As a Ukrainian Canadian, I’ve eaten my fair share of perogies. Okay, let’s be honest. I’ve eaten more than my fair share. Around our household, it’s often served as a side dish, in place of potatoes, so they see our plates several times a month.
The great thing about perogies is their versatility. A beloved restaurant called Alycia’s in Winnipeg—sadly gone now—offered them up three ways: boiled, deep-fried or pan-fried. It was always a hand-wringing decision. The fact of the matter is that they are delicious in every way they are served.
The secret to a great perogy is not in its creative filling or in the way it’s cooked or what it’s topped with. The secret is in the dough. It must be tender. And Made-in-Manitoba Perfect Pierogies has nailed it. Their product is so good that it almost seems to a crime to serve it any other way than in the purest form—boiled, with butter and salt. But sometimes you need a soul-satisfying soup, and this one does the trick.
Perfect Pierogies come in five flavours, including a brand new one featuring a spicy kick! Take your pick from Feta & Spinach, Sauerkraut, Potato & Cheddar, Cottage Cheese or Chili Pepper. They’re available at Sobey’s in Winnipeg, Steinbach and Brandon. And you can find them at Red River Co-op stores.
1 medium onion, finely chopped
1 tablespoon canola oil
2 cloves garlic, minced
2 cups chicken stock
2 cups water
12 Potato & Cheddar Perfect Pierogies, cut into pieces
1 cup sharp cheddar, grated
½ teaspoon pepper
¼ cup fresh parsley, chopped
sour cream and chopped chives for garnish
Heat canola oil to medium high in a heavy bottomed soup pot. Add onions and cook for three minutes. Add garlic and cook for an additional two minutes. Add stock and water. Then add perogies. Cook for five minutes until dough pieces start to float to the top. Add cheddar, pepper and parsley and stir until the cheese melts.
Ladle into large bowl, garnish with chives and sour cream. Serve with a chunky bread for a hearty meal.
NB: The soup is best served as soon as it is piping hot. After a couple of hours, the dough soaks up most of the liquid. But not all is lost! It makes a nice creamy side dish!