My mother-in-law can't get enough of this soup!

Pierogi, the delightful dumplings originating from Central and Eastern Europe, have found a special place in Southern cuisine, merging comforting flavors with a rich culinary history. In this recipe, we transform traditional pierogies into a heartwarming Southern Style Pierogi Soup. This dish combines the robustness of pierogies with the hearty warmth of a Southern stew, creating a perfect meal for those chilly nights or for when you're simply craving something soul-soothing. The blend of textures and flavors is bound to make this a favorite in your kitchen.

This Southern Style Pierogi Soup pairs wonderfully with a fresh green salad tossed with a tangy vinaigrette to balance the richness of the soup. Cornbread or a crusty loaf of bread also complements this dish beautifully, providing a satisfying crunch to the creamy texture of the soup. For a bit of extra warmth, a side of sautéed greens like collard or mustard greens would be perfect.

Servings: 6 servings

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 medium carrots, sliced
1 stalk celery, chopped
6 cups chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper, to taste
1 pound frozen pierogies (preferably potato and cheese)
1 cup heavy cream
2 cups shredded cooked chicken (optional)
1 tablespoon fresh parsley, chopped

1. Heat the olive oil in a large soup pot over medium heat.

2. Add the chopped onion and cook until translucent, about 5 minutes.

3. Stir in the garlic, red bell pepper, carrots, and celery. Cook for another 5 minutes until the vegetables are tender.

4. Pour in the chicken or vegetable broth and bring to a boil.

5. Add the diced tomatoes, smoked paprika, thyme, salt, and pepper. Reduce heat and let it simmer for 10 minutes to allow flavors to meld.

6. Gently add the frozen pierogies to the pot. Cook until they are tender and float to the top, about 10 minutes.

7. Stir in the heavy cream and shredded cooked chicken (if using). Let the soup simmer for an additional 5 minutes.

8. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

For a vegetarian version, simply omit the shredded chicken and use vegetable broth. You can also add other vegetables like corn or green beans for extra flavor and nutrition. If you prefer a spicier kick, consider adding a chopped jalapeño or a pinch of cayenne pepper. For a richer, creamier soup, swap the heavy cream with half-and-half or crème fraîche. Lastly, homemade pierogies can be used for a more authentic touch, though store-bought will save time and still taste wonderful.