Perogy Cilantro Soup

This soup is a clever hack that turns store-bought perogies into a surprisingly satisfying one-pot meal. Two of the perogies get chopped into small bits that dissolve into the broth as it simmers, thickening the soup naturally with their potato-and-dough filling. The remaining four stay whole, plump and tender in the finished bowl.

Fresh cilantro sauteed with onion and garlic forms the aromatic base, giving the broth a bright, herby flavor that pairs well with the starchy perogies. Diced tomatoes add acidity and color, and a dash of hot sauce rounds things out with a little heat.

This is a small-batch recipe for two that comes together in under 45 minutes. The thick-bottomed pot recommendation is a good one. It prevents the chopped perogies from sticking and scorching on the bottom.

Kitchen Tips

• Chop the two designated perogies into small pieces before adding. Smaller pieces break down faster and thicken the broth more evenly.
• Stir occasionally during the 20-minute simmer. The potato filling releases starch that can settle and stick to the bottom.
• Fresh cilantro is a must here. Dried cilantro has almost no flavor and won’t carry the soup.
• Add more water if the soup gets too thick during simmering. The perogies absorb liquid as they cook.

Variations

• Cheddar-topped: Ladle into oven-safe bowls, top with shredded cheddar, and broil until bubbly for a loaded perogy soup.
• Sour cream finish: Stir a spoonful of sour cream into each bowl before serving for the classic perogy accompaniment.