"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pierogie Soup Recipe

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This recipe for Pierogie Soup, by , is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronda Yandrick

Category:
Category:

Ingredients:  
Ingredients:  
1 15 ounce box potato and cheese filled pierogies
2 T olive oil
1/2 cup chopped onion
1 cup finely chopped cabbage
3 1/2 cup vegetable or chicken stock
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup low fat milk
1 cup shredded cheddar cheese

Directions:
Directions:
Partially thaw the pierogies. Cut each into 3 times crosswise and once lengthwise to yield 8 pieces each. In soup pot, sauté onion and cabbage in olive oil for 5-7 minutes or until onion is translucent. Add the pierogies and broth. Add garlic powder, paprika and salt and pepper. Bring to a boil. Simmer gently 15 minutes, stirring occasionally. Add the milk and cheese. Cook over low 5 minutes until cheese melts.

 

 

 

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