Pierogie Soup Recipes

PIEROGIE SOUP

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!

PIEROGIE AND MUSHROOM CASSEROLE

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.

PERFECT PEROGIES CASSEROLE

Steps:

• Saute butter, onion, and pepper in a skillet for five minutes.
• In a medium casserole dish, combine perogies, onion, pepper and ham.
• Mix milk and soup in a separate dish.
• Pour over casserole.
• Top with shredded cheese.
• Bake for 35 minutes at 350 degrees Fahrenheit.

PIEROGIE SOUP

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!