RYP Beet Perogies

A Polish-inspired dish of Perogies with a twist. Adding RYP Just Beet It ~ Organic Beet Powder gives it those extra nutrients and not to mention a beautiful colour! 

*Exact quantities are not given. This recipe is all about experimenting with how you like it best. But here are the basics :)*


Filling of choice:

  • 8 small Mushrooms
  • 1 large White Onion
  • 1 clove of Garlic
  • 1 Red Pepper
  • 1/4 cup Butter
  • Pinch of salt and pepper


  • 2 cups of flour
  • 4 tbsp RYP Just Beet It ~ Organic Beet Powder
  • 1 egg yolk
  • 1 tsp salt
  • Boiling Hot Water



  1. Finely chop mushrooms, white onion, garlic and red pepper and sauté in a pan with butter. 
  2. Add in a pinch of salt and pepper and sauté until desired. Set aside. 
  3. To prepare the dough: Combine the flour and the RYP Powder in a large bowl. Mix in the egg yolk. 
  4. Prepare a dry counter space lightly dusted with flour and begin to work the dough. Add in a small amount of boiling hot water every 2 minutes or so to keep the dough at the right texture. This should take about 15 mins until the consistency is "elasticy". *Hint*: This is a great arm workout! 
  5. Use a flour-dusted rolling pin to roll out the dough to about 1/8 of an inch thickness on the dry, flour-dusted counter space. 
  6. With a glass, cut out circles. With a spoon, carefully place approximately 1.5 tsp of sautéed filling into the center of the dough. 
  7. Prepare a pot of boiling water. 
  8. Close the perogie and gently press the edges with a fork. Place closed perogies into the boiled water on medium heat (I did 4 at a time). These perogies are done once they float to the top! 
  9. Place on a plate to cool, don't let them touch! Serve and Enjoy however you like :) 

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