We all love pierogi and kielbasa nights, so why not keep it even more simple and turn it into soup?This recipe is SO GOOD! Make sure you have extra–everyone will be wanting seconds!
Ingredients:
20 mini pierogies
10 large pierogies, cut in half
1 can sauerkraut, drained
1 link kielbasa, cut into rounds
4 tbsp butter
1 onion, chopped
2 tsp garlic, minced
1 quart chicken stock
1 quart milk
1 cup sour cream
Salt and pepper to taste
Method:
In your crockpot, melt your butter and add your onions and garlic. Cook for a few minutes. Add the rest of the ingredients except for sour cream and turn on low for about 4-6 hours. Right before serving, stir in the sour cream. Enjoy!