Friday, 29 July 2016
8 cups water
2 lb bag of frozen bite-sized potato and Cheddar cheese perogies
1 cup baby spinach, lightly packed
1 cup chopped English cucumber
1/2 cup sour cream
1/2 cup wine sauerkraut, drained and finely chopped
1/4 cup thinly sliced green onion
1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill)
4 bacon slices, cooked crisp and crumbled
pepper to taste
Pour water into Dutch oven. Bring to a boil. Add perogies. Boil, uncovered for about 5 minutes until tender. Drain. Rinse with cold water. Drain well.
Combine remaining 8 ingredients in large bowl. Add perogies. Toss. Makes about 7 cups.