Borsch Wednesday, Apr 16 2008

INGREDIENTS:
Stock
Piece of meat
Add cold water to it
Close it with the lid
Bring it to boil
Get rid of the water
Clean the pot
Cover it with cold water again
Bring to boil
Simmer for 3 hours
Add salt 1 Tablespoon

DIRECTIONS:
Bring water to boil and add 3 potatoes

Cut up beets, add vinegar, sugar, salt and simmer until soft. Add carrots, onion, lots of olive oil. Fry.

Into water add fried mixture, cabbage, cut up red pepper, bay leave, cook for 5-7 min, bring to boil

Serve after 30-40 min.

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Varenyky Wednesday, Apr 16 2008

ABOUT:

Varenyky are popular Ukrainian crescent shaped dumplings stuffed with whatever your heart desires; cheese, sour cherries, mashed potatoes, cabbage, meat. This recipe was derived from my grandma’s version, few culinary books, magazines and finally a chef from Yalta who sugested to use cake flour.

SERVINGS:

This recipe makes about 30 varenikis.

INGREDIENTS:

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water
Sour cream

DIRECTIONS:

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Served with sour cream.

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