Looking for ideas on what to serve with perogies? Whether served as a main course or a side dish, these Eastern European half-moon dumplings are a classic comfort food.
Perogies are excellent comfort food that complements a variety of dishes. When paired with any of the following side dishes, you will experience the highest level of delight.
Check out our list of delectable sides you can easily pair with what to serve with perogies.
There’s no food combination that’s more classically Polish than kielbasa and pierogies. Traditional Polish sausage accompanies many different meals. Its comforting flavor and rich texture work well with the little dumplings, making for the ultimate comfort meal.
The name kielbasa actually refers to any Polish sausage. Their flavors range from spicy to sweet to tangy. Whichever kielbasa you choose, the best way to serve it is to grill it on the stovetop or grill, then put it on your plate along with a heaping serving of warm pierogis!
Sauerkraut is another traditional Polish ingredient that goes well with pierogies. This tangy dish of shredded cabbage, popular throughout Central and Eastern Europe, goes well with pierogies because its slightly acidic flavor cuts through the richness of the dumplings. Plus, sauerkraut is healthy for you because it’s packed with vitamins and minerals.
You can buy sauerkraut at the store or make your own using shredded white or green cabbage, sea salt, and caraway seeds. Shred the cabbage and salt it until you notice it wilting and softening. Add the seeds and put the cabbage in a jar. Weigh down the sauerkraut and let it ferment for several days.
Fried bacon is a traditional topping for perogies. The crispy bits of the bacon contrast with the dumplings’ smooth, creamy texture and adds a bit of crunch to the overall dish. Plus, the salty flavor of the bacon works well with the mild flavor of the pierogies.
All you need to fry bacon is bacon slices and some oil. Fry the bacon, drain the grease and chop into fine pieces that you will sprinkle over your pierogies.
No Polish kitchen is complete without a jar of sour cream in the fridge. This fermented dairy product goes with all kinds of Polish meals, from borscht to pierogies. The slight tang of the sour cream balances out the richness of the pierogies, which often have a very heavy filling.
You can buy sour cream at almost every store, but if you are fascinated by the process of fermenting dairy products, making your own is pretty easy. All you need is milk, heavy cream, and lemon juice. Put the ingredients in a jar and leave overnight until it forms a smooth cream.
Onions are another popular topping for perogies. The tangy, slightly sweet flavor of the onions goes well with the comforting taste of pierogies. Many Polish grandmothers sauté pierogies with onions for family meals.
Caramelizing onions adds an extra depth of flavor to your dish, although you have to be patient when making them. Besides onions, you will need salt and a bit of sugar. Cut the onions into thin strips, sprinkle with salt, and cook until golden and caramelized, which sometimes takes up to 30 minutes!
Potato pancakes are a popular comfort food all over Central and Eastern Europe. The golden, starchy pancakes provide a bit of crunch when served with pierogies. For many Poles, the combination of the two is the ultimate comfort food.
All you need to make your own potato pancakes are shredded potatoes, seasonings, and a binding ingredient to hold the pancakes together, such as eggs and breadcrumbs. Combine the ingredients into a batter and fry until golden.
Cabbage is a staple in Polish cuisine because it is one of the few vegetables that can last through harsh Polish winters. Besides sauerkraut, buttered cabbage is another popular preparation. Serve it alongside pierogies for a traditional, light side dish.
To make buttered cabbage, you will need butter, cabbage, and pepper. Shred the cabbage into small chunks. Melt the butter, add the cabbage, and cook in a covered pot until the cabbage is tender and coated with melted butter. Don’t forget to season with pepper.
If you want to put together a quick weeknight meal that is also balanced and healthy, you can’t go wrong with sauteed mushrooms and pierogies. Mushrooms are packed with vitamins and their delicate flavors balance out the heaviness of the pierogies. Plus, sautéing mushrooms is a quick and easy way to bring out their maximum flavors.
For this dish, you will need your choice of mushrooms, olive oil, minced onion, garlic, and seasonings. Sauté the onions and garlic in the olive oil, then add the mushrooms, cooking until they soften. For maximum flavor, finish the pierogies by frying them in the same pan.
Cauliflower Cheese Soup
Starting your meal with a warm bowl of soup is always a good idea, particularly during cold weather when you need the foodie equivalent of a warm hug. The cheese in this soup pairs wonderfully with the tangy filling for pierogies. Plus, the cauliflower adds some vital vitamins to your overall meal.
To make this soup, you will need cauliflower, potato, butter, onion, vegetable stock, and plenty of cheese. Chop the vegetables, sauté the onions, then add the other ingredients and let the soup simmer for about 30 minutes.
These slightly bitter vegetables have a delicious, rich flavor when roasted with plenty of seasonings. Their bitterness pairs well with the rich, mild flavors of pierogi filling.
Roasting brussels sprouts is very simple—all you need are the vegetables, olive oil, and seasonings. Cut the sprouts in half, rub with oil and seasonings, then roast in an oven until they are golden brown and slightly crispy.
For a traditional Eastern European meal, you can’t go wrong with borscht followed by comforting, pillowy pierogies. Borscht is a beet soup popular in Poland, Ukraine, Russia, and the rest of the region. Its sour, tangy flavor reminds many people of their childhood.
Traditional Polish borscht has beets, carrots, celery, beef stock, allspice berries, and other seasonings. Start by melting butter and cooking the vegetables until they are tender. Add the broth and boil, seasoning to taste. Borscht cooks quickly, only taking about 10 minutes. Serve with sour cream.