Pirogi with Meat Filling

A lunch dish appreciated in Polish cuisine, served with raw vegetable salads, especially with sauerkraut.

The filling is prepared from boiled soup meat, which is put through a meat grinder together with the soaked and squeezed bun.

Season with onions (lightly browned in butter), pepper and salt.

If the filling is too dry, stir in raw egg yolk.

Next: see basic recipe Pirogi with meat filling are usually topped with melted bacon.

They can also be sprinkled with dry toasted breadcrumbs and then covered with hot butter.

By the way, they taste excellent when warmed up (lightly fried).

Mass: 4

Our tip: Use a deliciously spicy bacon for a delicious touch!

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