CREAMY PIEROGI SOUP, SPICY CHEESE BREAD, & RED VELVET COOKIES

On the menu for TUESDAY, FEBRUARY 17th is CREAMY PIEROGI SOUP, SPICY CHEESE BREAD, and RED VELVET COOKIES. This hearty and delicious soup combines mini pierogies with smoked sausage and fresh kale in a creamy broth your whole family will love.

Pierogies, native to Poland, are little purses of noodle dough and filled with potato, onion and cheese. The soup begins with sautéing diced bacon in the pot until crispy. The bacon is removed and saved for a crispy garnish.

Next, sliced kielbasa sausage, carrots, onion, garlic and fresh thyme are added. Homemade chicken stock, mini pierogies, chopped fresh kale and a dash of nutmeg are mixed in. Once the perogies are cooked, the soup is garnished with the diced bacon and fresh parsley.

My bread companion this week is my SPICY CHEESE BREAD. This chewy, cheesy bread is legendary in Wisconsin and incorporates red pepper flakes into both the dough and the topping to give it a spicy kick. It tastes delicious alongside this rich & delicious soup.

On the menu for dessert are RED VELVET COOKIES, a bold twist on a classic. This brown butter red velvet cookie is soft, rich, and perfectly balanced with a subtle cocoa flavor.  Studded with creamy white chocolate chips, it is indulgent, smooth, and just the right amount of sweet. - Payton from Baked by Brown Butter