Pierogie Soup {Polish Soup Recipe With Pierogies} (2024)

FAQs

What is the difference between perogies and pierogies? ›

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Pierogi are an important part of Polish culture and cuisine today.

In autumn and winter a lot of Poles eat pierogi with braised sauerkraut and dried forest mushrooms. They are also part of the customary Christmas Eve dinner. Traditionally pierogi are served with simple toppings: fried onions, lardons, melted butter, sour cream or pork rinds.

Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.

A tried and true method for cooking pierogies is frying. The texture is crunchy on the outside and creamy on the inside.

The English word "pierogi" comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a generic term for one filled dumpling.

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

When ready to serve, bring a large pot of salted water to a boil. Add perogies, 5 to 6 per person for a main course, or 2 to 3 per person for a side dish. Reduce heat and simmer until dough is cooked and filling is hot, 2 to 3 minutes from fresh, 3 to 4 minutes from frozen.

Pierogi. Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food.

Pierogies are the ultimate Eastern European comfort food. Little dough parcels of goodness, there's no wrong way to eat a pierogi, but our personal favourite way is with this super-easy sour cream sauce.

What do you season pierogies with? ›

Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish! Serve with a dollop of sour cream.

Frozen pierogies may be partially defrosted before heating. Boil: Place 1 dozen pierogies in a pot of rapidly boiling, salted water (6 quarts for refrigerated pierogies, 8 quarts for frozen pierogies). When they rise to the surface, flat side up, they are done. Drain and serve with sauteed onions or sour cream.

Add 1 teaspoon of salt to a pot of water and bring to a hard boil. Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart.

Place frozen perogies flat side down on a non-stick baking pan. Spray tops of perogies with cooking oil or brush perogies with light coating of cooking oil. Place in oven at 175 °C (375 °F) for approximately 15 minutes or until golden brown. Serve with non-fat sour cream or other favourite toppings.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

These filled dumplings are considered the national dish of Poland and are popular in other Slavic countries like Ukraine, Slovakia, Lithuania, and Russia. Pittsburgh was introduced to the pierogi by the immigrants who came to the area.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.