Preparation:
In your favourite soup cooking dish (preferably something with a nice
thick base), melt butter/heat oil or medium-high heat. Add onion, garlic,
and cilantro and fry until soft. Add tomatos. Turn heat down to just
below medium. Fry some more, for a minute or so, then add 1.5 cups of
water. Take 2 of the perogys and chop 'em up into little bits. Add all of
the perogys to the soup, and a small dash of tobasco. Simmer for 20
minutes, stirring occasionally. Enjo |
