Pierogi Soup

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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


1. Partially thaw the pierogies enough to cut through.

2. 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.

3. 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.

4. 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.

Bon Appetit!

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