Ingredients

The following ingredients have 5 Servings
  • 1 teaspoon olive oil
  • 1 (14 oz.) smoked sausage or kielbasa, sliced
  • 1 cup diced or shredded carrots
  • 1/2 cup diced onion
  • 2-3 cloves garlic, minced
  • 1 tablespoons flour
  • 4 cups chicken broth
  • 1 (12.8 oz.) packaged frozen miniature pierogies
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 2 cups chopped fresh spinach
  • Salt and pepper, to taste
  • Chopped green onions and cooked crumbled bacon for garnish, if desired

Instruction

  • In a large Dutch oven, heat oil over medium heat. Add the sliced sausage, carrots, onion and garlic and cook until sausage starts to brown.
  • Stir in the flour and cook a few minutes more. Add the broth and bring to a boil. Stir in the pierogies and reduce heat to a simmer. Cook until pierogies are tender, about 10 minutes, stirring occasionally.
  • Stir in heavy cream and sour cream. Simmer for 5-10 minutes more. Stir in spinach and cook until just wilted. Season with salt and pepper, to taste.
  • Serve immediately topped with green onions and crumbled bacon, if desired.