Do you remember my Kung Fu Panda Soup I made last year? I have served the Kung Fu Soup many times and guess what? I have one child that has decided that he does not like Potstickers anymore. Nice. Just when I think, “Good, I finally have something that ALL three kids like,” one changes his mind. Drives me nuts really. So it came to me that that certain child does like pierogi and as far I can remember the other two like them too. So I am creating this soup all over again with pierogi. A very simple soup that can be jazzed up with a dollop of sour cream, grated cheese, and bacon or served simply as is. Or try slicing kielbasa into it for a more complete meal, need vegetables? Add a bag of shredded cabbage and simmer for about 10 minutes. Either way it does make for a nice wintertime soup.
crumbled cooked bacon
grated cheddar cheese
In a large skillet with fitted lid, place pierogi, water and butter. Place lid on top and cook over med-high heat until pierogi are steamed through. Remove lid and let the water cook off. Turning pierogi often let them fry in the remaining butter until golden and crispy. Add broth and onion slices. Heat through until hot. Ladle into bowls and serve immediately with suggested toppings. Serves 6.
CAUTION: This is very comforting soup.
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