Borscht Pierogies
It's layers upon layers of comforting Eastern European flavours with these Borscht Pierogies.
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- borscht pierogies
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Ingredients
- 1 Yukon gold potato (250 grams) peeled and cut into large chunks
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon toasted and ground caraway seeds (optional)
- 1 wedge green cabbage (500 grams), finely shredded
- 1 large beet (250 grams), peeled and grated
- 1/2 cup vegetable stock or water
- 1/2 cup grated cheddar cheese
- 1 small handful fresh dill, chopped
- Kosher salt, as needed
- Black pepper, as needed
- 6 cups all-purpose flour, sifted (plus additional as needed)
- 2 teaspoons kosher salt
- 2 cups warm water, preferably the liquid from cooking the potatoes (plus additional as needed)
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1 pound kielbasa, split in half vertically
- 1 medium yellow onion, diced
- Unsalted butter, as needed
- Sour cream, as needed
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