Recipes

Ukrainian Harvest Popcorn

1/3 cup butter, melted
1 tsp. dill weed
1 tsp. Worcestershire sauce
1/2 tsp. Onion salt
1/2 tsp. garlic powder
1 tsp. lemon pepper
2 qt. popped popcorn
2 cups shoestring potato chips
1 cup mixed nuts

Combine butter with seasonings.
Toss with popcorn, nuts and shoestring potato chips.
put on cookie sheet and bake for 10 min. at 350 F

*Ukrainian Pumpkin Bread *NEW**

2/3 Cup margarine or shortening
2 and 2/3 Cup sugar
3 eggs
1-15 oz can cooked pumpkin
2/3 cup water
3 and 1/3 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. cloves
2.3 cup chopped walnuts

Heat oven to 350 F. In a large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water.
Combine dry ingredients and add to creamed mixture, stir until moistened. Add chopped walnuts.

Bake in loaf pan for about 70 min. or until a toothpick comes out lean.

Enjoy !

Ukrainian Borsch Recipe

This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup.

2 hours | 30 min prep

SERVES 20

    * 1 cup pinto beans
    * 6 cups water
    * 4 large beets, peeled and grated (about 4 cups)
    * 6 cups water
    * 4 large carrots, peeled and grated
    * 3 cups water
    * 3 medium potatoes, peeled and diced (about 3 cups)
    * 2 cups water
    * 2 large celery ribs, chopped small
    * 2 medium onions, chopped small
    * 1 large green pepper, seeded and diced
    * 1 large sweet red pepper, seeded and diced
    * 5 cloves garlic, finely chopped
    * 3 tablespoons chicken soup base or 3 chicken bouillon cubes
    * 4 cups water
    * 4 cups chicken broth or vegetable broth
    * 1/2 cup instant potato flakes (Idaho)
    * 1 teaspoon freshly ground black pepper
    * 2 tablespoons soy sauce
    * 4 teaspoons dried dill weed (or more if desired)
    * 3 tablespoons granulated sugar
    * 2 tablespoons white vinegar

   1. In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
   2. Make sure beans are covered with water at all times during simmering; add additional water if required.
   3. Save water along with beans to add to borscht later.
   4. Peel and grate beets.
   5. In a large cooking pot, add grated beets and 6 cups of water.
   6. Boil beets until just tender, DO NOT OVERCOOK.
   7. Peel and grate carrots.
   8. In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
   9. Add cooked carrots and liquid to the pot with beets.
10. In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
11. Mash potatoes in the water and add to the cooking pot with beets.
12. In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
13. When tender, add to the large cooking pot along with the liquid.
14. Add vegetable broth to cooking pot, stir well and bring to boil.
15. Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
16. If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
17. Adjust seasonings to taste.
18. If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
19. Serve with a dollop of sour cream if desired.
20. Refrigerate any unused portion.

HOLUPKIS (Cabbage Rolls)

Compiled 8/93 with Mom in Georgia's Real Kitchen!!

Ingredients:

1 lg. head cabbage (core, parboil & separate leaves)
2# ground beef
1 egg
1 c. Long grain rice (cook as directed, set aside)
1 large onion, 1/2 green pepper, 3 stalks celery with leaves, 1 large carrot (all chopped)
1 can tomato juice
Garlic salt (my addition)
Pepper
Sauté' all chopped vegetables in melted margarine (or oleo as Mom said) until tender. (Mom also would sauté' in bacon grease or salt pork if it was available because of the good flavor.) Mix ground beef, cooked rice, egg, and vegetables together with 1 tsp. Black pepper and 1 l/2 tsp. Garlic salt and combine everything until mixed well.

    In the bottom of a 6 - 8 quart Dutch oven, place a few cabbage leaves and cut off the veins from each cabbage leaf and place those on the bottom (waste not...want not)... Take each leaf and put 1 or 2 heaping tablespoons (depending on leaf size) of mixture and roll leaf up and tuck in the ends...Place side by side in pan and then layer as needed. Pour tomato juice over top. Place any remaining cabbage leaves on top to keep holupki from burning.

    Cover with lid and place in 350-degree oven for 1 and 1/2 hours. Lower heat to 300 degrees and bake an additional 2 - 3 hours. Make sure cabbage is tender. Cover and let sit in oven even an hour after it is turned off.

Pyrohy

(Potato, Onion and Cheese-filled Dumplings)

Filling ingredients:

10 to 12 medium potatoes (peeled and cubed)
1/2 pound grated medium or Colby cheddar cheese
4 medium onions (chopped)
1# stick margarine
Garlic and salt and coarse black pepper

Dough ingredients:

5 - 7 cups all purpose flour
2 eggs
Salt
Water (as needed)
Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot. At the same time the potatoes are cooking, sauté' the onions in the entire pound of margarine. When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes. You will be saving almost all the margarine for the end of the recipe with a little bit of the onions. Also add the shredded cheddar cheese to the potatoes. Then using an electric mixer, mash the potato mixture until as smooth as possible. It will be lumpy somewhat with the onions in it. At that time, add garlic and salt and pepper to your own taste and mix until done. Set aside to cool while you work on the dough.

    In a large bowl, put about 6 cups of flour in making a well in the middle. In the well, put in one tsp. Salt, both eggs (already slightly beaten), and about one cup of water. Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed. When it's almost ready it will no longer stick to the sides of the bowl. Place the dough on a well-floured surface and knead it until it is smooth and shiny. Use flour as needed, but not too stiff. Set aside and let the dough rest.

    Fill a large 6 -8 quart pot with water, add a tsp. Of salt, and bring the water to rolling boil.

    The process of the making the pyrohis is easy but it is a long one. Extra hands are always welcome in making this delicious meal...

    On one side of your table, place a clean sheet folded to fit your space and flour this very well. It will be the place you will set your pyrohis between the making and actual boiling of them. If your surface is not floured, they will stick and fall apart in the boiling process.

    Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thing). Cut circles with a round biscuit cutter or a glass. Keep hands floured so the dough doesn't stick and stretch out dough a little at a time until there is enough space to put the potato mixture in. With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent. Put the completed pyrohi on your well-floured sheet and continue the process until all your pyrohi are done. If the water is boiling too much, turn down until you are ready to boil them.

    Now the actual cooking starts. Put about a dozen of the pyrohi in the boiling water and stir once easily to loosen them. Now let them boil until they float to the top of the pot and let them boil for another minute or so. Remove them one at a time with a large slotted spoon and put them into a colander to drain. Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine. Place the drained pyrohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pyrohis from sticking to each other. Repeat the process until all the pyrohi are done. Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.

    Any extra dough?? Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (Sautéed cabbage and noodles.)

    I guarantee...if you take the time to make these babies.... your family will LOVE them.... and you will have tasted two of the best of the Ukrainian cuisine around!!!! MMM-MMM Dobreeeeee (Good).

TRADITIONAL EASTER PASKA

1 tsp. Sugar
8 - 12 eggs (beaten)
1 c. lukewarm water
1/3 c. Sugar
3 pkgs. Dry yeast
1/2 c. Melted margarine
3 c. Scalded milk (lukewarm)
1 Tbsp. Salt
5 c. Flour
9 to 10 c. Flour

Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine softened yeast with lukewarm milk and 5 cups flour. Beat until smooth. Cover and let rise in warm places until light and bubbly.

    Add beaten eggs, sugar, melted margarine and salt and mix thoroughly. Stir in enough flour to make neither too soft nor too stiff. Knead until it doesn't stick to hand. Turn on floured board and knead until smooth and satiny. Place in greased bowl, cover and let rise in warm place until double (until 2 hrs.) Punch down and let rise again. Makes 4 or 5 small round paskas.

    Let rise in pans until almost double. (Don't over raise) Brush with beaten egg with a little water. Bake 400 degrees - 15 minutes. Then lower to 350 degrees for about 40 minutes or until nicely brown. Decorate tops with cross or braids.. Note: I use a few drops yellow food coloring to make it look nice.

Humbraga (moonshine)

The basic ingredients:
# 50 lbs. corn meal
# 200 lbs. sugar
# 200 gallons water
# 12 oz. yeast
# 10 lbs. bran (optional)

    Makes ~ 36 gallons.

To boiled corn meal add the yeast and sugar to ferment the mash.
When the mash quits bubbling, it is cooked in the still and the steam is captured in a barrel filled with water (the "thump").
From the thump, the steam is allowed to cool and condense by running it through a long copper coil (the "worm") submerged in another barrel (the "flake stand") that is constantly cooled with water troughed in from a nearby stream.
Condensed, the clear liquor drips from the bottom of the flake stand into a catch can or 1/2 gallon glass jars.
The liquor is tested for alcohol content, or "proof," by adding gunpowder to it and igniting the mixture.
If it burns, its "proof" is established at somewhere between 100 and 200 proof or 50% to 100% pure alcohol.

Moonshine Recipe 2

Moonshine is the term that is used to describe alcohol distilled at home, especially in places where home-production is illegal. The homemade whisky got its name from the producers and smugglers who produced liquor at night, under moonshine i.e. the light of the moon, to avoid getting arrested by the police. From there, the term got spread to even legitimate home-production of alcohol. The basic procedure of making moonshine comprises of fermenting a sugar source with yeast, so as to produce ethanol and then using the distillation process, to separate alcohol from the fermented mixture. In the following lines, we have provided the basic recipe for homemade moonshine whisky.

How to Make Moonshine at Home

Things Needed

    * Water
    * Cornmeal
    * Sugar
    * Yeast
    * Pressure Cooker
    * Copper Tube
    * Vessel (to collect moonshine)
    * Charcoal

Instructions

    * Go to the market and buy 25 pounds of cornmeal, 100 pounds of sugar, 100 gallons of water and 6 ounces of yeast.
    * Next, you will be required to collect the necessary equipments, like a few large pots, a large pressure cooker and a coiled copper pipe.
    * Put water in the pot and place it on stove. Keep on boiling it until it reaches a rolling boil.
    * Add cornmeal to the water. The resultant mixture will be known as mash.
    * Keep aside the mash and let it cool down, till it is warm to the touch.
    * Now, add sugar and yeast to the warm mash.
    * Again, keep it aside and let it ferment for 4 to 5 days.
    * Keep on checking the mash and when it stops bubbling, it means that it is ready. At this stage, the mash is known as sour mash or beer.
    * Put the sour mash into the pressure cooker and keep it on fire, till it goes up to 173 degrees Fahrenheit.
    * At this temperature, the alcohol content of the mixture will start rising to the surface.
    * With the help of a coiled copper pipe, passed through cold water, trap vaporized alcohol in a separate vessel.
    * As the vapors from the cooker pass through the cold copper tubing, they will slowly condense into the liquid called moonshine.
    * Finally, filter the moonshine through charcoal, making it absolutely fit for consumption.

Ukrainian Christmas Recipes

2 cups cleaned wheat
3 to 4 quarts water
1 cup cleaned poppy seed
1/3 cup honey
2/3 cup sugar
1/2 cup hot water
1/2 cup chopped walnuts or pecans

Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water. The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking. The wheat is ready when the kernels burst open and the fluid is thick and creamy.

Chop the poppy seed in a food processor and set aside. Mix honey, sugar and hot water. Before serving, mix the honey mixture, poppy seeds, and chopped nuts and wheat. More honey can be added to taste.

1 large onion, chopped
3 tbsp. vegetable oil
1 cup fresh or dried mushrooms
2 cups beets, sliced into strips
1 cup diced carrots
1 potato, diced
1 tsp. fresh parsley
1/2 tsp. dill (fresh or frozen)
8 to 9 cups water
3 cups shredded cabbage
1/2 cup tomato juice
3 peppercorns
2 cloves garlic, crushed
salt and pepper
1 tablespoon lemon juice

Saute onion in oil until transparent. Add mushrooms, saute slightly and set aside. Cover beets, carrots, potato, parsley/dill with water and cook until barely tender. Add cabbage and cook until slightly tender. Add onions, mushrooms, tomato juice, peppercorns, garlic and salt and pepper to taste. Bring to boil. Add lemon juice and serve.

Any variety of fish baked or fried, but if frying use only vegetable/olive/hemp oil (in keeping with the meatless nature of the meal).

2 filleted whitefish (preferably caught while ice fishing) or 4 salt herrings
2 large onions (sliced)
milt* (optional)
1 cup white vinegar
1/4 cup water
1/2 cup dry white wine
1 tbsp pickling spices
additional sugar if desired

Wash the whitefish (or herring) fillets and soak in cold water for about 12 hours, changing the water two or three times. Wash again and cut into the size you want to serve. Place into a jar or crockery layering the onions and milt between the fish. Boil vinegar, water, wine, spices, and additional sugar for 10 minutes. Let the boiled mixture cool. Strain and pour it over the fish. Let stand at room temperature for three to four hours. Then store in the fridge for another half day.

*Milt is the sperm sac from the male fish. It adds a salty taste and milky look to the pickled fish.

Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added. Remove the leaves as they become soft. Cool and drain the leaves and remove any remaining core. Cut the leaves to the desired size (personally I cut them about 3" wide). Grease a casserole dish and place a few leaves of cabbage to line it. Put a tablespoon full of filling (filling recipes follow) into each leaf and roll it up tucking in the edges of the leaves as you roll. Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauted in olive oil) between the layers. When the dish is filled, place extra prepared cabbage leaves over the top to prevent scorching. Cover and place in 325 degree oven for 1 1/2 to 2 hours or until both the cabbage and filling are tender. For a nice variation you could also use grape or beet leaves. Also, you could pour some tomato juice over the top to add flavour.

2 cups rice
2 cups water
2 teaspoons salt
1 medium onion, chopped
4 tablespoons olive oil

Wash rice well. Add water and stir in salt. Bring to boil and cook for one minute. Stir and cover. Turn down heat and simmer until rice starts to get tender. Remove from heat and let stand covered until the rest of the water is absorbed. The rice at this stage will only be partly cooked. Saute chopped onion in olive oil and add to the rice. Season to taste. Cool and roll into cabbage.

2 cups buckwheat groats
2 teaspoons salt
4 cups water
4 to 5 tablespoons olive oil
4 cups water

Brown groats very lightly in the oven. Place in pot with boiling salted water. Add 4 tbsp olive oil. Cook until water is absorbed. Cover and bake in a 350 degree oven for 30 minutes. After baking allow the buckwheat to cool. Saute chopped onion in 1 tbsp of olive oil. Add the sauted onions to the cooked buckwheat. Cool and fill the holubtsi.

Combine flour and salt. Add remaining ingredients. Knead until smooth and elastic. Cover and let stand at least 15 minutes. Roll out thin on a floured board. Cut out rounds with a glass or beer mug.

Add 1 tbsp of filling (recipes given below) to each round of dough, fold over and pinch the dough together well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready.

1/2 cup chopped onion
2 tbsp. vegetable oil
2 cups mashed potatoes
salt and pepper to taste

Bring sauerkraut to boil in some water. Rinse, cool, drain and squeeze out water. Chop finer if you want. Saute onions in oil and add to sauerkraut. Season with pepper to taste.

Bring prunes and water to a boil, let cool and drain. Chop prunes very fine and add honey to taste.

2 cups white beans
7 cups water
1/8 teaspoon baking soda
1 teaspoon salt
2 cloves garlic
1 onion, diced
2 tsp. cooking oil

Boil beans in water, adding baking soda and salt when almost done. Continue simmering until beans are tender. Drain if necessary and set liquid aside for later. Mash beans well, adding bean liquid a little at a time until it is of a thick consistency. Crush garlic and stir into beans. Saute onions in oil and put on top of beans before serving.

1/2 cup dried peas, either split or whole
2 cups sauerkraut
1/2 cup water
1 medium onion, chopped
1/4 cup vegetable oil
2 tablespoons flour
1 clove garlic, crushed
salt and pepper

Soak peas overnight. Rinse and drain. Cover with fresh water and cook until tender. Drain. Rinse sauerkraut in cold water and drain. Add the water and cook for 15 minutes. Combine peas and sauerkraut, draining and reserving the liquid.

Saute onion in oil. Sprinkle flour over onions and brown lightly. Add liquid from cooked sauerkraut and peas. Add crushed garlic and stir until sauce thickens.

Stir sauce into sauerkraut and peas. Add salt and pepper to taste, simmer for 30 minutes and serve.

3 cups chopped beets
1/2 teaspoon lemon juice
1 cup mushrooms (fresh or canned)
1 medium onion
3 to 4 tablespoons oil
1 clove garlic, chopped finely
salt and pepper to taste

Chop the raw beets finely and then boil in a bit of water until tender yet firm. Add lemon juice to beets. Simmer for 5 minutes.

Rinse mushrooms in hot water. Drain. Saute onion in oil, then add mushrooms and crushed garlic and simmer for a half hour. Combine with beets and simmer 15 minutes longer. Salt and pepper to taste and serve hot.

Choose an assortment of dried fruits such as apples, apricots, prunes, peaches, pears, figs or raisins and soak the fruit overnight in water. Next day, simmer until tender and add honey to sweeten to taste.

2 packages yeast
8 cups flour
4 eggs
2 tablespoons melted butter
3 cups milk
2 teaspoons sugar
1 teaspoon salt

Dissolve yeast as instructed on package. Let stand 10 minutes. In a large bowl, put in part of the flour (about 6 cups), making a well in the middle. Beat the eggs lightly, add melted butter, milk, sugar and salt. Add this mixture to the flour along with the yeast. Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary.

Knead about 10 minutes. Cover and let rise in a warm spot until double in bulk. Punch down and knead lightly. Let rise again. (OR for a quicker, easier dough, make a batch of sweet dough in a bread machine with a manual setting, letting the machine take care of the kneading.)

Take a small amount of dough and roll on a lightly floured table. It must be fairly thick. Cut out rounds, coffee mugs work well. Place a small amount of one of the fillings (filling recipes below) in the centre, bringing the edges together and pinch well to seal tightly. Place pampushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes. Do not let overrise. Deep fry in canola oil, heated to about 375 F, for about 3 minutes, turning them to brown on both sides. When removing, try to have most of the oil back into the pan, then place pompushky on thick layers of paper towel to absorb additional oil.

1 cup poppy seeds
1 cup raisins (optional), rinsed and drained
1/3 cup honey
1/2 cup finely chopped nuts
1 teaspoon vegetable oil

Grind the clean dry poppy seed in a coffee grinder and add to the moistened raisins. Combine well the honey, nuts, vegetable oil and then fold into the poppy seed.

1 pound apricots
Sugar to taste
1/4 cup crushed walnuts
Dash of cinnamon
1 tsp. of lemon juice

Boil apricots until soft. Drain thoroughly. Put through a food processor or blender. Add the remaining ingredients. Blend well.