This weekend I had a craving for borscht. My neighbors growing up used to make borscht and they would often serve it with a few pierogies on top, garnished with sour cream. Pierogies were also one of my favorite meals in college. Lucky for me, whenever the dinning hall served boiled pierogies, we were sure to have the leftovers fried for the next day. I never minded and made sure to eat at least a double serving whether boiled or fried.
I wanted to make a plain beet borscht. The deep color and the flavor of the roasted beets in the borscht was complemented by the soft creaminess of potato pierogies that I had sauteed with fried onions. The white of the sourcream and the bright green of the dill satisfied my need for a range of colors in a meal and the borscht and pierogies made a lovely (Los Angeles) winter dinner.
