What else can I serve with perogies?

I usually eat mine alone. Nothing beats homemade pierogi!! I grew up making them with my grandmother and they continue to be a staple in my house. I boil them, then fry them in bacon grease. Microwave butter or margarine (I actually prefer margarine for this) until it's melted and add chopped green onion. Pour over top, crumbled bacon and sour cream. HEAVEN.
P.s. if anyone is interested in making theirs from scratch, a good trick for the dough is to save your potato water and use it for the dough, definitely puts them over the top and makes the dough easier to handle and hold together! 😋

i'm happy to say that we in MA. are lucky to have a new artisanal pierogi co., JaJu, opened by 2 Polish American sisters. Fillings are very varied, such as CABBAGE AND MUSHROOM**,BUTTERNUT SQUASH, APPLE & SAGE**, and SWEET POTATO & CARAMELIZED ONION** and JALAPENO CHEDDAR. what i have learned from their product is that handmade and handrolled dough is a totally unique experience.The texture is remarkable.
Hopefully JaJu will grow and grow, and their product become available to 52ers across the U.S.!

Use perogies as a side with slow roasted spare ribs or pork buttons and sauerkraut/onion mixture as the main. (Or the other way around if you prefer.)

I am Polish but I like to eat them with a little cottage cheese and fried onions

Sauteed green cabbage w bacon also shredded raw beets with horseradish + yoghurt in place or sour cream and we like a dash of hot sauce.

If you're looking for something hearty to serve with perogies I would go with something like a stew or brisket. Something about a rich sauce and the tender meat really compliments the perogie! It'll be a rich meal for sure, but really delicious.

sauteed onions are classic for potato-filled perogies. For cheese-filled ones you may want to experiment with tomato or squash-based sauces, or pieces of roasted cauliflower.

Traditionally, sauteed onions and sour cream would be served. I also agree with Bevi - warm homemade applesauce is a natural with them too.

Applesauce that is not too sweet is another good side dish. My grandmother served applesauce with most Slavic dishes that she made.

Kielbasa and sauerkraut is classic but you can also do a nice (homemade) cream of mushroom soup to start, the way my Polish great-grandmother did - hers was awesome. Or serve a side of buttered cabbage: over fairly low heat sauté onions and thin-sliced raw cabbage until it all wilts way down and gets nicely golden brown. You can add mushrooms to this as well and caraway seeds are a nice addition that make it more digestible. Good luck!

At Veselkas in NYC, they serve their famous Pierogies with some carmelized onions, deeply cooked down. Alternatively I like something sweet to cut through the heaviness, such as cranberry relsh.

I'd serve them with sauerkraut, too.

Farmers' sausage or kielbasa, cabbage rolls, pickled beets. Perogies themselves usually served topped with crumbled bacon, fried onions & sour cream.

sourkraut is traditional in many places

They are heavy and starchy so a good compliment would be a green salad...