Report from Krakow

E

evan

Well-known member
Hi all,

Thanks for all your tips and recommendations in my thread above.

I've had musroom soup and pierogi with spinach and potato/cottage chese filling. Both were very good.

I also had blinis with sour cream and caviar the other night but as I said, I am a pragmatic vegetarian smileys/wink.gif.

Apparently they eat a lot of bread here. We got tomato soup with fried bread (!) last night. Interesting indeed.

I have also been shopping a little and I managed to buy a food carving (!) set. You're supposed to carve out flowers and patterns for decorating purposes. I am horrible with anything crafty but I thought it would be fun to try it with my nieces and nephews. It wasn't cheap either but if all fails, I hope I'll have fun trying.

Auschewitz was very interesting - scary but I'm so glad I went there. Our guide was great, and I bought a couple of books the that I want to try to read soon.

I'm returning home tomorrow. I'll keep you posted about the food carving *LOL* smileys/bigsmile.gif

 
Yum, all sounds good. I think we will need an authentic pierogi recipe too.smileys/smile.gif

 
Rec: Meat Pierogi

I know these are usually filled with potato or cheese, but my mom made them with meat or sauerkraut.


* Exported from MasterCook *

Pierogi



Amount Measure Ingredient -- Preparation Method

Dough:
3 eggs
1 teaspoon salt
1/4 cup water
3 cups flour
Filling:
1 pound ground round
4 tablespoons butter -- melted
1 small onion -- diced
2 tablespoons water -- 2 to 3
salt and pepper

Combine all ingredients for dough in food processor. Let rest for 10 minutes while preparing filling.

For filling: Combine ground round, melted butter, onion, salt and pepper, and water to make a moist mixture. Form into small balls about 1 inch in diameter.

Roll dough very thin. Cut out rounds about 4 to 5 inches in diameter. Place one meatball on each and fold over to form a semi-circle. Press edges to seal well. Place on cookie sheet lined with waxed paper, cover and refrigerate until ready to cook.

Bring water to a boil in a large pot and add pirogi. Simmer for 20 minutes. Remove from water with a slotted spoon and place on cookie sheet covered with kitchen towel to absorb moisture.

Saute in butter with onions and serve.



Source:
"From Busia and Auntie"
Yield:
"48 small"
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NOTES : This is an old family recipe.

 
Interesting with onions in the dough! I think I will be filling with potatoes&cheese.Thanks!

 
OMG, I think I need reading glasses. Step away from the screen! onions in filling. DOH

 
we also had the Russian version with meat and saurkraut too. also potato, and farmer cheese versions

and sometimes with fruit, like cherries or plums

 
Meat, spinach, potatoes and cottage cheese and mushrooms -

Most restaurants I visited served pierogi with the fillings mentioned above. I especially liked the spinach and potato with cottage cheese smileys/smile.gif

 
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