Potato and Cheese Pierogi
1 hr 15 min
Classic Polish dumplings with a comforting potato and cheese filling. A beloved dish that can be boiled, pan-fried, or both for the best texture.
polishdumplingsvegetarian
A distinctive Polish soup with a pleasantly sour flavor from fermented rye. Traditional for Easter but enjoyed year-round, often served in a bread bowl.
Instructions
- 1
Bring the stock to a simmer with bay leaves, allspice, and marjoram. Cook for 15 minutes.
- 2
Add the cubed potatoes and cook until tender, about 15 minutes.
- 3
Slice the sausage and add to the pot. Simmer for another 10 minutes.
- 4
Slowly stir in the sour rye starter to taste, starting with about one cup.
- 5
Temper the sour cream by mixing in some hot soup, then stir back into the pot.
- 6
Season with salt and pepper. Add a pinch of sugar if too sour.
- 7
Boil the eggs for 6-7 minutes for soft centers. Peel and halve them.
- 8
Serve in bowls topped with egg halves and fresh marjoram.
Per average serving
658
Calories
kcal
29.2
Protein
g
77.9
Carbs
g
38.9
Fat
g
23.1g
Fiber
4.2g
Sugar
1563mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
658
Calories
kcal
29.2
Protein
g
77.9
Carbs
g
38.9
Fat
g
23.1g
Fiber
4.2g
Sugar
1563mg
Sodium
Related Recipes
Hunter's Stew
2 hr 30 min
A rich and hearty Polish stew combining sauerkraut with various meats. Often called hunter's stew, it develops deeper flavor when reheated the next day.
polishstewmeat
Creamy Mashed Potatoes
40 min
Once you make these from scratch, you'll never go back to the instant stuff. Silky smooth and perfectly seasoned.
side dishcomfort foodvegetarian