Class Length:2:00 hours
What you’ll do
Hendrik Varju, author of Mexican Dinner Parties, grew up cooking with his Mexican mother and Hungarian father. In this class, he’ll start off by making Ukrainian Borscht. Then you’ll handmake two types of perogies: Cheese and Potato, and Hungarian Prune Lekvar (a thick jam). The Cheese and Potato Perogies will be sautéed in butter and onions and topped with sour cream, and the dessert perogies will be sautéed in butter, breadcrumbs and a touch of sugar.