{"id":19467,"date":"2023-08-14T07:40:59","date_gmt":"2023-08-14T11:40:59","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=19467"},"modified":"2023-08-14T07:40:59","modified_gmt":"2023-08-14T11:40:59","slug":"pierogi-in-greenpoint","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=19467","title":{"rendered":"Pierogi in Greenpoint"},"content":{"rendered":"

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I\u2019ve sampled pierogi from at least four Greenpoint locations (I\u2019ve lost count) in my quest to find the best of the best for a possible ethnojunket to that neighborhood. Here are two of six varieties that also included sweet cheese, blueberry, mushroom, and potato along with a ubiquitous Polish side dish.<\/p>\n

The one on the left is called Ruskie (pronounced rooskieh) and no, it doesn\u2019t mean Russian; it refers to Ruthenia, a historical region that spans what is now western Ukraine and southeastern Poland, so Ruskie means \u201cRuthenian\u201d. The filling is cheese (specifically twar\u00f3g, Polish farmer\u2019s cheese) and mashed potato, and these were sufficiently cheesy to yield a mini cheese pull when I cut them open. The pier\u00f3g (singular) on the right is filled with mi\u0119sem (meat).<\/p>\n

Sa\u0142atka Jarzynowa is shown in front (literally \u201cvegetable salad\u201d) and there were as many iterations of this dish in the area as there were pierogi. They all consist of the same basic ingredients chopped together: potatoes, hard boiled eggs, carrots, peas, celery, onions, pickles, mayonnaise, and a variant or two like apples, but despite the similarity in recipes, some were simply better than others IMHO. I suspect it has as much to do with the coarseness of the chop as it does the seasoning.<\/p>\n

I\u2019m planning another couple of Greenpoint posts to see if you\u2019re interested in joining me on an ethnojunket to Little Poland, so stay tuned!
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