Lobster Mushroom and Roasted Garlic Mashed Potato Pierogi
Yellow Beet Borscht
ah... yes, the pierogies were as good as they sound. So good, that we froze another two dozen for cold winter nights. They were stuffed with pan-fried diced lobster mushrooms and mashed potatoes loaded with two heads of roasted garlic.
The slight twist on the borscht came from using the yellow beets -- the roasted beets also provided the beautiful yellow color to the broth by soaking the cut peels in 2 cups of water. The soup was finished off with a little soy sour cream and garnished with some chopped dill from the deck.