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! Poles also love sweet pierogi. In the summer, a sweet version of pierogi are popular as a main course.

Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.

The perogy has roots in Poland, Russia, Lithuania, Slovakia and Ukraine, with slight differences between each country on the names and fillings. Ukrainian perogies, known as varenyky, can be stuffed with sweet or savoury fillings.

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 is undoubtedly Poland's most famous and simple comfort food. But after tasting one of these delicious filled dumplings, you're likely to find yourself craving more. Perogis can be cooked or fried; stuffed with meat, vegetables, cheese, fruit, chocolate; accompanied by a sour cream topping or just butter.

T's Pierogies, the "Pierogy Pocket of America," is an area including New York, New Jersey, Pennsylvania, Ohio, Indiana, Chicago, Detroit, parts of the northern Midwest and southern New England which accounts for 68% of annual U.S. pierogi consumption.

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

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.

What is the most popular sandwich in Poland? ›

There is, of course, the mighty zapiekanka still representing the modern open sandwich. Zapiekanka originated in Poland the 70's as a fast, cheap lunch for workers. The standard offering was a warm baguette half topped with butter, mushrooms, cheese, and ketchup.

What they taste like: Pierogis are heartier and heftier than Asian dumplings like gyoza and Chinese potstickers. The dumpling wrapper is thicker and the filling is often rich. The dumpling itself is also bigger and heavier, and often topped with a sauce of melted butter.

A Culinary Link to Pittsburgh's Immigrant Past

These filled dumplings are considered the national dish of Poland and are popular in other Slavic countries like Ukraine, Slovakia, Lithuania, and Russia. Pittsburgh was introduced to the pierogi by the immigrants who came to the area.

For the Polish word pierogi, the Ukrainian word is purohu, and for the word vareniki it is varenuku. There are different varieties of vareniki/pierogi (such as using different combinations of fillings and dough compositions) and methods of preparation.