S
Sf
Guest
We are having a "when I was a kid" discussion during the superbowl and one person remembers Kilbasa
at practically every meal and Pierogis accompanied the kilbasa along with borscht (which was another
"we had it at every meal" item)
What is the Ukraine way to make Pierogis? Potatoes, cheese and what IS ingredient #3? He insists
there is another one. It's not the grilled onions, because they go on top with the sour cream,
according to him.
http://www.bellaonline.com/articles/art7697.asp Fillings:
For Russian dumplings (pierogi ruskie) Cooked potatoes and white cheese (pot or cottage) mashed or
ground, add cut fried onion, add pepper, salt, marjoram, dill mixed thoroughly.
Borscht recipe - Ukrainian
Cuisine: Ukrainian, Yield: 10 Servings · Ingredients
1 qt Water 2 qt Beef stock 3 T Sunflower oil 2 c Beer (not Lite) -or- 2 c Beet kvass 2 ea Beets, lg.
peeled & julienned 4 lb Beef, chuck w/ bone 3 T Red wine vinegar
1/2 lb Smoked pork butt 2 T Butter (NOT margarine) 1 ea Carrot, lg. scraped, diced 1 ea Onion, med.
coarse chopped 1 small head of Cabbage, shredded 3 T Tomato paste 1 1/2 T Salt Black pepper to
taste 4 T Parsley, minced 1 c Potato, peeled & diced 1/2in
2/2 c Sour cream
Method In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 T of salt. After 10
minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat
from bone & cube 1/2". In a large skillet on heat the oil on medium heat. Sauté the onion, beets, &
carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time
bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar,
& meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20
min. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat &
allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of
sour cream in the soup is mandatory when served. Allow each person to stir it in themselves. *NOTE:
You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in
the vinegar then add them to the soup.
Recipe source: Dr. Donald Houston's collection ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine Posted by Yuri
Timohin http://www.ruscuisine.com
Practice safe eating - always use condiments
at practically every meal and Pierogis accompanied the kilbasa along with borscht (which was another
"we had it at every meal" item)
What is the Ukraine way to make Pierogis? Potatoes, cheese and what IS ingredient #3? He insists
there is another one. It's not the grilled onions, because they go on top with the sour cream,
according to him.
http://www.bellaonline.com/articles/art7697.asp Fillings:
For Russian dumplings (pierogi ruskie) Cooked potatoes and white cheese (pot or cottage) mashed or
ground, add cut fried onion, add pepper, salt, marjoram, dill mixed thoroughly.
Borscht recipe - Ukrainian
Cuisine: Ukrainian, Yield: 10 Servings · Ingredients
1 qt Water 2 qt Beef stock 3 T Sunflower oil 2 c Beer (not Lite) -or- 2 c Beet kvass 2 ea Beets, lg.
peeled & julienned 4 lb Beef, chuck w/ bone 3 T Red wine vinegar
1/2 lb Smoked pork butt 2 T Butter (NOT margarine) 1 ea Carrot, lg. scraped, diced 1 ea Onion, med.
coarse chopped 1 small head of Cabbage, shredded 3 T Tomato paste 1 1/2 T Salt Black pepper to
taste 4 T Parsley, minced 1 c Potato, peeled & diced 1/2in
2/2 c Sour cream
Method In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 T of salt. After 10
minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat
from bone & cube 1/2". In a large skillet on heat the oil on medium heat. Sauté the onion, beets, &
carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time
bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar,
& meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20
min. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat &
allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of
sour cream in the soup is mandatory when served. Allow each person to stir it in themselves. *NOTE:
You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in
the vinegar then add them to the soup.
Recipe source: Dr. Donald Houston's collection ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine Posted by Yuri
Timohin http://www.ruscuisine.com
Practice safe eating - always use condiments