Last Autumn when I returned from Poland, I was thinking about pierogi: thinking about the amazing pierogi i ate in the region of Gdansk and Sopot, about how wonderful and varied and ubiquitous they are, and also about how they were usually served plain, with a little butter, or with a luscious sauce, not with sour cream as they often are in the USA.
Thinking about that, i began serving pierogi all sorts of different ways: in clear broth, with wild mushroom sauces, dabbed in miso butter, i mean, you know me: limited by geography? i don’t think so.
Last night, noting that i had celeriac in my fridge, a new pot of tarragon on the window sill, and a half bag of pierogi (Russian, or Russkie: stuffed with potatoes and fresh cheese), i decided to make an impromptu stew. I would imagine the soup/stew would be good with any sort of savory pierogi, but i like the heft of the potato and the tanginess of the cheese. To be honest, Russkie pierogi are my faves, with mushroom (wild) a close close second. hmmmm then there is spinach. and sauerkraut, how did i forget sauerkraut? I mean, IS there a pierogi that isn’t delicious?
In the soup itself i had a secret ingredient: a bouillion cube made from Italy (often by the Star company), based on porcini mushrooms. I had to admit that while i usually eschew flavouring powders, etc, these stock cubes are little umami bombs of pure porcini flavour, served up with a generous dose of salt. I often use them as a base for a soup, or crumble a bit into a mushroom sauce to wildness, flavourwise.
Celeriac and Carrot Stew, with Pierogi Russkie and Tarragon
Serves 2-3 as a main course
About 1/2 a very big celeriac, or a whole small to medium one
1 big or 2 small to medium carrots
1/2 onion, cut into chunks
1 porcini bouillion/stock cube or other stock/broth of your choice
About 3 cups/750 ml water if using cubes, stock/broth if using stock or broth….
About 12 russian pierogi: with potatoes and fresh cheese
1 green/spring onion, thinly sliced
several sprigs: up to 2 tablespoons, fresh tarragon leaves
Peel/scrape the celeriac and carrots, then cut into thick slices or chunks. Place in pot with the onion, stock cube and water or stock/broth. Bring to boil then reduce heat and cook, covered, until the vegetables are tender, about 15 minutes depending on how large the chunks. Set aside until you are ready to serve.
Just before serving, heat the soup; cook the pierogi according to directions, then drain and add the pierogi to the soup/stew. Sprinkle with green onion, and serve right away.