Potatoes didn't become a key ingredient in pierogis until at least the 18th century and quickly became a favorite filling, along with quark cheese and onions.
The patties are made of mashed potato, flour, and egg and are filled with meat or veggies before being rolled in breading and fried until golden brown.
It swaps the beef for potatoes and includes onions, carrots, and peas simmered in a tomato broth seasoned with paprika, parsley, bay leaves, and garlic.
The potatoes are mashed and mixed with egg, salt, pepper, paprika, sweet onion, and garlic before being fried and served with homemade sausages or a pork stew called machanka.
In Belarus and northeastern Poland, you'll find the potato babka, a crispy potato casserole that combines grated potatoes and onions with salt pork or bacon.
This mixture is combined with egg, flour, sour cream, salt, and pepper before baking. The dish is often served with a dollop of sour cream, scallions, and bacon bits.