic kraut from Cleveland Kraut make this one satisfying soup! A recipe from Seduction in the Kitchen
Provided by Deanna @SeductionInTheKitchen.com
Categories Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a saute pan melt the butter and saute the onions until they are tender.
- Once the onions are tender, add the kraut and saute everything for about two minutes and then take the pan off the heat and set aside.
- Next, in a soup pot add the broth and add the Lipton mushroom onion soup mix. Stir that it is all mixes together.
- Add in the onion kraut mixture and bring to a boil.
- Add the pierogies, and turn the heat down so that simmers for about 20 minutes.
- Mix in the bacon, and turn the heat off.
- Ladle some the soup into a bowl, garnish with a dollop of sour cream and ENJOY!
Nutrition Facts : Calories 267 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1630 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POTATO-LEEK SOUP WITH MINI PIEROGI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
- Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives.
Nutrition Facts : Calories 543 calorie, Fat 26 grams, SaturatedFat 15 grams, Cholesterol 79 milligrams, Sodium 967 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 13 grams
PIEROGIE SOUP
This is a fun soup that uses frozen (Mrs. T's brand) Pierogies. It's quick and easy. The cut-up pierogies release the potato filling and help to thicken the soup.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Partially thaw the pierogies enough to cut through.
- Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
- In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
- Add the cut up pierogies and chicken broth.
- Add the garlic powder, salt, pepper and paprika.
- Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
- Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
- Serve!
PIEROGIE SOUP
My family loves this soup. It is a grown up version of noodle soup.
Provided by Liz Lanza
Categories Other Soups
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces.( partially thaw them for a few minutes and they will be easier to cut)
- 2. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
- 3. Add the pierogies and chicken broth.
- 4. Add the garlic powder, salt, pepper and paprika.
- 5. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
- 6. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
FLORENTINE CHICKEN AND PIEROGI SOUP
This is a recipe that was given to me by my sister and I have not tried it yet. I love soups and pierogi so I can't wait to make it.
Provided by Asha1126
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
- Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
- Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.
Nutrition Facts : Calories 317.5, Fat 8.5, SaturatedFat 1.7, Cholesterol 111.4, Sodium 839.7, Carbohydrate 14.9, Fiber 0.9, Sugar 0.7, Protein 43.1
PIEROGI SOUP
This is great on a cold day. I've tried quite a few pierogi recipes and found most a bit bland so I began adding smoked paprika to mine. Many out there call for butter. I've tried to go healthier and eliminate that ingredient. I also use low sodium soup and broth.
Provided by Melissa Buchanan-Smith
Categories Cream Soups
Time 3h10m
Number Of Ingredients 7
Steps:
- 1. Add all ingredients to a Crock-Pot. Cook on high for three hours.
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
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