Varenyky

• 3 cups all purpose flour
• 5 ounces real sour cream
• 4 Tablespoon butter
• 1 Egg
• 11 to 12 large potatoes
• 8 Ounces canned mushrooms bits and pieces
• 1 Clove garlic
• 4 Large yellow onion, diced
• 3 Tablespoon vegetable or olive oil
• 1 14-ounces can of sauerkraut
• 3 Tablespoon vegetable oil
• 8 ounces sharp cheddar cheese

• Measure out the flour and fold in the sour cream and softened butter.
• Mix to an even consistency.
• Beat the egg in a measuring cup, and then add enough water to measure 3/4 cup total.
• Fold the egg measure into the dry mixture.
• If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough.
• Place in a deep bowl and cover with a damp cloth.

• Peel and skin 3 or 4 the potatoes, then boil until soft.
• Mash the potatoes and set aside to cool.
• Slice the garlic and sauté with the oil in a skillet on high heat.
• Use a wood spoon or spatula and crush the garlic in the oil.
• Allow to heat for about 3 minutes.
• Add 2 onions with the drained mushrooms.
• Stir frequently until the mushrooms are browned and slightly crispy.
• Meticulously combine the mashed potatoes and mushroom mixture.
  
  
• Peel and skin 3 or 4 potatoes, then boil until soft.
• Mash the potatoes and set aside to cool.
• Sauté 2 onions in the oil in a skillet on high heat.
• Completely drain the sauerkraut and add to the onions.
• Stir frequently and heat until the sauerkraut is browned.
• Meticulously mix with the mashed potatoes.
  
  
• Peel and skin 3 or 4 potatoes, then boil until soft.
• Mash the potatoes and set aside to cool.
• Slice the cheese into small cubes, about 1/4 inches in size.
• Meticulously mix with the potatoes.

• Bring a large pot of water to boil, and then add a little vegetable oil.
• Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter.
• Slice into approximate cubes.
• Roll each cube into a ball.
• Press fat and roll out into a thin circle.
• Scoop approximately one heaping teaspoon of filling into the centre of the circle.
• Fold in half and pinch the edges shut to prevent any filling from falling out.
• Slightly flatten to distribute the filling evenly.
• Drop into the boiling water.
• Cook until the Varenyky floats flat on the surface of the water.
• Usually this takes about 2 to 4 minutes depending on the size.
• When it's done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off.
• Place on a holder to drain and allow to fresh.
• Freeze immediately, sauté in butter and onions.

Borscht	Shashlik
Solyanka	Varenyky
Holubtsi	Deruny
Pampushky	Okroshka
Kutya	Rozsolnyk
Chicken Kiev	Kasha