Kubasa and Pyrohy Skillet Supper
Boiled pyrohy fried in one pan with garlic sausage, onions and a scatter of dill.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Large pan
- •Pot
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 28 g
- carbs
- 52 g
- protein
- 22 g
- calories
- 560
Instructions
- 1
Boil the pyrohy in salted water until they float plus 2 minutes, then drain well.
- 2
Fry the kubasa in a dry pan until the edges curl and brown, then set aside.
- 3
Add the butter and onions to the same pan and cook until soft and golden, about 12 minutes.
- 4
Add the drained pyrohy in one layer and fry until blistered on both sides.
- 5
Return the sausage, toss everything together and pepper it well.
- 6
Scatter with dill and serve straight from the pan with sour cream.
Chef's tips
Drain the pyrohy properly — wet dumplings will steam in the pan instead of browning.
Ingredient substitutions
- garlic sausage → farmer sausage
- butter → bacon fat
Storage
2 days refrigerated; re-crisp in a hot pan.
Common mistakes to avoid
- •Crowding the pan
- •Using unsalted boiling water
Serving suggestions
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