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Polish

Explore 21 recipes, 1 article, 30 videos, and more

Stuffed Cabbage Rolls with Jane Krakowski

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Beet Green Pierogies, Part 2

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Beet Green Pierogies, Part 1

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Big Martha's Special Borscht

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Classic Polish Easter Babka

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Stewart Family Pierogies, Part 1

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Stewart Family Sweet Cabbage Pierogies, Part 2

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Basic Pierogi

Ingredients
  • 2 sticks unsalted butter
  • Coarse salt
  • 1 large egg, lightly whisked
  • 5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
  • 2 teaspoons coarse salt
  • 2 tablespoons sour cream
  • 1 cup whole milk
  • 8 ounces room-temperature cream cheese
  • 4 tablespoons melted unsalted butter
  • 1 cup water, room temperature
  • Scant 1 teaspoon freshly ground pepper
  • 5 cups all-purpose flour, plus more for surface and dusting
  • Yellow cornmeal, for dusting
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Cabbage Pierogi

Other Ideas:
Cabbage, Main course, Pierogies
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Roasted Beet and Potato Borscht

Time:1 hour 10 mins
Ingredients
  • 2 pounds red beets, scrubbed, peeled, and diced medium
  • 1 pound russet potatoes, peeled and diced medium
  • 2 shallots, coarsely chopped
  • 3 to 5 sprigs thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 5 cups low-sodium chicken broth or water
  • 1 tablespoon red-wine vinegar
  • Sour cream, (optional)
  • Chopped fresh parsley (optional)
  • Thinly sliced scallion greens (optional)
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