Splendid European mountains with spectacular views, fabulous castles, and charming medieval villages? Yes please! You may not know there’s more to European mountains than the Alps... We love walking in the Tatra mountains to take in the dense forests, alpine meadows, picturesque lakes and rivers, and old-world hamlets.
Join walk run coach and 1984 Olympic medalist Lynn Kanuka on our Prague to Krakow walk in June 2021.
There will be pierogis (and other wonderful cuisine) during our tour!
500g all-purpose flour
150g bryndza* cheese
Salt and pepper to taste
Butter, water and salt to taste
Bacon cubes, curd cheese, chives, and sour cream to taste
Boil the potatoes in their jackets and let them cool off. To make the dough, mix the flour, grated potatoes, lukewarm water, one egg and a pinch of salt. When done, leave the dough for a few minutes. While the dough rests, prepare the filling by mixing the bryndza cheese with the remaining grated potatoes. Divide the dough into two halves. You can roll it out easily. Cut the rolled-out dough using the tumbler or round cookie cutter. Put aside the remaining dough, and then roll it up and cut again. Form little filling balls and put one into each round piece of dough. Fold the dough in half and crimp the edges. Drop the formed and filled pierogies into the boiling water. As soon as they emerge on the water surface, cook them over a low heat for an additional five minutes. Remove the pierogies and pour melted butter over them. Serve with chopped bacon, curd cheese, chives and sour cream.