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From Russia with Love: Perogies and Vegetarian Borscht

September 12, 2011



Perogies were one of my absolute favourite foods as a kid, but I’ve always eaten the store-bought frozen kind. So I decided to try making them from scratch. I stuffed them with potato and cheese this time around, but one could easily get a lot more creative. Other standard fillings would include fresh herbs, chives, scallions or bacon bits. When I was in Krakow I also had some stuffed exclusively with sauerkraut or sausage. Next time around I want to try them with a butternut squash, chevre and rosemary filling. I also really love borscht, especially when its nice and acidic and has lots of fresh dill. If you don’t like acidity as much as I do, you can cut the apple cider vinegar. Oh, and the borsht definitely tastes better the next day, so either make it ahead or save lots for later!


  • 1 pound beets (beetroot), peeled and cut into matchsticks
  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 3/4 pound white cabbage, cut thinly into shreds
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • Juice of 1 lemon
  • 2 tbsp apple cider vinegar
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream (optional, omit for vegan soup)
  • Fresh dill 
  1. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot.
  2. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Add juice of lemon, 1/3 cup chopped fresh dill, salt and pepper to taste and apple cider vinegar. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
  3. Garnish with sour cream and fresh chopped dill.
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • 5 medium red potatoes
  • 1 small block white cheddar cheese.
  1. To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes).
  2. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
  3. To prepare the filling, just peel, chop and boil your potatoes. When they’re done, mash them with grated cheddar cheese, sauteed onions and anything else you choose.
  4. Roll the pierogi dough on a floured board. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over to make a semi-circle. Press the edges together with a fork.
  5. Boil the perogies in a large pot of water. They are done when they float to the top (about 8-10 minutes). Meanwhile, saute chopped onions in butter in a large pan until onions are soft. When perogies are ready add them to the pan and fry until lightly crispy. Add salt and pepper to taste and serve with sour cream.




6 Comments leave one →
  1. September 12, 2011 9:13 pm

    Aaah! I love this post. Your new perogies idea (butternut squash, rosemary and chevre) is the best EVER. I’ll definitely have to try it when it starts to get a bit more wintery.

    I’m already getting excited for all the fall and winter foods we’ll be posting here!

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