Pierogi Soup
In just 15 minutes, make a delicious, hearty Pierogi Soup on the stove! It's so easy to make this recipe with frozen pierogis, sauerkraut, and just the right combination of spices, for a warm and cozy meal.
Ingredients
- 2 tablespoons unsalted butter
- ½ cup onion, diced
- 12.84 ounces frozen mini pierogies
- 1 cup sauerkraut
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ cup sour cream, optional topping
Instructions
- Melt the butter in a large pot on the stove over medium-high heat. Add the onion and cook for 3 minutes. Add the pierogies and cook for an additional 4 minutes.
- Add the sauerkraut and chicken broth to the pot. Season with the salt, pepper, paprika, garlic powder and oregano.
- Cover and cook for 5 minutes.
- Remove the pot from the heat, remove the lid and serve in bowls, optionally topped with sour cream.
Notes
- If you don't like sauerkraut, you can replace it with shredded cabbage. Add the cabbage to the pot with the onion so it will cook down with the onions and pierogis.
- Store leftover pierogi soup in the refrigerator for up to 6 days. Reheat the soup in the microwave or on the stove.
- If reheating the soup in the microwave, ladle out a single serving into a bowl and reheat for 2-3 minutes, stirring halfway through the time.
- If reheating the soup on the stove, add the soup back to a pot on the stove over medium-high heat. Simmer and heat up the soup for 5-7 minutes.
Nutrition Facts
Calories 305kcal (15%)Carbohydrates 33g (11%)Protein 7g (14%)Fat 16g (25%)Saturated Fat 8g (40%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 43mg (14%)Sodium 2062mg (86%)Potassium 203mg (6%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 623mg (12%)Vitamin C 7mg (8%)Calcium 68mg (7%)Iron 1mg (6%)
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