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Kielbasa and Pierogies
Created by: Howcan Team
Ingredients
- 1 package of kielbasa (14 oz), sliced
- 1 onion, chopped
- 1 tablespoon of olive oil
- 1 package of pierogies (16 oz)
- 1/2 cup of chicken broth
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 cup of sour cream
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced kielbasa and chopped onion to the skillet and cook until the kielbasa is browned and the onion is softened, about 5 minutes.
- Meanwhile, in a separate pot, bring a large pot of salted water to a boil.
- Add the pierogies to the boiling water and cook according to the package instructions, usually about 5-7 minutes. Drain and set aside.
- Once the kielbasa and onion are cooked, add 1/2 cup of chicken broth to the skillet, along with 1/4 teaspoon of black pepper and 1/4 teaspoon of paprika. Stir to combine and simmer for 2-3 minutes.
- Add the cooked pierogies to the skillet and toss to coat them in the kielbasa and onion mixture.
- Remove the skillet from the heat and stir in 1/4 cup of sour cream.
- Garnish with chopped fresh parsley and serve hot.
Kielbasa, a traditional Polish sausage, has a rich history dating back to the Middle Ages. It was originally made with a mix of pork, beef, or even game meats, and seasoned with garlic, marjoram, and other spices. The sausage gained popularity in Poland and among Polish immigrants in the United States. Today, it's a staple in Polish cuisine and is enjoyed worldwide. Pierogies, on the other hand, are filled dumplings that can be traced back to Central and Eastern Europe. They are typically filled with a variety of ingredients such as potatoes, cheese, sauerkraut, meat, or fruit. Pierogies are often boiled and then pan-fried in butter for a crispy finish. In terms of the best places to enjoy these dishes, Poland is, of course, the ultimate destination. However, Polish communities in the United States, particularly in cities like Chicago and New York, have also perfected the art of making kielbasa and pierogies. In these cities, you can find authentic Polish restaurants and delis that serve up these traditional dishes with flair. When it comes to making kielbasa and pierogies at home, the key is to use high-quality ingredients and to pay attention to the seasoning. For kielbasa, the right blend of spices is crucial, while for pierogies, the dough must be tender and the filling well-seasoned. Some chefs also experiment with alternative fillings for pierogies, such as mushrooms, spinach, or even dessert fillings like sweet cheese or fruit. In conclusion, kielbasa and pierogies are beloved staples of Polish cuisine with a rich history and a global following. Whether enjoyed in a cozy Polish restaurant or made at home with a personal twist, these dishes are sure to delight food lovers everywhere.
40 min
4
550 calories
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