Potato Sauerkraut Soup with Duck Confit Pierogies

  • prep time40 min
  • total time 155 min
  • serves 6
Lynn Crawford
Lynn Crawford Pitchin' In

Delicious potato and duck soup and perogies by Lynn Crawford.

14 Ratings
Directions for: Potato Sauerkraut Soup with Duck Confit Pierogies


Potato Sauerkraut Soup

4 Tbsp unsalted butter

1 small onion, peeled, chopped

2 carrots, peeled, chopped

3 celery sticks, chopped

4 clove garlic, smashed

6 sprigs thyme

6 Confit duck legs, skin removed

12 cup chicken broth

4 cup potatoes, your choice of variety, cut into bite size pieces

1 8 oz can sauerkraut

½ cup sour cream

2 Tbsp truffle paste

2 Tbsp parsley for garnish

Salt and pepper

Duck Confit Pierogies

1 large egg

1 Tbsp sour cream

1 cup milk

2 ½ cup all-purpose flour, plus more for dusting

2 lb(s) Russian Blue potatoes, peeled and quartered

¼ cup cream cheese

1 cup cooked duck leg Confit, shredded (see duck soup recipe)

2 Tbsp chive, finely chopped

6 Tbsp unsalted butter, melted

Salt and pepper


Potato Sauerkraut Soup

1. In a large stock pot over medium high heat add the butter, onions, carrots, celery and garlic. Cook together for 5 minutes until tender. Add the thyme, duck legs, stock then season with salt and pepper. Simmer the broth for about an hour. Remove the duck legs and allow them to cool then pick of the meat off the bone and shred the meat. Reserve 1 cup for the Pierogies (see recipe below). Add the potatoes to the broth and cook until tender about 20 minutes.

2. We ready to serve, add the remaining duck meat to the soup. Bring to a boil. In a small bowl mix the sour cream and truffle paste together and season with salt and pepper. Ladle the soup into soup plates. Garnish with some sauerkraut, then place the duck Pierogies and top, then with a tablespoon of truffle sour cream.

Duck Confit Pierogies

1. In a medium bowl, whisk the egg and sour cream together until smooth. Add milk and whisk until combined. Slowly add the flour and stir with a wooden spoon. Turn dough out onto a floured counter and knead the dough for about 5-6 minutes. The dough should be elastic in texture and no longer sticky. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling.

2. Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter, cream cheese, duck Confit, chives and mix together. Season with salt and pepper. Place a large pot of salted water over high heat, and bring to a boil.

3. Roll out dough to about 1/8 inch thick. Using a round cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Continue this process until all dough circles are filled.

4. Place Pierogies in boiling water in batches. When they float to top they should be ready. Cook for about 3-4 minutes. Meanwhile, drizzle platter with remaining melted butter. Remove Pierogies from pot, and transfer to platter to prevent sticking.

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