Pierogies Kielbasa Bites Olive Oil Bell Peppers Red Onion Apple Hard Cider Salt Butter Flour Parsley
In a dutch oven, saute sliced peppers and red onion in olive oil over medium heat for about 4-5 minutes or until onions are translucent, stirring frequently. Add entire bottle of hard cider (or beer).
Then add water and bring to a boil. Add frozen pierogies and kielbasa. Boil over medium for about 15 minutes. In a small container (I use a ramekin) microwave butter and flour for 30 seconds.
Carefully remove from microwave and stir until well blended. Microwave for 30-45 more seconds until bubbly when removed. This is your roux and will thicken the broth. Add to soup, bring to a boil and stir to combine.
Remove from heat then serve. Garnish with parsley if you want to be fancy.