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Vareniki served in Saint Petersburg. Vareniki are most often filled with potatoes (sometimes mixed with mushrooms), quark cheese, cabbage, beef, and berries. [36] [37] They can be topped with fried onions and bacon, or butter, and served with sour cream.
Pirozhok [b] (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok] ⓘ, singular) is the diminutive form of Russian pirog, which means a full-sized pie. [c] Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.
The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. [8] Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which
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Syrniki with raisins. Syrnyky or tvorozhniki are made from creamy tvorog, [5] mixed with flour, eggs and sugar, sometimes adding vanilla extract. [6] Pot cheese or farmer's cheese or quark is suggested as a substitute for the tvorog.
Bake the cheese balls until the breading is golden and crispy, about 5 to 7 minutes. Meanwhile, combine the applesauce, jalapeños, and mustard in a small bowl. Season with salt and pepper to taste.
Brynza or bryndza: white cow or sheep cheese from the Carpathians. Kovbasa: various kinds of smoked or boiled pork, beef or chicken sausage. One specific variety is krovianka, the blood sausage. Salo: cured fatback. Usually served sliced, with pieces of bread, onion, and horseradish or hot mustard sauce. It may also be fried (shkvarky) or boiled.
The partially buried machine gun nest found in a field in Kostolná-Záriečie. Officials identified the farmer’s find as the bottom half of a machine gun nest used by the Nazi German military ...