Best Pierogie Soup Recipes

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

Ingredients

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!

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

Ingredients

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.

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