Warsaw Pierogi Soup Recipe 435

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!

WARSAW PIEROGI SOUP RECIPE - (4.3/5)

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

PIEROGIE SOUP

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.

PIEROGI SOUP

Steps:

• 1. Add all ingredients to a Crock-Pot. Cook on high for three hours.