Join us every last Friday and Saturday of the month for our ethnic food sales.
Each purchase of our homemade traditional Carpatho-Rusyn foods helps to support
All Saints Byzantine Catholic Church. Please see the list of items available at this month’s sale.
July 26-27, 2026 Friday 1pm - 5 pm and Saturday 10 am - 2 pm
FROZEN ITEMS AVAILABLE FOR PURCHASE
Pierogi/Pirohy/Varenyky(potato & cheese or potato & onion) - $10 per dozen
Limited Availability - Sauerkraut pierogi - $10 for 8 pierogi
Limited Availability - Meat (beef) pierogi - $10 for 8 pierogi
Pelmeni (chicken dumpling) - $10 for 14oz pkg; Limited Availability
Haluska (braised cabbage and onions with egg noodles) - $5 per pint
Bograch (goulash soup, contains meat broth) - $10 per pint
Holubky (stuffed cabbage rolls) - $10/pkg (quantity varies depending on size of items)
Kolachi Nut Rolls (walnut) - $15 each
There WILL be a Hot Plate Dine-in or “To-Go” option available while supplies last, Friday afternoon and Saturday morning from 11 am - 1 pm.
FOR COOKING DIRECTIONS (FROZEN PIEROGIES/PELMENI)
PLEASE SCROLL DOWN
How to Prepare Your FROZEN Pierogies or Pelmeni*
We recommend the following preparation method for enjoying our fresh-frozen, homemade pierogies or pelmeni* (chicken dumplings): *Do NOT thaw before preparation.
Bring a 2-quart pot of salted water to a rolling boil
Add in FROZEN pierogies or pelmeni
Allow the pierogies or pelmeni* to boil for 5-7 minutes, until they float. Stir occasionally to prevent them from sticking together.
Remove the cooked pierogies/pelmeni from the hot water and drain in a colander if available.
SERVING SUGGESTIONS
Pierogi - Depending on the type of pierogi and personal preference, you may choose to do any one of the following:
Serve hot cooked pierogies with some melted butter, sour cream, or sauerkraut (kapusta).
In a fry pan, sauté some diced yellow onion in butter or oil. Place cooked pierogies into the pan and cook until lightly crisped on both sides. Serve as is or with sour cream.
In a fry pan, sauté some sliced mushrooms of your choice in butter or oil. Place cooked pierogies into the pan and cook until lightly crisped on both sides. Serve as is or with sour cream and/or sauerkraut (kapusta).
For “sweet”/dessert varieties, cooked pierogi can be served warm with some melted butter. Top with fresh fruit, sauces or syrups (like chocolate, strawberry, or even maple), jams, preserves or fruit compote, applesauce, ground cinnamon or powdered sugar, sour cream or whipped cream.
Be creative and come up with some toppings of your own choice - diced, sautéed vegetables, cooked and crumbled bacon or kielbasa, pasta sauce (marinara), salsa, pesto, cheese sauce, hot sauce, barbecue sauce, or even some good old Heinz ketchup.
*As they say, “You do You!”
Pelmeni - If you have prepared the pelmeni* (chicken dumplings) we suggest the following:
Sour Cream and Dill: A traditional favorite, simply boil the pelmeni and top with a generous dollop of sour cream and a sprinkle of fresh dill for a creamy, flavorful bite.
Melted Butter: Drizzle hot, melted butter over cooked pelmeni for a simple yet indulgent option. Adding herbs like dill or parsley can enhance the flavor.
Pan-Fried Pelmeni: After boiling, fry pelmeni in butter or bacon grease for a golden, crispy exterior while keeping the filling juicy.
Vinegar: For a lighter, tangy alternative, serve pelmeni with a splash of white vinegar, which balances the richness of the meat filling.
Ketchup or Horseradish: Modern variations include dipping sauces like ketchup or horseradish-spiced sour cream for a punchy twist.
Soup: Serve pelmeni in a clear broth, such as chicken or vegetable, optionally adding carrots, celery, or potatoes. This creates a comforting, warming dish perfect for colder days. Pelmeni can also be added to borscht, mushroom and potato soup, or cabbage soup.
*Consuming raw or undercooked meat may increase your risk of foodborne illness, especially if you have certain medical conditions.
