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Looking for something to go with your perogies? These Eastern European half-moon dumplings are a traditional comfort meal, whether served as a main course or as a side dish.

Perogies are a delicious comfort meal that goes well with a variety of entrees. The maximum amount of enjoyment is achieved when combined with any of the following side dishes.

Check out our collection of scrumptious sides that go well with what to serve with perogies.


There is no more traditional Polish cuisine combo than kielbasa and pierogies. Traditional Polish sausage goes well with a variety of dishes. Its warm taste and creamy texture complement the little dumplings to create the ideal comfort dinner.

The term kielbasa refers to any Polish sausage. They have a variety of tastes ranging from spicy to sweet to tangy. Whatever kielbasa you pick, the finest way to serve it is to grill it on the stovetop or grill, then serve it with a heaping portion of warm pierogis!


Another typical Polish addition that works well with pierogies is sauerkraut. This sour dish of shredded cabbage, popular across Central and Eastern Europe, complements pierogies by cutting through the richness of the dumplings. Sauerkraut is also good for you since it is high in vitamins and minerals.

Sauerkraut may be purchased at a shop or made at home using shredded white or green cabbage, sea salt, and caraway seeds. Shred the cabbage and salt it until it begins to wilt and soften. Place the cabbage in a container with the seeds. Weigh the sauerkraut and let it to ferment for a few days.

Fried Bacon

Perogies are traditionally topped with fried bacon. The crunchy bacon pieces contrast with the smooth, creamy texture of the dumplings and lend a little of crispness to the whole meal. Furthermore, the salty taste of the bacon complements the light flavor of the pierogies.

To cook bacon, you just need bacon pieces and some oil. Fry the bacon, drain the fat, and slice into small pieces to sprinkle over the pierogies.

Sour Cream

Without a container of sour cream in the fridge, no Polish kitchen is complete. This fermented dairy product complements a wide range of Polish dishes, from borscht to pierogies. Sour cream’s subtle acidity balances off the richness of the pierogies, which can have a fairly hefty filling.

You can purchase sour cream virtually everywhere, but if you’re interested in the process of fermenting dairy products, producing your own is simple. Only milk, heavy cream, and lemon juice are required. Place the ingredients in a jar and let aside overnight to produce a smooth cream.

Caramelized Onions

Another common topping for perogies is onions. The acidic, somewhat sweet onion flavor complements the familiar taste of pierogies. For family dinners, many Polish grandmothers sauté pierogies with onions.

Caramelizing onions adds depth of flavor to any food, but you must be patient while doing so. You’ll also need salt and sugar, in addition to the onions. Slice the onions into thin strips, season with salt, and cook until golden and caramelized, which may take up to 30 minutes!

Potato Pancakes

Potato pancakes are a favorite comfort meal in Central and Eastern Europe. When served with pierogies, the golden, starchy pancakes provide a hint of crunch. The combination of the two is the ideal comfort meal for many Poles.

Shredded potatoes, spices, and a binding element, such as eggs or breadcrumbs, are all you need to create your own potato pancakes. Make a batter using the ingredients and cook until golden.

Buttered Cabbage

Cabbage is a mainstay in Polish cuisine since it is one of the few vegetables that can withstand the cold winters in Poland. Buttered cabbage, in addition to sauerkraut, is a popular side dish. Serve it with pierogies for a classic, light side dish.

Buttered cabbage is made with butter, cabbage, and pepper. Cut the cabbage into tiny pieces. Melt the butter, then add the cabbage and simmer in a covered saucepan until soft and coated with the melted butter. Remember to season with pepper.

Sautéed Mushrooms

You can’t go wrong with sautéed mushrooms and pierogies for a fast evening supper that’s both balanced and healthful. Mushrooms are rich in antioxidants, and their delicate aromas offset the heaviness of the pierogies. Furthermore, sautéing mushrooms is a fast and simple approach to bring forth their full taste.

You’ll need your choice of mushrooms, olive oil, chopped onion, garlic, and spices for this recipe. Sauté the onions and garlic in the olive oil until softened, then add the mushrooms and fry until softened. Finish the pierogies in the same pan to get the best taste.

Cauliflower Cheese Soup

A warm bowl of soup to start your meal is usually a wonderful idea, especially in cold weather when you need the gastronomic equivalent of a warm embrace. The cheese in this soup complements the acidic filling for pierogies well. In addition, the cauliflower provides certain essential vitamins to your total diet.

Cauliflower, potato, butter, onion, vegetable stock, and lots of cheese are required to produce this soup. Chop the veggies, sauté the onions, then add the other ingredients and boil for 30 minutes.

Brussels Sprouts

When cooked with loads of spices, these somewhat bitter veggies have a delightful, rich taste. Their sharpness complements the rich, subtle tastes of the pierogi filling.

Roasting brussels sprouts is a simple process that requires just the veggies, olive oil, and spices. Cut the sprouts in half, season with salt and pepper, and roast in the oven until golden brown and slightly crispy.


Borscht is a typical Eastern European dish that should be accompanied with cozy, pillowy pierogies. Borscht is a beet soup popular in Poland, Ukraine, Russia, and the surrounding countries. Many individuals associate its sour, acidic taste with their youth.

Beets, carrots, celery, beef stock, allspice berries, and other spices are common ingredients in traditional Polish borscht. Begin by melting the butter and cooking the veggies until soft. Boil the broth, seasoning to taste. Borscht cooks rapidly, in approximately ten minutes. Serve with sour cream on the side. You might like What to Serve with Chicken Tortilla Soup [15 Delicious Side Dish Options]


What is a good side dish with perogies?

10 Savory Sides to Serve with Perogies
Onions with bacon.
With sour cream, onions, and mushrooms.
Carrots, parsnips, and Brussels sprouts are all examples of root vegetables.
Salad with cucumbers.
Bacon with cabbage.
Cranberry Salsa.

Are perogies a Christmas tradition?

Every Christmas Eve, Poles look forward to eating pierogi as part of their traditional Christmas supper. Serving pierogi, like other popular holiday customs like as turkey at Thanksgiving or latkes at Hanukkah, has been a part of our holiday celebration for decades.

What are the most popular pierogies?

Ruskie pierogi are perhaps the most popular kind of pierogi in the United States and Poland. Other typical pierogi fillings in Poland include minced pork, mushrooms, and cabbage, or an array of fruits (berries, with strawberries or blueberries being the most prevalent).

What national dish is perogies?

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.

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!

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.

Do you have to boil pierogies before frying them?

Pan-fry Pierogi: Grease the frying pan lightly with neutral oil or, preferably, butter.There’s no need to thaw cold precooked pierogi before frying, baking, or grilling them. Sautéing Techniques

What are the 12 dishes for Polish Christmas Eve?

What Are the 12 Traditional Christmas Dishes in Poland?
Pierniki is a kind of Polish gingerbread.
Red Borscht with Dumplings.
Soup with Dried Mushrooms (Zupa Grzybowa).
Cabbage with Split Peas by Kapusta z Grochem.
Salad with Jarzynowa Saatka (vegetables).
Karp is short for carp.
Herring – Sledzie.

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