Best Warsaw Pierogi Soup Recipes

Pierogie Soup image

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!

Pierogi soup image

Provided by Melissa Buchanan-Smith

Time 3h10m

Number Of Ingredients 7

4 box mini frozen pierogi's
4 oz cream cheese
2 c shredded sharp cheddar cheese
4 c chicken broth
1 can(s) cream of chicken soup
1-2 each pinch salt, pepper, smoked paprika, garlic
1 pkg sliced kielbasa

Steps:

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