pierogi

[Anonymous No.11170794]

yummy yummy fresh peirogi for dinner.

souredkraut and potato (two kinds). each bite is a surpsie.

i like boiled and then sauteed one side with butter

[Anonymous No.11170802]

>>11170794
duder I love Slav Ravioli. Did you get any protien in there though.

[Anonymous No.11170806]

>>11170802
>slav ravioli
slavioli?

[Anonymous No.11170814]

>>11170802
sardines on the side

[Anonymous No.11170815]

Mmmmmmmmmmmmmmmmmmmm

[Anonymous No.11170818]

>>11170814
>sardines on the side
Maximum bylat you better have had a shot of vodka with dinner

[Anonymous No.11170819]

>>11170794
chicopee

[Anonymous No.11170824]

So good they should be illegal.

[Anonymous No.11170830]

No mom. No!
Yes mom. Oh yes!

[Anonymous No.11170833]

Yes, plus some sliced kielbasa and sour cream on top. God tier meal.

[Anonymous No.11170844]

perogy has cheese and potato inside, fried with onion and bacon in the pan. sour cream on the side. pereshki has cabbage and ground pork. cabbage rolls have rice and ground beef. sick and tired of faggots stuffing their degenerate fantasies in my food

[Anonymous No.11170847]

>>11170830
>No mom. No!
>Yes mom. Oh yes!

Are... are you OK anon?

[Anonymous No.11170848]

>>11170818
lol

[Anonymous No.11170854]

>>11170844
ok

[Anonymous No.11170857]

>>11170848
i'm not fucking joking if you eat a dinner like that without a fucking shot of vodka or some kvass or at least some pickles the KGB sends a murder bear to your house

[Anonymous No.11170859]

>>11170847
They weren't always this yellow, but my iPhone does this with my bedroom light.

[Anonymous No.11170870]

>>11170857
well, I am Chechen, so no alcohol for me ;)

[Anonymous No.11170888]

>>11170824
Why did they grow in size and change shape, niggy?

[Anonymous No.11170901]

>>11170870
>well, I am Chechen, so no alcohol for me ;)
kebab reee

[Anonymous No.11170973]

>>11170844
>ground beef
nigger we eat pork only
>>11170870
kebab pls go
>>11170794
secret polish trick to make pierogi taste even better is basically getting some smoked lard or just lard that still has skin attached to it, and maybe lil bit of meat, cutting it into little cubes and frying/melting them in pan and browning pierogi in that shit, it will probably be the reason for your hearth attack but that shit is cash, and a traditional way of preparing them.
Also eating with sour cream is a must, if you do them with suerkraut filling add some wild mushrooms to them for that additional umami flavour, also expermient with your pierogi fillings and with different favours you put into the dough, we aint italians we don't fucking care
sincerely a polack

[Anonymous No.11171117]

>>11170888
Probably just an illusion with the first pic making them seem small. With the second pic you get a sense of scale with the fork. I make mine pretty big, but it may be slightly different with a different batch.

>tldr: pierogies are indeed magical

[Anonymous No.11171181]

>>11170794
what's the recipe for the noodle my duderino

[Anonymous No.11171875]

>>11170870
do you chechens not eat pierogi?

[Anonymous No.11171916]

>>11170870
Baх бpaтyхa.
У вac в Чeчнe тaкиe oгpoмныe вapeники?

[Anonymous No.11171923]

>>11170833
Sour cream (sweetened) goes onto sweet kinds of pierogi (fruit, sweet cottage cheese), along with browned butter.

Savory - get some caramelized onions, or skwarki (bacon sliced into small cubes and fried until crunchy).

[Anonymous No.11171935]

>>11170973
>secret polish trick to make pierogi taste even better is basically getting some smoked lard or just lard that still has skin attached to it, and maybe lil bit of meat, cutting it into little cubes and frying/melting them in pan
It’s not secret and it’s not polish. Every slav knows that.

[Anonymous No.11171972]

I stuff them with mushrooms and cheese
Fight me

[Anonymous No.11171993]

>>11171972
Why? I would like them with mushrooms and cheese

[Anonymous No.11172107]

>>11171993
Cheese is an unusual choice, but I don't think it's wrong per se. The usual version is mushrooms and cabbage (or sauerkraut) but hey, some people can't stand sauerkraut, and if you don't overdo the cheese, they should be good. (a pure mushroom stuffing is not uncommon either, but you need lots of mushrooms and that gets expensive fast)

[Anonymous No.11172120]

>potato pierogi
that's kinda redundant.
just eat potatoes, man.
no need to envelope them in boiled flour.

[Anonymous No.11172131]

>>11172107
Depends which kind of cheese tho. I like all versions cabbage/mushrooms/sauerkraut/cheese/“bacon”/ground meat and combination of those mentioned stuffing. I am not purist about pirožky.
>you need lots of mushrooms and that gets expensive fast
Well, every year I go to forest during season spring/autumn and pick whatever edible wild mushroom I can find. I eat them fresh and dry the rest. It’s very popular in here to pick your own mushrooms. When I was a kid I remember my parents (grandparents as well) had huge bag of wild dried mushrooms hanging in the kitchen. Love the smell of them.

[Anonymous No.11172150]

>>11172131
Go to a shop and check the price tag on a small pack of dried forest mushrooms. Check the weight too. Then consider what sort of fortune you're eating through each year.

Seriously, a single pierog with forest mushrooms would have an official market value of $4 or so. A typical serving of 10 would be like $40 if you were to buy the ingredients.

[Anonymous No.11172152]

giant 'rogi thread? why are they so gigantic, bros?

[Anonymous No.11172171]

>>11172152
Laziness.

It's not *wrong*, it's just the lazy choice, like stirring your eggs (for scrambled eggs) in the pan, while cooking them, not stirring in a cup first, then pouring into the pan.

[Anonymous No.11172220]

>>11172150
You don’t have to tell me that. Last year I was kinda short of mushrooms so I went to shop and when I saw they are asking around 3€ for 50g I was really surprise like wtf? Asked mom for some instead.

On the other hand you have to consider the risk when picking mushrooms on your own since there are a shitton different kinds of them and like 15% of them are dangerous and 10% are deadly when not cooked properly. I never pick something I don’t know but loads of people do and they are hospitalized every year.

[Anonymous No.11172234]

>>11172220
Well, less than 10% are deadly around here - maybe 3-4%. OTOH inedible are 50% or more, some will cause indigestion, some taste like wood, some will ruin a whole pot of otherwise great mushrooms turning it all bitter, some will make you trip balls. I really don't get people who pick unknown mushrooms. Personally I'm not good at that, but my mother is a fanatic.

[Anonymous No.11172245]

>>11170794
>pierogi
i miss you babuni

[Anonymous No.11172278]

>>11172234
I am also not really good. I can name just a few but my gf know a lot of them so I feel safe when eating them. I am always looking for pic related (Macróepiota procera). Stems are tough but the caps are great when you bread and fry them. Delicious treat.
Psilocibe mushrooms are also available here. About 3 different kinds. Used to have a schoolmate who lived in area in the mountains) full of psilocibe shrooms.

[Anonymous No.11172292]

We make them really small at home, takes half a day of work, but it's kinda worth it. Also adding sauteed onion is a must.

[Anonymous No.11172323]

>>11172278
Yup, do bread and fry these too. And there's a deadly poisonous one that looks nearly the same but has its ring grown into the stem, not mobile, and a kind of sack at root. But the caps are indistinguishable.