Savor the Flavor

Olena’s Ukrainian Borsch

Ingredients: Meat – 1 pound

Parsley – 1 medium root

Half of small fresh cabbage 2 medium potatoes 2 medium beets 2 tablespoons of beans Carrot – 1 medium root

Celery – half root 1 medium onion

1 tablespoon finely chopped parsley

Water – 8 and a half cup

Put In pot with boiling water meat and cook until ready. Cut cooked meat into pieces. Shred beet roots into straw-like pieces. In a pan add oil, shred beets and fry lightly. Add tomato paste, vinegar, sugar and salt to taste, and sauté until soft. Shred onion, carrot root, parsley root, celery and fry lightly. In a boiling broth put potatoes cut in a cubes, shredded cabbage, and boil for 10 minutes. Then put sauté beet roots, cooked beans, lightly fried roots and onion, bay leaves, sweet peppers, red peppers, salt and cook until potatoes and cabbage are ready. In a bowl with borsch put chopped green parsley, sour cream. If you prefer vegetarian style borsch, replace meat with mushrooms. You can also add sour apples, red bell pepper, and stewed tomatoes.

Helen Kolomiyets, Ukraine

Haluski

Ingredients: 1 large cabbage 2 medium onions 1 tbsp. oil 2 sticks butter 1 (16 oz.) bag Kluski egg noodles; or favorite egg noodles Salt and pepper, to taste

Instructions: Slice cabbage in even shreds. Slice onions in have rings. Sauté cabbage and onion in butter and oil until caramelized. If not using homemade egg noodles, prepare KLUSKI noodles EXACTLY as package says to do so. Mix cabbage and onion mixture with noodles, salt and pepper to taste and serve. Note: Haluski, a Slovak favorite that combines cabbage, onions and noodles, will become one of your favorites. Prepared easily for an awesome combination of flavors. The onions add a bit of sweetness, the butter adds smoothness, the cabbage adds crunch and together they bring warmth!

Yana Semonco Hodges, Grandma Semonco, Slovak

Savor The Flavor

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