pierogies

what you need

  • 2 medium potatoes
  • 4 leaves of cabbage
  • 1 large sweet onion
  • 1 tbs olive oil
  • 2 large cloves of garlic
  • chicken or vegetable stock
  • pasta dough (see recipe. omit nutmeg for peirogies)

what you do

  1. add olive oil to the bottom of a big soup pot
  2. crush garlic, add to pot
  3. finely chop potatoes, add to pot
  4. turn on medium heat and keep the lid on the pot
  5. add 1/4 cup broth
  6. finely chop cabbage and add to pot
  7. add more broth if needed
  8. finely chop onions and add to pot
  9. close lid and let it cook down until it is all soft
  10. in the meantime, start the dough
  11. once it is cooked down, mash and whip it into a good filler consistancy
  12. add more broth during the mashing process if needed
  13. fill little pockets of pasta dough and drop into boiling water for about 3-5 min (depending on altitude). be careful not to overboil or they will break open, and frankly, that’s no good. 
  14. serve with butter and parsley
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s