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1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

2. In a large bowl, add peppers and garlic. Toss with olive oil and season with salt and pepper.

3. Roast for 20-25 mins, until peppers and garlic have softened and slightly charred.

4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

5. In a food processor, add peppers, garlic with skin removed, parsley and vegetable stock. Puree until smooth.

6. In a large pot over medium heat, add in soup mixture and heat until it starts to boil. Turn off heat and add perogies and lemon juice.

7. Divide in soup bowls, top with additional parsley and serve hot.

1. Heat oil in a large pot over medium heat. Add, onion, garlic and sauté for 3-4 mins until onion and garlic are soft and translucent.

2. Add celeriac and sauté for another minute.

3. Add sage and vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until celeriac has softened. Discard sage and with an immersion blender, puree until smooth. Stir in lemon juice and season with salt and pepper.

4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.

5. Drain perogies and divide in soup bowls and ladle in soup.

1. Heat oil in a large pot over medium heat. Add, onion, garlic and spices, sauté for 3-4 mins until onion and garlic are soft and translucent.

2. Add tomatoes and sauté for another 4-5 minutes until tomatoes have release their juices and broken down.

3. Add cabbage and season with salt and pepper. Sauté for 7-8 minutes until cabbage has softened.

4. Add stock and bring to a boil. Add perogies and reduce heat to medium-low. Simmer for an additional 5-6 minutes. Season with additional salt and pepper to taste.

1. Heat oil in a large pot over medium heat. Add garlic, onion, carrots, celery and zucchini and sauté for 3-4 mins until onion and garlic are soft and translucent.

2. Add oregano, thyme, tomatoes and season with salt and pepper and sauté for another 2 minutes.

3. Add beans and stock and bring to a boil. Add spinach and perogies and bring to a boil. Cook for 6 mins, remove from heat and stir in parsley and basil.

4. Serve hot topped with chillies and cheese.

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

2. In a large bowl, add pumpkin and garlic. Toss with olive oil and season with salt and pepper. Roast for 25-30 mins, stirring occasionally until pumpkin and garlic have softened.

3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

4. In a food processor, add pumpkin, garlic with skin removed and vegetable stock. Puree until smooth.

5. In a large pot over medium heat, add in pumpkin mixture, turmeric, cumin and coriander and give it a good stir. Heat soup until it starts to boil. Turn off heat and add perogies.

6. Divide in soup bowls and top with a dollop of yogurt and cilantro.

1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

2. In a large saucepan over medium heat, bring chicken stock to a boil. Reduce heat to low, add garlic, ginger, carrots and simmer for 2-3 mins.

3. Turn heat off, add pelmeni and stir in spinach, onions and soy sauce.

4. Divide in soup bowls and serve hot.

1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

2. In a large saucepan over medium heat, heat oil and sauté onions, garlic and chilli for 2 minutes until onion and garlic have softened. Stir in turmeric and cook for another minute.

3. Stir in the chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for 2-3 minutes. Turn off heat, add cilantro and perogies and stir well.

4. Divide in soup bowls and serve warm.

1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and place skillet and set aside.

2. Clean mushrooms and trim tough stems. Slice mushrooms about 1/8-inch thick.

3. In a large deep skillet, warm 2 tablespoons olive oil over medium high heat. Add onion and garlic season with salt and pepper and cook, stirring, until onion is soft and translucent, 2-3 minutes.

4. Add tomatoes and simmer for 10-12 minutes until they have melted and released their juice to a sauce consistency. Set aside.

5. In a separate skillet over high heat, add 1 tbsp. of oil. Add mushrooms and season with salt and pepper. Stir-fry mushrooms until lightly browned, 3 minutes. Lower the heat to medium and add thyme, sage and chilli flakes. Stir-fry for 1-2 more minutes.

6. Add mushroom to skillet with the tomato mixture, season with salt & pepper, stir well, and cook for 2-3 minutes. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute.

7. Add 1 cup vegetable broth and stir until thickened, about 1 minute. Gradually add 1 more cup of broth and cook for an additional 2 minutes. Sauce should have gravy-like consistency, thin with additional broth if needed.

8. Gently stir in perogies and sprinkle with parsley. Top with sour cream or crème fraiche.

*Use any of the savoury Pelmen Foods perogies.

1. Put flour, salt and pepper in a large Ziploc bag.

2. Heat oil over medium heat in a large dutch oven.

3. Place meat in bag with the flour and shake until well coated. Shake off meat pieces and add them to the oil and cook until nicely browned, stirring occasionally. Remove and set aside.

4. Add garlic and cook for one minute.

5. Add onions and cook for another minute.

6. Pour in red wine and simmer, scraping the bottom of the pan to release all the little bits. Let the wine reduce a little.

7. Add beef broth.

8. Return beef cubes to the pan.

9. Add carrots and celery.

10. Add in the bay leaf and salt and pepper to taste.

11. Simmer for one hour, stirring occasionally.

12. Add frozen perogies, bring back to a boil and cook for 5 minutes.

*Use any of the Pelmen Foods potato perogies for this recipe.