Energy (caloric content) per 100 g of the product: 763 kJ (182.35 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method:Â frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 2 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 854 kJ (204.17 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Ingredients: premium wheat flour, stewed sauerkraut, field mushrooms, ground white mushrooms, fried bulb onion, fried carrots, refined sunflower oil, salt, ground black pepper.
Nutritional value per 100 g of the product:
proteins 5.45 g;
fats 4.54 g;
carbohydrates 25.62 g.
Energy (caloric content) per 100 g of the product: 658 kJ (157.37 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 658 kJ (157.37 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Vareniki, also known as Pierogi, are traditional dumplings that feature a tender dough enveloping a variety of fillings, ready to be boiled, fried, or baked to your preference.
Perfect for any meal, Vareniki can be served as a hearty main, a delightful side, or even a unique dessert, making them a staple in any setup.
Energy (caloric content) per 100 g of the product: 763 kJ (182.35 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method:Â frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 2 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Refreezing is not allowed.
Ingredients: premium wheat flour, deveined boiled beef of the highest grade, pork fat, drinking water, fried bulb onion, refined sunflower oil, salt, ground black pepper.
Nutritional value per 100 g of the product:
proteins 11.37 g;
fats 9.43 g;
carbohydrates 24.96 g.
Energy (caloric content) per 100 g of the product: 953 kJ (227.69 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 962 kJ (229.9 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked dumplings are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 834 kJ (199.34 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Ingredients: premium wheat flour, boiled potatoes, dried ground white mushrooms, fried field mushrooms, drinking water, fried bulb onion, refined sunflower oil, salt, ground black pepper.
Nutritional value per 100 g of the product:
proteins 5.59 g;
fats 4.73 g;
carbohydrates 34.68 g.
Energy (caloric content) per 100 g of the product: 834 kJ (199.34 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 658 kJ (157.37 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
In the summer, carrying in thermal packs is recommended.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Energy (caloric content) per 100 g of the product: 753 kJ (180 kcal).
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
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