I had some leftover chicken stock from soup and I heated it up and cooked the pierogies in it. While the pierogies cooked, I made a simple salad with some cranberry beans I boiled and drained and cooled in the fridge earlier. I tore up some lettuce, tossed thinly sliced red onion and red cabbage in the mix with some cherry vinaigrette on top. I served the pierogies on the side with salt, pepper, dry dill weed and a dollop of sour cream
Single Servings 