Vareniki Eze Vischen

Vareniki with Cherries

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


For the paste see Siberian Pelmeni.

Fill the vareniki with stoned cherries and sugar. The cherries should be put beforehand in a dish with plenty of sugar and allowed to stand for several hours, the juice being strained off. They are poached in the same way as in the previous recipes. The sauce is made with ¾ of a pint of sour cream to which 6 tablespoons of cherry syrup have been added. The syrup is made with the juice of the cherries, sugar, and a ½ lb. of cherries. When these have been reduced to a pulp the syrup is strained through a sieve.