Goofynewfie
Well-Known Member
sat down tonight made 10 dozen saurkraut Perogies from scratch, looking forward to eating some tomorrow night with a glass a blueberry wine
sat down tonight made 10 dozen saurkraut Perogies from scratch, looking forward to eating some tomorrow night with a glass a blueberry wine
her comfort meal is Campbell's Tomato Soup and grilled cheese,
Grandma got me hooked 40 years ago, and I still love them. I don't make them often, but I make them with cheese/potato and mushroom. Of course, served with sauteed onions...
And I'm sure, lots and lots of butter! That's the best way- sauteed onions and butter. They have to be pretty much floating in butter, but they are oh so good!
3 cups mashed potato ( no butter , just plain potato)
4 cups flour
3 eggs
1/2 cup veg oil
Pinch of salt and pepper
Use pastry knife to blend potato and flour. Whisk oil and egg together than pour in flour mixture. Add salt and pepper and knead well.cover with towel , let sit for a half hour before use
you both have it wrong: it's a well-known fact that perogies are ukrainian! <hides>Apparently the Russians have claimed golabki and peirogy as well, and he felt right at home digging in, and didn't believe it was Polish comfort food!
Hamsterbite said:Isn't this a recipe for kluski slaskie and not Pierogi?
I once got in a knock down, drag out, fistfight about perogies! They are THAT important.
3 cups mashed potato ( no butter , just plain potato)
4 cups flour
3 eggs
1/2 cup veg oil
Pinch of salt and pepper
Use pastry knife to blend potato and flour. Whisk oil and egg together than pour in flour mixture. Add salt and pepper and knead well.cover with towel , let sit for a half hour before use
I make some killer perogi. Our family's dough is a little unorthodox; 4c flour, tsp salt, 1 egg, 1/2c sour cream. We stuck with potato and munster cheese for a while but use cheddar now. Sauerkraut is the best, but I also like farmer's cheese or "pot cheese" quite a bit too.
Our pierogi dough is super simple:
2 eggs (easier kneading if they are room temp)
4 cups flour
1/2 cup water (luke warm is important)
Generally, meat or fruit pierogi are boiled till they float. Fruit serves well with a bit of sour cream sweetened with sugar. Potato and Sauerkraut fillings get pan fried and served with your choice (this is a regional preference) of butter, diced bacon or onions.
Smacznego!
Thanks for the recipes! The potato dough sounds like what a Russian coworker shared with me once. They were awesome.
you both have it wrong: it's a well-known fact that perogies are ukrainian! <hides>
seriously tho, they're slavic. they come from a time when these nations didn't exist and borders between kingdoms were very fluid... so the entire region, and the countries that currently make up the area, can rightfully claim them.
in ukrainian they're also called vereniki (not sure how to anglicize the spelling).
QUOTE]
Having a Grandfather from the Ukraine and a Grandmother from Poland the meals at my house always included those comfort foods.
The Ukrainians or Russians called the (Polish) pierogi VARENIKI
Golumki or GOLOBKI (Polish stuffed cabbage) were called GOLUBTSI (with a soft G) or as use kids would call them Halupsi.
Kraut was always referred to as Kapusta and was cooked with garlic and bay leaves (in butter or fat of course) until it was so tender that it melted in your mouth.
After making the regular (sauerkraut-cheese-potato) varieties there was always a pot of blueberry varenikis that served as dessert along with Cheese Blini or blintzes.
Add a few pounds of kielbasi, a plate of potato pancakes, a loaf of sour rye all served with a big pot of sour cream and you have a Carb diet that would be outlawed in most States.
bosco
Enter your email address to join: