Ukrainian Beet Varenyky
These Ukrainian Varenyky made with pureed beets for a vibrant pink color are basically dumplings with a potato-caramelized onion filling and sautéed in browned butter after boiling. They really are so delicious and a fun way to explore a new culture!
Ingredients you’ll need:
- Beets
- Egg
- Fine Sea Salt
- Flour
- Russet potatoes
- Butter
- Sour Cream
- Yellow Onions
- Dill
- Lemon
What to Serve with Traditional Varenyky?
- Sour Cream
- Caramelized Onions
Cook with me!
Ukranian Beet Varenyky
Servings: 8
Ingredients
For the Beet Dumpling Dough:
- 2 Beets peeled and roughly chopped
- 1 Egg
- 1 tsp. Fine Sea Salt
- 2 1/2 cups Flour
For the Potato Filling:
- 2 Yellow Onions finely chopped
- 4 medium Russet Potatoes peeled and roughly chopped
- 4 tbsp. Unsalted Butter
For Serving:
- Sour Cream
- Fresh Dill chopped
- Lemon Wedges
Instructions
For the Beet Dumpling Dough:
- Place the peeled and roughly chopped beets in a saucepan with boiling water. Boil for 15 minutes, then remove with a slotted spoon to cool 10 minutes. Reserve 1/4 cup of the beet water to add to a high speed blender with the beets. Blend until smooth.
- Combine 3/4 cup of the pureed beets, egg, and salt in a large bowl. Mix well.
- Add the flour and mix until a shaggy dough. Turn out the dough on a clean surface to knead until a smooth dough that’s not sticky. Dust with flour as needed. Cover and let rest at room temperature for 30-60 minutes.
For the Potato Filling:
- In the meantime, add the peeled and roughly chopped potatoes to a fresh pot of boiling water. Add 1 tablespoon salt and stir to combine. Reduce heat to a simmer to cook 10-15 minutes, until fork tender.
- Remove the potatoes with a slotted spoon to a food processor, or if mashing by hand in a large bowl. Let the potatoes steam while you prep the onions.
- Add the finely chopped onions and 2 tablespoons of butter to a large skillet over medium high heat. Sauté 5-6 minutes, then add 1/4 cup water. Continue stirring until golden brown and fragrant. Remove from the skillet.
- Mash the potatoes after they’ve slightly cooled, then stir in half of the caramelized onions.
To Make the Dumplings:
- Divide the dough into 2 parts. Roll out each part to a 1″ thick log. Slice the log into as many 1″ pieces. Roll out on a floured surface each piece to 1/8″ thick circle.
- Add a generous amount of the potato filling, then fold in a half-moon shape. Pinch the edges together to seal in the filling. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil (you can use the potato water). Boil in small batches for 2-3 minutes, until the dumplings float to the top. Stir to prevent them from sticking to the bottom. Remove with a slotted spoon.
For the Browned Butter:
- Add the remaining 2-3 tablespoons of butter to the skillet over medium heat. Stir until the butter forms brown curdles at the bottom and smells itty, about 6-8 minutes.
- Add the dumplings to cook 2-3 minutes on each side to crispen up.
- Enjoy warm with sour cream, the remaining caramelized onions, fresh dill, and lemon wedges!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I had so many beets, onions, and potatoes to use up from our CSA and this recipe was perfect! So delicious and the beets give the dough such a beautiful color. Absolutely worth doing the last step and tossing them in brown butter!
I’m so happy you loved them!!
Made this for a Sunday dinner. At first, everyone questioned the odd-colored dumplings, especially when they realized it had beets, but it was a hit! We served it with some pan-seared chicken and a salad to make a meal. Loved this!!!