Beetroot and horseradish pierogi with braised sour red cabbage recipe

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Beetroot and horseradish pierogi with braised sour red cabbage recipe

Pierogi are Polish dumplings. They are poached and then sometimes crisped up in a little burnt butter. You serve them with soured cream and something a little sweet and sour, such as apple sauce, sauerkraut or pickles. You can fill your pierogi with whatever you like and this beetroot and horseradish combination is great. Here, they're served with braised sour red cabbage. This recipe makes 24 pierogi, enough to serve 8 as a starter.

This recipe is from Slow by Gizzi Erskine, published by HQ, £25. Photography © Issy Croker.

Ingredients

For the pierogi
  • 250 g pierogi or 00 grade pasta flour
  • 1 medium free-range egg, whisked
  • 100 ml sour cream
  • 0.5 tbsp baking powder
  • 1 pinch salt
  • 1 saucepan-ful of vegetable stock, for boiling
  • 2 l vegetable stock
  • 1 tsp sunflower oil
  • 8.8 oz pierogi or 00 grade pasta flour
  • 1 medium free-range egg, whisked
  • 3.5 fl oz sour cream
  • 0.5 tbsp baking powder
  • 1 pinch salt
  • 1 saucepan-ful of vegetable stock, for boiling
  • 3.5 pints vegetable stock
  • 1 tsp sunflower oil
  • 8.8 oz pierogi or 00 grade pasta flour
  • 1 medium free-range egg, whisked
  • 0.4 cup sour cream
  • 0.5 tbsp baking powder
  • 1 pinch salt
  • 1 saucepan-ful of vegetable stock, for boiling
  • 8.5 cups vegetable stock
  • 1 tsp sunflower oil
For the filling
  • 200 g beetroot, scrubbed but with the skins left on
  • 1 pinch allspice
  • 1 pinch ground cloves
  • 1 pinch cayenne pepper
  • 1 sprinkling of sea salt
  • 1 tbsp horseradish, finely grated (or from a jar if you can't find fresh)
  • 1 pinch sea salt and freshly ground pepper
  • 7.1 oz beetroot, scrubbed but with the skins left on
  • 1 pinch allspice
  • 1 pinch ground cloves
  • 1 pinch cayenne pepper
  • 1 sprinkling of sea salt
  • 1 tbsp horseradish, finely grated (or from a jar if you can't find fresh)
  • 1 pinch sea salt and freshly ground pepper
  • 7.1 oz beetroot, scrubbed but with the skins left on
  • 1 pinch allspice
  • 1 pinch ground cloves
  • 1 pinch cayenne pepper
  • 1 sprinkling of sea salt
  • 1 tbsp horseradish, finely grated (or from a jar if you can't find fresh)
  • 1 pinch sea salt and freshly ground pepper
For the braised sour red cabbage
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 0.5 large red cabbage (or 1 small one), cored and thinly sliced
  • 100 ml red wine vinegar
  • 3 tbsp brown sugar
  • 3 juniper berries
  • 1 pinch ground cloves
  • 1 pinch sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 0.5 large red cabbage (or 1 small one), cored and thinly sliced
  • 3.5 fl oz red wine vinegar
  • 3 tbsp brown sugar
  • 3 juniper berries
  • 1 pinch ground cloves
  • 1 pinch sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 0.5 large red cabbage (or 1 small one), cored and thinly sliced
  • 0.4 cup red wine vinegar
  • 3 tbsp brown sugar
  • 3 juniper berries
  • 1 pinch ground cloves
  • 1 pinch sea salt and freshly ground black pepper
To serve
  • 1 splash of oil, for frying
  • 30 g butter
  • 1 squeeze of lemon juice
  • 1 portion of braised sour red cabbage (see separate recipe)
  • 1 tbsp sour cream
  • 1 pinch paprika
  • 1 splash of oil, for frying
  • 1.1 oz butter
  • 1 squeeze of lemon juice
  • 1 portion of braised sour red cabbage (see separate recipe)
  • 1 tbsp sour cream
  • 1 pinch paprika
  • 1 splash of oil, for frying
  • 1.1 oz butter
  • 1 squeeze of lemon juice
  • 1 portion of braised sour red cabbage (see separate recipe)
  • 1 tbsp sour cream
  • 1 pinch paprika

Details

  • Cuisine: Polish
  • Recipe Type: Pierogi
  • Difficulty: Medium
  • Preparation Time: 35 mins
  • Cooking Time: 105 mins
  • Serves: 8

Step-by-step

For the braised sour red cabbage

  1. In a large pan or wok, heat the olive oil. Fry the onions gently for 8 minutes, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for a further 5 minutes.
  2. Pour over the vinegar, 150ml (5floz) water and the sugar, then stir until the sugar has dissolved.
  3. Add the spices then pop on a lid and allow to simmer slowly for 40 minutes.
  4. You may need to check the water level at this stage. When you move the cabbage aside with a spoon it should leave a pool of lightly syrupy liquid. You don’t want it too dry, but not too wet either. Season with salt and pepper before serving.

For the filling

  1. Preheat the oven to 180˚C/350˚F/gas mark 4. Wrap the beetroot in foil and bake for 1 hour, or until soft.
  2. Leave to cool, then peel and pop the beetroot and spices into a blender, pulsing gently so they retain a bit of texture.
  3. Add the spices and season as required, stir in the horseradish and leave to one side.

For the perogi dough

  1. Mix the flour, egg, sour cream, baking powder and salt together in a bowl.
  2. Tip on to a floured surface, knead the dough until firm and elastic, then cover with a bowl and allow to rest for 10 minutes. You want the dough to be soft and springy.

For the finished dish

  1. On a floured surface, roll out the pierogi dough to a thickness of 2mm (0.07 inch) and cut into circles with an 8cm (3 inch) scone cutter (or an upside-down pint glass).
  2. Pop 1 teaspoon of the filling into the centre of each circle, fold the circles in half and seal them by pinching the edges together with your fingers.
  3. Heat the vegetable stock in a large saucepan until it is simmering, add the oil, then spoon in a few pierogi at a time.
  4. Simmer each batch for 5 minutes, stirring gently with a wooden spoon to stop them sticking, until the pierogi are cooked through. Once cooked, remove with a slotted spoon and set aside on an oiled plate.
  5. Heat a splash of oil in a frying pan and when it’s really hot add the butter. Let it foam and start to brown and go nutty and then add the pierogi. Fry them until they are golden and a little crisp, then remove with a slotted spoon.
  6. Squeeze the lemon juice into the frying pan and whisk to make a little sauce – there won’t be much.
  7. Serve each person 3 pierogis accompanied by a generous scoop of braised red cabbage, a blob of sour cream, a slick of the nutty butter and a sprinkling of paprika.

This recipe is from Slow by Gizzi Erskine, published by HQ, £25. Photography © Issy Croker.

Gizzi Erskine Slow
Gizzi Erskine portrait: Eeva Rinne

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