Mouthwatering Polish Vegetarian Dinner: Wild Mushroom Pierogi, Creamy Spinach Soup, and Beetroot Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• For Wild Mushroom Pierogi:
• 2 cups all
• purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 pound assorted wild mushrooms (chanterelle, porcini, shiitake)
• 1/4 cup chopped onion
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste For Creamy Spinach Soup:
• 2 cups vegetable broth
• 3 cups fresh spinach
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper to taste For Beetroot Salad:
• 2 medium beets, cooked and diced
• 1/4 cup fresh dill, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Making Wild Mushroom Pierogi:
2. Combine flour, water, and salt in a bowl knead until dough forms. Wrap and refrigerate for an hour.
3. Sauté mushrooms, onion, and garlic in butter over medium heat until tender. Stir in parsley, salt, and pepper. Cool.
4. Roll out dough, cut into rounds, fill with mushroom mixture, and seal edges. Boil pierogi for 3 minutes, then sauté in butter until golden. Making Creamy Spinach Soup:
5. Heat vegetable broth add onion, garlic, and spinach, and cook until tender.
6. Blend soup ingredients together, then return to pot. Stir in heavy cream, season with salt and pepper, and warm through. Making Beetroot Salad:
7. Whisk olive oil, apple cider vinegar, salt, and pepper toss with beets and dill.

Chef’s Insight

Focus on the balance of flavors and textures to create an unforgettable dining experience.

Notes

Use seasonal and local ingredients for the freshest flavors.