Poland: Pierogi w/ Beef & Veggie Filling, Potato-Rutabaga Mash, & Rhubarb Sorbet

So this past Monday night I made food from Poland. The Pierogi is like a dumpling - the filling is inside the dough in the form of a half circle. For the two other dishes it was interesting to try rutabaga and rhubarb - two things I haven't really had much of in the past. Enjoy!

Pierogi with Beef & Veggie Filling

Serves: 5-6

Recipe for Meat & Veggie Filling:

1 lb Ground Beef

3 Carrots, peeled and minced

1 Cup Parsley, minced

1 Celery, minced

1 Onion, minced - I left out bc my husbands allergic :(

2 Eggs

Salt & Pepper to taste

-My FAV: Eden Foods Sea Salt -- 14 oz

1 Cup Beef Broth

Prepare the vegetables. Saute the onions for 5 minutes. Put all of the ingredients (w/ the onions), except for the eggs, into a pot. Cook on medium heat for 15 minutes, then add the eggs. Cook until meat is cooked all the way (30+ minutes total). 

Recipe for Pierogi:

3 Cups Flour

3/4 Cup Boiling Water

1/2 Cup Cold Water

1/2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1/2 Tsp Oil

Oil for frying

Sieve the flour through a strainer. Mix in the salt. With a fork, mix in the boiling water. Mix until it crumbles. Cover the bowl with a towel and set aside for 5 minutes. Then pour in the cold water and stir. Cover and set aside for 15 minutes. Once done mix in the 1/2 Tsp of oil and knead the dough until it is smooth. 

Sprinkle some flour on the surface where you will lay out the dough. Once it is laid out, knead the dough down until it is about 5 millimeters (less than a quarter of an inch) thick - I made mine thicker (the thicker you make them the less you make). Cut out circles (I used a cup for this step) until the dough is all used up. 

Finishing Instructions:

Place the meat and veggie filling in the middle of the pierogi dough. Fold the dough over and close up the dough with your fingers - make sure to press the edges together so there is no opening. 

Heat oil in the pan to medium - high heat. Place the pierogis in the pan to fry. Fry until each side is a golden brown. Once done, place them on a plate with a paper towel to drain. 

Potato-Rutabaga Mash

Serves: 5-6

1 Rutabaga, peeled and cubed

4 Small Potatoes, peeled and cubed

2 Cups Broth, your choice

1 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tsp Sugar

4 Tbsp Butter

2 Tsp Pepper

Cook the rutabaga in a saucepan with water (enough to almost cover the rutabaga). Bring to a boil. Slightly lower the heat, cover and cook for 15 minutes. Drain once done.

Mix all of the ingredients, including the rutabaga, in a large saucepan or pot. Bring to a boil, lower and cook until vegetables are soft. Drain some of the juice. You can then mash it in a bowl or blend it slightly (keep it a little chunky) in a blender. 

Finished Meal:

Rhubarb Sorbet

Serves: 5-6

3-4 Rhubarb, peeled and chopped small

3/4 Cup Sugar

1/2 Cup Water

Berries for toppings, optional

Pour all of the ingredients (except for optional berries) in a pot. Cover and cook on medium heat for 15 minutes. Take off the heat and put away to cool (I prefer to put it in the frig). Once it has cooled completely mash with a mixer or in a blender. You can then put it in a ice cream maker until it gets to the right consistency or pour it into a container and freezer for at least an hour.