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
WARSAW PIEROGI SOUP RECIPE - (4.3/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed saucepan at medium to high heat, add and brown the meat until cooked -approximately 5 minutes Add the onions, celery and carrots, sauté for 1-3 minutes Add the chicken broth, spinach and mushrooms, bring to a boil, reduce to a simmer for 5-10 minutes Add 18-24 bite-size perogies and simmer for an additional 10 - 12 minutes Season to taste and serve
PIEROGI CHICKEN SUPPER
Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.
Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
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!
PIEROGI SUPPER
"My husband love pierogi," writes Holly Bosworth of Ocala, Florida. "When I needed a fast meal without a lot of cleanup, I came up with this all-in-one dinner. It's colorful, healthy and very filling."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook pierogi according to package directions. Meanwhile, in a large skillet, cook the ham, squash, zucchini and garlic powder in butter for 4 minutes or until squash is tender. Drain pierogi and add to skillet; heat through.
Nutrition Facts : Calories 393 calories, Fat 15g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 1364mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.
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
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