You’ve arrived to the correct spot if you’re wondering what to serve with your perogies.
In this essay, I present 39 of the most popular perogy side dishes.
In a rush? Heres the short answer.
Perogies go well with kielbasa and sauerkraut, caramelized cabbage and bacon, Polish borscht, and cucumber salad. Try creamy mushrooms, carrot apple slaw, or hunters stew as well. For an uncommon yet wonderful choice, try garlic butter steak nibbles or gravy and cheese curds (poutine).
Ready? Lets jump right in.
Contents
- Kielbasa and sauerkraut
- Rainbow carrots apple slaw
- Hunters stew (bigos)
- Polish cucumber salad
- Caramelized cabbage and bacon
- Garlic lemon broccoli and green beans
- Polish borscht
- Creamed spinach and mushrooms
- Perogie poutine
- Homemade applesauce
- Garlic butter steak bites
- Pork chops with apples and cider
- Pear salad with warm bacon vinaigrette
- What To Serve With Perogies
- FAQs
- What is a good side dish for perogies?
- Are perogies peasant food?
- Do you use olive oil or vegetable oil for perogies?
- Is it better to boil or pan fry perogies?
- How do you serve frozen pierogies?
- What’s the best way to cook frozen pierogies?
- How do you upgrade frozen pierogies?
- What is the best seasoning to put on pierogies?
- Are pierogies Ukrainian or Polish?
Kielbasa and sauerkraut
If you want to stay true to Polish tastes, combine your perogies with this kielbasa and sauerkraut dish.
The sour sauerkraut is balanced by the sweet apples and onions, and the smokey kielbasa completes the dish.
Why we like this recipe: it’s a one-pot meal that takes just 30 minutes to prepare.
Recipe FeaturedKielbasa and sauerkraut with caramelized onions and applesLeave out the sauerkraut.Skillet with smoked sausage and peppersOmit the sausage.Polish sour and sweet cabbage
Rainbow carrots apple slaw
This Polish-inspired slaw has just two basic ingredients: carrots and apples (although raisins are also popular).
The traditional dressing is oil and vinegar, but our version kicks it up a notch with a bright and zippy French vinaigrette that will cut right through the hefty perogies.
Why we like it: it provides a bright splash of color to your perogies.
Recipe FeaturedApple slaw with rainbow carrotsMake it in the French manner.Carrot salad in FranceLeave out the carrots.Slaw with apples and fennel
Hunters stew (bigos)
This substantial stew is the ideal winter companion to perogies.
It has large, robust tastes from mustard, cumin, red wine, porcini mushrooms, cayenne pepper, and other ingredients.
You can’t dispute that dipping your perogies in the sauce will be wonderful.
We love this dish since you can prepare a large quantity and eat it for a week.
Recipe FeaturedHunting stewVegetarian mushrooms stewMake it unique.Chili with a Southern spirit
Polish cucumber salad
From a winter side to a summer side.
Crispy cucumbers are bathed in a creamy dill and sour cream sauce in this salad.
It is quite refreshing and has a cooling impact on you, making it ideal for the hot months.
Pro-tip: make it lighter by using Greek yogurt.
Why we like this recipe: it simply requires four ingredients.
Recipe FeaturedCucumber salad in PolandMake it without dairy.Polish cucumber salad that is veganPrepare a dipGenuine tzatziki
Caramelized cabbage and bacon
This is perhaps the most popular side dish with perogies, and it’s also inexpensive.
The cabbage is simmered in bacon grease for approximately 40 minutes, or until it has absorbed all of the flavor and begun to caramelize.
The only way to improve this is to add some onions to the mix.
Why we like this recipe: it’s a decadent, low-carb side dish.
Recipe FeaturedBacon and caramelized cabbageUse a variety of vegetables.Caramelized onions with garlic butter mushroomsMake it sour.Red cabbage braised
Garlic lemon broccoli and green beans
Add some broccoli and green beans to your perogies to make them more healthy.
This method produces bright, crisp-tender vegetables that contrast well with the soft perogies.
To make a simple yet wonderful taste, toss your vegetables in garlic-infused oil and top with parmesan cheese.
Why we like this recipe: blanching the vegetables maximizes their vitamins and minerals.
Recipe FeaturedBroccoli with garlic and lemon and green beansTurn on the oven.Spring veggies roastedMake it opulent.Baked cheesy broccoli
Polish borscht
Serve perogies with a steaming cup of delicious Polish borscht (beetroot soup) for the ultimate comfort dinner.
The brilliant red hue couldn’t be more appealing, and it’s full with healthy nutrients.
And, as far as soups go, it’s incredibly simple to cook, requiring just 30 minutes.
Why we like this recipe: depending on the season, you may serve it hot or cold.
Recipe FeaturedBorscht from PolandSmooth it out.Apple and ginger beet soupPrepare a saladHorseradish-seasoned grated beets
Creamed spinach and mushrooms
Upgrade your standard creamed spinach by adding mushrooms and white wine to the mix.
With your soft greens, the mushrooms offer a powerful, umami taste, while the white wine adds a complex acidic flavor to your rich sauce.
For a filling supper, serve with a tray of seared potato and cheese perogies.
Why we like this recipe: it takes a basic item and turns it into something amazing.
Recipe FeaturedSpinach creamed with mushroomsMake it without dairy.Vegan spinach creamedTurn on the oven.Baked creamed spinach
Perogie poutine
Make perogies poutine perogies wrapped with gravy and cheese curds, inspired by Canadian cuisine.
YUM!
This gravy is rich and creamy, so it will cover every nook and cranny of your perogies.
It’s comfort food bliss, but you’ll need a sleep afterwards.
Why we like this recipe: it doesn’t need any meat drippings and instead derives its flavor from stock.
Recipe FeaturedBrown sauceLeave out the heavy cream.Brown gravy that is veganInclude umami tastes.Sauce with mushrooms
Homemade applesauce
A simple applesauce is an excellent accompaniment to perogies.
It’s sweet yet crisp, which will help balance off all the richness.
Psst, employ a variety of kinds for the greatest outcomes.
Why we like this recipe: it will make your kitchen smell fantastic.
Recipe FeaturedApplesauce prepared from scratchCelebrate in style.Cranberry sauce prepared from scratchMake it dense.Applesauce with a chunky texture
Garlic butter steak bites
Fancy things up a bit with steak.
The perogies are ideal for soaking up the remaining steak juices and garlic butter.
Why we like it: it simply takes 10 minutes to prepare.
Recipe FeaturedBites of steak with garlic butterMake it unique.Steak tips smothered with sauceMaintain its integrity.Steak pan seared
Pork chops with apples and cider
I know we’re focusing on apples, so I hope you like them!
Serve your perogies alongside this delectable pork dish, or throw them into the sauce to cover with all of the delightful ingredients.
Psst, this is another recipe that may need a snooze after.
Why we like it: it’s an exquisite, comforting meal.
Recipe FeaturedApple and cider glazed boneless pork chopsVeganize itApplesauce with pork chopsLeave out the apples.Dijon cream sauce for pork chops
Pear salad with warm bacon vinaigrette
With this salad, you may add a fresh, crisp bite to your soft perogies.
Sweet pear slices, spicy frisee leaves, walnuts, and salty blue cheese are tossed in a warm bacon vinaigrette.
All of the tastes blend beautifully together, giving you a well-balanced bite that goes well with your savory perogies.
Why we love this recipe: its insta-worthy.
Recipe spotlightSalad of pears with heated bacon vinaigretteTry some fusion cuisine.Kimchi saladGet rid of the fruits.Salad with lemony arugula
What To Serve With Perogies
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Ingredients
- 1portionperogies
Instructions
- Make your perogies according to your preferred recipe.
- Meanwhile, select one of the following sides to go with it.
- Polish borscht, creamed spinach and mushrooms, perogi poutine, homemade applesauce, garlic butter steak bites, pork chops with apples and cider, and pear salad with warm bacon vinaigrette are among the side dishes.
- Serve immediately and enjoy!
Nutrition
FAQs
What is a good side dish for perogies?
Sour cream, applesauce, cabbage rolls, borscht, sautéed onions and mushrooms, kielbasa, pickled vegetables, creamed spinach, potato salad, and green salad go well with perogies.
Are perogies peasant food?
Pierogi, which were traditionally considered peasant dish, acquired appeal and spread across all social groups, including aristocracy.
Do you use olive oil or vegetable oil for perogies?
Cooking oil spray, brushed olive oil, or toss to coat both sides of each piece are all options. This will result in crispier pierogies that will not adhere to the basket. Cook at 400 degrees Fahrenheit for 10-12 minutes, or until they have a golden, crispy texture, after gently coating with olive oil.
Is it better to boil or pan fry perogies?
Frying is a tried and proven way for preparing pierogies. The surface is crispy, while the middle is creamy. They also make excellent side dishes, appetizers, or finger food for snacking! Deep-fried pierogies are delicious!
How do you serve frozen pierogies?
Frozen pierogi may be boiled, sautéed, baked, deep-fried, air-fried, or grilled, according to The Three Snackateers. If you’re feeling very inventive, you may combine a few approaches, such as boiling your pierogi before placing them in the pan to save the time it takes to cook them up.
What’s the best way to cook frozen pierogies?
Bake. Brush melted butter or oil on both sides of frozen pierogies and bake for 20 minutes on a baking pan at 400°F, turning once.
How do you upgrade frozen pierogies?
For a slightly crispier option, bake frozen pierogi.
Bake the pierogies for 18-20 minutes, flipping once halfway through, or until cooked through and slightly browned. Before baking, sprinkle the tops of the pierogi with cooking spray or brush them with melted butter for extra browning.
What is the best seasoning to put on pierogies?
Toss heated pierogies with olive oil, parsley, basil, and garlic until well coated. To taste, top pierogies with paprika and cayenne pepper.
Are pierogies Ukrainian or Polish?
Pierogi is Poland’s national food, and it is appreciated by people of all ages all year. Pierogi have been created in Poland since the 13th century, as previously indicated.