Week 274: Creamy Pierogi Soup

Happy Thursday!

We took a little break last week and popped down to Florida to see the warm sun and spend some time with family. Nothing like a walk on a sandy beach to rejuvenate your soul!! And now that I'm back, I'm fired up to bring you a menu that features one of my most requested soups.

On the menu for TUESDAY, MARCH 25th is CREAMY PIEROGI SOUP & CHALLAH. 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 CHALLAH, a soft, eggy bread coated in everything bagel seasoning. Challah is my favorite bread and it goes perfectly with this creamy soup.