A pierogi is a dumpling of sorts. The pastry crust is made with sour cream, and it usually is filled with mashed potatoes and cheese, or onions, or sauerkraut. We have a restaurant here in Phoenix -- Pittsburgh Willy's -- that makes homemade pierogi each week. Alas, I forgot to run over there before the holidays, so the frozen Mrs. T's will have to do.
Barb's Pierogi Soup
1 link polish sausage, cut in half then cut into 1/2 inch pieces
one onion, sliced
salt
3 T. butter
2 qt. chicken stock
1 t. caraway seed
one can sauerkraut, drained, rinsed and squeezed
one box Mrs. T's pierogies
1 c. sour cream
In a skillet, saute the sausage in a bit of vegetable oil until browned. Remove from pan and drain on paper towels. Wipe out skillet. Melt 1 T. butter in the skillet and saute the onion, sprinkled with a bit of salt, over low heat until caramelized, about 20 minutes, stirring often. In a large Dutch oven or Crock-Pot, get the chicken stock simmering. Add in the sausage, sauerkraut, caraway seed and onions when they are done. Wipe out the skillet again, and melt 2 T. butter and saute pierogi according to package instructions, about 8 minutes (I also add about 1 T. water, and cover pierogi for about half of that cooking time to steam and brown). To serve, put 2 pierogi in bowl, ladle soup over, serve with a dollop of sour cream.
