Pierogi & Kielbasa Soup

 This is a very hearty soup.   If you like polish food, you are going to love this.  I would add a cup of drained sauerkraut, but I'm the only one in the family that likes it, so I don't put any in.   I don't add salt to this recipe, because of the bacon, and kielbasa in it.

PIEROGI & KIELBASA SOUP

(serves 6)

Ingredients:

*6 slices bacon, chopped

*1 (14 ounce) package kielbasa, cut about 1-inch thick

*1 tablespoon butter

*2 medium carrots, shredded

* 1 yellow medium onion, chopped small

*3 garlic cloves, minced

*1 tablespoon all-purpose flour

*1 teaspoon ground black pepper

*1 (32 ounce) container chicken stock

*1 (12.84 ounce) bag frozen miniature potato & cheese pierogis (or just cheese)

*1 cup fresh spinach, chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup heavy cream

*1/4 cup sour cream

Directions:

~In a large pot, cook bacon until crisp, stirring often.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add sliced kielbasa and cook until it starts to brown on both sides.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add in onions and  carrots, and cook for about 5 minutes, stirring often.

~Add in garlic and cook for another minute.

~Drain grease.

~Add butter to pan and allow to melt.

~Add in flour and pepper, stir for about 1 minute.

~Whisk in chicken stock.

~Add in bacon and kielbasa.

~Cover and simmer for 10 minutes.

~Add pierogis and cook for another 10 minutes or until pierogis are tender, stirring occasionally.

~Stir in heavy cream and sour cream.

~Simmer for another 10 minutes.

~Add in spinach and cook until it wilts.

Pierogis

I'm new to making pierogi's, but they turned out really tasty.   I'm looking forward to trying different fillings.

PIEROGIS
(makes approximately 50-60)

Pierogi Dough Ingredients:
*4 cups all-purpose flour
*1 teaspoon salt
*1 cup water
*2 large eggs

Potato & Cheese Filling Ingredients:
*4 medium russet potatoes, peeled (about 6 cups)
*1 small yellow onion, chopped
*1 1/2 cups sharp shredded cheese, or 1 cup ricotta cheese
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*4 tablespoons butter

Sauerkraut Filling Ingredients:
*2 cups sauerkraut, drained as much as possible
*1/2 onion, chopped
*1 1/2 tablespoons sour cream

Dough Directions:
~In a large mixing bowl, stir flour and salt together.
~In a small bowl, whisk water and eggs together.
~Pour water/egg mixture into the flour mixture and stir until combined.
~Dump onto a clean surface and knead for about 1 minute or until dough is smooth.
~Roll the dough in a light coating of flour.
~Cover with a towel or invert a bowl over it, for about 15-20 minutes.
~Roll out dough until it's thin (about 1/8 inch thick) If using the kitchenmaid pasta attachment, start at number 1 and, then 2 and finally down to 3.
~Use a 3 1/2 inch cookie cutter, of the mouth of a juice glass to cut out circles in the dough (lightly flour cookie cutter or glass).
~Fill pierogis with about 1 tablespoon of filling.
~Lightly brush outer edges dough with water. This will help seal the dough.
~Fold in half and seal the pierogis by pinching the edges together.

Cheese Potato Filling Directions:
~Place peeled potatoes in lightly salted water and bring to a boil.
~Simmer until fork tender.
~Drain potatoes.
~Sauté chopped onions until tender (do this while the potatoes are cooking).
~Mix in sautéed onions, garlic powder, pepper, and salt and mash until potatoes are creamy.
~Stir in cheese until melted.
~Allow too cool and refrigerate until cold.

Sauerkraut Filling:
~Sauté onions until tender.
~In a small bowl, mix onions, sauerkraut, and sour cream tougher.
~Refrigerate until cold.

 Putting it all together:
~Bring a large pot of water to a boil.
~Add about 1 teaspoon salt.
~Boil pirogies for about 6 -10 minutes and remove and place on a cooling rack (do not over crowd the pan).
~Fry the pirogies in butter until a golden brown on both sides (you can skip this part if you prefer it just boiled).
~Plate pirogies and put some grilled chopped onions over them and a dollop of sour cream.

Freezing Pierogis:
~Boil filled pirogies for 6 minutes.
~Remove from water and spray both sides of pierogi with a cooking spray (this helps prevent sticking).
~Layer on a cookie sheet lined with parchment paper, in a single layer.
~Allow to dry (i dapped mine with paper towel to help with this).
~Place in freezer until frozen (about 30-45 minutes).
~Remove from pan and put in a freezer bag and seal well.
~Fry in butter (no need to thaw) until golden brown on both sides.

Dill Pickle Soup

My son-in-law and daughter love dill pickle soup.  It's such an easy and quick soup to make.  I make the soup thicker and thinner depending on who I'm making it for.  If you like a thicker or creamer soup use a little less liquid and then use an immersible blender to blend the soup when it's done cooking.   I also shred most of the veggies or cut them very small.  You can just chop the veggies if you like it a little chunkier.

DILL PICKLE SOUP
(seves 8)

Ingredients:
*1/4 cut butter
*6 quarts chicken stock
*4-6 russet potatoes (4-5 cups), peeled and diced small
*2 carrots  (1 cup), chopped fine
*1 celery stick, chopped fine
*1/2 medium onion, chopped fine
*2 cloves garlic, minced
*3 cups kosher dill pickles, chopped fine
*1cup kosher dill pickle juice
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*3 tablespoons all-purpose flour
*1 cup sour cream

Directions:
~In a large stock pot,  melt butter.
~Add potatoes, carrots, celery, dill pickles and onions.
~Sauté for 3- 5 minutes.
~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Bring to a boil.
~Turn heat down to a simmer, cover pan and cook for around 20 minutes or until potatoes are done.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.

Instant Pot Directions:

~Set instant pot to sauté mode.

~Once hot, 1 teaspoon olive oil

~Add potatoes, carrots, celery, dill pickles, and onions.

~Sauté for 3- 5 minutes.

~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Put lid and and seal.

~Pressure cook for 15 minutes.

~Slow release for 10 minutes and then a quick release.

~Put instant pot back on sauté mode.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.