Categories: Main Dish, Pierogies, Soup

Ingredients

• 1 (15 ounce) box frozen pierogies , potato and cheese filling, thawed partially
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 cup finely chopped cabbage , packed
• 3 1/2 cups chicken broth
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 cup low-fat milk
• 1 cup shredded cheddar cheese

Directions

1. Partially thaw the pierogies enough to cut through.

2. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don’t worry if they rip or fall apart.

3. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.

4. Add the cut up pierogies and chicken broth.

5. Add the garlic powder, salt, pepper and paprika.

6. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.

7. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.

8. Serve!

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