3bell peppersred, yellow, orange, seeded and sliced
1red onionthinly sliced
12ozapple hard cideror use any beer
Parsley for garnish
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 fill up the beer bottle twice to add the water (that's 3 cups!). 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. (Be sure to cover to prevent splattering) 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. Scrape into pot of soup. Bring to a boil and stir to combine.
Remove from heat then serve. Garnish with parsley if you want to be fancy.