Pierogi ruskie are the canonical potato-and-farmer's-cheese pierogi, served boiled with butter-fried onions and a dollop of sour cream. Despite the name, the filling is Polish through and through.

The pierogi ruskie filling, despite the name (Ruthenian or Ukrainian), is the most-cooked pierogi filling in Polish home kitchens. The combination of potato, farmer's cheese (twaróg) and fried onion entered Polish cooking from western Ukraine (Galicia) in the 19th century, after the 1772 partition placed both regions under Habsburg control. The pierogi were already a Polish form; the ruskie filling adapted Ukrainian varenyky filling to it. By the 1920s pierogi ruskie were standard at every Polish bar mleczny. Pierogarnia Krakowiacy on Szewska and Przystanek Pierogarnia each serve a half-and-half ruskie option boiled or pan-fried.

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