✔ Updated · 28 sides: toppings, meats, cabbage, salads, soups + sweet
Perogies are cozy little potato-and-cheese pillows, and they shine brightest with something smoky, tangy or fresh beside them. Here are 28 ideas, from kielbasa and onions to cool cucumber salad.
The classic way to serve perogies is pan-fried with caramelized onions, crispy bacon and sour cream, alongside smoked kielbasa sausage. For balance, add a tangy side such as braised red cabbage, sauerkraut or a creamy cucumber salad. Perogies can be a main dish with a vegetable side, or a side for pork chops, sausages or cabbage rolls.
- Traditional Polish plate: kielbasa, fried onions, sour cream, sauerkraut
- Weeknight: pan-fried perogies, bacon and onions, green beans
- Lighter: cucumber salad, roasted Brussels sprouts or beet salad
- Sweet fillings: sour cream, applesauce or fruit compote
Are Perogies a Main or a Side Dish?
Both! In Poland and Ukraine, a plate of pierogi with fried onions and sour cream is a meal on its own. Here in North America, they're just as often a side for sausages, pork chops or a roast.
As a main, plan on 8 to 12 perogies per adult with one vegetable or salad. As a side, 4 to 6 each is plenty.
Classic Toppings
1. Sour Cream and Chives
Cool, tangy sour cream with snipped chives is the must-have. Dollop it on top or serve a bowl for dipping.
2. Caramelized Onions
Onions cooked slowly in butter for 20 to 30 minutes until sweet and golden. Spoon them over pan-fried perogies.
3. Bacon and Onions
Crispy bacon bits fried with onions, then the perogies go into the same pan. Smoky, salty, so good.
4. Mushrooms in Sour Cream
Mushrooms and onions sautéed until golden, then stirred with sour cream and dill. A rich, earthy sauce.
5. Brown Butter and Dill
Melt butter until nutty and golden, add fresh dill and pour over boiled perogies. Simple and delicious.
Meats to Serve With Perogies
6. Kielbasa
Smoked Polish sausage, sliced and pan-fried with the perogies and onions. The classic one-pan dinner.
7. Pork Chops With Apples
Seared pork chops with a quick apple and onion pan sauce. Cook pork to 145°F and rest 3 minutes.
Get the recipe →8. Cabbage Rolls (Gołąbki)
Cabbage leaves stuffed with ground meat and rice in tomato sauce. A true Eastern European feast with perogies.
9. Bigos (Hunter's Stew)
A slow-cooked stew of sauerkraut, cabbage, sausage and pork. Hearty, tangy and perfect in winter.
10. Pork Schnitzel
Thin breaded pork cutlets fried until crisp, with a lemon wedge. Crunchy next to soft dumplings.
11. Roast Chicken
A simple roast chicken with pan juices makes perogies a Sunday dinner. Cook chicken to 165°F.
Cabbage and Vegetable Sides
12. Braised Red Cabbage
Red cabbage braised with apple, vinegar and a little sugar. Sweet-sour and gorgeous on the plate.
13. Sautéed Cabbage With Bacon
Shredded green cabbage fried with bacon until tender and a little caramelized. Cheap and cozy.
14. Sauerkraut
Warm sauerkraut, plain or fried with onion, cuts right through buttery perogies with its sharp tang.
15. Quick Pickled Red Cabbage
Bright, crunchy pickled cabbage ready in under an hour. A fresh, tangy topping.
Get the recipe →16. Roasted Brussels Sprouts
Halved sprouts roasted at 425°F until crisp at the edges. Nutty and a little bitter, a great contrast.
17. Roasted Root Vegetables
Parsnips, carrots and Brussels sprouts roasted together with a drizzle of maple syrup. Sweet and earthy.
18. Garlic Green Beans
Green beans sautéed with garlic, or steamed and topped with toasted almonds. Quick, fresh and green.
Get the recipe →19. Slow-Roasted Tomatoes
Halved tomatoes roasted low with garlic and olive oil until jammy. Juicy and bright next to rich dumplings.
Salads
20. Creamy Cucumber Salad (Mizeria)
Thin cucumber slices in sour cream with dill and a splash of vinegar. The classic Polish side.
21. Coleslaw
Crunchy, tangy coleslaw is an easy, make-ahead partner for pan-fried perogies.
Get the recipe →22. Beet Salad
Cooked beets with red onion, dill and a little vinegar, or grated with horseradish. Sweet and earthy.
23. Tomato and Onion Salad
Ripe tomatoes and thin red onion with oil, vinegar and pepper. Fresh, juicy and takes 5 minutes.
Soups
24. Borscht
Ruby-red beet soup with a dollop of sour cream. Serve it in a bowl next to perogies or ladle it over them.
25. Chicken Noodle Soup (Rosół)
Clear, golden chicken broth with noodles and carrots. Light, comforting and very traditional.
26. Mushroom Soup
Creamy mushroom soup with dill, perfect for chilly nights with a plate of perogies.
Sweet and Tangy Sides
27. Applesauce
It sounds unusual, but sweet, tangy applesauce with savory perogies is a family favorite in many homes.
28. Cranberry Relish or Fruit Compote
Tart cranberry relish or a warm berry compote, especially for sweet cheese or fruit-filled perogies.
How to Cook Perogies for the Best Texture
- Boil: drop fresh or frozen perogies into salted boiling water and cook until they float, then 1 to 2 minutes more.
- Pan-fry: boil first, drain, then fry in butter with onions until golden and crispy on both sides. This is my favorite way, hands down.
- Bake or air fry: toss frozen perogies with a little oil and cook at 400°F, flipping once, until golden and hot in the middle.
- Leftovers: refrigerate within 2 hours and reheat in a skillet until steaming hot.
Frequently Asked Questions
What goes well with perogies?
Perogies go well with caramelized onions, bacon and sour cream, plus smoked kielbasa sausage. Tangy sides such as sauerkraut, braised red cabbage, pickled beets and cucumber salad balance the rich potato filling. Roasted Brussels sprouts or green beans add something green.
Are perogies a main dish or a side dish?
They can be either. A plate of 8 to 12 perogies with fried onions, sour cream and a salad makes a filling main dish. As a side, serve 4 to 6 per person with pork chops, sausages, roast chicken or cabbage rolls.
What is the best way to eat perogies?
Most people love them boiled, then pan-fried in butter with onions until golden and crispy, and topped with sour cream and bacon. You can also bake or air fry frozen perogies at 400°F for a hands-off version.
What meat goes with pierogies?
Kielbasa is the classic, but pork chops, pork schnitzel, ham, roast chicken, meatballs and cabbage rolls all work well. Crispy bacon is the most popular topping. Smoky, salty meats are especially good with mild potato and cheese perogies.
What vegetables go with perogies?
Cabbage is the classic, braised, sautéed with bacon or as sauerkraut. Brussels sprouts, green beans, beets, carrots, parsnips, mushrooms and cucumbers all go well too. A fresh cucumber or tomato salad keeps the meal from feeling heavy.
