Best Pierogi Soup Recipes

POTATO-LEEK SOUP WITH MINI PIEROGI

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.

FLORENTINE CHICKEN AND PIEROGI SOUP

Steps:

• Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
• Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
• Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.

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

PIEROGI SOUP

Steps:

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

POTATO-LEEK SOUP WITH MINI PIEROGI RECIPE - (4.5/5)

Steps:

• Melt butter in a large pot or Dutch oven over medium heat. Add leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes. Add water, 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, purée 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 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.