What to Serve with Perogies: 15 Eye-Popping Sides
Perogies are Eastern European small, wonderful filled dough pockets typically filled with a potato and/or cheese mixture.
They are typically often served with onions or sour cream, but so much more can be served with this wonderful pockets of joy.
But what if you want to branch out and do things differently? Do you know what to serve with perogies?
What’s great about perogies is that even though they are distinctly Eastern European, they go with dishes from around the world, so don’t limit your side dishes to just one part of the world. Branch out and explore.
Perogies can be purchased refrigerated, frozen, or you can make them yourself. They can be found in grocery stores across the United States.
Boiled like dumplings or fried, perogies can deliver a variety of textures and tastes.
The key to a great pierogi, as with any other great pasta dish is the pasta itself. If you make your own perogies, you want pasta that’s soft, but strong enough to keep the filling inside.
Many store-bought perogies are a bit tougher than one would make at home, but there are many brands that are delicious and just fine for a quick meal.
Wow your guests at your next dinner party by serving these jewels. Not many people do.
Many of those who do don’t serve them nearly as often as deserve to be featured.
What Goes with Perogies: Sides to Make Your Perogies Pop
Here’s our list – There are plenty of great dishes that will take your perogies to a whole new level!
1. Mushrooms Stewed with Onions and Sour Cream
Onions and sour cream are a classic side to perogies, but adding mushrooms gives this dish a whole new, earthy flavor to the dish.
Usually, the onions are sauteed in butter. This dish adds a new aspect to this dinner.
The simplicity of mushrooms and onions is great with so many dishes. With perogies, it’s an unexpected new level of tastes.
This particular dish is wonderful. It’s not simply sauteed veggies on the side of the perogies. It’s actually a dish of its own.
The sour cream is mixed into the onions and mushrooms.
Then there are some spices added that explode this dish into a flavor profile that’s outstanding.
Best of all, this isn’t complicated to make.
2. Yummy Carrot and Parsnip Salad
This is a delicious and wonderful trio of vegetables.
The sweetness of carrots, the greenness of the Brussels sprouts, and the nuttier, the earthiness of the parsnips combine to create an outstanding side dish.
The addition of maple syrup is great. This sweetness adds that extra oomph to the dish that makes it a treat – and an easy sale even to children.
All three vegetables caramelize nicely all by themselves. This gives them a crisp that adds a great texture.
Of course, when you add orange, green, and white to the plate, you’re going to get a visual experience.
This is also a dish that adds a great aroma to the perogies.
The delicious pasta scent is combined with the earthiness, root vegetable smells of this side dish. Mmmmm! It’s perfect.
Marcie at Flavor the Moments delivers a great, simple recipe to your palate.
3. Great Greek Cucumber Salad
Picture this: Crispy fried perogies with a cool cucumber salad on the side! Yum!
This recipe offers classic Greek flavors with that cucumber taste can make it ideal for pairing with the warm perogies.
The dill in the recipe helps to cut the richness of the yogurt. Together, they make a bright and fun side dish that everyone will love.
The recipe calls for English cucumbers. This is important.
These “seedless” cucumbers, that aren’t also 100% seedless, but mostly, are delicious and are better able to hold up to the dressing on the salad.
Red onion, olive oil, vinegar, and oregano give the entire cucumber salad a Mediterranean flare that will make the perogies shine.
Use a real lemon for the fresh lemon juice. The really fresh lemon is the perfect way to finish this salad.
On Little Broken, Katya offers a great recipe for this very delish cucumber salad.
4. Can’t Be Beet and Cucumber Salad
Get it? “Can be beet..” LOL
Pickled beets have the tanginess of pickling, but retain the root vegetables earthiness.
They hold up very well to pickling and will add a new perspective to your main dish.
Add the cool of cukes and you have complete flavor profile that your guests will adore.
The vinegar and mustard add another layer of complexity that grows this salad into a taste sensation.
The Gorgonzola adds a creaminess that is distinctive.
The fattiness of the cheese and olive oil put an unctuousness into your guests’ mouths that will pair perfectly with the perogies.
This is an excellent side for boiled, instead of fried, perogies.
The fats in the salad won’t need to compete with oil from a fried dish.
This is a truly a dish that can’t be “beet”.
By the way, if you’re not a beet fan, this might still be a dish for you.
There are many more flavors in this dish that might convince you that beets are really awesome.
At Full Belly, Amy answers the question, “What do you eat with perogies?” – Beets!
5. Succulent Sauteed Green Cabbage with Bacon
Southern fried cabbage! OMG.
Southern cooks know how to make vegetables taste outstanding.
Bacon, cabbage, onions, garlic, and even paprika all give this a full flavor.
So… bacon. It feels a bit like cheating, but who cares? Bacon is the ultimate seasoning.
Cabbage is one of the least loved, most deserving vegetables in the market.
This recipe gives you a great, crunchy dish with the smoky-saltiness of the bacon that will make a complete Southern dish to go with your perogies.
This dish proves that perogies are versatile and work with food profiles from around the world.
Try this and make your dinner perfect with the taste of cabbage and bacon.
Trisha at Sparkles of Yum shows you how to make it easy and really fast.
6. Cobb Salad
A Cobb salad is one of the greatest taste compilations ever invented.
The crunch of Romaine lettuce, shredded cabbage, and some chicken make a dish that is perfect for every meal.
This is a salad that delivers the complete taste profile.
Bleu cheese, chicken, avocado, bacon bits, and hard-boiled eggs create a great side dish for your perogies.
This is a dish to serve with fried perogies.
The crunch of the perogies paired with the crunch of salad will make for a complete meal with so many tastes it’ll impress even your toughest critics.
Try this Cobb salad recipe for a fast, easy dish that’s always what to eat with perogies.
Laura at Little Big House Alaska presents this outstand Cobb salad recipe.
7. Surprisingly Great Bolognese with Parmesan Cheese
Most people think of bolognese sauce with spaghetti, its own wonderful dish, but the sauce as a topping for perogies is a perfect choice.
The tartness of tomatoes, the unctuousness of the ground beef, and the variety of seasonings give bolognese sauce a lot of flavor.
The perogies, like ravioli, contain a little surprise, potato, that will mix beautifully with the Bolognese sauce.
The classic way to serve this would be on boiled perogies, but try it with well-fried ones.
Put the perogies on a plate and simply put a line of sauce over the top.
That will allow the sauce to be an accent that won’t dominate the perogies.
This is a great sauce that acts as a side dish because of all the protein, flavor and more that bolognese brings to the table.
Skip the boring old spaghetti and try this classic sauce on perogies.
Now that’s what to serve with pierogies!
The folks at Delish has created a legendary sauce that even Italians would be glad to eat.
8. Polish Coddle – Yes. Polish!
A coddle is a classic Irish or Dublin stew made with thick-cut bacon and sausage.
Christie from A Kitchen Hoor’s Adventures has changed this recipe to have a Polish coddle using kielbasa to replace the bacon and sausage.
Once again, we find that cabbage is the perfect side for perogies. The earthiness of the cabbage, with potatoes, are a fantastic stew.
The perogies can be floated in the stew, as this recipe calls for, adding a small dumpling-type of starch in the stew.
The combination of the smoothness of the perogies with the snap and meatiness of kielbasa give you a great contrast.
The cabbage adds the delicious greenery that a wonderful stew or similar mixture requires. Think: cabbage rolls!
Ooo and let’s not forget the caraway seeds. These are what gives rye bread its fun taste and, as a spice in this stew, it adds a brightness that makes this Polish coddle unique.
This is an excellent adaption from Christie at A Kitchen Hoor’s Adventures.
9. Hungarian Chicken Paprikash from Oma
Paprikash is a classic dish that every Hungarian family has eaten.
It can transform humble chicken drumsticks and thighs into fall-off-the-bone deliciousness.
What makes this recipe so amazing is that it’s simple.
You make a mirepoix and start the dish. From there, it’s just a few basic ingredients until you have a perfect dish.
The best part of paprikash is that you can make it in about an hour, but it tastes like you cooked all day.
A piece of paprikash chicken on the side of your pierogi is a great meal.
The pierogi will add a smoothness to the richness of the paprikash recipe.
In this video, Oma shows us how it’s done. She’s so much like everyone’s Oma that you should read the comments too. Everybody loves her.
10. Cheesy Taco Lasagna – Oh, yes!
Mexican with perogies? Heck yeah! You know: “Two great tastes that taste great together!”
This is a cheesy taco lasagna made with tortillas, ground beef, and beans, this is a hearty side dish that will add a new flavor profile to the meal.
The perogies will add a perfect contrast to the complexity of this Mexican lasagna.
The simple flavors of perogies will cut and counterpoint the cheesy heaviness of the lasagna.
Adding some crunchy fried perogies is a great choice. The texture contrast will make the perogies stand out against the richness of softer lasagna.
Don’t miss the chance to amaze your guests with two outstanding foods that are a delicious contrast to each other.
The surprising texture and flavor differences will be fun for everyone.
Lilly’s Cheesy Taco Lasagna on Instrupix is amazing, and she makes it really simple.
11. Devilish Pierogi Nachos
Pierogi Nachos? Heaven!
So on the list of decadences we need to have every day – introducing perogies turned into nachos.
There’s the cheesiness of the nachos with lots of fresh vegetables. Then we have the warm potato in the pierogi.
Crisp the outside of the perogies and turn them into nachos and you’ll swear off corn chips forever.
Sad you didn’t think of it first, right?
The perfection that is nachos is made more perfect (can that be done?) by addition of the amazing little pierogi.
With the cheese, onions, tomatoes, beans and jalapenos, you have an amazing conveyance device for nothing but outstanding flavors to your mouth.
Put some fresh salsa and sour cream with it and your guests will be floored.
Imagine setting down a plate of nachos and watching their faces light up when they take that first bite.
A mouthful of delicious potatoes and they’ll be hooked too.
Keep reading, but we won’t blame you if this the pierogi recipe you use tonight.
Cutefetti is the place where Dawn shared her particular (evil) genius!
12. Yummy Slow Cooker Spare Ribs
Here’s the trick: Make the less expensive, but equally delicious, perogies the star of your dinner and make the meat the side dish.
That’s what we’re doing with these slow cooker spare ribs.
After cooking for hours, the meat falls right off the bone and you have an outstanding savory dish to complement your perogies.
This is a great time to serve your perogies with a little onion and butter, giving it the extra oomph to stand up to the spareribs.
The key to this recipe is the slow cooker. It’s easy to make and becomes a “fix it and forget it” type of dish requiring very little input from you.
If you want to play with textures, deep fried perogies would give you an outstanding contrast.
The rib meat, soft and easy to eat with a fork versus crunchy perogies!
We’ll be right over!
Kelly at the Anthony Kitchen makes spare ribs the simplest thing you’ll make this week!
13. Spiced Pork Chop and Apple Chutney – The right twist on a classic
A pork chop with applesauce is a classic.
A pork chop with apple chutney is fine dining.
Of course, applesauce is a fairly normal side with perogies, but put this apple chutney on the side and your guests will be amazed.
Rather than just a plain pork chop, this recipe calls for spiced pork chops that will have their own flavor.
Then the apple chutney, with its sweet and tangy profile, is an ideal addition.
This is where your perogies will have great company and the entire dish will go together perfectly.
Put a bit of the chutney on the pork chops and a bit on the perogies. You’ll have a dish fit for fine dining.
Be sure not to let the spices of the pork chops overwhelm the rest of the meal.
Go lightly and let a subtle spice make the meal for you.
Pam at For the Love of Cooking has adapted this recipe for us nicely.
14. Easy Beef Brisket – Amaze your friends
Beef brisket is a Southern legend. It’s usually slow cooked for hours in a smoker until the meat falls apart. For brisket fans, there’s nothing more amazing.
What makes this recipe great is that you don’t need a smoker or even a grill; you just need an oven.
The keys of this recipe are two and they’re important: slow cooking and dry rub.
The dry rub goes on before the brisket hits the oven. Given an overnight rub, the meat will take on a lot of flavor before it’s even cooked.
That also allows the rub to adhere to the meat.
Then in the oven you’ll cook it for about 2 hours. This will give it time to soften and for the gristle and tendons to be fork-tender.
When your guests arrive and you serve them a homemade brisket, they’ll be stunned.
The perogies on the side will add that special touch that takes the meal right over the top.
Will Cook for Smiles deliver this recipe. Thanks, Lyuba!
15. Walnut-sturred Eggplant Wraps – Delish!
In Georgia, the nation, not the state, there is an outstanding food tradition.
They know how to use what they have to create foods that’s amazing and rivals any French dish.
This is one of those dishes – walnut-stuffed eggplant wraps. Not only are these tasty and fun, but they’re vegan and really good for you.
The spices in this dish are wonderful: saffron, coriander, fenugreek, and white pepper.
When you put these down on the plate, your guests will wonder where you came up with such a great idea.
You don’t have to tell anyone, but you can tell them that this is a recipe that you found while you were backpacking through the Old Country years ago.
The walnut gives this dish a meaty quality, and the eggplant is just the right amount of toothsomeness.
Nothing here is a hard to find, although the saffron is a bit expensive.
You should be able to make this side dish exactly what to eat with perogies.
The Rare Welsh Bits’ Kacie delivers an awesome recipe!
The List Goes On – What to Serve with Perogies
Perogies are so versatile that you can find a great many ways to eat them. Heck, even the spelling of their name has variations: pierogies, pirogi, pirohy, pyrohy, varenyky, peroge to name a few.
But here a few more ways to eat this lovely food:
One of our faves are pierogies filled with seasoned ground beef. Then a handful of sauteed onions on the side.
Taking a bite with these two flavors dancing in your mouth is beyond words!
Perogies make an amazing meal, but they also make amazing appetizers.
Serve them with bacon wrapped around them like a water chestnut or a scallop. Or just stick toothpicks in them.
Fried perogies can be served with a dipping sauce as an appetizer, nothing fancy needed.
Just put a small cup of melted butter or marinara sauce with them and serve them that way.
The next time you’re tempted serve mashed potatoes with dinner, boil up a few perogies.
They can easily take the place of any type of potato on a plate and will reduce the boredom that goes with the same potatoes over and over.
So… hopefully you now know what to serve with perogies. A bit of applesauce or sour cream is not hardly enough.
Try some of these amazing recipes and enjoy dinner again.