Their borscht is not the one you grew up with, although delicious, it resembled more of a vegetable soup in taste and texture. The dilly broth was thin, brown, and filled with a variety of chunky vegetables. The traditional perogies appeared to be finished on the flat top, and adorned with an overwhelming mound of caramelized onions, bacon and sour cream. Unfortunately these didn’t live up to what we were used to. The perogies we were used to, both homemade and store bought from Edmonton staple, Mundare Sausage House, are normally filled until they are plump, boiled, and served with onions cooked in butter, simple yet delicious. These perogies didn’t seem to benefit from being placed on a flat top as it didn’t crisp them, the bacon was chewy, and the whole thing was swimming old tasting grease.
|Duck and Saskatoon berry perogies with chive ponzu, Tijuana Baba|
The duck perogies resembled Chinese dumplings upon first glance, only much thinner in comparison. There was very little filling, and what little there was could have benefited from more seasoning as the Saskatoon berries were not detectable. It did help a bit when dipped in the accompanying chive ponzu sauce, however I would have liked if the perogies could stand on their own without accoutrements. The Tijuana Baba sausage was the best thing we ate from this meal, plump, juicy and flavorful.
|Traditional perogies with sour cream, caramelized onions and bacon|