Comforting Pierogi Soup in 15 Minutes for Cozy Nights

This quick and easy Pierogi Soup blends frozen pierogis and sauerkraut in a hearty broth, perfect for cozy nights.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 bowls

Course: Soup

Cuisine: Polish

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter Add richness and flavor; substitute with olive oil for a dairy-free version.
1/2 cup onion, diced Provides a savory base; use shallots for a milder taste.
12.84 ounces frozen mini pierogies Main ingredient; substitute with fresh pierogies or other dumplings.
1 cup sauerkraut Contributes a tangy flavor; replace with shredded cabbage if desired.
4 cups chicken broth Provides depth; use vegetable broth for a vegetarian option.

For Seasoning

1 teaspoon salt Essential for seasoning; adjust based on broth saltiness.
1 teaspoon black pepper For added spice.
1 teaspoon paprika Adds depth; replace with smoked paprika for a smoky flavor.
1 teaspoon garlic powder Enhances flavor; fresh garlic can be used as an alternative.
1 teaspoon dried oregano For herbaceous notes; substitute with Italian seasoning if preferred.

Optional Topping

1/2 cup sour cream Adds creaminess and tang; Greek yogurt may serve as a healthy substitute.

Equipment

Large pot

Method

Step-by-Step Instructions for Pierogi Soup

Begin by placing a large pot over medium-high heat. Add 2 tablespoons of unsalted butter and let it melt, swirling occasionally for even distribution.
Once the butter has melted, add 1/2 cup of diced onion to the pot. Sauté the onions for about 3 minutes until they turn translucent and aromatic.
Next, stir in 12.84 ounces of frozen mini pierogies and toss them gently. Allow them to cook for 4 minutes until they begin to soften and lightly brown.
Now, add 1 cup of sauerkraut and pour in 4 cups of chicken broth. Stir well, ensuring the sauerkraut is evenly distributed.
Sprinkle in 1 teaspoon each of salt, black pepper, paprika, garlic powder, and dried oregano. Stir thoroughly to distribute spices evenly.
Cover the pot and reduce the heat to medium-low. Let the soup simmer for about 5 minutes, allowing all the flavors to meld.
After 5 minutes, remove the pot from heat. Ladle the hearty Pierogi Soup into bowls, topping with sour cream if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store leftover Pierogi Soup in an airtight container for up to 6 days. For freezing, use individual portions to last up to 3 months.

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