Pierogi Ruskie with Soured Cream and Bacon
A single portion of Polish cooking, ready in 38 minutes. Roughly £1.90 a portion.
Per portion
Calories from protein 13%, carbs 40%, fat 47%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Boil the potato in salted water for 12–15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Mix the mashed potato with the curd cheese and a little of the chopped onion, and season well.
- 3
Place a spoonful of the potato mixture in the centre of each wrapper, dampen the edges and fold into half-moons, pressing to seal.
- 4
Cook the pierogi in a pan of simmering water for 3–4 minutes until they float, then drain.
- 5
Meanwhile, fry the bacon and remaining onion in the butter for 10 minutes until crisp and golden.
- 6
Toss the drained pierogi through the bacon and butter, and serve with a dollop of soured cream and a scattering of chives.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pierogi-ruskie-with-soured-cream-and-bacon/
