Pierogie Soup

Name: Pierogie Soup
Ingredients: 1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially; 2 tablespoons butter; 1/2 cup chopped onion; 1 cup finely chopped cabbage, packed; 3 1/2 cups chicken broth; 1/4 teaspoon garlic powder; 1/4 - 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon paprika; 1 cup low-fat milk; 1 cup shredded cheddar cheese

11 ingredients

8 steps

Ingredients

1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially
2 tablespoons butter
1/2 cup chopped onion
1 cup finely chopped cabbage, packed
3 1/2 cups chicken broth
1/4 teaspoon garlic powder
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup low-fat milk
1 cup shredded cheddar cheese

Directions

1

Partially thaw the pierogies enough to cut through.
2

Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
3

In a soup pot, melt the butter. Add the chopped onion and cabbage; saute for 5-7 minutes or until onions are translucent. Do not brown.
4

Add the cut up pierogies and chicken broth.
5

Add the garlic powder, salt, pepper and paprika.
6

Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
7

Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
8

Serve!