1. Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
2. Dice and divide the onion into both a 1/4 and 3/4 cup portion.
3. In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
4. Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
5. In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
6. Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
7. Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
8. Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
9. In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
10. Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
11. Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
12. Add the potato mash into the larger stock pot, stir. Bring back to a boil.
13. Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
14. To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
15. Remove from heat and let rest 10-15 minutes.
16. Cracked sea salt and black pepper to taste.
17. Serve with cayenne at the table.

Dough

1. In a large bowl, mix flour and salt.
2. In a smaller bowl, beat egg. Add olive oil and warm water, and whisk together.
3. Pour liquid, reserving 2 tablespoons, into the flour.
4. Combine using a fork, and knead gently until the dough comes together, without over mixing. Add reserve liquid only if needed.
5. Make 3 dough balls, and place in a lightly floured bowl. Cover and rest at room temperature for 1 hour.

Potato Filling

1. Peel potatoes, and boil in a large pot with garlic cloves and sea salt. Cook until soft but not water logged.
2. While the potatoes are boiling, sauté 1/2 onion with olive oil. Cover the onions with a lid if they start to dry out before cooking through.
3. Drain and mash the potatoes.
4. Add onion and cottage cheese to mashed potatoes.
5. Salt and pepper to taste.

Making the Pierogi

1. On a lightly floured surface, roll out dough to 3mm (1/8″) thick.
2. Using a 75m (3″) inch ring or glass, press out circles into the dough.
3. Pinch and stretch each circle, thinning out the dough and increasing the size slightly.
4. Place 1 tablespoon of potato filling onto the center of the circle.
5. Fold over to create a half circle, bringing two edges up around the filling to meet at the top, and press down either side, sealing the filling in the dough.
6. Dough trimmings can be lightly kneaded and re-rolled once, but any more will harden the dough.
7. Place Pirogi on parchment or wax paper on a baking tray. Pierogi can be flash frozen on the tray and then stored in ziplock bags until ready to cook & serve.

To Serve

1. Bring a large pot of water to boil.
2. Meanwhile, sauté onion in oil until soft and they start to turn golden.
3. Add Pierogi (fresh or frozen) and boil until they begin to float. If boiling from fresh, be sure pierogi have not stuck to the bottom of the pot.
4. Drain well and sauté until golden.
5. Serve with cooked onions, and if you like, sour cream and chives.

1. Pre-heat your oven to 400°F/200°C
2. In a small stockpot, bring stock to a boil
3. Cut potatoes into 1/8 wedges and place into a large casserole dish.
4. Over the potatoes, pour the olive oil, garlic cloves, lemon juice, and lemon zest.
5. Add the stock until it covers 3/4 of the the potatoes, and sprinkle lightly with salt and pepper
6. Bake in the oven for 2 hours until tender, turning the potatoes occasionally. Some stock will remain.
7. Serve with Tzatziki and other Greek essentials for a delicious meal.