It’s easy to make your own dry curd cottage cheese. This recipe makes a cottage cheese with small curd – perfect for nalysnyky (Ukrainian cheese crepes) or Easter cheese babka. My homemade Instant Pot dry curd cottage cheese is destined for perishke (or pyrizhky, basically a bread-based baked perohe or pyrogy)
What would make a woman who made pyrogy (peroghies, perohe, varenyky, and so on) change the recipe that she had used for over fifty years? Here it is – the best dough recipe ever. Or at least my baba thought so.
This is a soft dough that’s easy to roll out and shape. It’s just the right ratio of everything – and a cup of butter or margarine can’t hurt. The dough doesn’t use the Instant Pot but the fillings will.
Onions. They go with everything, don’t they?
It’s the first step to so many recipes – heat oil or butter and saute onions, blah, blah, blah. So simple. But, time-consuming. My baba would simmer onions on low heat in butter for what seemed like hours. They never browned and these aren’t caramelized. They’re just wonderfully cooked onions.
My solution: chop and cook a lot of onions all at once in the Instant Pot. Maybe use some now, freeze the rest to use later. Then you’re covered when you need a fast topping for those frozen perohe (Sure, the box or bag says perogies but you’re stubborn and call them perohe). Or, you just want a head start on filling some traditional cabbage rolls or some summertime beet leaf holubchi. All-purpose onions are here for you.