Ukrainian
« Previous EntriesUkrainian Grated Potato bake
Saturday, November 3rd, 2007Ukrainian Grated Potato Bake
Posted by Olga 3/21/2002 10:49 am
A potato pudding that is tender and airy inside and crispy on the outside. Serve with sour cream, sautéed onions, or lingonberry preserves.
1/4 pound sliced bacon, diced 2 large onions, finely chopped 3 pounds new potatoes, peeled 1 cup light cream or half-and-half 3 large egg yolks, [...]
Russian Salmon loaf
Saturday, November 3rd, 2007Russian Salmon Loaf (Coulibiac)
In Russia, kasha is sometimes used instead of rice.
Pastry 1 medium onion, sliced 1 bay leaf 5 black peppercorns 2 teaspoons salt 2 pounds salmon steaks*, about 1 inch thick 1 cup water 1/2 cup uncooked regular rice 1 teaspoon instant chicken bouillon 8 ounces mushrooms, thinly sliced 3 large onions, finely [...]
Olga’s Ukrainian Filled dumplings
Saturday, November 3rd, 2007Olga’s Ukrainian Filled Dumplings (Varenyky - Perogies)
Posted by Olga 2/12/2002 8:13 am
Source: Festive Ukrainian Cooking
For Christmas Eve potato and cabbage fillings prevail. The dough should be thin, but not too thin, and resilient to the bite, but not tough; the filling should be distinct, but not overwhelming, in flavor.
There are as many variations on this [...]
Russian Rye bread
Saturday, November 3rd, 2007Russian Rye Bread
Serve with hearty soups.
2 packages active dry yeast 2 cups warm water (105 to 115 degrees F) 1/4 cup butter or margarine, softened 1/4 cup dark molasses 1 tablespoon freeze-dried instant coffee 2 tablespoons honey 1 teaspoon salt 1 teaspoon fennel seed, crushed 4 cups medium rye flour 1 1/2 to 1 3/4 [...]