Delicious Sides To Serve With Four-Cheese Perogies

Perogies are classic comfort food. These stuffed half-moon dumplings from Eastern Europe are often filled with mashed potatoes, fried onions, sauerkraut, spinach, mushrooms, meat, or bacon. They can be served as a snack or a whole meal with various side dishes.

Some of the best sides to serve with perogies include crispy bacon crumbles, sautéed onions and mushrooms, crunchy vegetable salads, mustard and horseradish blend, and sour cream. Perogies can also be served with a variety of proteins such as pork chops, kielbasa, and ground beef. For vegetarians, sides like cottage cheese, roasted green beans, and sautéed mushrooms are excellent choices.

When it comes to sweet perogies, typically filled with fruit or sweet cheese, toppings such as whipped or sweet cream are a perfect complement.

Salads: cucumber, beet, green goddess, roasted beet, Cobb, Greek cucumber, etc

Salads are a great side dish to serve with four-cheese perogies. Here are some salad recipes that will complement your meal:

Cucumber Salad

This refreshing summer side dish features crisp cucumbers, red onion, and a punchy vinegar dressing. The addition of fresh dill and chives gives it a savoury kick. To make this salad, simply slice the cucumbers and red onion thinly, toss them with vinegar, honey, and salt, and chill for 20 minutes before serving. This salad is best served fresh but will keep in the fridge for up to 3 days.

Beet Salad with Goat Cheese and Balsamic

This colourful salad is a perfect side dish for a fall or winter meal. The combination of roasted beets, goat cheese, apples, and arugula creates a delightful mix of textures and flavours. To make this salad, roast the beets and make the balsamic vinaigrette up to 2 days in advance. Just before serving, assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, and drizzle with the dressing.

Green Goddess Salad

This monochromatic salad is a quick and easy option that can be served as a light side dish or bulked up for a complete meal. It features a crisp base, a creamy dressing, and lots of savoury, refreshing flavours. To make this salad, combine cabbage, cucumber, frozen peas, curly kale, microgreens, pistachios, and chopped chives and/or green onions in a large bowl. For the dressing, blend plain Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, salt, garlic powder, and fresh herbs. Pour the dressing over the salad and toss to combine.

Cobb Salad

Cobb salad is a classic American dish that is traditionally served as a main course but can also be enjoyed as a side. It features lettuce topped with bacon, chicken, boiled eggs, tomatoes, blue cheese, green onions, avocado, and a ranch-style dressing. To make this salad, boil, peel, and chop the eggs, and cook, drain, and crumble the bacon. Divide the shredded lettuce among individual plates and top with rows of the remaining ingredients. Drizzle with dressing and serve.

Greek Cucumber Salad

This light and refreshing salad is full of healthy ingredients and Mediterranean flavours. It features cucumbers, tomatoes, red onion, olive oil, lemon juice, red wine vinegar, dried oregano, crumbled feta cheese, black olives, and spices. To make this salad, combine the cucumbers, tomatoes, and red onion in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice, vinegar, and oregano. Pour the dressing over the vegetables, season with salt and pepper, and mix well. Sprinkle the feta cheese and olives over the salad and refrigerate until ready to serve.

Roasted vegetables: brussels sprouts, broccoli, asparagus, parsnips, carrots, tomatoes, beets, etc

Roasted Brussels Sprouts

Brussels sprouts are a great side dish to serve with pierogies. They are easy to make and can be prepared in a variety of ways. Here is a simple recipe for roasted Brussels sprouts with a lemon Parmesan dressing:

Ingredients:

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Lemon Parmesan seasoning (optional)
• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• 1 tablespoon fresh thyme leaves
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the Brussels sprouts in half and toss them with olive oil, salt, and pepper. Spread the sprouts onto the baking sheet with the cut sides facing down. Roast for 20 to 30 minutes, or until they are tender and golden brown. If desired, toss the roasted sprouts with lemon juice, zest, Parmesan, and thyme. Garnish with parsley and red pepper flakes.

Roasted Broccoli

Broccoli is another delicious and versatile side dish that goes well with pierogies. Here is a simple recipe for roasted broccoli:

Ingredients:

• 12 ounces broccoli florets
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Red pepper flakes (optional)

Instructions:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet and toss them with olive oil, salt, and pepper. Spread the florets in an even layer and roast for 15 to 22 minutes, or until they are browned and crisp. If desired, sprinkle with red pepper flakes.

Roasted Carrots

Roasted carrots are a healthy and flavorful side dish that pairs well with pierogies. Here is a simple recipe:

Ingredients:

• 1 pound carrots, cut into 2-inch barrels
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Instructions:

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the carrots with olive oil, honey, salt, and pepper. Spread the carrots in a single layer on the baking sheet and roast for 15 to 25 minutes, or until they are fork-tender and lightly browned. Season with salt and pepper, and garnish with parsley.

Roasted Asparagus

Roasted asparagus is a simple and tasty side dish that can complement pierogies. Here is a basic recipe:

Ingredients:

• 1 large bunch (about 1 pound) fresh asparagus
• 1 to 2 teaspoons olive oil
• Freshly ground black pepper, to taste
• Optional seasonings: lemon zest, lemon wedges, grated Parmesan cheese, fresh mint or parsley, red pepper flakes, butter, balsamic reduction or vinegar, toasted sliced almonds

Instructions:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Snap off the woody ends of the asparagus and discard them. Place the asparagus on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and toss to coat. Roast for 9 to 20 minutes, depending on the thickness of the asparagus, or until it is easily pierced with a fork. Season as desired and serve.

Roasted Parsnips

Parsnips are a root vegetable similar to carrots, and they make a great side dish when roasted. Here is a simple recipe:

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoon herbs de province, Italian seasoning, or other dried herb mix
• 1 teaspoon kosher salt
• Chopped parsley for garnish

Instructions:

Preheat your oven to 400°F. Peel the parsnips and cut them into 1-inch chunks. Toss the parsnips with olive oil, herbs, and salt in a large bowl. Spread them on a baking sheet in a single layer and roast for 25 to 35 minutes, stirring once or twice, until they are tender and browned. Garnish with parsley and serve.

Roasted Beets

Roasted beets are a delicious and tender side dish that can be served in a variety of ways. Here is a basic recipe:

Ingredients:

• 6 medium beets, tops removed and scrubbed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Instructions:

Preheat your oven to 400°F. Place each beet on a piece of foil and drizzle with olive oil. Sprinkle with salt and pepper, then wrap the beets in the foil. Place on a baking sheet and roast for 35 to 60 minutes, or until fork-tender. Remove the beets from the oven, unwrap, and set aside to cool. When cool, use your hands to slip off the skins. Cut or slice the beets, drizzle with olive oil, and season with salt and pepper. Serve as is or try some of the serving suggestions below.

Serving Suggestions:

• Drizzles of sherry or balsamic vinegar
• Splash of fresh lemon or orange juice
• Lemon or orange zest
• Chopped fresh herbs like thyme, parsley, or chives
• Toasted nuts like walnuts or pistachios
• Crumbled feta or goat cheese

Roasted Tomatoes

Roasted tomatoes are a flavorful and versatile side dish. Here is a simple recipe:

Ingredients:

• 2 pounds smaller tomatoes, halved (such as Campari tomatoes)
• 2 to 3 garlic cloves, minced
• Kosher salt and black pepper
• 2 teaspoons fresh thyme, stems removed
• 1/2 teaspoon dry chili pepper flakes (optional)
• Extra virgin olive oil
• Crumbled feta cheese (optional)

Instructions:

Preheat your oven to 450°F. In a large bowl, toss the tomato halves with garlic, salt, pepper, thyme, and chili pepper flakes (if using). Drizzle generously with olive oil and toss to coat. Spread the tomatoes on a baking sheet in a single layer, flesh side up. Roast for 30 to 35 minutes, or until tender. If serving immediately, garnish with fresh thyme and feta cheese (if using).

Sauces: sour cream, Greek yoghurt, mustard, horseradish, apple sauce, etc

While pierogies are traditionally served without sauce, there are a variety of sauces that can be used to pump up the flavour.

Sour Cream

A classic Eastern European choice for pierogi, the tangy flavour of sour cream pairs well with potato and cheese fillings. For an extra flavour boost, add some chopped chives or dill. Sour cream is also a great base for a sauce, as it can be mixed with garlic, onion powder, herbs, or even ranch dressing mix to make a creamy, tangy sauce.

Greek Yoghurt

Greek yoghurt can be used as a substitute for sour cream, and is a great option for those who are vegan or lactose intolerant. It can be served in the same way as sour cream, with a simple dollop on the side, or mixed with herbs and spices to create a more complex sauce.

Mustard

Mustard is a key ingredient in several pierogi sauces, including the classic Polish horseradish and mustard sauce. Mustard can also be mixed with yoghurt and cucumber to make a tzatziki sauce, which is perfect for balancing hot pierogies.

Horseradish

Horseradish is another classic Polish choice, often paired with mustard to create a spicy sauce.

Apple Sauce

Apple sauce is a sweet option that can be served with dessert pierogies. It can be made by pureeing apples with sugar and lemon juice, and cooking on a medium heat until the apples are soft.

When choosing a pierogi sauce, it is important to consider the filling. Rich, savoury fillings pair well with lighter, tangier sauces, while sweet fillings often benefit from creamy, indulgent sauces. It is also important to balance the flavours of the pierogi and the sauce, so a crisp, pan-fried pierogi may be enhanced with a smooth, creamy sauce, while a boiled dumpling might pair well with a robust, chunky sauce.

Meat: chicken, gammon, kielbasa, Polish smoked sausage, etc

Meat is a great pairing with four-cheese perogies. Here are some ideas for meat sides to accompany this dish:

Kielbasa

Kielbasa, a type of Polish sausage, is a classic pairing with perogies. The smokiness of the sausage complements the cheese and potato filling of the perogies. You can slice the kielbasa and cook it in a skillet with onions and butter, or bake it in the oven with the perogies.

Chicken

Chicken is a versatile meat that can be prepared in a variety of ways to accompany four-cheese perogies. Some options include:

• Baked chicken with cream of chicken soup—a quick and cheesy option that includes broccoli florets in the sauce, adding extra vegetables to the meal.
• Greek yogurt chicken—a juicy option that can be topped with sour cream, tzatziki, or green herbs to complement the perogies.

Gammon

Slow cooker gammon is a delicious, moist option to serve as a meat side with four-cheese perogies. The honey-roasted gammon slices will go perfectly with the perogies, especially if they are filled with sauerkraut, mushroom, cheese, or potato.

Polish Smoked Sausage

Polish smoked sausage is another great option to pair with four-cheese perogies. You can slice the sausage and cook it in a skillet with onions and butter, or try wrapping it in bacon for an extra tasty treat.

Other: sauerkraut, fried greens, vegetable soup, cabbage, etc

Perogies are a delicious and versatile food, and the four-cheese variety is no exception. There are several directions you can take when considering sides, especially with the 'other' category of sides.

Sauerkraut is a fantastic option to pair with your perogies. The sourness and tang of the fermented cabbage offer a great contrast to the rich, creamy cheese perogies. The sharpness of sauerkraut can cut through the fattiness of the cheese, refreshing the palate. It also adds a nice crunchy texture to the dish.

Fried greens are another tasty option. You could go with fried spinach, kale, or collard greens. The slight bitterness of the greens can balance the saltiness of the perogies, and the crispiness of fried greens adds a nice textural contrast. You could also incorporate a squeeze of lemon juice to brighten the dish and add a tangy twist.

Vegetable soup is a heartier choice to accompany your perogies. A simple, classic vegetable soup can add a homely, comforting element to the dish. The soup can also be tailored to your taste, with options to add a spicy kick or an herby freshness. A creamy vegetable soup can also bring a smooth, rich dimension that complements the cheese perogies.

Cabbage is another versatile option that can be prepared in many ways. You could go for a simple, refreshing cabbage slaw with a tangy vinaigrette dressing. Alternatively, you could sauté the cabbage with some butter and herbs for a softer, more delicate side. Cabbage also works well in a stir-fry, offering a crunchy texture and a mild flavour that can be enhanced by a variety of spices and sauces.

These sides all offer something a little different to accompany your four-cheese perogies, adding a unique twist to a classic dish.

Frequently asked questions