This stew is a warm treat for a cold winter day. You can make this with homemade pierogis, but the packaged ones work just as well.
- 2 – 3 tablespoons olive oil (divided)
- 1 small onion chopped
- 1 tablespoon tomato paste
- 8 ounces white mushrooms sliced
- 2 tablespoons flour
- 2 cups low-sodium chicken broth
- 2 cups of water
- 3 cups shredded cabbage or coleslaw mix
- 10 ounces (about 2 cups) cubed butternut squash
- 1 12-to-13 ounce package of cheddar and potato pierogies (or any flavor of choice)
- salt and pepper to taste
- 1/3 cup sour cream (optional)
- Measuring cups
- Measuring spoons
- Dutch oven or large pot
- Cutting board
1. Heat 2 tablespoons oil in dutch oven on medium heat. Add onion and cook for about 5 minutes. If needed add 1 tablespoon oil if there isn’t much oil left. Add tomato paste and cook, stirring, for 30 seconds. Add the mushrooms and stir well to coat. Cook a couple of minutes. Add the flour and cook, stirring for 1 minute, then slowly stir in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot.
2. Add the cabbage and squash to the pot, cover, and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted and the squash is tender (about 15-20 minutes). Add the pierogies and simmer, uncovered until the pierogies are cooked through 5-7 minutes. Season with salt and pepper to taste. Serve and top with the sour cream.
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