Pierogie Soup

 Pierogie Soup

This is a tasty soup that uses frozen Pierogies or your own if you prefer. It’s quick and easy. The pierogies release the potato filling and thicken the soup.  Add crispy bacon to amp up the flavour. 

15 oz pierogies, frozen & partially thawed 

2 tbsp butter 

1/2 cup chopped onion

1 cup cabbage, finely chopped, packed 

OR

1 bag coleslaw mix 

3 1/2 cups chicken broth 

1 tsp garlic powder 

1 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 cup milk

1 cup old cheddar cheese, shredded 

1/2 lb bacon (Optional)

Cut each partially thawed pierogie in half lengthwise, then 3 times across so each pierogie will be cut into 8 pieces. 

In a soup pot , melt the butter over medium heat. Add the chopped onion and cabbage and sauté for 5-7 minutes until onions are translucent. 

Add the cut up pierogies, chicken stock, garlic powder, salt, paprika and pepper.  

Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. 

Add the milk and cook stirring over low heat until heated through, approximately 5 minutes. Add cheese, stir to melt and remove from heat.  

If adding bacon, cut into small pieces and sauté until crispy.  Add as a topping when serving.