First Meal: Ukrainian Kielbasa Stew with Kolach

Our first night's meal was Ukrainian Kielbasa Stew with Kolach (braided bread).  Although traditionally Kolach seems to be more of a sweeter bread, I decided to make a less sweet dinner style braided loaf.  The Kolach paired perfectly with our Kielbasa Stew which was hearty and flavorful.   Below are are the recipes for the Kolach and the Kielbasa Stew.

Kolash
(makes 1 medium sized loaf)
1/4 tsp. sugar
1/3 cup water
3/4 tsp. yeast
1 tbsp. sugar
2/3 cup warmed milk
1 egg
1/4 tsp salt
2 tbsp. oil
2 1/2 cups Bread Flour (plus more for kneeding)

Egg Wash:
One egg
1 tbsp. water

Combine water, 1/4 tsp. sugar and yeast.  Set aside for 10 minutes. Combine yeast mixture with warmed milk, egg, salt, 1 tbsp. sugar, oil and 1 1/4 cup of flour. Let mixture sit for one hour. Add remaining flour and combine.  Turn out dough onto floured surface (adding more flour as you kneed as dough will be slightly sticky) and kneed until smooth and no longer sticky.  Divide dough into three equal balls.  Roll balls out into long strands. Braid the three stands into long braided loaf, connecting the two ends together to form a braided circle.  Set loaf aside to let double (approximately one hour).  Preheat oven to 375 degrees. Brush loaf with egg wash. Bake at 375 degrees for 30-35 minutes.


Ukrainian Kielbasa Stew
(makes 4 servings)
1 tbsp oil
1 medium onion, chopped
2 carrots, chopped
2 celery sticks, chopped

4 cups of beef stock
1 cup of water

1 yam, copped
2 small russet potatoes, chopped
1 kohlrabi, chopped
1 Kielbasa ring, Sliced into small circular pieces
Fresh Thyme (to taste)
Fresh Rosemary (to taste)
Salt and Pepper (to taste)
2 tbsp. of cornstarch mixed with water (to thicken)

Heat oil in large dutch oven.  Add onion, carrots, and celery sticks, cook for 10 minutes until soft.  Add beef stock, 1 cup of water, bring to a simmer.  Add Thyme, Rosemary, Salt and Pepper to taste. Add yam, potatoes, and kohlrabi cook for 20 minutes until potatoes, yam and kohlrabi are tender. While cooking the vegetables for 20 minutes, in a separate pan, fry the small rings of Kielbasa to crisp up edges. Once vegetable are tender, add the Kielbasa to dutch oven. Cook for 10 minutes.  Mix in cornstarch mixture, cook for 10 minutes to thicken broth. Serve with a sprig of rosemary.