Pierogi Soup

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Pierogi Soup Recipe

I’m a Polish redhead.

I don’t like Polish jokes.  I get a bit heated if I hear one. I turn all red, and my ears get hot.  lol

This is no joke…I grew up eating fresh pierogies from the Farmer’s Market, and I also remember making homemade ones with my family, in fact it’s one of the last memories I shared with my brother before he passed.  When I went out on my own, I started buying Mrs. T’s Pierogies because they are so low fat, and available.  I usually just sauté them with a little olive oil, and onions.  My Mom has a wonderful way to make them where she adds cottage cheese at the end and it gets all creamy and cheesy.

Oh, no matter how you eat them, they are so comforting.

So, while we were out on Saturday, we stopped at Costco and it was jam packed.  They had their “samples” at the end of every aisle.  Love that.

They had 2 employees that had set up a “Pierogi camp” where they were giving away samples of cooked pierogies.  Here’s the big bag of pierogies I was brainwashed into ended up buying…

pierogies

I chose the potato and onion flavor because they are my favorite.  Mind you, I had no intention of making soup until the check out lady told me she throws her left over pierogies in soup.

STOP RIGHT THERE.

Say what?  This women is a genius!  My husband looked at me and said, “Sounds post worthy to me!”  I said, “Sure does, I’ll do it for us tonight.”

So…I came up with my very own little “Pierogi Soup” recipe.  This isn’t low in carbs, but it’s low in fat, and very very comforting with out being horribly bad for you.

I was tempted to a add a dollop of sour cream, but I chickened out.  I think I might try that next time.

Here’s a few photos I took that night, and the recipe follows.  Feel free to use any pierogies you wish, but Peter and Pat’s Pierogies knocked my babushka off my head.  They were DELISH.

(See more soup recipes at bottom)

Sauteed Onions

Caramelize onions.

Pierogies

A little olive oil, salt & pepper go a long way on pierogies.

Yummy Pierogi Soup

The spinach was so perfect. Add more veggies if you prefer.

Pierogi Soup

Yield: 4 large servings

6 pierogies + broth

Pierogi Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion sliced thin
  • frozen potato & onion pierogies (2 dozen-I used Peter & Pats version from Costco, but any will due)
  • 49.5 oz. can of chicken broth
  • 3-4 cups fresh raw spinach cleaned well
  • sliced fresh mushroom (optional)
  • salt & pepper

Instructions

  • In large frying pan, add 1 tablespoon of olive oil and sauté onions on medium heat until caramelized (dark brown on edges). Add a little salt & pepper to onions as they are cooking.
  • While the onions are cooking, put frozen pierogies on microwave safe plate and defrost them. I usually keep mine uncovered and let them go on high in the microwave for 2 minutes. They don't have to be completely thawed. You could also just let them thaw on the counter before hand, or run under warm water.
  • When onions are done, remove them from the pan into a bowl and set aside.
  • Add last tablespoon of olive oil to pan, and turn on medium heat.
  • Add peirogies and cook until slightly browned on both sides (see photo). Add a little salt & pepper to pierogies while they are cooking.
  • When pierogies are done, add entire can of chicken broth, the onions, and the spinach to the pan.
  • Bring everything to a simmer and let cook for about 2-3 minutes.
  • If you're adding sliced mushrooms add them now.
  • Season the soup with a little more salt & pepper.
  • Serve in soup bowls and tell your guests to cut the pierogies on the side of the bowl with the spoon they are using. It works like a charm!
  • For little kiddos, you will need to cut pirogies.
  • This was so good! Enjoy!
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    4 Responses

    1. Paige.Rose says:

      I’m sorry to hear about your brother. This food looks amazing! I’ve got to try that soup for my husband YUMMMMMY! Happy Tuesday Julie!

      Paige.Rose
      from
      http://www.TheQuaintSanctuary.blogspot.com

    2. I LOVE this & the timing couldn’t be better. My Godmother was Polish and we have made homemade pierogies every year since I was a little gal. I posted about them a little over 3 yrs ago & am re-vamping the post later this month. I cannot WAIT to try some of them in this soup – Hubs is excited too. Great idea, Julie and pinned!!

    3. Linda says:

      I bet this would be great w some slices of smoked sausage (kielbasi) dropped in. 🙂

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