Perogies with beets

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Who loves perogies? We do! Chef Carl Heinrich shows us his recipe for perogies and what you can serve with it to make a complete meal.


Ingredients for the perogie dough:

  • 2 cups all-purpose flour
  • 1/2 cup sour cream
  • 90 mL melted butter
  • 1 egg
  • 1 egg yolk

Ingredients for the perogie filling:

  • 3 russet potatoes, baked and slightly cooled
  • 3 scallions, sliced thinly
  • 2 onions, sliced thinly
  • 1/4 cup sour cream
  • 250g aged cheddar cheese, grated


To make the perogie dough, combine all of the wet ingredients in one bowl and dry ingredients in another bowl.

Fold the wet into the dry ingredients. Mix until smooth and slightly elastic.

To make the perogie filling, caramelize the onions on medium high heat for 5 minutes and then turn down low and continue to caramelize until very soft.

Scoop out the flesh from the potatoes and pass through a ricer.

Mix the potatoes with the scallions, caramelized onions, sour cream and grated cheese. Then season to taste.

Roll out the dough, and stuff with the filling in a half-moon shape.

Blanch in boiling, salted water for 4 minutes.

Serve immediately or lightly toss with oil and freeze on a tray.


Beet & horseradish purée


  • 2 large beets
  • 2 tbsp prepared horseradish


Peel, dice and boil the beets in water the same way you would potatoes for mash potatoes.

Strain and puree in a blender with the horseradish.

Season to taste.



Ingredients for the vegetables:

  • 1 bunch Swiss chard
  • 1 large white onion

Ingredients for the garnish:

  • Sliced chives
  • Sour cream


Wash the Swiss chard and remove the leaves from the stems. Slice the stems thinly, then break the leaves into pieces.

Sauté the chard in a touch of oil on high heat starting with the stems and then adding the leaves. Season to taste.
Peel the onion and leave whole. Slice rings 1/2″ thick and caramelize on both sides in a very hot skillet with a touch of oil. They should remain a little crunchy.

Courtesy of Carl Heinrich
Richmond Station