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Hearty Gluten-Free Pierogi Soup with Delicious Vegetables

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This Gluten-Free Pierogi Soup With Vegetables combines the comforting flavors of homemade pierogi with a rich, savory broth and a medley of fresh vegetables. It’s a heartwarming meal that’s easy to prepare and perfect for cozy evenings.

Ingredients

  • Gluten-Free Pierogi (frozen, potato and cheese, potato and onion, or spinach and feta varieties)
  • Ground Beef (lean)
  • Mirepoix (Onion, Carrots, Celery)
  • Low-sodium gluten-free beef broth
  • Diced Potatoes (Yukon Gold or red potatoes)
  • Leafy Greens (Spinach or Kale)
  • Non-Alcoholic White Wine Alternative or Apple Cider Vinegar
  • Sour Cream or Cream Cheese (gluten-free)
  • Fresh Dill
  • Dried Marjoram
  • Salt
  • Pepper
  • Bay Leaf
  • Olive Oil or Butter

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add your diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
  2. Push the sautéed vegetables to one side of the pot. Add the ground beef to the other side, breaking it up with a spoon. Cook until the beef is fully browned and no longer pink. Drain off any excess fat from the pot, if necessary.
  3. Stir the browned beef and vegetables together. Pour in your non-alcoholic white wine alternative (or apple cider vinegar, or extra broth). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let it simmer for a minute or two until the liquid reduces slightly.
  4. Add the gluten-free beef broth, diced potatoes, dried marjoram, and the bay leaf to the pot. Stir everything together. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
  5. Once the potatoes are tender, carefully add the frozen gluten-free pierogi to the simmering soup. Stir gently to ensure they don't stick together. Continue to simmer for 5-8 minutes, or until the pierogi are cooked through and float to the top.
  6. Remove the bay leaf from the pot. Add the fresh spinach, stirring until it wilts, which should only take 1-2 minutes. Reduce the heat to its lowest setting. Ladle about half a cup of the hot broth into a small bowl with the sour cream or cream cheese, whisking until smooth. Stir the tempered cream mixture back into the soup until well combined.
  7. Taste the soup and season with salt and freshly ground black pepper as needed. Stir in the fresh dill. Ladle the hot soup into bowls and serve immediately.

Nutrition

Keywords: Don't overcook the pierogi to avoid a mushy texture. Adjust the thickness of the soup by mashing some potatoes or adding more broth. Fresh herbs like dill elevate the flavor, and you can make it vegetarian by omitting the ground beef.

Find it online: https://homebitesia.com/hearty-gluten-free-pierogi-soup-with-delicious-vegetables/