Pierogie Soup

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  • 1-15 oz box frozen potato/cheese pierogie (partially thawed)
  • 2 Tables. Butter
  • 1/2 cup chopped onions
  • 1 cup finely chopped cabbage
  • 3 1/2 cups chicken broth
  • 1/4 teas. Garlic power
  • 1/2 teas. Salt
  • 1/4 teas. Pepper
  • 1/4 teas. Paprika
  • 1 cup milk
  • 1 cup shredded cheddar cheese or 4 cheese shredded Italian blend 



1.  Cup each pierogie lengthwise, then across 2 times so you have 6 pieces. 

2.  In large pot, melt the butter, add chopped onion and cabbage and saute 5-7 minutes until onions are translucent.

3.  Add the pierogies and chicken broth.

4.  Add the garlic power, salt, pepper and paprika.

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

6.  Add the milk and the cheese.  Cook over low heat until heated through and cheese has melted, about 5 minutes.




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