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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.
Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added. [16] [5] Vinegret: Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.
Fish sautéed with onions and mixed with hard-boiled chopped eggs and rice; Mashed potatoes mixed with dill and green onion; Sautéed cabbage; Sautéed mushrooms with onions and sometimes carrots; Polish pierogi (type: dumplings) are not really related to Russian "pirogi" (type: pies) and "pirozhki" (type: buns, small pies)
Bonus: If you roast the sweet potatoes as indicated, your gift = creamy centers and crispy edges, enhanced by jammy red onions. Using bone-in thighs pretty much guarantees super-tender chicken too!
Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie (" Ruthenian pierogi"). Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).
Baked or fried dumpling made of flaky dough with filling of mashed potatoes, ground meat, sauerkraut, onions, kasha or cheese. Kuchen: Germany: Sweet The generic term referring to "cake" in German. Kurnik: Russia: Savory A dome-shaped savory Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional ...
Add the onions, 1 teaspoon salt, a few grinds of pepper and the sugar. Stir, then cover and cook, stirring once, 10 minutes. Uncover, increase the heat to medium and cook, stirring, 10 more minutes.
Preheat the oven to 425 degrees. Cut the potatoes into 1-inch cubes. Chop the rosemary and garlic. Halve, peel, and cut the onion into wedges.