Search:    Search

Red Beet Borscht

Richard's Red Beet Borscht

1 1/2 lbs. beets, diced
1 large onion, diced and browned
2 carrots, diced
2 stalks of celery, diced
Parsley and dill seasoning, to taste
2 sections of garlic, pressed
Juice of 2 lemons
Sugar, to taste
2 tbs. butter
Salt and pepper to taste
6 cups water

Clean, wash and prepare the vegetables. Place vegtables in a pot with 6 cups of water and cook until tender. Add all the seasonings along with the butter. The soup should have a sour- sweet flavor as well as a deep red color. If during cooking the beets lose their color, grate one or two raw beets and add them to the soup.

Pierogi with Cheese and Potatoes

3 1/2 cups flour
1 egg
1/2 cup warm water
Dash of salt

Make a well with the flour and add the other ingredients. If the dough is sticky add more flour. Roll dough out onto a floured board. When the dough is rolled thin enough, cut out round forms. (A glass or a cookie cutter may be used.)

1 lb. cooked potatoes
1/2 lb. cottage cheese
1 small onion, chopped
Salt and pepper, to taste

Boil the potatoes and mash as if making mashed potatoes. Mix with cottage cheese, salt, pepper, and lightly browned onions.

Place a tablespoon of filling on each of the round circles of dough. Fold over and seal with a fork, as if making raviolis. Cook in boiling salted water for 5 minutes or until they float. Serve with melted butter and sour cream.

Pierogi may also be fried. After boiling, cool and pat dry. In a frying pan, melt butter and add pierogi. Cook on each side until lightly brown in color.

Sauerkraut with Caraway Seeds

1 head of cabbage, red or white
1 tsp. caraway seeds
4 tbs. butter
Salt and pepper
Lemon juice or vinegar

Grate the cabbage. Scald it with boiling water and drain. Cover liberally with salt and let stand for one hour. Simmer cabbage in butter and caraway seeds. When tender, add lemon juice or vinegar to taste and serve.

Makownik - Poppy Seed Roll

2 cups flour
2 tbs. warm water
1/4 cup milk
2 eggs
3 tbs. butter
1/2 cup sugar
Dash of salt
Dash of cinnamon
1 yeast cake

Dissolve yeast in warm water, let stand 10 minutes. Cream butter with sugar. Beat the egg yolks. Combine eggs with butter mixture. Mix flour with yeast and egg mixture, add milk gradually. Add salt and cinnamon. Form into a ball and knead well. Place dough in a bowl, cover with a clean towel, put somewhere warm and let rise. When the dough is double in size, punch down and let rise again. With a rolling pin, roll the dough to a 1/2 inch thickness. Spread the poppy seed paste on top. Do not spread the paste entirely to the ends of the dough. Roll up the dough in jelly roll fashion, sealing the edges and turning under each end. Place on a lightly greased cookie sheet and allow the roll to rise about a half an hour. Bake at 350* for 45 minutes.

Poppy Seed Paste
1 cup poppy seeds
1 cup heavy cream
1/2 cup sugar
1/2 cup butter
1/4 tsp. vanilla extract
Lemon peel, ground
1/2 cup raisins

Scald the poppy seeds. Place in a mortar and mix with a wooden spoon. Place them in a pot with sugar and butter and simmer, mixing constantly. Boil the cream with vanilla. When the poppy seeds have lost their moisture, combine with cream. Mix thoroughly. Add ground lemon peel and raisins.

**Note** To simplify this procedure, used the canned Poppy Seed Paste which can be found in most grocery stores, in the baking aisle. Place the canned paste in a sauce pan. Add about half a stick of butter. Stir until butter is melted. (This will make the paste richer in flavor.) If desired, then add the lemon peel and raisins.