Apple & Raisin Perogy Strudel
Apple and Hazelnut Salad
Asian Soup with Bok Choy
Asian Style Pelmeni
Avocado Cream, Tomato & Chive
Bacon and Sweet Peas Skillet
Bacon Wrapped Perogies
Bake Bean
Banana Cream Perogies
Basil & Dill Pesto Perogy
Basil Pesto Garlic and Herbs
BBQ Perogies
Beef Stew
Black Bean Chili
Black Forest Cherry Perogies
BLT Salad
Blueberry and Greek Yogurt
Braised Bok Choy
Braised Fennel Perogies


Fennel Soup

Course 2. Soup
Keyword Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 4 tbsp unsalted butter
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 fennel bulb trimmed & thinly sliced (reserve Fennel fronds for garnish)
  • Salt and fresh ground pepper
  • 5 cups vegetable broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup Italian flat leaf parsley

Possible Toppings:

  • Sour cream
  • Cilantro
  • Chives
  • Crème Fraiche
  • Greek yogurt


  • 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 pot over medium heat, melt butter, add onions and garlic. Sautee onions and garlic for 5-6 minutes until onions turn lightly golden.
    3. Add fennel and season with salt and pepper. Cook for another 5 minutes until fennel has softened.
    4. Bring soup to a bowl, reduce heat to low and simmer for 5 mins.
    5. Turn off heat, add perogies, lemon juice, parsley and stir.
    6. Divide in soup bowls and garnish with fennel fronds.