Bistro Charlotte Pierogi
Recipes at Home

Authentic Polish-American cooking doesn't have to be difficult.
See below for delicious recipes using Bistro Charlotte Pierogi. 

Deep Fried Cheddar Pierogi
with Salsa Verde

1 box Bistro Charlotte Jalapeño and Cheddar Pierogi
Deep fry (using frozen pierogis). Put a side on a paper towel. Let cool.

Salsa Verde (Makes 2 cups)
About 15 tomatillos, husked and washed
1/2 small onion, diced
1 large jalapeño chile, stemmed and chopped
1 clove garlic
1 teaspoon salt
3 tbs fresh cilantro ,chopped
1/2 med avocado

Combine the tomatillos,onion,jalapeño and garlic in a small saucepan,add water to cover and bring to boils. Reduce heat ,cover and simmer til tomatillos are soft, about 15 min
Drain the vegetables and put in a blender. Purée until smooth add salt, 1/2 avocado and cilantro and pulse again. If it's to thic add some water.

Saurkraut Pierogi
with Mushroom Sauce


1 box Bistro Charlotte Kraut and Mushroom Pierogi.
Put in boiling water, lower heat to medium, cook for 4-5 min. Drain with a spatula, put on the plate, let cool.

Mushroom Sauce
2 tbs butter or olive oil

2-4 shallots mince
2 cups mushroom of your choice
1- 1 1/2 cup beef broth
11/2 tbs dill
11/2 tbs all purpose flour
Dash of heavy cream

In a medium size skillet sautéed mushrooms and shallots over butter, season with salt and pepper. Cook until soft for about 5" and most of the liquid is evaporated. Stir in broth and dill, whisk in the flour until smooth.
Bring mixture to boil, reduce heat to simmer and cook until thicken. Finish with a dash of heavy cream and whisk again until smooth

Potato and Cheese Pierogi with Sausage


One box of Bistro Charlotte Potato & cheese Pierogi
Sausage of your choice.
1 onion

In a pot bring water to boil. Add pierogi, lower heat to medium, cook for 4"-5". Drain using spatula, cool for a few minutes.
Slice sausage , saute over medium heat until brown, add chopped onions. Continue sauteing until golden. When done spread over pierogi.



Tinga Jalapeño and Cheddar Pierogi

1 box Bistro Charlotte Jalapeño and Cheddar Pierogi

For the sauce:
16 small tomatillos
5 Roma tomatoes
3-4 garlic cloves , peeled
17oz can chipotle in adobo sauce
1 tsp dry oregano
For garnish: sliced avocado, cilantro, chopped fresh tomatoes

Put frozen pierogis in a boiling water, lower heat till medium, cook for 4"-5min. Drain using a spatula put on a plate.
For the sauce, cook whole tomatoes and tomatillos till soft 10". Drain, put in the food processor add garlic, adobo sauce, blend. Add oregano.
Pour sauce over pierogis , garnish with cilantro, avocado, fresh tomatoes.