Recipe

BEETROOT, MUSHROOM AND PEA PIEROGI

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BEETROOT, MUSHROOM AND PEA PIEROGI
πŸ₯ŸπŸ₯ŸπŸ₯Ÿ
From the BASIC INGREDIENTS series

Thanks to these traditional-looking and rich pierogies, you will increase your intake of vegetables and mushrooms. Stewed beetroot is a more delicate alternative to the commonly used sauerkraut, so it harmoniously complements the taste of the mushroom-potato filling.

🍽️4 servings

1 onion
100 g frozen peas
375 g semi-coarse flour
250 g button mushrooms
650 g potatoes
50 ml plant milk
2 tablespoons sunflower oil
3 tablespoons olive oil
8-9 tablespoons water
1-2 teaspoons vinegar
parsley (fresh / dried)
ground black pepper
salt

2 large beetroots
1 onion
2 tablespoons sunflower oil
1 tablespoon vinegar
ground black pepper
salt

plant based sour cream
spring onion
chives

1. Peel the potatoes, cut them into cubes and boil until soft. Drain, rinse in cold water and mash them.
2. Finely chop the mushrooms and 1 onion. Fry the onion with 2 tablespoons of sunflower oil until translucent. Then add mushrooms and peas. Season with salt, ground black pepper, parsley and simmer until soft. Mix with prepared mashed potatoes.
3. In a larger bowl, make the dough from flour, 1 teaspoon of salt, 3 tablespoons of olive oil and water. The dough will be crumbly at the beginning, it is necessary to work it patiently. When the dough comes together, work it on a floured board for 8 minutes and then let it rest for 30 minutes.
4. Finely chop the second onion and roughly grate the beetroot.
5. In a pan, fry the onion with 2 tablespoons of oil, add the beetroot and season with salt and ground black pepper.
6. When the beet softens, add vinegar (to taste).
7. Roll the dough to a thickness of 2 mm and cut out circles using a mould or a cup. Put a tablespoon of prepared potato-mushroom filling in the centre of each circle.
8. Fold and join the edges by pressing them together with a fork.
9. Bring salted water to a boil in a large pot. Put the pierogies in water and cook until they float on the surface (2-3 minutes).
10. Cooked pierogies can be fried in a pan with a little oil. Serve with stewed beetroot, chives and spring onion, or with vegetable sour cream.

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