www.byzcath.org Forums General Discussions Town Hall My beautiful Slavic daughter may be allergic to pyrohy

So my best friend, my daughter woke up today with hives. Benedryl, rest, caladryl, rest. She missed Liturgy (she was upset, she loves church and prays all the time that's my girl). So the hives were oh, stable for a while. But a few hours ago they got worse. The Doc said what I thought, benedryl.
So it was suggested to me by a certain friend of mine here at byzcath that isn't Slavic that she must be allergic to pyrohy.
NO! I said, that can't be. We eat pyrohy a lot. There is no way a Ukrainian girl is allergic to pyrohy.
Turns out, she ate strawberry-flavoured mini-wheats at her friend's house yesterday. That artificial strawberry gives her allergic reaction.
SOOOOOOOOOOOOO Spasi nas Boze, she isn't allergic to pyrohy.
What would I have done if she was? And I don't think you understand, pyrohy are eaten in my house on a rather regular basis (yes, we eat a variety of food, but pyrohy is to us as steak is to a texan).

I mean seriously, what would we have done if it was the pyrohy that caused the allergic reaction? A Ukie without pyrohy is unheard of.

Matt you are a hoot! That would be terrible though.

Rose, you know how us Ukie/Rusyns love our pyrohy. It would trully be a life changing event.
-Matt, who is going to warm up leftover pyrohy because his stomach has finally settled down.

oh Horrors of horrors

What a time you have had

Just put a note somewhere - she can't have strawberry Pyrohy unless made with real strawberries

Okay, Mr. Pyrohy ( ), you have teased us enough with this talk of pyrohy, so can you please share with us the different ways that pyrohy can be eaten?

I guess that you eat them in place of how some ethnic groups prefer potatoes, or other ethnic groups, pasta?

I like potato and cabbage pyrohy for fasting...other than frying them, (you Slavs probably use butter, but being that I am a good Mediterranean girl, I like to saute and fry in olive oil), are there any other sauces one can eat them with?

Come on--TALK the pyrohy talk!

We are hungry and we want to hear!

Thanks!

Alice

Alice, you took the words right out of my stomach!

Jason

Oh, ho! Now this is a topic near and dear to my heart! Fresh pyrohy are fine, on their own. But taken the next day, or even better, several days later, fried in sala, or lacking sala, lard or bacon grease, until golden brown and slightly crunchy, and dipped in several pounds of melted unsalted butter, and one thinks one has died and gone to heaven! On can also dip them in the melted fat and let it slightly congeal, but only if one has a good heart!

Alexandr

Alexandr--umm--do you have any serving ideas that might be just a tad bit lighter?!?

Alice

A man that shares the same passion for pyrohy. Not only a brother in Christ, but a brother in Slavic-ness.

p.s. although I've been Orthodoxy Pyrohy for many years, my baptismal name is Matt.

Dear Matt,


I was teasing with 'Mr. Pyrohy'!

On the other hand, I don't think I have ever seen you use your real name publicly on the forum, so I just assumed you were one of those posters, of which we have many, who have no real name!

Personally, I prefer names to monikers, but out of respect for person's anonimity, we don't ask for names if a poster doesn't offer it.

In Christ,
Alice

P.S. I am still waiting for a post about Pyrohy--when you have time, ofcourse.

Allergic to pirohi???!!! That would have been a tragedy. I share your pain. I'm glad it worked out for the best.

As for how to serve them, I've always had them the normal way--browned butter. I've never been a big fan of potato cheese. I prefer Lekvar and browned cabbage. Although cherry sound rather good too.

No matter how you eat them, they are good. When growing up, we, too, ate them on a regular basis. Along with halupki (once a week) and a few other things. Anyone ever hear of potato lokshi? I know there is a dish named that served at Christmas, but we always called it Bobalki. The type of lokshi I'm talking about is basically leftover mashed potatoes with some flour added to make a dough. Roll it out into a log, cut in pieces and roll the pieces thin--sort of like a tortilla shell. Then cook on a hot pan without any grease so they blister nicely and then--brush with browned butter. Roll them up and enjoy a short stay in heaven. Sound familiar to anyone else?

Tim

Tim that sounds like a really easy way to make potato dumplings, which I love.

My husbands mom was Irish - so we think that is where the salt pork came from in the phyrohy we make. Maybe OLS can give her opinion on that

Anyway - these are not good for fast days - but sure are awesome other wise -

Brown salt pork and onions, the put the kraut into it, and brown it together. Then my husband just mixes the potatoes into it and stirs it all up.

Now, fill the dough, boil, then fry them in salt pork and onions use some butter and salt. FACE IT - YOU CAN'T WORRRY ABOUT CHOLESTOROL AT A TIME LIKE THIS

Even if you are using the cheese and potatoes you can fry them in salt pork and onions PORK FAT RULES! Those little tidbits of fried salt pork to munch on are wonderful and so are the onions
(which usually get rather burned when the porohy is fried)

Come on Matt,

Like all good Byzcath threads - this got slightly waylaid

How is your daughter doing ? How old is she ? - come on - we want up to date news of her

We went to the doc and she is ok. She's allergic to something, but not pyrohy.