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 AND MUSHROOM CASSEROLE
If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.
Provided by mrshastiethecook
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
- Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
- Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 85.1 g, Cholesterol 64.7 mg, Fat 26 g, Fiber 6.7 g, Protein 26.2 g, SaturatedFat 11.9 g, Sodium 1733.5 mg, Sugar 20.1 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!
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