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Pierogies and kielbasa are a dish of doughy dumplings with a fluffy potato centre and thick slices of hunky smoked sausage, a tempting dinner-time treat. Top with sweet, crispy fried shallots and a dollop of velvety sour cream and you have an authentically Polish midweek meal. And using store-bought pierogies, rather than homemade, will take your prep time down to around 20 minutes.
Dark days and an extra blanket on the bed really brings out the Eastern European in me. I find myself craving the comfort foods of my childhood like this sweet and sour beef stew (solyanka), which also makes use of kielbasa sausage.
What are pierogi?
These dear little dumplings fill me with nostalgia. Growing up I would have called them vareniki, being further towards Ukraine and the east of Europe. However, they are perhaps better known by their Polish name: pierogi or pieróg.
The grammar gets a little lost in translation, but pierogi (plural) are delightful dough parcels with either a sweet or savoury filling. Mostly they are
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