Pyrohy & Beyond UA Kitchen

06/10/2026

Ooh, You've got such a good picture of me. Thank you Dave.

06/04/2026

05/04/2026

Hi everyone, 🌹🌹

Just a quick update from us — we will not be taking any perogy orders until the end of June. My dear mom, who puts so much love and hard work into every batch, will be out of town and taking some very well-deserved time to rest and recharge.

We know many of you look forward to your perogies, and we truly appreciate your patience and understanding during this time. Taking this short break will help ensure we can come back refreshed and ready to keep making the quality homemade perogies you enjoy.

Thank you again for all your support — it means so much to our family. We’ll be back and taking orders again starting July.❤️

04/09/2026

My dear ones! I’d like to ask you something else— something about “Easter breads.”

Historically, in Galicia (with some spread into Volhyn and Bukovyna), there were three types of Easter bread: p***a, kalach, and babka.

P***as and kalach were made from almost the same yeast dough (typically using about 10 eggs). Pasky are round, while kalachi are braided and can be round, elongated, or baked in flat pans. P***as are baked specifically for Easter, whereas kalach are ceremonial breads prepared for various occasions—Easter, Christmas, weddings, and baptism.

Babkas, on the other hand, are much richer baked goods. They were made with 30–40, sometimes even up to 60 eggs (large amount of dough). They can be prepared from different types of dough, are always sweeter than p***a, and contain generous amounts of dried fruits, spices, and aromatic ingredients.

P***a were baked in special molds, while babas were baked in thick-walled, glazed clay molds, sometimes with a hole in the center, giving them a wreath-like shape.

In some regions, there is also a tradition of making cheese babkas—unbaked desserts made from sweetened farmer’s cheese, pressed into special molds and prepared ahead of Easter.

In general, in Galicia it was not customary to cover pasky with white sugar icing, unlike Russian kulich, which is typically topped with a white glaze. Instead, pasky were decorated with dough ornaments: crosses (a symbol of endurance), little doves birds with folded wings (longevity), braids and wheat motifs (harvest), infinity patterns, and other designs whose symbolism often echoes that of pysanky. Babka may be covered with any icing used for cakes,” while kalachi could be “sprinkled with sliced almonds, coarse sugar, and cinnamon.”

And now, my question: Do your mom, grandma or you bake p***as, babkas or kalach here? Is there a difference in their sweetness or purpose? Do you glaze them or decorate them with braids? Perhaps there are unique traditions—for example, I know that in some places whole eggs are baked into babas.

On the photos p***as, babkas and kalach I baked this year and years before.

03/26/2026

Happy Birthday to my mom — the neck of our perogy business 🥟.

Being immigrants, building a business hasn’t been easy. There were long days, tough moments, and a lot of uncertainty. But through it all, we kept going — because making Ukrainian perogies (Pyrohy, Varenyky) isn’t just what we do, it’s what we love.

People might see me as the head, but she’s the neck — the one holding everything together, keeping us steady when things get hard, and making sure we never give up.

From dough to filling to every customer we serve, her strength, patience, and heart are in everything we create.

This journey hasn’t been simple, but it’s ours — and I’m proud to walk it with you.

Happy Birthday, Mom ❤️

01/24/2026

For Regina customers, our perogies are available in the freezer section at Rosemont Hardware Store & Food Market. Stop by to find your favorite Pyrohy flavors.

01/12/2026

Kirsch-filled Black Forest cakes are now available for pre orders. $35 per kg

01/01/2026

🎉 Happy New Year! 🥟
From our perogy-loving kitchen to your table, thank you to our amazing community and customers for your incredible support this year. Your love for our perogies truly means everything to us.
We’re so grateful to be part of your family meals, celebrations, and cozy moments. Wishing you a year filled with happiness, good health, and plenty of delicious bites. Here’s to another year of sharing comfort food made with heart—cheers to a tasty New Year! 🎊

12/15/2025

🎄❌ Christmas Perogies — SOLD OUT! ❌🎄

Thank you so much for the overwhelming support! ❤️ We are now fully booked for Christmas and are no longer accepting Christmas orders.

✨ We are currently taking orders for:
🥳 New Year's
🇺🇦 Ukrainian Christmas (before January 6)

📲 To place an order, please send us a message or text 306-630-8510.

We make perogies year-round, and truly appreciate your continued support. Thank you for letting us be part of your celebrations! 🥟❤️

11/19/2025

🎄✨ **Christmas Perogies Pre-Orders** ✨🎄
Nothing brings comfort to the holiday season like a plate of homemade perogies — and we’re here to make your Christmas table extra delicious!

Our **deadline for orders is December 15**, but don’t wait — we always book up fast this time of year. Make sure your favorites are ready for your festive feasts!

🥟 **This year’s holiday flavors:**

* 🥔🧀 Potatoes & Cheddar
* 🥔🧀🥓 Potatoes, Cheddar & Bacon
* 🥔🧀🌶 Potatoes, Cheddar & Jalapeño
* 🥔🧅 Potatoes & Onions
* 🥔🌿 Potatoes & Dill
* 🥔🥬 Potatoes & Sauerkraut
* 🥬 Sauerkraut
* 🥔 Potatoes & Cottage Cheese

📍 Pre-orders available within the Moose Jaw area
📲 To place your order, send us a message or text 306-630-8510

💲 Pricing:
• $15 per 2 lb bag
• *Potato & Cottage Cheese* and *Sauerkraut* perogies: $18 per 2 lb bag

Christmas comes quickly — get your perogies booked early so you don’t miss out. Thank you for supporting local and letting us be part of your holiday traditions! ❤️🎁