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2 beetroots
1 carrot
1 onion
4 potatoes
1/2 head of cabbage
4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or 1 litre tomato juice
1 tablespoon butter

1 tablespoon sugar
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Ukrainian Red Beet Soup, Borscht
Ukrainian Cultural Center of Rochester
1040 Jackson Road
Webster, NY 14580 USA
Ukrainian Varenyky (Perogies)
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© 2012 Ukrainian Cultural Center of Rochester, Webster, New York USA
Chop carrots and beetroots fine or grate it, chop onion. Put it into a small saucepan. Add to saucepan 1 tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar.Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes.

In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.
1 teaspoon vinegar (3 %)
3 cloves garlic
3 pieces lard (or pork fat)
cooked meat broth (with meat): no less than 3 litre
black pepper, pea-shaped (peppercorn)
2 cups flour
1/2 cup milk, warm
1/2 cup potato, well mashed
1 teaspoon salt
1 tablespoon vegetable oil
Dough: Mix dough ingredients together. You may have to add more liquid or flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minuets.
1/2 cup chopped onion 1/4 cup butter 2 -3 cooked potatoes, mashed 1 cup grated cheddar cheese

2 -3 cups pressed cottage cheese, or farmer's cheese ( use dry curd) 1/3 cup fresh dill, chopped 1 egg

Filling: Cook onion in butter. Mix with potatoes, and add cheese while the mixture is still hot. You may substitute Cheez Whiz for the cheddar. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.

Making Varenykys: Set a large pot of water to boil. Form walnut-sized balls of the filling. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch). You will probably need to add flour as you roll. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball. Place filling ball in center of dough circle. If the dough has a less-floury side, keep that side up. Fold dough over ball, and pinch edges to form a half circle. To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.

Cooking: Place several perogies in boiling water. Stir once, gently with a slotted spoon. Perogies are done when they float for a minute (this will take 2-3 minutes). Fry about 1/2 cup of butter and 1 diced onion until onion are slgihtly bronw. Take out and drain the perogies with the slotted spoon. Place in a bowl and drizzle with melted butter and gently shake to distribute the butter to keep perogies from stikcing together. Cook, drain, and drizzle the other perogies in the same manner. Serve with sauteed butter and onion sauce or with a dab of sour cream.

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