Southern Style Pierogi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 large onion, chopped
03 -
2 cloves garlic, minced
04 -
1 red bell pepper, chopped
05 -
2 medium carrots, sliced
06 -
1 stalk celery, chopped
→ Broth and Seasonings
07 -
6 cups chicken or vegetable broth
08 -
1 can (14.5 ounces) diced tomatoes
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon thyme
11 -
Salt and pepper, to taste
→ Additional Ingredients
12 -
1 pound frozen pierogies (potato and cheese preferred)
13 -
1 cup heavy cream
14 -
2 cups shredded cooked chicken (optional)
15 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
02 -
Stir in the garlic, red bell pepper, carrots, and celery. Cook for another 5 minutes until the vegetables are tender.
03 -
Pour in the chicken or vegetable broth and bring to a boil. Add the diced tomatoes, smoked paprika, thyme, salt, and pepper. Reduce heat and let it simmer for 10 minutes to allow flavors to meld.
04 -
Gently add the frozen pierogies to the pot. Cook until they are tender and float to the top, about 10 minutes.
05 -
Stir in the heavy cream and shredded cooked chicken (if using). Let the soup simmer for an additional 5 minutes.
06 -
Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
# Notes:
01 -
For a vegetarian version, omit the chicken and use vegetable broth. You can add corn or green beans for extra flavor. Homemade pierogies provide an authentic option but require more time.