[Sca-cooks] Question to the group....

[Kayah]

> I make my pirozhki out of a sour cream dough and a hamburger-egg-onion
> filling which I doubt it is period but if anyone knows about this, please
> give me some info. I doubt pirozhki or pierogies made out of sauerkraut is
> period because first of all sauerkraut is German and i'm not sure what the
> shelf life of sauerkraut is but traveling that far could have ruined it.
> Potato filling I think is late period but i'm pretty sure the fruit
filling
> pirozhki is period. Jadwiga's website has some info on the Domostroi but
i'm
> not sure if it has anything on priozhki. Also, what is a Bigos and what is
> the difference between pierogs, pirozhki, and pierogen? Is it different
words
> of the same thing?
>
> Misha

In Poland, Sauerkraut has a very Polish name: Kapusta Kiszona (trans.
pickled cabbage).. I honestly don't know anything about its periodicity, but
regular cabbage was indeed VERY common for at least the past 1000 years, and
continues to be so :)
Misha, as far as I can tell - the difference between the three is the size.
pierogis are big enough to hold about a tablespoon of filling or a bit more.
I'm guessing pirozhki are smaller, and pierogen are large enough to cut into
portions when serving. Anyone correct me if I'm wrong :)

Bigos is also known as Hunter's Stew - it is boiled cabbage (or sauerkraut -
my mom and grandmothers do it with sauerkraut, my aunt from the Tri-City
makes it with fresh cabbage), and whatever meat leftovers you have - pork or
sausage usually.
The modern recipe usually includes mushrooms.

Kay