Borscht Pierogies | TasteToronto

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