Borscht- Final Day of Ukraine

Yesterday was our last day of Ukraine.  We were lucky to share this last day with visiting friends and used the most recognized  soup of the Ukraine as our first course to our four course dinner that we served. The beets that the market had were great and made for a wonderful base for this soup.  The vegetable stock made for this soup was made the night before to allow the flavors to bend. This soup can be made rustic style, but we prefer a smooth version so I use an immersion blender to blend the soup into a smooth, creamy soup.

Borscht
(makes 6-8 servings)
1 Tbsp. Olive Oil
1 Medium Onion Chopped
2 Celery Stalks, Chopped
2 Carrots, Chopped
1 Tsp. Fresh Rosemary, Chopped
1/2 Cup Cabbage, Chopped
2 Cups Beets, Chopped
2 Cups Vegetable Stock (see recipe below)
2 Cups Water
1 Tbsp. Red Wine Vinegar
Salt/Pepper to Taste
Sour Cream (1 tsp. per serving) to garnish
Pinch of Dill to garnish each serving

In a large dutch oven, heat oil.  Add onion, celery, carrots, and cook until tender. Add rosemary. Add cabbage and beets, and 1/4 cup of water, cover and cook for 10 minutes. Add stock, water and red wine vinegar and cook until beets are tender. Use an immersion blender to blend until Borscht is smooth.  Season with salt and pepper to taste.  Serve with a tsp. of sour cream and dill to garnish.


Vegetable Stock
1 Tbsp. Oil
1 Onion, Chopped
1 Celery Stick, Chopped
1 Carrot, Chopped
4 Cups of Chopped Beet Leaves
6 Cups of Water
1 Herb Bouquet (Sage, Basil, Oregano, Rosemary)
Salt/Pepper to Taste

In a large dutch oven, heat oil. Add onion, celery, carrots and cook until tender. Add Water, Beet Leaves and Herb Bouquet and simmer for several hours, adding salt and pepper to taste. Allow to sit overnight before using in other recipes.

Patychky

Tonight we made Patychky, otherwise known as "meat on a stick".  These free formed sausages are a blend of pork and beef and are seasoned with smoked paprika, Hungarian paprika, cumin, salt and pepper.

Patychky
(makes 3 large sausages)
1/8 kg. Ground Pork
1/8 kg. Ground Beef
1/4 tsp. Smoked Paprika
1/4 tsp. Hungarian Paprika
1/4 tsp. Ground Cumin
Salt/Pepper
1 egg
1/16 cup White Wine
1 tsp. Worcestershire Sauce
1 tsp. Dried Onion
1/8 Cup Dried Breadcrumbs
1 Tbsp. Oil
Pinch Oregano
Pinch Thyme

Preheat oven to 375 degrees Fahrenheit. In a food processor combine Spices, Egg, Wine, Worcestershire Sauces until blended.  Place ground meat into a bowl. Add combined spices into the meat  and mix to combine. Add breadcrumbs to reduce wetness. Using your hands free from sausages into logs.  Place metal or wood stick into the center of the sausage lengthwise.  In a cast iron pan, heat 1 Tbsp of oil.  Place sausages in pan. Brown on each side. Once brown, place tinfoil on top of the pan and place the pan in the preheated oven. Bake for 20 minutes until cooked through.  Top with Oregano and Thyme before serving.

Cabbage Rolls

Delicious Cabbage Rolls! One of my husbands most favorite dishes (he loves almost anything that combines rice with ground meat).  Tonight we made cabbage rolls with BC Savoy Cabbage a tighter lighter cabbage.  I also mixed 1/2 ground beef with 1/2 ground pork, the result was delicious.

Cabbage Rolls
(makes 4 servings)
1 Tbsp. Oil
1/4 kg. Ground Beef
1/4 kg. Ground Pork
1 Tbsp. Fresh Basil, chopped
1 Tbsp. Fresh Oregano, chopped 
1 Cup Cooked Rice
1 Small Head of Cabbage
6 Diced Roma Tomatoes
Salt/Pepper to Taste

Bring large pot of water to boil. Preheat oven to 350 degrees Fahrenheit. Mix Ground Beef and Ground Pork with the cooked rice, set aside.  Add Salt and Pepper and 1/2 Tbsp of each basil and oregano.  Separate cabbage into individual leafs. Once water is boiling place cabbage leafs into the pot and blanch for 1 minute to soften. Drain and rinse with cold water. Lay out one cabbage leaf at a time and place a large spoonful of the meat and rice mixture onto each leaf. Fold top and bottom of the leaf into the middle and then start from one side and roll tightly to the other.  Place seam side down in large casserole pan.  Repeat. Spoon diced tomatoes over cabbage rolls, top with the rest of the basil and oregano and salt and pepper.  Bake in oven for 45 min. Let cool for 5 minutes before serving.

Chicken Kiev

Tonight Chicken Kiev was on the menu.  I made the Kiev's this morning and wrapped them tightly in tinfoil and let them rest in the fridge all day until we were ready to cook tonight.  We served the Kiev's with mashed yams and sauteed asparagus and garlic.

Chicken Kiev
(makes 2 servings)
2 Large Chicken Breast
2 Tbsp. Cold Butter
2 Tbsp. Fresh Herbs, chopped fine (Sage, Rosemary, Basil, Oregano)
1 1/2 Cups Bread Crumbs
1 Egg
2 Tbsp. Milk
Salt/Pepper to taste


Divide butter into two equal 1 Tbsp. butter pieces.  In a bowl mix 1 egg and 2 Tbsp. of milk. In a second bowl combine bread crumbs and salt and pepper. Cut a slit diagonally in the chicken breasts, to create a pocket.  Place 1 Tbsp. of butter in the pocket and 1 Tbsp. of chopped herbs.  Press chicken tightly to seal slit. Dip the chicken breast in the milk and egg mixture, then place in bread crumb mixture to coat thoroughly.  Wrap chicken tightly in tin foil or plastic wrap and place in the refrigerator for at least 4 hours.  Preheat oven to 375 Degrees Fahrenheit. Bake chicken for 35-40 minutes depending on chicken breast thickness. 

Perogies

Tonight we made my favorite perogies! I have many fond memories of making perogies at Christmas time with my mother and now I make them for my husband. Although time consuming, they are worth every minute and make you never want to buy a store bought perogy again.

Perogies shown with Kielbasa & Onions, and Garnishes Sour Cream with Dill and Sauerkraut with BC Savoy Cabbage

Perogies (Cheddar & Potato)
(makes approximately 50 perogies)

Dough
2 1/2 cups of All Purpose Flour (plus more for kneading and rolling)
2 Eggs
3 Tbsp. Oil
1/2 Cup of Water

Mix all ingredients in mixer until combined, turn out onto floured board. Knead 5 minutes until dough is smooth and elastic. Set aside for at least 1 hour covered on counter to relax.

Filling
5 Russet Potatoes, diced
1 Medium Onion, diced
1 1/2 cups of Sharp Old Cheddar Cheese
1/4 cup of Milk
2 Tbsp. of Butter
Salt/Pepper to taste

Place diced potatoes in large pot with water to cover.  Bring to a boil and cook until the potatoes are tender.  At the same time in a large frying pan, melt 1 Tbsp. of butter, add diced onions and cook until tender, set aside once cooked.  Once potatoes are cooked, drain and then put back into pot to mash.  Mash potatoes with 1/4 cup of milk and 1 Tbsp. of butter. Add in 1 1/2 cups of cheddar and cooked onions, whip with masher until smooth.  Add salt and pepper to taste.  Transfer filling to bowl and place in the refrigerator until cool.


Once filling is cool.  Roll out dough in small batches keeping the unused dough covered to not dry out. I prefer to use a pasta roller to maintain a consistent thickness to the dough (I use a Marcato Atlas 150, and reduce the dough down to a number 5, approximately 1.5mm thick ).  Once the small batch is rolled out, use a circular cutter (or wine glass) approximately 89 mm in diameter to cut dough. Place a small teaspoon amount of filling into the center of each circle. Dip finger in water and lightly dampen one edge of the circle. Fold over and pinch edges together to ensure seal.  Place finished perogies on a parchment lined tray and place in the freezer to set.  Repeat process until all dough is finished.  To cook bring one large pot of salted water to a boil, place perogies in pot and cook until they float.  Drain. Serve with butter, sour cream and sauerkraut.



Perogies can be stored in the freezer in airtight containers for 6 months.

Ukrainian Kapusniak

Our second meal tonight was Ukrainian Kapusniak, or Cabbage Soup.  Since we had a leftover roast chicken from Friday and we do not like to waste anything, I thought what better than a chicken broth based soup.  The broth is best when allowed to simmer all day. Below are both my recipes for the homemade chicken broth, as well as the Kapusniak. We served it with the leftover Kolash from last night.

Chicken Broth
(makes approximately 6 cups of broth)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 leftover whole chicken
8 cups of water
1 herb bouquet (I used Sage, Rosemary, Basil and Oregano, tied into a bouquet with string)
Salt/Pepper to taste

In a large dutch oven,  heat oil.  Add onion, carrots and celery and saute until tender.  Add whole chicken and 8 cups of water.  Add salt/pepper and drop in herb bouquet.  Allow to simmer for at least 8 hours. Strain broth before using in any other recipes.

Kapusniak
(makes 4-6 servings)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 large garlic clove, diced
6 cups of chicken broth
2 small russet potatoes, diced
1 kohlrabi, diced
1 chicken breast, cooked, chopped
1/2 head of cabbage, chopped
1 tbsp fresh dill
Salt/pepper to taste

In a large dutch oven, heat oil. Add onion, carrots, celery, and garlic to dutch oven and saute until tender. Add chicken broth and bring up to a gentle simmer. Add potatoes and kohlrabi and cook until tender (approximately 30-40 minutes). Add chicken and cook for 10 minutes.  Add 1/2 head of cabbage with fresh dill and salt and pepper and allow to simmer for 20 minutes.  Serve hot.

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.