After a delightful afternoon at the New York City Ballet, The Hub and
I drove down to the Village in search of Pop's Pierogi.

It was quite easy to find...190 Bleecker St, between 6th and
MacDougal. Finding a place to park was more problematic, but since we
were planning on carry-out, The Hub circled the block like a sweetie &
I went in.

This is a very, very tiny place, with only a few tables/chairs set up.
I assume they do most of their trade in take out or delivery. There is
nothing to report on ambience, this place puts all its efforts into
the cooking, not the decorating. Hole in the wall. Really.

I ordered Siberian pelmeny (their spelling -meat filling - $5.99 for
20), beef pierogi (12 for $5.99), red borscht ($5.49 for small) (and
mushroom barley soup ($4.99 for small). The drive back to NJ was
wonderful, and the car was filled with delightful aromas from the
bags carefully placed in the back seat.

We shared the soups. Each was wonderful. The borscht had huge chunks
of meat, lots of vegetables and fresh dill. For a warning to those of
you who despise beets (you know who you are!), yes, there were beets
in there, too. The mushroom barley was beautifully made, and the
barley had excellent texture - nothing mushy or overcooked. Dee-lish.

The pelmemy and peirogi were spectacular. More fresh dill sprinkled
over the top pf the pelmeny & fried onion over the pierogi. We were
given sides of sour cream to go with it all. Way too much to eat for
one meal, so there are lots of goodies in the fridge.

We will go back. This place is great. I need to try the other fillings
and the green borscht and the pirozhki, too! Maybe the blintzes some
day, but I think my mom's recipe is supreme in that.

http://www.popspierogi.com/

Boron

Boron Elgar wrote:
> After a delightful afternoon at the New York City Ballet, The Hub and
> I drove down to the Village in search of Pop's Pierogi.

*Most of post snipped*


> We will go back. This place is great. I need to try the other fillings
> and the green borscht and the pirozhki, too! Maybe the blintzes some
> day, but I think my mom's recipe is supreme in that.
>
> http://www.popspierogi.com/
>
> Boron


I am so jealous! I have to go there before the week is over. Thank
you for the interesting post. Hugs, Margaret, who still uses your
Bay Leaves, even if they are starting to lose their wonderful taste.
>
>

On Sun, 06 Feb 2005 13:31:35 -0500, Margaret Suran
> wrote:

>
>
>Boron Elgar wrote:
>> After a delightful afternoon at the New York City Ballet, The Hub and
>> I drove down to the Village in search of Pop's Pierogi.
>
>*Most of post snipped*
>
>
>> We will go back. This place is great. I need to try the other fillings
>> and the green borscht and the pirozhki, too! Maybe the blintzes some
>> day, but I think my mom's recipe is supreme in that.
>>
>> http://www.popspierogi.com/
>>
>> Boron
>
>
>I am so jealous! I have to go there before the week is over. Thank
>you for the interesting post. Hugs, Margaret, who still uses your
>Bay Leaves, even if they are starting to lose their wonderful taste.
>>
>>
>
Any time you need more bay, just let me know and I will bring you
some. It would be a pleasure.

Boron

Boron Elgar wrote:
> On Sun, 06 Feb 2005 13:31:35 -0500, Margaret Suran

>>I am so jealous! I have to go there before the week is over. Thank
>>you for the interesting post. Hugs, Margaret, who still uses your
>>Bay Leaves, even if they are starting to lose their wonderful taste.
>>
>>>
> Any time you need more bay, just let me know and I will bring you
> some. It would be a pleasure.
>
> Boron

If you ever have a surplus of Bay Leaves, just stick them into a lined
envelope and send them off. I do not mind if they get broken.

I stripped the ones you gave me off the little branches, washed them
and left them out until they seemed very dry and then put them into a
glass jar. The color was very dark green, much darker than the ones I
buy commercially, but the flavor and aroma were wonderful. I use them
mostly when I cook sauerkraut and some soups, such as lentil soup. I
thought that I would have the bay leaves you gave me for a long time,
but lately their taste and aroma have nearly disappeared.

Thank you, again. M

On Sun, 06 Feb 2005 16:39:19 -0500, Margaret Suran
> wrote:

>
>
>Boron Elgar wrote:
>> On Sun, 06 Feb 2005 13:31:35 -0500, Margaret Suran
>
>>>I am so jealous! I have to go there before the week is over. Thank
>>>you for the interesting post. Hugs, Margaret, who still uses your
>>>Bay Leaves, even if they are starting to lose their wonderful taste.
>>>
>>>>
>> Any time you need more bay, just let me know and I will bring you
>> some. It would be a pleasure.
>>
>> Boron
>
>If you ever have a surplus of Bay Leaves, just stick them into a lined
>envelope and send them off. I do not mind if they get broken.
>
>I stripped the ones you gave me off the little branches, washed them
>and left them out until they seemed very dry and then put them into a
>glass jar. The color was very dark green, much darker than the ones I
>buy commercially, but the flavor and aroma were wonderful. I use them
>mostly when I cook sauerkraut and some soups, such as lentil soup. I
>thought that I would have the bay leaves you gave me for a long time,
>but lately their taste and aroma have nearly disappeared.
>
>Thank you, again. M


Our next ballet tickets are on the 19th. I will email you just before
and if you are going to be around, we'd do an "herb run" to the east
side & I will drop some off. If that doesn't work out, I will mail
some to you.

Always a delight, I assure you,

Boron

In article >,
Boron Elgar > wrote:
>We shared the soups. Each was wonderful. The borscht had huge
>chunks of meat, lots of vegetables and fresh dill. For a
>warning to those of you who despise beets (you know who you
>are!), yes, there were beets in there, too.

I hate beets a whole lot. But the borscht I've had (not
from this place, which I'll try to get to if I'm ever in
NYC) is wonderful. It's like okra (nassty slimy stuff,
we hates it, my precious) which is a key ingredient in
wonderful tasty gumbo.

So, just because you hate beets, don't let this keep
you from at least trying borscht.

--
Yes, I am the last man to have walked on the moon, | Mike Van Pelt
and that's a very dubious and disappointing honor. | mvp.at.calweb.com
It's been far too long. -- Gene Cernan | KE6BVH

Boron Elgar wrote:
> On Sun, 06 Feb 2005 13:31:35 -0500, Margaret Suran
>
>>>
> Any time you need more bay, just let me know and I will bring you
> some. It would be a pleasure.
>
Thank you, this is indeed an offer I will gladly accept. Hugs, M

" I will email you just before
and if you are going to be around, we'd do an "herb run" to the east
side "

DEA Agent 1: "Jim - we've got a hit on that new 'Mosaic' computer crime
system."

Greg Zywicki

Zywicki wrote:
> " I will email you just before
> and if you are going to be around, we'd do an "herb run" to the east
> side "
>
> DEA Agent 1: "Jim - we've got a hit on that new 'Mosaic' computer crime
> system."
>
> Greg Zywicki
>
Oh, my, what am I getting myself into? Does Sherlock Holmes answer
his email? HELP.

On Mon, 07 Feb 2005 07:51:16 -0500, Margaret Suran
> wrote:

>
>
>Boron Elgar wrote:
>> On Sun, 06 Feb 2005 13:31:35 -0500, Margaret Suran
>>
>>>>
>> Any time you need more bay, just let me know and I will bring you
>> some. It would be a pleasure.
>>
>Thank you, this is indeed an offer I will gladly accept. Hugs, M
>
OHBOY! I'm excited already!

Boron