Anyone fancy Polish pieróg lubelski?

Pieróg Lubelski is a bread or egg-bread loaf filled with a mixture of buckwheat, potatoes of farmer (curd) cheese. To those who grew up with it this is a typical babcia's comfort food. Actually it is known along Poland's eastern flank from Podlasie down through Lubelszczyzna to Podkarpacie.

Is it unpatriotic to prefer pierogi ruskie?

Those are two different things. Pieróg lubelski is also known as pieróg gryczany.
Pierogi ruskie are something else: different size (small), different preparation (boiled, or boiled then fried). Pieróg gryczany is baked.

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Interesting, this is the first that I hear of this pierog.

I haven't seen much of eastern Poland, which sucks because I've been to Lublin briefly and liked it there.

They sound yummy! Looks like the baked version may be easier to prepare.

It reminds me of a pieróg which you could only buy on ul. Szewska in Krakow. That was when I was a kid, the place doesn't exist anymore.

It was different than pieróg lubelski, I guess, wrapped in dough cabbage and muchrooms. It was long for a half meter. And delicious.
I always was buying it on my way to the rynek

Maybe somebody remembers? Krakusy? Or it is totally forgotten? :(

There is a similar loaf called a kulebiak which instead of groats is usually stuffed with cooked cabbage, but may even contain a rice and egg filling, fish or other things. Google it - I'm sure there'll be pictures and recipes.

Times change.

These days you can get really good stuff every week but you need to order in advance from the children or grandchildren of the woman in question (who you have as facebook friends).

Polonius
Yes, it was kind of like kulebiak. I know that because my grandma makes it.
I was only wondering if anybody else shares my long time sentiment.

Harry
It was from the old school days if you know what i mean :)

There's an a/c guy my father used to deal with who ships from Poland (these days) to FW, they might be able to throw in a few kg of pierogi....

My Bacia used to make pierog (buckwheat, cheese curd - no potatoes). We sliced it and fried it in butter for breakfasts!

So do I. Amazing.


That sounds like Swedish pieróg:

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