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Monday, 22 August 2016

More VICTORIA . . . and Ukrainian SAUERKRAUT PYRIZHKY



Kepler raced away along the waterfront and down to the water taxis.  He just HAD to get on one . . . but then was devastated when he learned he would not be allowed to steer it. 


                          but it took us to Fisherman's Wharf
                         where a seal stared at Kepler and Kepler stared right back



Victoria Butterfly Gardens



We took a few minutes to check out the lovely wines at Church and State Winery 

while Kepler and Bryan hung out at a nearby playground

thanks for a Delightful holiday, Victoria!

*******

SAUERKRAUT FILLING for Pyrizhky  (Nachinka z kvashenoyi kapusti)

     From Savella Stechishin’s TRADITIONAL UKRAINIAN COOKERY

6 cups sauerkraut, well drained
1 large onion (about 12 to 16 ounces)
4 tablespoons fat
½ tsp pepper

Chop onion finely.  Cook onion in the fat for 5 minutes until tender.
Add the sauerkraut.  Turn up the heat and cook, stirring, for 8 to 10 minutes.  Turn heat lower and continue cooking until sauerkraut is quite dry.  Some will begin to brown. 
The filling should be dry.

Fill 32 pyrizhky buns.  It's not hard to do!  See my mom’s recipe for the dough and method:

http://eleanorstadnyk.blogspot.ca/2012/07/pyrohi-real-ones.html


Divide filling into 32 equal portions.  


Stretch out a piece of dough, and
Savella says to use “a generous portion of the filling because the kraut settles in baking”. 


Pull dough over the filling.


Pinch the bottom closed.  Nothing fancy.


Turn over and they look nice.

Bake and serve.


Topped with creamed spinach and teamed with a sausage:  Yum!

Also great with no sauce at all!  Serve as an appetizer.  Yum!



Or serve with soup. Yum!