Meat Pirogies from Sopot | Beef and Pork | DW | 23.04.2009
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Beef and Pork

Meat Pirogies from Sopot

This recipe comes to us from Jarek Bomba, head chef at the Taverna Sopocka.


Ingredients for the dough

340 g. flour

1 egg

approx. 125 ml lukewarm water


Ingredients for the filling

350 grams cooked beef

1 medium-sized onion

40 grams butter or lard

2 tablespoons thick broth

salt, pepper


Knead the dough. Divide it into two portions; one will not be used and should be covered.

Filling: Finely chop the onion and sautée until golden. Put the meat and the onion through the meat grinder. In a bowl, add 2 tablespoons of broth to the meat. Season with salt and pepper and mix well.

Roll out the dough – not too thick and not too thin. Cut out circles of dough with a 7 cm radius. Put one spoonful of filling in each circle of dough. Fold the dough to cover the filling and press it together.

Now put the pirogies in boiling water. When they float to the surface, let them boil another 3 minutes. Then place them on a plate and ladle the sauce over them.



150 grams raw veal sausage

100 grams smoked sausage

1 to 1.5 bottles of kvast (Polish sauce that can be bought readymade)

porchini mushrooms

2 cloves of garlic

bay leaves



thick cream

2 boiled eggs




Add a fried, sliced veal sausage and a chopped smoked sausage to 0.5 l beef bouillon. Add the bay leaves, pimento, and mushrooms. Boil for 15 minutes, then season with salt and pepper. Add the kvast and stir well.

Add the cream and the garlic and season with salt and pepper again to taste. Serve the soup with boiled eggs.

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