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
1/2 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