Pierogie Soup {Polish Soup Recipe With Pierogies} (2024)

FAQs

What is the difference between perogies and pierogies? ›

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Traditionally pierogi are served with simple toppings such as fried onions, lardons, melted butter, sour cream or pork rinds. But not everything needs to be savoury!

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Pierogi are Eastern European stuffed dumplings that are usually boiled. As with many traditional foods, there are regional varieties with fillings ranging from sweet to savoury, meat to meatless. This potato and cheese-filled Pierogi recipe I'm sharing today is a meatless kind popular in Poland.

A tried and true method for cooking pierogies is frying. The texture is crunchy on the outside and creamy on the inside. And, they make great side dishes, appetizers, or perfect finger-food for snacking! Pierogies are amazing when deep-fried!

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.

Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience.

Terminology. The English word "pierogi" comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a generic term for one filled dumpling. It derives from Old East Slavic пиръ (pirŭ) and further from Proto-Slavic *pirъ, "feast".

"pierogies", or "pierogis") comes from Polish pierogi. [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a. generic term for filled dumplings.

What do Russians call perogies? ›

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi.

Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food.

Pierogies can be high in fat; the fat content depends on how the pierogies are cooked, the size of the pierogi and what they are stuffed with. However, pierogies can also be a healthful addition to your diet.

One region eats more pierogis than the rest of the country

The "Pierogi Pocket" region encompasses five midwestern states: Ohio, Indiana, Pennsylvania, New York, and New Jersey. A few cities — including Chicago and Detroit — are also included in this area, according to The Pierogi Experiment.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.

The English word "pierogi" comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a generic term for one filled dumpling.