Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki and varenyky. It’s not rare, however, to find more diverse recipes, some of then even in classic French cookbooks. Escoffier’s Guide Culinaire, for example, counts a dozen variations called piroguis (not to be confused with Polish pierogi), and the Larousse Gastronomique has a few similar pirojkis, many of which take some serious culinary license with the real deal.
Red Alert! Eastern European dishes are invading random Western stores and restaurants! Should you duck and cover, or welcome the enemy?
This time, the alert comes from the Reading Terminal Market in Philadelphia, where AJ Pickle Patch and Salads offers hot kielbassi:
The little sausages, made from relatively lean meat compared to typical links, are cut into chunks and brined in a vinegar and hot pepper mixture. As you would expect, the result is tangy and spicy.
The store also sells other like-minded though less uncommon products, such as hot or dill pickles, and barrel-cured sauerkraut: