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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use. | 2. While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk. | 3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds. | 4. Add onions and cook, stirring occasionally, until golden, 12-15 minutes. | 5. Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized. | 6. Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. | 7. Stir in dill and discard bay leaf. | 8. Boil pierogies according to package directions (5 to 7 minutes), then drain. | 9. Serve topped with tomato sauce and a dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		quartered	88.0	20.548000000000002	2.42	0.22
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
bay leaf	1	turkish		-	-	-	-
tomato	15	ounces	diced	76.5436	16.5419	3.7421	0.8505
chicken broth	1	cup	reduced sodium	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
potato cheddar pierogies	24		thawed	-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.