Beet Pierogies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by sueb
Reviewed: Jun. 20, 2011
Easy to make because of such simple ingredients. I used whole wheat flour for my pasta. I baked some and boiled some of the pierogies, and found that I preferred the boiled ones. Great taste! My family liked these, and I will be making them again!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Aug. 15, 2011
I added 1 tsp salt to the filling, otherwise followed directions exactly. I loved it but hubby said it tasted too "beat-y."
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Reviewed: Aug. 17, 2011
These were really easy, tasty and a great way to use up leftover beets from another recipe. I don't think I rolled the dough out thin enough, and because of that they were a little chewy. I think next time I'll run it through my pasta roller to get it thinner. I will definitely make these agin.
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Photo by jmerar

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Reviewed: Apr. 27, 2013
A warning to all those planning to make this dish; BEETS STAIN EVERYTHING! Don't forget this while you're working. I enjoy the recipe, but I think next time I'll cut in some potato to mellow the beet flavour. I used whole wheat flour instead of all-purpose and it came out splendidly. My biggest issue was presentation; if you get beet on your fingers, you're going to stain the outside of your pretty pierogies, so be careful!
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Reviewed: Apr. 10, 2014
I pretty much followed the recipe exactly. These were only "eh." They really needed some sort of seasoning (salt at the very least, but even after I salted them they weren't fantastic). They may have managed a 3 star review if they weren't also a lot of trouble to make. Tip for anyone who is still planning to try them.... don't go to too much trouble to make the thinnest dough possible. I had probably 3 times as many dough rounds as I needed (I put those in the freezer to make ravioli or something with in the future), and the completed pierogies didn't hold up very well. The last 5-6 I put together were fine, but the ones that had been sitting there longer fell apart due to the moisture from the beets soaking through the dough. If you do want a really thin dough, definitely get your water boiling ahead of time and drop the pierogies in as you go instead of waiting to boil them until they're all put together.
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Photo by sorou
Reviewed: Nov. 29, 2014
I'm giving this 5 starts because it has the potential to be that good, but needs some modifications. As is it is more like a 3 star. I have made this many times and usually double the recipe and cut the beets with a starch like potato or sweet potato. I start the filling by frying 4 cloves of minced garlic in butter, as well as the onions, and then proceed as the recipe says. When I blend the filling I sprinkle on a bit of salt as well. I use whole wheat flour (usually needs an extra teaspoon or two of water). After I boil the pierogies I usually fry them in butter with a bit of thyme, basil, or oregano. YUM!
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