Kvass or Kvas is a Russian or Ukrainian drink (non-alcoholic) made from Rye, fruit and herbs. Boil honey or sugar ( 2 cups) and water (four liters). Let this cool to room temperature. Break up about a pound of rye bread and any fruit and herbs of your choice and add yeast to make a [...]
Continue Reading Kvas
Tags: Ukrainian drinks, Ukrainian recipes
The seed-leaves of the beet were preferred by the many to lettuce. They are served the same as lettuce. If a little old, scald them in hot water a moment. Swiss chard is the midrib of the beet leaf. Remove the leaves, cut the midribs into equal lengths, tie in small bunches, boil thirty minutes. [...]
Continue Reading Ukrainian beet leaves salad
For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry. cook in a closely covered kettle, letting the soup simmer for four or five hours. [...]
Continue Reading Ukrainian noodle soup
Tags: noodles, Ukrainian soup
Take one large chicken, cook with four quarts of water for two or three hours. skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits. season with salt, strain and beat up the yolk of an egg with one tablespoon of cold water, add to soup just before [...]
Continue Reading Ukrainian chicken soup
Tags: Ukrainian chicken, Ukrainian soup
Boil beets in a porcelain kettle till they can be pierced with a silver fork; when cold cut lengthwise to size of a medium cucumber; boil equal parts of vinegar and sugar, with a half tablespoonful of ground cloves to a gallon of vinegar; pour boiling hot over the beets. Ukraine is the land of [...]
Continue Reading Ukrainian sweet pickled beets
Tags: Ukrainian beets
Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of [...]
Continue Reading Ukrainian summer pea soup recipe
Tags: pea soup, Ukrainian soup
Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of sliced turnips, a carrot, an onion or more, if approved, with a little white pepper and salt, are sufficient seasoning, a [...]
Continue Reading Ukrainian barley soup recipe
Tags: barley soup, recipe, Ukrainian
Recipe for Ukrainian borscht – I am part Ukrainian. This is my favorite soup Ukrainian borscht. I actually translated this so its not a perfect translation of Ukrainian borscht recipe, let me know if you have a better one please. Ingredients: .5 kg of the beef on the bone; .4 kg of white cabbage, .25 [...]
Continue Reading Ukrainian borscht recipe
Tags: borscht, Ukrainian, Ukrainian recipe
(also Polish borsht or borshch) Making the dough for uszka borscht 2 cups of flour salt as desired 2 eggs 1 tablespoon butter 1 tablespoon sour cream 1/4 cup warm water Polish uszka borscht recipe mushroom Filling 2 tablespoons butter 1 medium size onion, finely chopped 1 pound Porcini mushrooms, washed and chopped Salt and [...]
Continue Reading Polish uszka borscht recipe
Tags: borscht, Polish, Polish soup, recipe, uszka
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of veal gravy, if intended for white sauce, then add a spoonful of flour, the yolks of three eggs, white pepper, salt, and the juice of one [...]
Continue Reading Ukrainian celery sauce recipe
Recent Comments
