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Polonius3 1,000 | 12,446  
21 Oct 2008 /  #1
Has anybody ever sampled this dish, typical of the Lublin region, up into Podlasie and south into what is now called Sub-Carpathia? It is a kind of loaf filled with a mixture of buckwheat groats, potatoes and crumbled curd cheese. A pinch of ground mint leaves is added by some for flavouring. It is very nice but for those not accustomed to the hearty, nutty, dusky flavour of buckwheat -- it might take some getting used to.
31 Jan 2009 /  #2
Krupa? Kind of roll the krrrr... when you pronounce and you will have one of my favorite childhood meals. My grandparents were Ukrainian. I am looking for a recipe. It was like a loaf or pie shell but not in a pie dish. It was filled with buckwheat, there may have been cabbage in it, not sure. I do not remember potatos being in the mix. We would cut a wedge and serve with melted butter. Oh. I'm drooling again....
31 Jan 2009 /  #3
Buckwheat Pie <Lublin Style> recipe :) lish+buckwheat+pie&source=bl&ots=PWObOffh5I&sig=STl4ZA6u8XUArTBE98Yfiy yikhU&hl=en&sa=X&oi=book_result&resnum=3&ct=result
Elssha - | 123  
1 Feb 2009 /  #4
I've had pierogi lubelskie... no loaf though, just the regular pierogi dough. Personally, I skip the mint... otherwise, yummy ^_^
nikttaki 5 | 62  
1 Feb 2009 /  #5
I think that "pierog lubelski" is bigger than a standard pierog - quite simmilar to "pierogi ruskie" but additionally there are wee bits of fried bacon inside, plus small pieces of ham (can not remember what else) - but it's delicious! :) especially with some fried onion or additional bacon.... old polish cuisine!!!
Elssha - | 123  
1 Feb 2009 /  #6
not when my granny makes them
the bacon bits go outside with the onion... skwarki...
no ham though
9 Feb 2009 /  #7
Thanks Lir! That recipie was very close! I made my first batch and made some very basic mistakes. First of all you measure the cups of buckwheat after you cook them. One cup of buckwheta grain will make several cups of cooked buckwheat. I think I will cut back a bit on the mashed potato and add a bit more cheese.
9 Feb 2009 /  #8
Thanks Lir

You're very welcome, glad it worked for you. Did you take a picture perhaps ? Would be nice to see it :)
Pams - | 1  
7 Dec 2009 /  #9
Hi! I just made a pierog just the other day. It is one of my favorite sides and goes back generations. I'm 100% Polish. Our family did not make it with potatoes. This is how I make it. Line a baking dish with pie dough. Mix together 2 cups cooked kasha, pinch of salt, about 1 pound cottage cheese and 4 eggs. I also add in a small handfull of dehydrated onions for flavor. Pour into baking dish. Cover with pie dough. I add a little butter to the top. Bake in preheated oven at 350 degrees for about an hour. Yummmm. Great warm with butter (or cold); my cousin liked it with jelly.

Enjoy. Pam
22 Dec 2009 /  #10
My mom and I will be making it today and I will jot down the exact recipe etc.
She makes it using a bread dough, rolled out to fill a cookie sheet and about 1/2" thick.
Then fills it with mashed potatoe, buckwheat, diced and fried bacon & onion, salt, pepper and somes dill.
Then you spread this over the dough, and cover it with another sheet of dough. Pinch the sides, and bake till the top is done. Will keep track of how long and temperature.

Once taken out of the oven, put on cooling rack, brush it with butter, then place wax paper on top, and then a few heavy phone books, catalogues etc. Kinda to press it down. Leave for a bit if you can and then cut up and enjoy.

I will try and do up pics and perhaps a video.
Here is my email if you would like to replay back.


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