Monika Adamczyk > wrote in
:

> Wayne Boatwright wrote:
>
>> Monika Adamczyk > wrote in
>> :
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>sf > wrote in
>>>>news:lucr10lsq32mphro61lgamdqttk7jkc22g@ 4ax.com:
>>>>
>>>>
>>>>
>>>>>We are having a "when I was a kid" discussion during the
>>>>>superbowl and one person remembers Kilbasa at practically
>>>>>every meal and Pierogis accompanied the kilbasa along with
>>>>>borscht (which was another "we had it at every meal" item)
>>>>>
>>>>>What is the Ukraine way to make Pierogis? Potatoes, cheese
>>>>>and what IS ingredient #3? He insists there is another one.
>>>>>It's not the grilled onions, because they go on top with the
>>>>>sour cream, according to him.
>>>>
>>>>
>>>>The potato and cheese filling I make has only the two ingredients -
>>>>potatoes and cheese, apart from seasoning. I use only salt and
>>>>pepper.
>>>>
>>>>Wayne
>>>
>>>Actually some chopped fried onion (but not browned) is also
>>>traditionally added to this filling.
>>>
>>>Monika
>>>
>>
>>
>> I'll bow to that, as will my next batch! I'm not Slovak, and my
>> neighbor taught me how to make pierogi years ago. She wasn't Slovak
>> either, but her husband was. I'm sure that much was lost in the
>> round-about lesson.
>>
>> Thanks,
>> Wayne
>
> Neither am I. That's the way Poles make 'ruskie' pierogi. :-)
>
> Monika
>

Regardless of origin, it still sounds like a great addition.

Wayne