Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Perogies
Reply
 
Thread Tools
Old 12-06-2012, 12:11 AM   #41
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,599
Liked 813 Times on 596 Posts
Likes Given: 323

Default

Quote:
Originally Posted by boscobeans View Post
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.
dammit. you gone made me homesick.


__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 12-06-2012, 12:42 AM   #42
boscobeans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Schenectady, New York
Posts: 913
Liked 112 Times on 92 Posts
Likes Given: 307

Default

Quote:
Originally Posted by CreamyGoodness View Post
Last time I tried to make them the homemade sauerkraut was too wet, and I made a mess :-(.

I'm wondering if one could have the best of both worlds by using instant mash flakes with the flour...
The saurkraut has to cooked down to where all the water is driven off and replaced with fat of some sort like butter or pork fat.

Start with the kraut (do not rinse it too well or you will have to add salt later) in a skillet and slowly boil off the water till it starts to caramelize then add a little water and some fat, always scraping the brown from the pan. Keep doing this until you have very tender and nice dark brown kapusta. Depending on your tastes or ethnic background you can add bay leaves, garlic, caraway, pepper, hungarian paprika or any number of spices.

Good eats for sure

bosco
boscobeans is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS