Borscht

I've been looking for a good borscht recipe and so far this has been it.
This recipe is very appetizing; I thoroughly enjoy the use of a variety of root vegetables, not to mention it's a little lighter on the beet flavor (compared to the last recipe I tried).

The only thing that would make this better is the addition of meat.


1 - 15oz can garden beets, drained - reserve juice, diced
2 small potatoes, cubed
7 cups water
1 small onion, diced
1 carrot, grated
2 tsp cooking oil
1-1/2 - 2 cups cabbage, shredded
1/2 cup dark red kidney beans, not drained
1 bay leaf 
1Tbsp chicken bouillon paste (or to taste)
3 Tbsp ketchup
1 - 2 Tbsp lemon or lime juice
1/8 tsp freshly ground pepper
1-1/2 tsp dill

Add water, reserved beet juice, bouillon, and potatoes to soup pot; bring to boil and cook for about 5 minutes
Lower pot to a simmer, add shredded cabbage and cook for about 5 minutes longer
While potatoes are boiling, saute onion and carrot in oil for about 5 minutes; add ketchup, pepper, dill, and bay leaf - cook 2 minutes more
Stir beets, onion/carrot mixture, beans, and lemon juice into pot and cook for another 5 or until cabbage is soft enough for your taste
Serve with sour cream, a sprinkle or sprig of dill, and a piece of warm crusty bread with real salted butter

Recipe adapted from: Natasha's Kitchen - Classic Russian Borscht Recipe

Here's a sneak peek and the next borscht recipe on my list: In The Rusyn Kitchen - Rusyn Borscht - IT HAS MEAT AND OF THE SAUSAGE VARIETY!

Paprika ChickenKurczaka z Papryką

A few years ago I took a trip home to visit family and my Aunt Rosie gave me this wonderful recipe. This recipe has become a comforting family.

Since making it a dozen or so times I've made some minor changes.

3# chicken

2 Tbsp olive oil

2 onions, chopped

2 cloves garlic, chopped or minced

2 large tomatoes or 1 - 14.5 oz can of tomatoes (whole, stewed, or diced)

1/2 cup chicken stock

2 Tbsp paprika

1 green pepper, chopped

1 cup sour cream

Salt & Pepper (to taste)

Drizzle oil in a deep sided skillet or small stock pot over medium heat.
Brown chicken without fully cooking.
Remove chicken and set aside.
Add onions, saute until just tender.
Add tomatoes, stock, paprika, salt, and pepper; bring to a simmer.
Nestle chicken in sauce, cover, and simmer for 15 - 20 minutes.
Add garlic and green peppers, cover, and simmer until green peppers are tender to your liking - about 10 -15 minutes.
At this point you normally remove the chicken and stir in the sour cream. I like to serve the sour cream on the side at the table.

Serve over rice, egg noodles, or add dumplings.

Sour Cream & Dill Cucumbers

 
4 large cucumbers, peeled and sliced
Cold water
1 tsp salt
1 small white onion, grated (small side) - juice and all
1/2 cup sour cream
1/4 cup real mayo
2 tsp vinegar
1 Tbsp lemon juice
1 tsp sugar
1 Tbsp dill
1/4 tsp fresh cracked black pepper
Dash cayenne pepper


Put sliced and peeled cucumbers in a bowl, sprinkle with salt and cover with water - refrigerate for 30 minutes.

While cucumbers are chilling...
Mix remaining ingredients in bowl - mix well.

Take cucumbers out of water, drain very well.
Lightly toss cucumbers and sour cream mixture.
Chill for at least one hour before serving.

Sour Cream Kluski Dough

 Dill Chicken Soup with Sour Cream Kluski

This is one of the easiest doughs to work with, I highly recommend it for beginners. The dough mixes up easily and is very forgiving for under mixing; it seems to smooth out beautifully while resting in the refrigerator.

All you need to get started are a few everyday ingredients:

2-1/4 cup of flour

1/2 tsp salt

2 Tbsp butter, melted

1 egg

3 Tbsp sour cream, heaping

1/8 - 1/4 warm water

In a medium sized mixing bowl, stir salt into the flour.

Add butter, sour cream, and egg; mix to incorporate.

Slowly add a little water at a time while mixing until dough comes together nicely.

Turn dough out on floured surface.

Knead until smooth.

Wrap in plastic wrap and chill overnight or for at least 2 hours before rolling out.

Roll the dough out on a floured surface; cut into strips.

Separate strips and toss liberally with flour.

Allow kluski to sit for at least 20 minutes before boiling, giving the dough time to rest.

Take a few handful of noodles, shaking the excess flour off, toss into a pot of rapidly boiling salted water. Boil for about 10 minutes.

Remove from water with slotted spoon to colander to rinse and drain.

At this point I normally stir in a teaspoon of butter for flavor and so the noodles won't stick together. 

Continue until all of the noodles are cooked. Add more water to the pot in between batches and allow the water to return to boiling before adding the next batch of noodles.

These noodles freeze fairly well. Toss liberally with flour. Evenly distribute noodles in one layer on a sheet pan. Place pan in freezer until noodles are frozen. Store in freezer bags until ready to use. 


This recipe is also the same recipe I use for pierogi and dumplings.
This recipe does not keep well in the refrigerator for more than 24 hours. 

Milk Soup *~* Zupa Mleczna

Milk Soup
Zupa Mleczna (Zoopah Mleh-ch-nah)

 Yields 4 servings

4 cups milk (I love whole but use 2% to make healthier)
2-3 cups cooked pasta (bite sized noodles are best - when the craving struck all I had on hand were wide egg noodles)
Sugar - to taste (I use about 2 tsp)
Salt - to taste (I use about 1-1/2 tsp - but also salt my water when cooking pasta plus the salty butter of course)
Butter - to taste (I use the heart-smart Promise Light tub butter for a healthier version)

Heat milk with sugar and salt
Add noodles
Bring to a simmer, stirring constantly for one minute
Ladle into bowls
Top each bowl with 1-2 tablespoons of butter

***You can make this savory or sweet. I have seen recipes with lots more sugar and just a pinch of salt and sprinkled with cinnamon (almost like rice pudding). I have also seen it savory and topped with shredded cheese. I prefer it salty with a hint of sweet and lots of butter. This can also be made with Farina, rice, bulgar wheat, buckwheat groats, grits, etc.

Cinnamon Butter Cookies

Basic Cookie Ingredients

1 Cup Real Butter, Softened (No Substitutes)

1 Cup Powdered Sugar

1- 1/2 tsp Saigon Cinnamon

1 tsp Vanilla
2- 1/4 Cups Flour

~*TOPPINGS (Optional)*~

Nut ToppingWalnuts (or your favorite nuts), finely chopped

Sugar

Cinnamon

~*~
Cinnamon & Sugar Topping
~*~
Powdered Sugar Topping

~*~*~*~*~*~*~*~*~*~*~*~*~

Basic Cookie Directions

Cream butter, sugar, cinnamon, and vanilla until light and fluffy

Gradually add flour until well combined

Roll into 1-inch balls
Bake at 400 degrees for about 10 - 12 minutes

Cool completely on cooling rack
Makes 5 dozen cookies

~*~

Topping Directions

Nut Topping

Combine nuts, sugar, and cinnamon - mix well

Roll unbaked cookie dough in nut mixture until coated

Bake as directed
~*~

Cinnamon & Sugar

Combine sugar and cinnamon - mix well

Roll unbaked cookie dough in cinnamon and sugar mixture until coated. Bake as directed
~*~
Powdered Sugar
Dust warm cookies in powdered sugar. After cooled, dust again before serving

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