Beetroot and horseradish pierogi with braised sour red cabbage recipe

Name: Beetroot and horseradish pierogi with braised sour red cabbage recipe
Ingredients: 250 g pierogi or 00 grade pasta flour; 1 medium free-range egg, whisked; 100 ml sour cream; 1/2 tbsp baking powder; 1 pinch salt; 1 saucepan-ful of vegetable stock, for boiling; 2 l vegetable stock; 1 tsp sunflower oil; 200 g beetroot, scrubbed but with the skins left on; 1 pinch allspice; 1 pinch ground cloves; 1 pinch cayenne pepper; 1 sprinkling of sea salt; 1 tbsp horseradish, finely grated (or from a jar if you can't find fresh); 1 pinch sea salt and freshly ground pepper; 2 tbsp olive oil; 2 red onions, thinly sliced; 1/2 large red cabbage (or 1 small one), cored and thinly sliced; 100 ml red wine vinegar; 3 tbsp brown sugar; 3 juniper berries; 1 pinch sea salt and freshly ground black pepper; 1 splash of oil, for frying; 30 g butter; 1 squeeze of lemon juice; 1 portion of braised sour red cabbage (see separate recipe); 1 tbsp sour cream; 1 pinch paprika

www.lovefood.com

The beetroot and horseradish go together perfectly in these Polish dumpling, and the red cabbage is a happy little accompaniment.

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