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.

http://www.bellaonline.com/articles/art7697.asp
Fillings:

For Russian dumplings (pierogi ruskie)
Cooked potatoes and white cheese (pot or cottage) mashed or
ground, add cut fried onion, add pepper, salt, marjoram,
dill mixed thoroughly.

Borscht recipe - Ukrainian

Cuisine: Ukrainian, Yield: 10 Servings
· Ingredients

1 qt Water
2 qt Beef stock
3 T Sunflower oil
2 c Beer (not Lite)
-or-
2 c Beet kvass
2 ea Beets, lg. peeled & julienned
4 lb Beef, chuck w/ bone
3 T Red wine vinegar
1/2 lb Smoked pork butt
2 T Butter (NOT margarine)
1 ea Carrot, lg. scraped, diced
1 ea Onion, med. coarse chopped
1 small head of Cabbage, shredded
3 T Tomato paste
1 1/2 T Salt
Black pepper to taste
4 T Parsley, minced
1 c Potato, peeled & diced 1/2in
1/2 c Sour cream

Method
In a large stockpot bring the beef to a boil in 2 1/2 qts.
water with 1 T of salt. After 10 minutes of boiling reduce
heat & simmer for 30 minutes more, then remove meat, cool
and remove meat from bone & cube 1/2". In a large skillet on
heat the oil on medium heat. Sauté the onion, beets, &
carrot until they are soft. Add the potato & butter then
cook for 2 minutes more. In the mean time bring the beef
stock, water & beer (or kvass) to a boil in the stockpot.
Add salt & pepper, vinegar, & meat. Drain the
beet-carrot-onion & potato mixture & add to stockpot. Reduce
heat & cook for 20 min. then add cabbage, tomato paste &
pork butt. Cook another 30 to 45 minutes. Remove from heat &
allow to cool to room temperature. Refrigerate overnight,
re-heat and serve. A large dollop or 2 of sour cream in the
soup is mandatory when served. Allow each person to stir it
in themselves. *NOTE: You may add 1 1/2 cups of cooked white
beans to this soup if you wish but if you do so soak them in
the vinegar then add them to the soup.

Recipe source: Dr. Donald Houston's collection ORIGIN: Taisa
Kamnotsky, Kyiv-Ukraine
Posted by Yuri Timohin http://www.ruscuisine.com



Practice safe eating - always use condiments

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

>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)
>

I have never made them ... and won't ... these are the best pierogi on earth
IMO. I buy them on my weekly shopping trip to the west side market in
cleveland ohio.

http://piepal.com/welcome.ftml

the west side URL is
www.westsidemarket.com


and they ship

~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

owza (Jarkat2002) wrote in
:

>>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)
>>
>
> I have never made them ... and won't ... these are the best pierogi on
> earth IMO. I buy them on my weekly shopping trip to the west side
> market in cleveland ohio.
>
> http://piepal.com/welcome.ftml
>
> the west side URL is
> www.westsidemarket.com
>
>
> and they ship
>
> ~Kat

Ah, fantastic place, the West Side Market! I sure miss shopping there.

Can you refresh my memory? What was the name of the pierogi restaurant
on Ridge Road in Parma (not far from Snow Road)? Their pierogi were also
quite good. Actually, I thought it was also called Pierogi Palace.

I have no choice but to make my own pierogi now. Nothing good is
available where I now live. Like Barb, I tend to make huge batches and
freeze them for later use. I usually make potato and cheese, fried
cabbage with a bit of onion, and prune or lekvar (prefer using chopped
stewed prunes instead of commercial lekvar). I sometimes make them with
kraut, but I really prefer the fried cabbage.

Of course, always served with slightly browned butter with onion and
sides of sour cream and homemade chunky applesauce.

Thanks,
Wayne

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

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

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

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

sf wrote:
>
> 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.

Sauerkraut?

nancy

In article >, Wayne
Boatwright > wrote:
(snip)
> I have no choice but to make my own pierogi now. Nothing good is
> available where I now live. Like Barb, I tend to make huge batches and
> freeze them for later use. I usually make potato and cheese, fried
> cabbage with a bit of onion, and prune or lekvar (prefer using chopped
> stewed prunes instead of commercial lekvar).

Try plumping the whole pitted prune (excuse me, PLUM) and rolling it in
some cinnamon sugar -- 1 whole one per dumpling.

Fried cabbage, huh? Isn't it wet? How do you make it not wet?

I sometimes make them with
> kraut, but I really prefer the fried cabbage.
>
> Of course, always served with slightly browned butter with onion and
> sides of sour cream and homemade chunky applesauce.

APPLESAUCE? Are you NUTS? <LOL!>
I don't even desecrate them with sour cream. I'm a purist -- you can
ask Victor.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, Wayne
Boatwright > wrote:
>
> 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

Are we talking mashed potato with yellow cheese melted in? I add some
fried onion to the mix, too.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, Monika Adamczyk
> wrote:
(snip)
> > 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

All right, MON-ika! I yam affirmed.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, Wayne
Boatwright > wrote:
(snip)
> 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

So, if your knowledge comes via an honorable Slovensko, how's about you
straighten up and call them pirohy as is meet, right, and salutary?
Pierogi is Polish. Yeah, I AM nitpicky. :-)
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' > wrote in
:

> In article >, Wayne
> Boatwright > wrote:
> (snip)
>> I have no choice but to make my own pierogi now. Nothing good is
>> available where I now live. Like Barb, I tend to make huge batches
>> and freeze them for later use. I usually make potato and cheese,
>> fried cabbage with a bit of onion, and prune or lekvar (prefer using
>> chopped stewed prunes instead of commercial lekvar).
>
> Try plumping the whole pitted prune (excuse me, PLUM) and rolling it
> in some cinnamon sugar -- 1 whole one per dumpling.

Sometimes I do use a whole prune but never thought about the cinnamon
sugar. I'll give that a try.

> Fried cabbage, huh? Isn't it wet? How do you make it not wet?

No, not wet at all. Chop the cabbage in 1/4-1/2 inch pieces and cook it
very slowly in butter along wiht a bit of onion. The moisture will cook
out by the time the cabbage is light golden. It's really very good.

> I sometimes make them with
>> kraut, but I really prefer the fried cabbage.
>>
>> Of course, always served with slightly browned butter with onion and
>> sides of sour cream and homemade chunky applesauce.
>
> APPLESAUCE? Are you NUTS? <LOL!>
> I don't even desecrate them with sour cream. I'm a purist -- you can
> ask Victor.

Heh. Most of my fillings, except the prune, are a tad on the salty
side. I really like the contrast of the applesauce. I often forego the
sour cream myself.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >, Wayne
> Boatwright > wrote:
>>
>> 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
>
> Are we talking mashed potato with yellow cheese melted in? I add some
> fried onion to the mix, too.

Yep, that's what we're talking. I'm gonna try adding the onion next time.

Melba's Jammin' > wrote in
:

> In article >, Wayne
> Boatwright > wrote:
> (snip)
>> 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
>
> So, if your knowledge comes via an honorable Slovensko, how's about
> you straighten up and call them pirohy as is meet, right, and
> salutary? Pierogi is Polish. Yeah, I AM nitpicky. :-)

Yeah, you are, but that's part of your "charm"! <G> Well, nobody ever
really told me how to spell it. I've just picked up what I've seen in
print and didn't really know the nationality difference. I can just as
easily call them pirohy. <G>

>Ah, fantastic place, the West Side Market! I sure miss shopping there.
>
>Can you refresh my memory? What was the name of the pierogi restaurant
>on Ridge Road in Parma (not far from Snow Road)?

Sorry Wayne .. I'm not sure .. but I'll look tomorrow as I drive by. I'm in
that area most every day.


~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

owza (Jarkat2002) wrote in
:

>>Ah, fantastic place, the West Side Market! I sure miss shopping
>>there.
>>
>>Can you refresh my memory? What was the name of the pierogi
>>restaurant on Ridge Road in Parma (not far from Snow Road)?
>
> Sorry Wayne .. I'm not sure .. but I'll look tomorrow as I drive by.
> I'm in that area most every day.
>
>
> ~Kat

Thanks, Kat. BTW, I like your sig.
>
>
> What did my hands do before they held you?
> Sylvia Plath (1932 - 1963)

In article >, Wayne
Boatwright > wrote:

> Melba's Jammin' > wrote in
> :
>
> > In article >, Wayne
> > Boatwright > wrote:
> > (snip)
> >> 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
> >
> > So, if your knowledge comes via an honorable Slovensko, how's about
> > you straighten up and call them pirohy as is meet, right, and
> > salutary? Pierogi is Polish. Yeah, I AM nitpicky. :-)
>
> Yeah, you are, but that's part of your "charm"! <G> Well, nobody ever
> really told me how to spell it. I've just picked up what I've seen in
> print and didn't really know the nationality difference. I can just as
> easily call them pirohy. <G>

I salute you! You honor the ancestors! Na zdravie! Dobru' chut'!
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' wrote:
> In article >, Wayne
> Boatwright > wrote:
> (snip)
>>
>>Of course, always served with slightly browned butter with onion and
>>sides of sour cream and homemade chunky applesauce.
>
>
> APPLESAUCE? Are you NUTS? <LOL!>
> I don't even desecrate them with sour cream. I'm a purist -- you can
> ask Victor.

You a purist? I am laughing so hard, my sides hurt. A purist who
makes triangular pierogi? What will you say next? And potato
pierogi without sour cream, that's almost a sacrilege.

Here's one major difference;
Around here, the "Ukies" deep-fry their pieroshki.

Also;
Rinsed sour kraut for filling
or
Mix some sour kraut in with the cheese/potato mixture.

For Holy Supper, filling is pitted prunes.




On Sun, 01 Feb 2004 23:43:45 -0500, Nancy Young
> wrote:

>sf wrote:
>>
>> 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.
>
>Sauerkraut?
>
>nancy

<rj>

Okay, maybe I'm ethnically challenged, but from reading the thread, I assume
a pierogi (pirohy) is a potato filled dumpling. But you put sour cream on
it? Prunes? Applesauce? I'm imagining something similar to gnocchi
(although I personally have never had gnocchi either - not easy to find on
Maui). What is the traditional way to serve pierogi or is it sort of like
an anything-goes dish?

kilikini

>>>Can you refresh my memory? What was the name of the pierogi
>>>restaurant on Ridge Road in Parma (not far from Snow Road)?
>>
>> Sorry Wayne .. I'm not sure .. but I'll look tomorrow as I drive by.
>> I'm in that area most every day.
>>
>>
>> ~Kat
>
>Thanks, Kat. BTW, I like your sig.

Hi Wayne. I drove by this morning ... didn't see it. Is it the one that
President Clinton went to? If it is .. they went out of business a few years
ago.

Thanks about the siggy. I'm a huge Plath fan are you? I would love to find
an all Plath NG ... but still looking


~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

"sf" > wrote in message
...
>
> 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.


I don't know about Ukranian, but for me and mine (Doukhobors), it was
definitely onion and black pepper.

My favorite aunt used to make pirohi with yam filling. They are excellent
filled with yams, ginger and a touch of maple syrup.

As for toppings, back when I was knee high to a leprauchaun, I recall plenty
of sour cherry pirohi with sour cream and cherries on top. Now THAT's to die
for.

And our Borscht is enormously different so I wont even get into that. =)

-Jay

"Robert Smith's music makes you cry even if you haven't broken up with your
girlfriend and then run over a kitten and deep fried it for your lunch."




>
> http://www.bellaonline.com/articles/art7697.asp
> Fillings:
>
> For Russian dumplings (pierogi ruskie)
> Cooked potatoes and white cheese (pot or cottage) mashed or
> ground, add cut fried onion, add pepper, salt, marjoram,
> dill mixed thoroughly.
>
> Borscht recipe - Ukrainian
>
> Cuisine: Ukrainian, Yield: 10 Servings
> · Ingredients
>
> 1 qt Water
> 2 qt Beef stock
> 3 T Sunflower oil
> 2 c Beer (not Lite)
> -or-
> 2 c Beet kvass
> 2 ea Beets, lg. peeled & julienned
> 4 lb Beef, chuck w/ bone
> 3 T Red wine vinegar
> 1/2 lb Smoked pork butt
> 2 T Butter (NOT margarine)
> 1 ea Carrot, lg. scraped, diced
> 1 ea Onion, med. coarse chopped
> 1 small head of Cabbage, shredded
> 3 T Tomato paste
> 1 1/2 T Salt
> Black pepper to taste
> 4 T Parsley, minced
> 1 c Potato, peeled & diced 1/2in
> 1/2 c Sour cream
>
> Method
> In a large stockpot bring the beef to a boil in 2 1/2 qts.
> water with 1 T of salt. After 10 minutes of boiling reduce
> heat & simmer for 30 minutes more, then remove meat, cool
> and remove meat from bone & cube 1/2". In a large skillet on
> heat the oil on medium heat. Sauté the onion, beets, &
> carrot until they are soft. Add the potato & butter then
> cook for 2 minutes more. In the mean time bring the beef
> stock, water & beer (or kvass) to a boil in the stockpot.
> Add salt & pepper, vinegar, & meat. Drain the
> beet-carrot-onion & potato mixture & add to stockpot. Reduce
> heat & cook for 20 min. then add cabbage, tomato paste &
> pork butt. Cook another 30 to 45 minutes. Remove from heat &
> allow to cool to room temperature. Refrigerate overnight,
> re-heat and serve. A large dollop or 2 of sour cream in the
> soup is mandatory when served. Allow each person to stir it
> in themselves. *NOTE: You may add 1 1/2 cups of cooked white
> beans to this soup if you wish but if you do so soak them in
> the vinegar then add them to the soup.
>
> Recipe source: Dr. Donald Houston's collection ORIGIN: Taisa
> Kamnotsky, Kyiv-Ukraine
> Posted by Yuri Timohin http://www.ruscuisine.com
>
>
>
> Practice safe eating - always use condiments

Nancy Young wrote:

> sf wrote:
>
>>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.
>
>
> Sauerkraut?
>
> nancy

Nancy

I seriously doubt, sauerkraut was used with potatoes and farmer cheese
filling, or at least I haver heard of such combination before.
Sauerkraut is used on its own or mixed with mushrooms as pierogi filling.

Monika

Melba's Jammin' wrote:

> In article >, Wayne
> Boatwright > wrote:
> (snip)
>
>>I have no choice but to make my own pierogi now. Nothing good is
>>available where I now live. Like Barb, I tend to make huge batches and
>>freeze them for later use. I usually make potato and cheese, fried
>>cabbage with a bit of onion, and prune or lekvar (prefer using chopped
>>stewed prunes instead of commercial lekvar).
>
>
> Try plumping the whole pitted prune (excuse me, PLUM) and rolling it in
> some cinnamon sugar -- 1 whole one per dumpling.
>

That's sound like 'knedle' to me except that they are made with fresh
prunes and the dough is different, but basically they are dumplings
stuffed with fresh fruit.

>>
>>Of course, always served with slightly browned butter with onion and
>>sides of sour cream and homemade chunky applesauce.
>
>
> APPLESAUCE? Are you NUTS? <LOL!>
> I don't even desecrate them with sour cream. I'm a purist -- you can
> ask Victor.

Purist? And you never hat sweet version of pierogi (cheese only, fruit
or cheese and fruit mixture) with sour cream and sugar sprinkled all
over? What kind of purist you are? More like heretic to me. :-)

Monika

Melba's Jammin' wrote:

> In article >, Monika Adamczyk
> > wrote:
> (snip)
>
>>>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
>
>
> All right, MON-ika! I yam affirmed.

Yeah, but only if you use farmer cheese and not that "yellow cheese
melted" in your pierogi. I tried those once and swore never again. Yuck.

Monika

Monika Adamczyk wrote:
>
> Nancy Young wrote:
>
> > sf wrote:

> >>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.
> >
> >
> > Sauerkraut?

> Nancy
>
> I seriously doubt, sauerkraut was used with potatoes and farmer cheese
> filling, or at least I haver heard of such combination before.
> Sauerkraut is used on its own or mixed with mushrooms as pierogi filling.

Hey Monika! Well, first of all, I have absolutely no business talking
about pierogi to begin with, my only experience being the frozen kind,
didn't like them so much. Second, I misread the post, I thought they
were looking for a third type of pierogi and that sort of sounded
familiar, saurkraut.

nancy

kilikini wrote:

> Okay, maybe I'm ethnically challenged, but from reading the thread, I assume
> a pierogi (pirohy) is a potato filled dumpling. But you put sour cream on
> it? Prunes? Applesauce? I'm imagining something similar to gnocchi
> (although I personally have never had gnocchi either - not easy to find on
> Maui). What is the traditional way to serve pierogi or is it sort of like
> an anything-goes dish?
>
> kilikini
>
>

Pierogi (as in Polish dish) are half-moon shaped dumplings with many
kinds of fillings. Potato/farmer cheese combination is very popular but
only one of them. Once made, they are boiled and either served right
away or cooled down and then browned in a skillet. What is served on top
of the pierogi depends on their type and personal preference, although
savory pierogi are usually topped with a mixture of fried bacon and
onion. Sweet once get treated with cream (either sour or heavy) and sugar.
Other nations (for which I can't claim extensive experience) sometimes
fry or bake them and make then in some ridiculous triangular shapes. Ask
Barb, she will tell you about Slovak dumplings and I am sure Victor will
throw his 5 cents about Russian version.

Monika

In article >, "kilikini"
> wrote:

> Okay, maybe I'm ethnically challenged, but from reading the thread, I
> assume a pierogi (pirohy) is a potato filled dumpling. But you put
> sour cream on it? Prunes? Applesauce? I'm imagining something
> similar to gnocchi (although I personally have never had gnocchi
> either - not easy to find on Maui). What is the traditional way to
> serve pierogi or is it sort of like an anything-goes dish?
>
> kilikini

Picture ravioli instead of gnocchi. Have you looked at the pictures on
my webpage? On the first page, look towards the bottom; I believe the
note is Pirohy Marathon 2003. There's also a note (no pics) from
1-17-04.

One pierog, two pierogi (Monika will tell me if I'm wrong -- if Bubba
Vic doesn't get here first.)

What's traditional is up for grabs. Depends on what you grew up with,
IMO. Some MUST have sour cream on top of the potato/cheese filled ones;
we NEVER put sour cream on top of any of our. The proper shape for them
is triangular. Trust me.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, Monika Adamczyk
> wrote:

> kilikini wrote:
>
> > Okay, maybe I'm ethnically challenged, but from reading the thread,
> > I assume a pierogi (pirohy) is a potato filled dumpling. But you
> > put sour cream

(snip)
> Other nations (for which I can't claim extensive experience) sometimes
> fry or bake them and make then in some ridiculous triangular shapes.

No more jam for you, Girlie! Ridiculous triangular shapes, inDEED!

> Ask Barb, she will tell you about Slovak dumplings and I am sure Victor will
> throw his 5 cents about Russian version.
>
> Monika
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

owza (Jarkat2002) wrote in
:

>>>>Can you refresh my memory? What was the name of the pierogi
>>>>restaurant on Ridge Road in Parma (not far from Snow Road)?
>>>
>>> Sorry Wayne .. I'm not sure .. but I'll look tomorrow as I drive by.
>>> I'm in that area most every day.
>>>
>>>
>>> ~Kat
>>
>>Thanks, Kat. BTW, I like your sig.
>
> Hi Wayne. I drove by this morning ... didn't see it. Is it the one
> that President Clinton went to? If it is .. they went out of business
> a few years ago.

Yes, the same. Sorry to know that it's no longer there. We had lived
most recently in North Ridgeville, but I grew up in Parma. When that
place opened we used to drive over occasionally for a plateful. <G>
Since we're now in AZ I tend to lose track of the comings and goings in
the Cleveland area, although my SO still has family there.

> Thanks about the siggy. I'm a huge Plath fan are you? I would
> love to find an all Plath NG ... but still looking

Yes, I am too. I first became aware of her work when I read _The Bell
Jar_ many years ago. I have collected bits and pieces of her poetry, but
certainly only a fraction. I often choose cards which quote her lines.
There are a few creditable websites about her and modern American poetry,
but I've never seen a NG.

Take care...

Wayne

On Mon, 02 Feb 2004 16:26:25 GMT, "Justine"
> wrote:
>
> My favorite aunt used to make pirohi with yam filling. They are excellent
> filled with yams, ginger and a touch of maple syrup.

Mmmm! Definately NOT what was described, but those fillings
really appeal to me... got recipes to post for us?
>
> As for toppings, back when I was knee high to a leprauchaun, I recall plenty
> of sour cherry pirohi with sour cream and cherries on top. Now THAT's to die
> for.

It certainly is! I see you're not sharing recipes with us,
though.
>
> And our Borscht is enormously different so I wont even get into that. =)
>
Oh, don't be coy! Tel the world.

:-)
``````````````````
> >
> > http://www.bellaonline.com/articles/art7697.asp



Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Mon, 02 Feb 2004 16:26:25 GMT, "Justine"
> > wrote:
> >
> > My favorite aunt used to make pirohi with yam filling. They are
excellent
> > filled with yams, ginger and a touch of maple syrup.
>
> Mmmm! Definately NOT what was described, but those fillings
> really appeal to me... got recipes to post for us?
> >


I know it wasn't what was described....and it is SOOO far from Authentic
(TM) pirohi that it makes me want to cry...but damn, are they ever good =)


Basically, you just boil and mash the yams with crushed ginger, garlic and
salt. Then add maple syrup to taste. Really excellent. I love the hotness of
the ginger and the garlic and the sweetness of the maple. I've never tried
these with the Traditional (TM) sour cream/butter combination, as I prefer
them boiled and then fried in olive oil. But I imagine that really, adding
sour cream and butter to anything can't be wrong.



> > As for toppings, back when I was knee high to a leprauchaun, I recall
plenty
> > of sour cherry pirohi with sour cream and cherries on top. Now THAT's
to die
> > for.
>

I don't know if you can get them everywhere, but here in Vancouver, most
grocery stores sell preserved sour cherries. Sometimes they are in the
ethnic section and sometimes they are in the canned fruit section. Either
way, sour cherries, not sweet cherries, are the way to go. Or if you're
really lucky and have access to a Real Live Sour Cherry Tree, you can pick
and preserve your own. Sadly, the urban-ness of my existence precludes this
possibility.

Anyway. Take the sour cherries and some of the juice (You want about 30%
juice to 70% cherries) and heat in a saucepan with a little cornstarch to
thicken and some sugar to sweeten. I have no measurements for these things
because when I cook it's "Add cornstarch until it's thick. Add sugar until
it's sweet enough" and so on.

Fill the pirohi dough with 3 or so cherries each and seal. These can be
boiled and served or boiled and then fried, both are excellent IMO. Serve
with the leftover thickened cherries and sauce and sour cream. These are
also really really good served with blintz filling (cream cheese, cinnamon
and sugar).

> > And our Borscht is enormously different so I wont even get into that.
=)
> >
> Oh, don't be coy! Tel the world.
>

It's all vegetable, similar to the cabbage/tomato soup that someone posted
recently but all doused up with butter, sweet cream, potatoes and dill weed.
I usually make a huge batch at the end of summer and fill up the freezer. If
you want the recipe for that, I'll post it (measurements and everything) but
it should probably get it's own thread =)

-Jay

"Robert Smith's music makes you cry even if you haven't broken up with your
girlfriend and then run over a kitten and deep fried it for your lunch."

I make a mock pierogi with cooked lasagna noodles layered with mashed
potatoes which have been mixed with Velveeta cheese while the potatoes
are still hot; then lots of sauted onions on top in melted butter and
baked to sizzling. It has always been a pot-luck favorite.

Just a Jeanie

> Yes, please post it! This thread or in its own. It sounds wonderful!

As requested,

Doukhobor Borstch
a la Anne Hadikin

3 qts water
1.5 Tbsp salt
8 medium potatoes
1/2 cup chopped carrots
1/2 cup grated carrots
1 medium beet
1 cup chopped onions
1/2 cup chopped celery
1 small head cabbage, shredded
1 cup sweet cream*
3/4 lb butter*
4 cups canned tomatoes
1/2 cup chopped green pepper
4 Tbs fresh dill, chopped

Mash canned tomatoes and cook with 2Tbs butter until thick.

Lightly fry 3/4 C chopped onions, 1/2 cup finely grated carrots and chopped
celery in 1/4 lb butter. Do not brown. Remove to a bowl.

In same pan, lightly fry 3 C shredded cabbage in 1/4 lb butter.

Boil 3 quarts of water in a large pot. Add 1.5 tsp salt, 1/2 cup sweet
cream, 1/2 cup chopped carrots, 6 of the potatoes (quartered), 1 medium
beet, halved. Boil until potatoes are tender. Remove potatoes and mash with
2Tbs butter and 1/2 cup sweet cream. Set aside.

Put remaining potatoes, diced, and 3 cups shredded cabbage into potato water
and boil until tender. Pour the mashed potatoes slowly back into the stock
water. Add fried onions, cabbage, carrots, celery and tomatoes. Add 1/2 cup
chopped green peppers and the dill weed. Bring to a boil but DO NOT CONTINUE
boiling. Turn off heat and remove beet. Season to taste with salt, black
pepper and chopped green onions/more dill.

Serves 12. Freezes well in glass jars or ziploc bags. The cream will
seperate, but do not fear. When heated, it will be almost as tasty as fresh.

*this recipe is by no means low fat, in case anyone was wondering =)

-Jay

"jay" > wrote in
news:E8bUb.400154$X%5.143895@pd7tw2no:

>> Yes, please post it! This thread or in its own. It sounds
>> wonderful!
>
> As requested,
>
> Doukhobor Borstch
> a la Anne Hadikin
>
> 3 qts water
> 1.5 Tbsp salt
> 8 medium potatoes
> 1/2 cup chopped carrots
> 1/2 cup grated carrots
> 1 medium beet
> 1 cup chopped onions
> 1/2 cup chopped celery
> 1 small head cabbage, shredded
> 1 cup sweet cream*
> 3/4 lb butter*
> 4 cups canned tomatoes
> 1/2 cup chopped green pepper
> 4 Tbs fresh dill, chopped
>
> Mash canned tomatoes and cook with 2Tbs butter until thick.
>
> Lightly fry 3/4 C chopped onions, 1/2 cup finely grated carrots and
> chopped celery in 1/4 lb butter. Do not brown. Remove to a bowl.
>
> In same pan, lightly fry 3 C shredded cabbage in 1/4 lb butter.
>
> Boil 3 quarts of water in a large pot. Add 1.5 tsp salt, 1/2 cup sweet
> cream, 1/2 cup chopped carrots, 6 of the potatoes (quartered), 1
> medium beet, halved. Boil until potatoes are tender. Remove potatoes
> and mash with 2Tbs butter and 1/2 cup sweet cream. Set aside.
>
> Put remaining potatoes, diced, and 3 cups shredded cabbage into potato
> water and boil until tender. Pour the mashed potatoes slowly back into
> the stock water. Add fried onions, cabbage, carrots, celery and
> tomatoes. Add 1/2 cup chopped green peppers and the dill weed. Bring
> to a boil but DO NOT CONTINUE boiling. Turn off heat and remove beet.
> Season to taste with salt, black pepper and chopped green onions/more
> dill.
>
> Serves 12. Freezes well in glass jars or ziploc bags. The cream will
> seperate, but do not fear. When heated, it will be almost as tasty as
> fresh.
>
> *this recipe is by no means low fat, in case anyone was wondering =)
>
> -Jay

This sounds really delicious and worth taking into account the amount of
fat! I'm on Weigh****chers, but it won't stop me from making it and
eating my "portion"!

Thanks for posting...

Wayne

On Wed, 04 Feb 2004 18:49:08 GMT, "jay" >
wrote:

> > Yes, please post it! This thread or in its own. It sounds wonderful!
>
> As requested,
>
> Doukhobor Borstch
> a la Anne Hadikin

Many thanks, Jay!


Practice safe eating - always use condiments

On Mon, 02 Feb 2004 02:52:41 GMT, sf > wrote:


>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.

My late Ulrainean MIL's per o hay(sp) used just the potatoes and
cheddar cheese. And of course onions cooked in butter and sour cream
on top.




>
Pan Ohco

"Pan Ohco" > wrote in message
...
> On Mon, 02 Feb 2004 02:52:41 GMT, sf > wrote:
>
>
> >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.
>
> My late Ulrainean MIL's per o hay(sp) used just the potatoes and
> cheddar cheese. And of course onions cooked in butter and sour cream
> on top.
>

Heh. I had an aunt, who, when I was little, would make pierohy (that's how
we spelled it) with a really exotic cheese indeed. She pronounced it Cheeese
Wheeeeze, but we all knew what it was anyway. Plus fried onions and sour
cream, of course.

For the record, for us, the third ingredient to cheese pierohy was cracked
black pepper.

mmmmm


-Jay