Creamy Pierogie and Vegetable Potage
Delve into a hearty and creamy soup that delivers a luscious blend of flavors and textures with every spoonful. In this quick and satisfying meal, frozen potato and cheese pierogies are ingeniously used to naturally thicken the soup, bringing a comforting element that complements the fresh vegetables sautéed to perfection. Ideal for a cozy family dinner, this potage is both nourishing and indulgent, catering to those seeking warmth in a bowl.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Frozen pierogies with potato and cheese filling
15 ounces (partially thawed)
Butter
2 tablespoons (melted)
Onion
1/2 cup (chopped)
Cabbage
1 cup (finely chopped, packed)
Chicken broth
3 1/2 cups (none)
Garlic powder
1/4 teaspoon (none)
Salt
1/4-1/2 teaspoon (to taste)
Pepper
1/4 teaspoon (none)
Paprika
1/4 teaspoon (none)
Low-fat milk
1 cup (none)
Shredded cheddar cheese
1 cup (none)
Instructions
1
Begin by partially thawing the frozen pierogies until they're just pliable enough to slice. Cut each pierogie lengthwise and then three times crosswise to yield eight pieces per pierogie. It's perfectly fine if some pieces fall apart.
2
In a large soup pot, melt butter over medium heat. Add the chopped onion and cabbage; sauté gently, ensuring not to brown them, until the onions turn translucent, approximately 5-7 minutes.
3
Introduce the pre-cut pierogie pieces and chicken broth to the pot, stirring to combine.
4
Season the mixture with garlic powder, salt, pepper, and paprika, adjusting the spices to taste.
5
Raise the heat and bring the contents to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally to prevent sticking or burning.
6
After the simmering period, pour in the low-fat milk and gradually stir in the shredded cheddar cheese. Continue to cook over low heat, stirring often, until the cheese has melted completely and the soup is heated through, roughly an additional 5 minutes.
7
Ladle the soup into bowls and serve immediately, offering comfort and warmth with each serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pierogie and Vegetable Potage?
It is a hearty and creamy soup that uses frozen pierogies as a natural thickener combined with sautéed vegetables for a comforting meal.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What type of pierogies are recommended for this soup?
The recipe calls for 15 ounces of frozen pierogies with a potato and cheese filling.
Do I need to fully thaw the pierogies before cooking?
No, you should only partially thaw them until they are just pliable enough to slice.
How should I cut the pierogies for the potage?
Cut each pierogie lengthwise once and then three times crosswise to create eight small pieces per pierogie.
Is it a problem if the pierogie pieces fall apart while cutting?
Not at all; it is perfectly fine if some pieces fall apart as they will help thicken the soup.
What vegetables are included in this potage?
The recipe includes 1/2 cup of chopped onion and 1 cup of finely chopped, packed cabbage.
What is used to sauté the vegetables?
Two tablespoons of butter are used to gently sauté the onion and cabbage.
How long should I sauté the onions and cabbage?
Sauté them for approximately 5-7 minutes until the onions turn translucent, being careful not to brown them.
What kind of broth is used in this recipe?
The recipe requires 3 1/2 cups of chicken broth.
Can I make this soup vegetarian?
Yes, you can easily make this vegetarian by substituting the chicken broth with vegetable broth.
What spices are used to season the soup?
The soup is seasoned with garlic powder, salt, pepper, and paprika.
How much garlic powder is needed?
The recipe calls for 1/4 teaspoon of garlic powder.
What is the simmering time for the soup?
After reaching a boil, reduce the heat and let the soup simmer for about 15 minutes.
Why do I need to stir the soup occasionally while it simmers?
Stirring helps prevent the ingredients from sticking to the bottom of the pot or burning.
What type of milk is used in the recipe?
The recipe specifies 1 cup of low-fat milk.
Can I use whole milk instead of low-fat milk?
Yes, whole milk can be used for a richer and creamier texture.
What kind of cheese is added to the potage?
One cup of shredded cheddar cheese is stirred into the soup at the end.
How long does it take for the cheese to melt into the soup?
It takes roughly an additional 5 minutes of stirring over low heat for the cheese to melt and the soup to heat through.
How do I serve this soup?
Ladle the soup into bowls and serve immediately while it is warm and comforting.
What is the total number of ingredients in this recipe?
There are 11 ingredients in total.
Is the cabbage supposed to be finely chopped?
Yes, the recipe specifies 1 cup of finely chopped and packed cabbage.
Can I adjust the salt level?
Yes, the recipe suggests 1/4 to 1/2 teaspoon of salt, adjusted to your personal taste.
Does this soup require a blender for thickening?
No, the starch from the pierogies naturally thickens the soup as it cooks.
What heat level should I use for simmering?
The soup should be simmered on a low heat setting.
Can I add extra protein to this soup?
While not in the recipe, you could add cooked bacon bits or ham for extra protein.
Is this recipe considered a quick meal?
Yes, it is described as a quick and satisfying meal perfect for a family dinner.
What is the purpose of the paprika in this recipe?
Paprika adds a subtle flavor and a hint of color to the soup.
Should I use fresh or frozen pierogies?
The recipe is specifically designed for frozen pierogies.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove.