Some of us grew up with perogies, others only had them for special occasions. Nonetheless, if you have ever prepared them, the hard work has to pay off. Pairing your perogies with the right side dish or topping.
Take a look here at all the best side dishes for perogies. You can mix and match to make your perogies a full meal.
What Are Perogies?
A perogi is a filled dumpling, usually made with dough that is wrapped around a savory or sweet filling. In most cases, perogies or pierogies are cooked in boiling water, but they can also be pan-fried.
This type of dumpling comes from Central and Eastern Europe but is also a staple in Canada and the United States thanks to immigrants there.
The exact date of origin of the pierogi is unknown, but some believe it was first made in the 13th century. Most times, the pierogi filling has mashed potatoes, cheese, scallions, mushrooms, spinach, and cabbage. You can prepare the dough by mixing flour with warm water and rolling it flat, though sometimes an egg is also added.
The dough is cut in a circle form, and then the filling goes in the middle. To finish, you should press the ends to give your pierogi its signature half-moon shape. The perogies are then simmered in water, although many prefer to pan-fry them in butter for more flavor.
For the most part, you will find perogies served with sour cream, but they can also have a garnish, such as bacon or mushrooms. You might also see them in broth as part of a pierogi soup.
Nutrition Facts
One pierogi with cheese and potato (57 g) has the following nutritional content (*):
111 calories
32.6 g water
3 g protein
3.5 g fat
16.9 g carbohydrate
0.513 g fiber
0.997 g sugar
20 mg calcium
0.718 mg iron
9.12 mg magnesium
45 mg phosphorus
61 mg potassium
270 mg sodium
7.64 µg selenium
1.71 µg vitamin A
2.28 mg cholesterol
Perogies are a traditional dish for many families across the world. They can be high in protein but also carbohydrates. To make a healthier version, you can prepare them at home and simmer them in water, and choose a lighter filling as well.
What Goes Well With Perogies
Below are some perogies sides that you can serve any time!
#1. Sauerkraut
Cabbage is a classic filling and side dish for any perogies, so why not transform it into sauerkraut?
This tangy recipe is full of flavor and texture, but it takes a few days, so make sure to prepare it early.
Ingredients:
1 large cabbage head
1 tablespoon caraway seeds
1 tablespoon salt
1 teaspoon pepper
1 tablespoon apple cider vinegar
Follow these steps to prepare your sauerkraut:
For this recipe, you will need a large mason jar or two. Clean them carefully, and place them aside.
Wash and cut your cabbage into smaller wedges.
In a large bowl, combine the cabbage, salt, pepper, and vinegar. Use your hands to mix well.
Place your cabbage in the mason jars, and press them using a heavy item, such as cooking weight.
Place the floured chicken on the skillet and cook for about 4 to 5 minutes, flipping them once.
Add the caraway seeds, and press once more.
Cover your mason jar with a cloth and a rubber band. Allow it to sit undisturbed for 24 hours. Check to see if the cabbage has floated to the top, and press it once more.
Tip: For best results, leave your cabbage fermenting for 3 days or more. But if you are in a rush, you can serve it after 24 hours.
Serve cold with your perogies on the side.
#2. Borscht
You might not be familiar with this soup, but it is a classic dish from Eastern Europe that goes well with perogies. Traditionally from Ukraine, borscht is made with beets and takes a few minutes to prepare.
Ingredients:
1 sausage (pork or beef)
3 beets or 1 can beets
3 Russet potatoes
1 yellow onion
2 carrots
1 teaspoon minced garlic
½ can tomato paste
½ bag shredded cabbage
1 teaspoon brown sugar
1 tablespoon parsley
1 tablespoon wine vinegar
Salt and pepper to taste
½ cup sour cream
Follow these steps to prepare your borscht:
Wash and peel your beets and potatoes, and then cube them along with the onion.
Shred your carrots and your cabbage, if needed.
In a skillet, cook the sausage and crumble it as much as you can.
In a large pot, fill halfway with water and allow it to boil. Add the sausage and beets. Cover the pot and cook until the beets lose their color.
Tip: if using canned beets, add them later because they come ready to eat.
Add the potatoes, and cover the pot. Cook them for about 15 to 20 minutes, until they become tender.
Add the carrots and cook for another 10 minutes.
Finish by adding the cabbage, onion, sugar, garlic, vinegar, and tomato paste. Cook for another 5 minutes. Season with salt and pepper.
Serve warm with sour cream and parsley.
#3. Broccoli and Raisin Salad
If you want to add crunch to your meal and make it more filling, this broccoli and raisin salad is a perfect choice. You can add more vegetables as you go, but it is always a good option for perogies.
Ingredients:
A bunch of broccoli florets
½ cup raisins
1 red onion
½ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon brown sugar
1 tablespoon sunflower seeds
Salt and pepper to taste
Follow these steps to prepare your broccoli and raisin salad:
Chop your onion and place it in a large bowl.
Add the broccoli florets and raisins to the bowl. Toss well.
Combine the mayonnaise, apple cider vinegar, garlic powder, and brown sugar in a separate bowl.
Pour your vinaigrette onto the vegetable bowl slowly while tossing well.
Season with salt and pepper, and add the sunflower seeds. Toss once more.
Cover your bowl, and place the salad in the refrigerator.
Serve your broccoli and raisin salad cold with your perogies.
#4. Mashed Cauliflower with Mushrooms
Since perogies already have some carbohydrates, you can prepare this mashed cauliflower and save some calories. The mushrooms add a ton of flavor and fiber as well.
Ingredients:
1 cauliflower head
1 tablespoon olive oil
½ tablespoon minced garlic
½ cup sour cream
2 cups mushrooms, chopped
1 lemon, juiced
1 tablespoon oregano
Salt and pepper to taste
Follow these steps to prepare your mashed cauliflower with mushrooms:
Place your cauliflower in a large pot with water. Bring to a boil and continue cooking for about 15 minutes, or until tender.
Drain the cauliflower and set it aside to cool down.
In the meantime, add the olive oil to a skillet and warm up the garlic. Add the mushrooms and continue cooking for about 10 to 15 minutes, or until tender.
Once your cauliflower has cooled down, you can place it in a blender along with salt and pepper. Blend for a few minutes. Add the sour cream and continue blending for another 3 to 4 minutes or until smooth.
Transfer your pureed cauliflower to a bowl and top with the sauteed mushrooms. Add oregano to the top.
Serve your mashed cauliflower with mushrooms warm with perogies on the side.
#5. Butter and Thyme Roasted Potatoes
These butter and thyme roasted potatoes are a fantastic choice if you are looking to complement your perogies. You can add more spices and herbs to make the potatoes stand out more.
Ingredients:
10-12 red potatoes, halved
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon thyme
1 tablespoon minced garlic
½ teaspoon paprika
1 teaspoon parsley
Salt and pepper to taste
Follow these steps to prepare your butter and thyme roasted potatoes:
Preheat the oven to 375 degrees F.
Cut your potatoes and place them in a large pot with water.
Cook your potatoes for about 10 to 15 minutes, or until soft. Drain them and set them aside.
Cover a baking sheet with tin foil. Place the potatoes and drizzle them with olive oil, thyme, minced garlic, paprika, and parsley.
Melt the butter separately, and sprinkle it on top of the potatoes as well.
Toss your potatoes well and season with salt and pepper.
Roast your potatoes for 35 to 45 minutes, but move the potatoes halfway.
Serve your butter and thyme roasted potatoes.
#6. Brussels Sprouts with Bacon
Brussels sprouts are also a tasty side dish for perogies, and they are also a staple in Eastern European meals. This recipe combines the flavors of bacon to add body and aroma.
Ingredients:
8 slices bacon
Bunch Brussels sprouts, halved
1 tablespoon minced garlic
½ cup vegetable broth
1 teaspoon red pepper flakes
Salt and pepper to taste
Follow these steps to prepare your Brussels sprouts with bacon:
Cut your bacon slices into cubes. You should then place them in a large skillet over medium heat and cook for about 5 minutes or until the bacon browns.
Remove the bacon from the heat and place it on a plate. Save a bit of the grease leftover.
Place the skillet over medium heat again. Add the Brussels sprouts and sautee them with the grease leftover for about 5 minutes.
Add the garlic, vegetable broth, red pepper flakes, salt, and pepper. Continue cooking for another 4 minutes.
Return the bacon and keep sauteeing for a couple more minutes or until the broth mostly evaporates.
Serve the Brussels sprouts with bacon warm with your perogies.
#7. Creamy Roasted Carrot Soup
Perogies always go well with soups, so this creamy roasted carrot soup is a great option. The flavors are sweet and smoky, which go very well with any of the fillings in your dumplings.
Ingredients:
6 large carrots
2 tablespoons olive oil
1 yellow onion, chopped
¼ teaspoon cumin
½ teaspoon paprika
½ teaspoon turmeric
2 cups vegetable broth
2 cups heavy cream
1 teaspoon minced garlic
1 tablespoon lemon juice
Salt and pepper to taste
Follow these steps to prepare your creamy roasted carrot soup:
Begin by preheating your oven to about 375 to 400 degrees F.
Wash, peel, and slice your carrots lengthwise.
Cover your baking sheet with tin foil and place the carrots on it. Sprinkle 1 tablespoon of olive oil, salt, and pepper.
Roast your carrots for about 30 to 40 minutes, moving them halfway.
While your carrots are in the oven, add the remaining olive oil to a large pot, and cook the onion along with the garlic for 2 minutes.
Add the cumin, paprika, and turmeric. Cook for another 2 minutes.
Pour the vegetable broth and heavy cream. Continue mixing to scrape the brown bits at the bottom.
Add the carrots to the pot. Bring the liquid to a boil and then simmer for 10 minutes.
Remove the pot from the heat and transfer the soup to a blender. Blend until everything is smooth.
Add the lemon juice and more salt if needed. Blend once more.
Serve warm with your perogies on the side.
How Can I Pick The Perfect Pierogies Side Dish?
Perogies are quite an event in many cultures, particularly around the holidays. They are famous across the globe, so preparing them with different recipes and fillings is easy. Do not stress over what to eat with perogies anymore, and try these recipes.
For perogies filled with meat and vegetables, you could go with a more subtle side dish. The sauerkraut adds tanginess and texture, complementing the perogies well. You could also try the mashed cauliflower with mushrooms if you want to keep things simple.
If you are preparing perogies filled with potatoes and cheese, you might want to go with a side dish that is a vegetable. You can choose to serve the broccoli and raisin salad, which is tasty and decadent. The Brussels sprouts with bacon add a bit of protein and tons of flavor.
For all other fillings, your perogies can go with a variety of side dishes. Try choosing the borscht, a traditional soup that will surprise everyone. You could also go with the butter and thyme roasted potatoes or the creamy roasted carrot soup.
Conclusion
As you can see, pairing perogies is not too complicated, and it can turn out a whole, tasty meal. Try serving any of these together, or one at a time if you want to keep things less complicated. Do not stress again over any of the side dishes when you serve your favorite perogies.
Juliana has a BA in Journalism and Creative Writing as well as a M.S. in Nutrition, Dietetics, and Sensory Sciences. She loves traveling, trying new foods, and cooking. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun.
