Pierogi Recipe


Pierogi’s… the memories from my grandmother’s house as she rolled these out all weekend long! Simple dough filled pastries that can be boiled, deep fried, or sautéed in butter… man they are awesome. I even would steal them as she was making them and eat them after they were boiled (probably not the healthiest thing in the world, but they tasted good after they were prepared)!

Ingredients (makes 24)

Dough Ingredients

  • 1/4 cup butter
  • 1 cup milk
  • 1 egg
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 2 tsp rapid-rise dried yeast
  • 3 1/2 cups all-purpose flour
  • 3 tbsp. water
  • Lots of butter (for sautéing later), with onions and mushrooms!

Filling Ingredients

  • 1 1/4 lb potatoes
  • 3-4 tbsp. oil (vegetable)
  • 1 onion chopped fine
  • 1 cup cheddar cheese
  • 1 cup sour cream
  • Salt and black pepper to taste


Dough Recipe

  1. Warm milk, water, and melted butter to ~110 (for the yeast).
  2. Add in whisked whole egg with salt and sugar.
  3. Mix in the yeast with flour and stir, careful not to clump.
  4. Knead the dough for 5 minutes to mix thoroughly.
  5. Cover and place in a warm place, and allow to rise for 30 minutes.

Filling Recipe

  1. Peel and cut potatoes, and boil in a pan with salted cold water.
  2. Once boiling, reduce heat and simmer for 15-20 minutes.
  3. Meanwhile, sauté the onions until caramelized, but not burnt!
  4. Once the potatoes are done, drain, and allow steam to evaporate.
  5. Add potatoes and onions into a bowl, and mix and mash.
  6. Add the cheddar cheese and sour cream, salt and black pepper, and mix to taste.
  7. Set aside as the filling for the dough.

Make the Pierogi

  1. On a floured surface, knead the dough for 2-3 minutes.
  2. Cut the dough into 24 equal sized balls. Let rest for 5-10 minutes.
  3. Flatten each ball into a round circle approximately 4 inches in diameter.
  4. Spread potato filling into the center.
  5. Fold the dough together into a half moon, and seal the edges. Press with the end of a fork if necessary.
  6. Delicately, add pierogi to boiling water, and boil for 2 minutes each. Remove and allow to cool and dry.
  7. At this point, you can freeze (once cooled) and separate with wax or parchment paper.
  8. To cook, add to a pan with onions, mushrooms, and generous butter. They should be sautéed till golden brown, but not burnt, turning frequently.
  9. Serve with sour cream.

Borscht Recipe


Borscht – my all-time favorite soup. Hearty, soothing, and just down right awesome. And, if you have lots of root vegetables, a good fridge clearing event! Kids love it because of its color and flavor. Parents love it because it is a natural remedy for curing common colds and aches. And during Christmas – it is just perfectly festive! I recommend doubling the recipe since it takes so long, and this portion will go fast!

Ingredients (serves 4-6)

Borscht Ingredients

  • 5-6 beets (approximately 1 1/4 lb)
  • 3 carrots (shredded – 1 cup)
  • 1 cabbage wedge (shredded – 1 cup)
  • 3 potatoes
  • 2 onions
  • 3 tbsp. tomato paste
  • 1 tbsp. sugar
  • 1 tsp salt
  • Fresh chopped dill
  • Sour Cream
  • 4-6 lemon wedges for serving

Soup Stock Ingredients

  • 2 1/4 lb beef + bone (any will do, go as fatty or as lean as your tastes prefer)
  • 8 cups water
  • 1 carrot
  • 1 parsnip
  • 1 celeriac
  • 1 onion
  • 2 bay leaves
  • 4-5 peppercorns
  • 2-3 fresh parsley stalks
  • 1 tsp salt


Soup Stock Recipe

  1. Place beef (and bone) into a large pot. Add water and bring to boil.
  2. Simmer for 10 minutes.
  3. Skim off any fat / oil / residue that boils off.
  4. Add cleaned and stripped carrot, parsnip, celeriac, onion, bay leaves, peppercorns, parsley and salt to the pot.
  5. Cover and simmer for 1 hour.
  6. Remove vegetables and spices from the pot and discard.
  7. Remove meat (and bone) from the pot. Cut the meat into small chunks. Set aside for later.

Borscht Recipe

  1. Add cleaned and stripped beets and carrots to the pot.
  2. Bring to boil, then reduce and simmer for 40 minutes.
  3. Remove the beets and carrots from the pan and cool.
  4. Add sliced / shredded cabbage and sliced onions, plus diced potatoes, to the pot.
  5. Bring back to boil, then reduce and simmer for 20 minutes.
  6. Grate (coarse) the beets and carrots, and add to the pot.
  7. Add tomato paste, sugar and salt to the pot.
  8. Add the meat from earlier to the pot.
  9. Return to simmer for 10 minutes.
  10. Serve in bowls, topped with sour cream and fresh dill, with a side lemon wedge.