Pierogi is our most favourite out of Ukrainian traditional dishes. Everyone, young and old, love them. That’s a dish for everyday and holiday at the same time. Fillings can be completely different. Sweet with cherries or strawberries, or more solid with meat or fish.
Tell me, is there a person in this world who does not like pierogi? No matter what filing is inside, but pierogi in general? I also believe there is no such a person.
Family recipes of pierogi, which are given from one generation to another generation, from our great-grandmothers to grandmothers, from grandmothers to mothers, and then finally to us, are transformed and become not just a recipe of pierogi, but a kind of a genuine family heirloom.
It’s the same story with borsch, everyone cooks in the same way, but have their own tricks.
Pierogi are good that they can be cooked in advance and frozen. And from time to time to treat your beloved ones and yourself with this wonderful delicacy.
Together with Aleksey Shvets, I’ve decided to write a book about the pierogi. Share my knowledge about right preparation, unexpected variations and traditions.
Today I’d like to share one of these recipes. Pierogi with duck, ghee and thyme. They can easily be the main dish of the table!