Red Borscht with Pierogi
Ingredients for beetroot soup
1 liter of red borscht
1 clove of garlic
1 bay leaf
2 allspice berries
marjoram
salt and pepper to taste
Ingredients for pierogi
Dough:
400 g wheat flour
200 ml warm water
1 tablespoon of oil
a pinch of salt
Filling:
500 g potatoes
250 g quark
1 onion
salt and pepper to taste
Preparation
Knead the dough from flour, water, oil and salt. Boil the potatoes, press them through a potato ricer, and combine with farmer’s cheese and fried onion. Season with salt and pepper. Roll out the dough, cut out circles, fill them with the filling and seal the pierogi. Cook in salted water for approximately 3 minutes after they float to the surface. You can also use a filling made of cabbage and mushrooms, meat, lentils or button mushrooms.
Heat the red borscht with the spices. The pierogi can be served separately on a plate, with the borscht in a cup as an accompaniment for sipping. You can also serve the pierogi directly in a deep plate and pour the hot borscht over them.