Warsaw Pierogi Soup Recipe 435

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PIEROGIE SOUP



Pierogie Soup image

My family loves this soup. It is a grown up version of noodle soup.

Provided by Liz Lanza

Categories     Other Soups

Time 1h30m

Number Of Ingredients 11

1 box potato onion pierogies
2 Tbsp butter
1/2 c chopped onions
1 c cabbage , finely chopped
3 1/2 c chicken broth
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 c milk
1 c cheddar cheese, shredded

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.

WARSAW PIEROGI SOUP RECIPE - (4.3/5)



Warsaw Pierogi Soup Recipe - (4.3/5) image

Provided by JimMac

Number Of Ingredients 9

1 6-8 oz. boneless, skinless chicken breast cut into 1 1/2 x 1/2 inch strips (optional)
18 - 24 Bite-Sized pierogies
1 tbsp canola oil
1 medium to large onion, sliced thin
2 stalk celery, cut at a 45 degree angle
1 medium to large carrot, cut at a 45 degree angle
2 cups of lightly packed spinach -stems removed and cut into 3/4 inch strips
4-6 medium mushrooms
1 900 ml chicken broth

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



Pierogie Soup image

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

1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially
2 tablespoons butter
1/2 cup chopped onion
1 cup finely chopped cabbage, packed
3 1/2 cups chicken broth
1/4 teaspoon garlic powder
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup low-fat milk
1 cup shredded cheddar cheese

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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