Today kicks off a two-part series brought to you by Mrs. T’s Pierogies. I’d like to thank them for supporting Lost & Fawned and partnering with us to bring you this content.
Between big games, award season and season premiers, it’s a great time of year to entertain. Cooking for a crowd or even a small party can be a challenge for those of us who don’t have practice cooking for more than 2 people. Mrs. T’s Pierogies are a great shortcut. They have a huge collection on their website of inspiring recipes for entertaining, like Pierogy Kebabs or Buffalo Pierogies. As a main dish or appetizer, pierogies are a perfect addition to your party menu.
This time of year, I love making soups. They especially come in handy when I need to cook for family and friends. When entertaining, my time management can be shaky at best. Soups and stews are great because you can cook them ahead of time and simmer them as long as needed while you entertain your guests or prepare other components. Pierogies seemed like the perfect way to jazz up a quick and simple minestrone soup. I modified this recipe from Mrs. T’s recipe collection. For a small group double the following recipe (or even triple it for a party).
- 2 (12 ounce) boxes Potato & Cheddar Mini Pierogies
- ½ onion, chopped
- 1 garlic clove, minced
- 1 carrot, thinly sliced
- 2 cups chicken broth
- 1 (8 ounce) can stewed tomatoes
- ¼ tablespoon dried or fresh basil
- ¼ teaspoon dried or fresh thyme
- ¼ teaspoon fresh ground pepper
- 1 bag of frozen green beans (or fresh if in season)
In a large stockpot, combine onion, garlic, and carrot with enough broth to cover; cook until onions are soft. Add remaining broth, tomatoes and seasonings; bring to a boil. Cover and simmer at least 15 minutes (I like to let it simmer for at least an hour personally).
In a separate frying pan, saute Mini Pierogies with a little bit of oil or butter until cooked through and shell starts to get browned and crispy. Add beans to soup 15 minutes before serving and allow to cook to desired texture. Add pierogies to soup just before serving. Sprinkle with parsley or parmesan cheese.