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Varenky (Pyrohy)

  • 4 cups flour

  • 1 cup warm water

  • 2 tbsp oil

  • 2 eggs

  • 2 tsp salt

Add beaten eggs to warm water and oil
Blend well
Add flour and salt
Knead until soft and smooth
Cover and let rest for 30 minutes
Roll out thin and cut into squares or rounds

Place tsp of filling on each piece
Pinch edges to seal 
Drop into boiling salted water and boil for 8 minutes
Strain in colander and pour 1 cup cold water over them
Place in a dish and sprinkle with oil
Toss gently to coat evenly 
Add melted butter and/or fried chopped onions and bacon bits
Serve hot

Pyrohy fillings:

Potato Filling

  • 2 cups mashed potatoes

  • cup cottage cheese

  • salt/pepper to taste

  • chopped onion

Sautee onion in oil
Season and mix well with potato and cheese

Plum Filling

  • cup water

  • tsp cinnamon

  • 1 cup prunes

  • Sugar to taste

Bring prunes to boil
Remove stones and chop fine
Add cinnamon, water, sugar and mix well

Sauerkraut Filling

Cook 2 cups Sauerkraut
Drain and press out water
Chop 1 small onion and fry in 4 tbsp oil and add to kraut

Poppy Seed Filling

  • cup poppy seeds, scalded and ground fine

  • Pinch salt & pepper

  • 2 tbsp sugar

  • Mix well

                                                                                                                Myrtle Boyko