April 29, 2021


Ukrainian Cuisine: Presented by Millie Schietzsch

Video Recording of this Ukrainian Cuisine Presentation Can be Viewed on the EIC YouTube Channel

(This week’s ingredients have been shared with us directly by our volunteer chef, Millie Schietzsch. Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)

Pyrogy (Cheese and Potato-filled Dumpling)

Pyrogy Dough
  • 6.5 Cups – Flour
  • 2 – Eggs (slightly beaten)
  • 2 teaspoons – Salt
  • 2 Tablespoons – Oil
  • 2 Cups – Warm Water (to make soft not sticky dough)


Pyrogy Filling
  • 500g or 750g – Cottage Cheese ( compressed or firm) (Italian Centre or Polish Deli/Store)
  • 3/4 Cup – Cheddar Cheese
  • 3 – Russet Potatoes (large) (salted, boiled, & mashed)
  • 1 – Egg
Toppings (Cooked)
  • 2 – Yellow Onions (large)
  • 3/4 Cups – Butter or Margarine
Toppings (Fresh)
  • 500ml – Sour Cream
  • Fresh Dill


Kubasa Kapusta (Garlic Sausage and Sauerkraut)

  • 1 Ring Kubasa/Kielbasa – Ukrainian Garlic Sausage
  • 1 Liter – Sauerkraut (homemade or store-bought)
  • 1 Onion (Large)
  • 4 Tablespoons – Oil
  • 1 teaspoon – Fennel Seed