Egg Cut Soup

This uncomplicated, yet oh so wholesome, Egg Cut Soup recipe can be prefabricated in no instance.

As you may couple, decluttering can be quite irresistible: The stacks of books and papers and clothes and random things I'm not certain what to do with, the electronic boxes and instructional booklets, the container of chargers and intermeshed trousers  all of it. Basically, I'm fair overwhelmed with being overwhelmed. Kristen's recommendation corroborate then was instrumental. Regularise tho' I don't judge objects acquire feelings, the come to tidying up was inspiring.

This period decluttering is superior on the identify of things to do. Consolidate a few boxes here, a kitchen cabinet (or five) there  it leave all get through, yet. With all the fun work risen of me, I'm already thought of what I can educate for a fast dejeuner. Something that will not act my consequential energy that's also fast, simple and consoling. Something same soup  Egg Fire Soup. Perfect!

INGREDIENTS

FOR THE FILLING:

• 5 medium potatoes
• 8 oz farmers cheese
• 2 tablespoon cheddar cheese (optional)
• 1 whole onion , chopped
• 1/2 teaspoon garlic powder
• 1 tablespoon blue cheese (optional)
• 1/2 teaspoon onion powder
• 1 tablespoon of oil or ghee for onion
• Kosher salt and freshly ground black pepper to taste

FOR THE DOUGH:

• 3 cups whole purpose flour
• 1/2 cup warm milk
• 1 tablespoon melted butter
• A little bit of kosher salt
• For the toppings
• 1 large onions , chopped
• 1/2 to 3/4 cup of warm water (depending on how much your flour soaks)
• 3 slabs of bacon , chopped (optional)
• 1/2 cup of sour cream
• 2 tablespoon of oil or ghee for frying
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INSTRUCTIONS

FOR THE FILLING:

• Place potatoes in a pot, cover with water and cook until fork tender
• In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown
• Once potatoes are cooked, using a hand blender or potato masher, mashed potatoes so they don't have lumps
• Add farmers cheese and mix together
• Add onions, other cheeses, spices, salt and pepper and mix well.

FOR THE DOUGH:

• Pour the flour on a counter or other surface that will allow you to make the dough
• Add a pinch of salt
• Make a little whole in a middle and start adding milk and butter
• Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
• Once done, cover it with the big bowl and let it rest for about 20-30 minutes
• Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
• Place 1 teaspoon of fling in the middle of the circle
• Wet one half of the circle and then seal it together
• Boil large pot of water and season with salt
• Once the water is boiling put about 8 pierogi at the time
• Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
• If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown

FOR THE TOPPINGS:

• Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty)
• Add onions and bacon on top with pierogi and serve with sour cream