Borscht, Russian, Polish, Ukrainian

This famous Polish, Russian Ukrainian main dish soup comes in many different flavours, forms, and styles.

Which style or flavour are you looking for?

Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Ukrainian Style:
This famous Polish, Russian Ukrainian main dish soup comes in many different flavours and styles:

Another Ukrainian Style
http://cookingcanadianheritage.blogspot.ca/2013/06/traditional-ukrainian-style-borscht.html

Polish Style:
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no1.html

Another Recipe of Polish Origin
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no-2.html

Borscht Without Meat:
http://cookingcanadianheritage.blogspot.ca/2013/01/borscht-without-meat-this-famous.html

Simple Borscht:
http://cookingcanadianheritage.blogspot.ca/2013/01/simple-borscht-1bunch-beets-12-lb.html

See also, Romanian Cabbage Soup:
http://cookingcanadianheritage.blogspot.ca/2013/01/rumanian-cabbage-soup.html

Sweet Bread-Baked in a Clay Casserole

A cross between cake and sweetbread often prepared for Easter. When done in an unglazed  clay casserole; there are some that consider this bread to have been steamed, or braised.

Ingredients:
1/2 cup lukewarm water
1 tsp. sugar
2 Tbsps. active dry yeast (2 packages)
1/2 cup milk
1/2 cup sugar
1/2 cup sugar
1/2 cup butter
1 tsp. salt
3 eggs
1 tsp. vanilla
     Zest of 1 lemon
3/4 cup raisins
4 1/2 to 5 cups all-purpose flour.

Method:Of course, this bread may be prepared using the instant method; but this way is still preferred.

1. Dissolve, 1 tsp. sugar in the lukewarm water. Sprinkle yeast over top and set aside for 10 minutes or until foamy.
2. In a saucepan, heat milk, sugar, and butter together until sugar is dissolved. Pour into a large mixing bowl and stir in the salt.Cool slightly.
3. Beat in eggs, vanilla and yeast mixture.
4. Stir in the rest of the flour, using your hands.
5. Turn the dough onto a lightly floured table and knead for at least 10 minutes, or until dough is smooth, satiny, and the gluten is well developed.
6. Form into a smooth ball and place in a greased bowl Cover with a piece of waxed paper and a damp tea or bakers towel.
7. Let rise in a warm place until double in size. about 1 1/2 hours. 
8. Punch down dough and then divide into 3 or 4 pieces
9. Form into smooth ball and press each into a well greased 8x4x3 loaf pan or empty metal coffee can (Hobo Bread Style). Or, use a well soaked, and greased, unglazed clay, casserole (with cover), of suitable size, (if you are using glazed clay, whats the point?). Fill only half full. and decorate with braiding or as desired
10. Cover again with greased wax paper and towel and allow to double in size again about 1 1/4 hours
11. Brush tops of loafs with slightly beaten egg (may be diluted with a little canned milk, if desired).
12. Cover the casserole and bake, in preheated 350 F. oven, 40 to 45 minutes or until golden brown.

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product. Tit-for-tat, Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkgs. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1½ tsps. salt

¼ cup sugar

4 ½ to 5 cups flour

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

·        Use any favourite filling

·        Cut dough as for regular Varenyky

·        To make Pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

·        Brush them with beaten egg diluted with 2 Tbsps. of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.
Fillings:
Cooked Meat: Use any kind of cooked ground meat. Combine the neat with a diced or minced onion sautéed in butter or olive oil. Add a little suitable gravy  to moisten the mixture sufficiently. Season to taste.
Meat: 
1 medium onion, fine dice
4 Tbsps butter (divided)
1 lb. ground beef, pork or chicken
      Salt and pepper
1 Tbsp. flour
1/2 cup stock
1 tsp. minced parsley
2 hard coddled eggs, diced
Cook the onion in half the butter until it is tender. Add the remaining butter and the meat. Brown lightly. Season with salt and pepper. Cover and cook until done. Remove the meat. Stir flour into the drippings, to form a cooked roux. Add the stock then cook until the sauce comes to a boil. Combine with the meat and  cool. Mix in the parsley and eggs.
Sauerkraut:
1 1/2 to 2 quarts sauerkraut
1 large onion, minced
4 to 5 Tbsps. fat
     Salt and pepper
Cottage Cheese:
1 lb. dry cottage cheese
1 Tbsp. thick sour cream
2 eggs, beaten
1/4 Tsp. salt
1 Tbsp. minced dill, if desired
Mushroom:
2 lbs. mushrooms, fine dice
1 onion, fine dice
4 Tbsps. butter or olive oil
1/3 cup sour cream
1 cup soft bread crumbs
1 Tbsp. minced dill
2 hard coddled eggs, diced
     Salt
     Pepper
Liver:
liver
bacon
onion
soft bread crumbs
1/3 cup milk
     Salt and pepper
Green onion:
4 cups onions, diced
3 Tbsps. olive oil or butter
1/2 cup, minced dill
3 hard coddled eggs, diced
     Salt and pepper

© Al (Alex-Alexander) D. Girvan. All rights reserved.

Ukrainian Style Varenyky With Onion Butter.

 Also known as pyrohy, perogies, or potato dumplings. Oil them well and mix gently with a spatula, because the dough is very tender and they are much easier to pull apart, after they have been refrigerated, if they have first been well greased. Drizzle oil and melted butter over the Varenyky, toss, and then add the onion butter. For the best flavour, use sharp or old cheddar. For best nutrition, cook Canadian Russet potatoes in their skins.

Ingredients for:

Dough:

2 cups all-purpose flour

¼ tsp. baking powder

1 scant tsp. salt

2 tsps. cooking oil

2/3 cup (approx.)warm water

The following also produces rich tender dough:

½ cup cold mashed potatoes

2 Tbsps. shortening

2 egg yolks

½ cup lukewarm water

1 ¾ cups flour

1 tsp. cream of tartar

1 tsp. salt

¼ cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift together flour, cream of tartar and salt then stir into first mixture; this will form very soft dough. Add ¼ cup of flour 2 Tbsps. at a time until dough no longer sticks to the hand. Continue on, as described.

Onion Butter:

½ cup onion, fine dice

¼ cup butter-or half olive oil and half butter

Two Cheese, Potato Filling:

1 3/4 cups hot mashed potatoes

¾ cup shredded cheddar cheese

1/3 cup creamed cottage cheese, mashed with fork

1/8 tsp. pepper

For boiling:

16 cups water

1 Tbsp. salt

To make:

Dough:

Combine flour, baking powder and salt. Slowly add oil and enough warm water that a ball begins to form (as for pie dough). Turn out onto a lightly floured surface. Knead 3 to 4 times until smooth (do not over knead-just develops the gluten and toughens the dough). Cover with plastic wrap or waxed paper and let rest 20 minutes.

Potato Filling:

Mix first 4 ingredients, in a medium bowl, until Cheddar cheese melts and mixture is evenly moist (makes about 2 ¼ cups of filling). Divide dough into 4 equal portions. Roll out 1 portion into a strip about 12 inches long. Keep other portions covered, so that they do not dry out. Cut strip at 1 inch intervals. Press these chunks slightly to flatten. Cover with waxed paper or plastic wrap. Roll out 1 ball, with a rolling pin, to about 2 ½ inches in diameter. Place dough in palm of hand and then place about 2 tsps. filling in centre (filling can be made a day ahead and refrigerated so that it is cold).

Fold dough in half; then with well-floured fingers, pinch edges firmly together, to seal. Edges of dough may be moistened, if desired, Arrange in a single layer on lightly floured tea or baker’s towel-lined baking sheet. Cover with another towel, to prevent drying. Repeat with remaining dough and filling.

Cook Varenyky, in batches, in salted, boiling water, for 3 or 4 minutes (until they float to top). Cook about 1 minute longer; then remove using a slotted spoon. Turn into large bowl. Drizzle some onion butter over each. Gently shake to mix, and prevent sticking. Makes 4 doz.

Variations of this recipe: Add sautéed, Canadian back bacon, or 6 slices side bacon. 

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

In TributeTo Our Polish, Ukrainian, Russian, Heritage

Detailed Contents: In Tribute to our Ukrainian Heritage-The Ukrainian Recipes-Holubtsi, Cabbage Rolls-Stuffed Cabbage Rolls : No. 2-Cabbage Rolls with mushroom sauce-Ukrainian Cabbage Holubtsi (Rolls)-Sauerkraut Holubtsi (Rolls) No. 1-Sauerkraut Holubtsi No. 2-Beet-leaf Holubtsi-Buckwheat filling-Variations of Buckwheat Filling-Rice Filling-Variations of Rice Filling, Milk Rice, Soup Stock, Rice and Tomato, Rice and Mushroom, Rice and Bacon, Rice and Dill   , Meat and Rice Filling-Bread and Mushroom-                       

Pyrohy (Varenyky-Perogies and Pyrizhky) (Filled Dumplings), The Standard Recipe-To Reheat Varenyky (Pyrohy)-Cheese Dough for Varenyky (Pyrohy)        -Yeast-Raised Dough for Varenyky (Pyrohy, Also known as Pyrizhky-Quick or Lazy Linyvi Varenyky (Pyrohy)-Fillings for Varenyky (Pyrohy), Cottage Cheese Filling, Sauerkraut and Mushroom Filling, Cabbage Filling, Mushroom Filling

In Tribute to our Ukrainian Heritage

Many Canadian pioneers, especially in the prairie provinces, were of Ukrainian decent; and with them they brought their food as well as their customs and traditions.

Most Canadians are now familiar with everything from Ukrainian breads and Easter Eggs to Borscht, Holubtsi, Lokshyna (noodle dough), and Pyrohy, the later four being the focus of this chapter.

As you will soon discover through your reading, while most Canadians are now familiar with these items, by name; it is surprising how little many self-proclaimed experts actually know about the subjects or how they were actually produced.

The Ukrainian Recipes

Although they have all been adapted, written and re-written many times over the years; most of the original recipes came compliments of my former in-laws, from the town of Mundare Alberta; or courtesy of the Ukrainian museum, which is located a few miles outside of Mundare.

See also the recipe for Ukrainian Borscht- Main Dish Soups, Chowders, and Stews.

Please note how different real Ukrainian Borscht (actually all the forms of borscht) is from anything you have eaten or seen in a restaurant.

Holubtsi

Holubtsi, used in the plural form, is the Ukrainian name for stuffed cabbage rolls, which in literal translation means “little Pigeons”. The filling traditionally is buckwheat or rice with only a small amount of hamburger or almost any other meat (unlike other East European cabbage rolls, which are mainly meat with a small amount of rice. Cabbage rolls are also known as golubvci and by other names depending on their origin.

Apart from being a popular family dish, it is also an essential item on the menu at all festive and community dinners. At the Christmas Eve supper more than one preparation of Holubtsi may be served. For that special occasion, a meatless filling is made, using either a vegetable shortening or cooking oil.

 Fillings for Holubtsi vary, but the one made of rice or buckwheat finds the greatest favour. Any palatable combination of meat and cereal, vegetable and meat, mushrooms and cereal or other ingredients makes an economical and sustaining dish of Holubtsi without unduly straining the food budget. Holubtsi is a versatile dish capable of a number or variations in ingredients and proportions. In the summer, beet, lettuce, or spinach leaves may take the place of cabbage. In the grape growing areas of the Ukraine the filling is often encased in grape leaves. This practice, however, is strictly regional and not generally known to many cooks, I have however seen it practiced in the Vancouver area, and when my grandmother lived on Knight Road, and her neighbour grew grape vines for that express purpose.

Holubtsi may be cooked with, or without a liquid depending on the nature of the filling. A ready-cooked filling requires little or no liquid. When a liquid is used, it may be one, or a combination, of several of the following: water, soup stock, mushroom stock, meat drippings, tomato juice, (because they did not exist as a food item, any-thing containing tomatoes are of course a fairly recent innovation), and sour cream. Some fat is always added to the liquid for a richer tasting product.

The choice of the liquid depends on personal preferences, regional customs, and available ingredients on hand. Many Canadian-Ukrainian homemakers now rely on canned tomato soup for the liquid, using it alone or in combination with sour cream, tomato juice (see above), soup stock, or water. Modern Canadians of course, love their meat, love their tomatoes, and demand their convenience; and that is why I have chosen to start this chapter with three excellent modern recipes.

Cabbage Rolls

1 whole head cabbage (about 3 lbs.)            

1 tsp. salt

Boiling water                                                        

¼ tsp. pepper

½ lb. ground veal                                                 

5 slices bacon

¾ cup diced onion                                                

1 can (16 ozs.) tomatoes or sauerkraut

½ cup packaged, pre-cooked rice                   

1/3 cup beef stock

1 egg, beaten                                                        

½ tsp. sugar                                                                                   

1/2 tsp. salt

¼ tsp. pepper

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until large leaves have been removed (about 20 leaves) Cut thick centre stem from each leaf.

·        Sauté meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 tsp. salt, and ¼ tsp. pepper.

·        Place 3 Tbsps. meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward centre. Fasten securely with wooden picks, if desired, I, do not advocate this practice, because it is all too easy to miss taking one out. Place each roll seam side down in a large skillet or Dutch oven

·        Lay bacon slices over top of cabbage rolls.

·        Mix tomatoes, beef-stock, sugar, salt, and ¼ tsp. pepper. Pour over cabbage rolls.

·        Cover; simmer about 1 hour, turning occasionally.

Stuffed Cabbage Rolls No. 2

Prepare cabbage as in the recipe above, coarsely cube any remaining cabbage.

1 onion, diced

2 Tbsps. oil

1 ½ lbs. ground chuck

½ lb. ground pork

1½ cups cooked rice

1 tsp. salt

¼ tsp. pepper

2 cans (10 ozs.) condensed tomato soup

2 ½ cups water

·        Sauté the onion in oil, then add meat, rice, salt, and pepper. Mix thoroughly. Place a heaping Tbsp. of meat mixture on each cabbage leaf. Tuck sides over filling, while rolling leaf around filling.

·        Place half the cubed cabbage in bottom of a large Dutch-oven. Fill with layers of cabbage rolls (because you are using cooked rice, there may be more than two layers). Cover with remaining cubed cabbage.

·        Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1- ½ hours.

·        Serve cabbage rolls with the sauce.

Cabbage Rolls with Mushroom Sauce.

1 onion, diced                    

Boiling water

1 clove garlic, crushed  and minced   

2 cups beef stock

2 Tbsps. butter                  

1 can (10 ozs.) cream of mushroom soup.

¾ cup raw rice

½ lb. ground chuck

½ lb. ground pork

1 tsp. salt

¼ tsp. pepper

1 whole head cabbage (about 3 lbs.)

·        Sauté onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened leaves. Repeat until all large leaves are softened and have been removed. Cut thick centre stem from each leaf.

·        Taking one large cabbage leaf at a time, spoon about 1 rounded Tbsp. of meat mixture in centre of each leaf. Cover. Secure with wooden pick, if desired. Repeat until all filling and leaves are used. Place cabbage rolls in a large casserole, do not make more than two layers.

·         Combine beef-stock and mushroom soup; Pour over cabbage rolls. Bake at 350 F. about 1- 1/2 hours.

Ukrainian Style Cabbage Holubtsi (Rolls)

The following is the standard way of preparing holubtsi (holubtsi is not a proper name and the word should not normally be capitalized) with any filling. Some liquid is needed when cooking the filled rolls and the amount will depend on the nature of the filling. A partially cooked cereal filling absorbs more moisture than a ready-cooked one. This is worth remembering because good holubtsi should never be soggy. Many now prefer to use tomato juice for the liquid rather than water or soup stock. Take your choice. A small amount of lemon juice mixed into the liquid gives a subtle tartness to this dish. Use either a rice filling or any filling in the recipes that follow.

1 large head cabbage

2 Tbsps. or more butter or bacon fat (due to the amounts of Pink slime and water now being added to most bacon; using the fat is no longer to be advised).

Rice Filling  

Salt and pepper

½ cup sour cream, if desired

Remove the core from the cabbage by cutting around it with a sharp pointed knife. Place the cabbage in a deep utensil, and pour boiling water into the hollow of the core to cover the head completely. Let it stand until the leaves are soft and pliable. Drain the cabbage and take the leaves apart very carefully without tearing them. Cut off the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Line the bottom of a pot with a few leaves. Place generous spoonful of the filling on each leaf and roll lightly. Arrange the rolls in layers in the pot. Sprinkle each layer with some salt. Combine the liquid with the sour cream, if used, melt fat, and seasoning; pour over Holubtsi. The liquid should barely show between the rolls (this dish is braised in casserole, and not stewed or boiled). Protect the top from scorching by covering it with a few large leaves. Cover the holubtsi tightly and bake them in a moderate oven (350 F.) for 1- ½ to 2 hours or until both the cabbage and filling are cooked. Serve hot with diced crisp bacon, sour cream, tomato sauce, or any other favourite sauce.

Sauerkraut Holubtsi

 (Rolls) 1

Many enjoy the good old-fashioned holubtsi made of a head of cabbage cured in sauerkraut. Their piquant flavour adds pep and variety to meals.

Separate the leaves of the cured head of cabbage and rinse them well. If very sour, soak briefly in warm water. Remove the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Prepare any favourite filling of cereal or a combination of cereal and meat. Make the holubtsi by the same method as in the preceding recipe. Contrary to what it might seem sauerkraut holubtsi require a slightly longer period of cooking than those made of fresh cabbage.

Sauerkraut Holubtsi (Rolls) 2

This recipe is for the benefit of those who relish sauerkraut holubtsi but are unable to obtain cured cabbage leaves.

Follow the recipe for Cabbage Holubtsi and use fresh cabbage. Sprinkle each layer of filled rolls with some shredded sauerkraut. Omit salting the layers. Some sauerkraut brine may be used as part of the liquid. Cook as directed. The holubtsi will become permeated with a delicate sauerkraut flavour.

Buckwheat Holubtsi Filling

2 cups medium buckwheat groats (kasha)

1 egg

4 to 5 Tbsps. fat

1 tsp. salt

4 cups boiling soup stock or water.

Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot; add the fat, salt, and boiling soup stock or water. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 F.) for about 30 minutes. Use this filling with cabbage or beet greens.

When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavour. Avoid deep browning or scorching. Add the salt about 7- ½ to 8 cups boiling soup stock or water. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven, (375 F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.

Variations of Buckwheat Filling

Add one or more of the following to the buckwheat filling: diced onion lightly browned in fat, I cup diced cooked meat, 1 cup, or more diced cooked mushrooms. If mushroom stock is available, use it as part of the liquid in preparing the filling.

Potato Holubtsi Filling with Buckwheat Groats

4 large potatoes

1 small onion, diced

2 Tbsps. butter

½ cup sour cream

½ cup medium buckwheat groats

Salt and pepper

1 cup sour cream

Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain as much liquid as possible. Cook the onion in the butter until tender. Combine it with the potatoes. Add the sour cream. Pour boiling water over the buckwheat groats and drain them over a sieve. Repeat this washing twice. Drain the groats well and add to the potato mixture. Season to taste, with salt and pepper. Use cabbage leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bake in a moderate oven (350 F.) for 1- ½ hours. Serve hot with sour cream or with a sauce made by cooking a diced onion in sour cream.

Rice Holubtsi Fillings

2 cups rice

2 cups or less boiling water

2 tsps. salt

1 medium onion, diced

4 to 5 tsps. butter or other fat

Salt and pepper

Rinse the rice in a sieve until the water comes off fairly y clear (Do not rinse too long; you only want to remove talc, which was deliberately added before packing, and any accumulated dust particles-not starch-rice is all starch). Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden colour. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.

Variations of Rice Filling

Milk-Rice Filling: Substitute boiling milk for the water and use butter.

Soup Stock-Rice Filling: Substitute a rich soup stock for the water.

Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.

Rice and Mushroom Filling: Add 1 cup or more of diced, cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook rice in this liquid.

Rice and Bacon Filling: Add ½ cup or more of diced crisp bacon to the rice filling.

Rice and Meat Filling:  Add ½ lb. of cooked pork or ham to the rice filling.

Rice and Dill Filling: Add ¼ cup or more minced tender dill to the rice filling.

Meat and Rice Holubtsi Filling

1 cup rice

1 cup boiling water

1 tsp. salt

1 medium onion, diced

4 Tbsps. fat

½ lb. ground pork

½ lb. ground beef

1 egg

Salt and pepper

Wash the rice in a sieve to remove all the added talc. Add to the boiling water, stir in the salt, bring to a brisk boil, and let cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned. Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper

Bread and Mushroom Holubtsi Filling

1 cup dry bread crumbs

¾ cup milk

1 small onion, diced

3 Tbsps. butter

1 cup or more diced mushrooms

1 egg, slightly beaten

1/3 cup sour cream

1 Tbsp. minced dill or parsley

Salt and pepper

Beet or lettuce leaves

½ cup chicken or beef stock

            Soften the bread crumbs in the milk. Cook the onion in the butter until it is tender. Add the mushrooms and continue cooking for several minutes. Combine with the softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and season with salt and pepper. Use this filling with large beet or lettuce leaves. Pour the chicken or beef stock over the rolls and bake as directed.

To Reheat Varenyky (Pyrohy)

Varenyky have one great virtue for a busy homemaker. They may be made in a large quantity, refrigerated, and reheated without any loss of quality. In fact, many prefer them reheated to freshly boiled ones. With the modern methods of home-freezing, the problem of spoilage is eliminated, because cooked Varenyky may be kept indefinitely To reheat Varenyky, follow one of the following methods:

·        Pan-fry the Varenyky in butter or bacon fat until they are a light golden colour.

·        Heat the Varenyky in the top of a double boiler or in the oven until they are hot and plump.

Bring to a boil 2 or 3 Tbsp. of sour cream or half and half and some butter in a frying pan. Place a layer of Varenyky in the pan, cover and cook them over a medium heat for about 4 to 5 minutes, or until they are thoroughly heated. Turn them over, cover, and cook the other side. This gives a rich, tasty, and tender Varenyky. For rich golden brown Varenyky, follow the same method, but cook them slightly longer and remove the cover after they are turned over.

Cheese Dough for Varenyky (Pyrohy)

Cottage cheese, egg, and milk contribute important nutritive elements to this dough. It is excellent with a cottage cheese filling.

2 cups flour            

1 egg slightly beaten

1 tsp. salt                

1/3 cup milk, about

2 cups cottage cheese

Mix the flour with the salt. Press the cottage cheese through a sieve and combine with the egg and milk. Stir in the flour and knead to make soft dough. Cover and let it stand for 10 minutes. Roll quite thin, cut as desired, and form small Varenyky, using a cottage cheese filling.

Quick or Lazy: Linyvi Varenyky (Pyrohy)

Here is a quick dish for busy days which requires no filling or laborious shaping.

2 cups dry cottage cheese         

1 tsp. salt

1 Tbsp. melted butter

½ to ¾ cup flour

3 eggs, beaten

Press the cottage cheese through a sieve. Beat in the butter, eggs, and salt. Add enough flour to give the desired consistency for shaping. Place on a well-floured board and shape into a long narrow roll. Flatten the roll and make a slantwise criss-cross pattern with the back of a knife. Turn the roll over and criss-cross the other side in the same manner. Cut slantwise into 2 inch pieces. If smaller portions are desired, make the pieces slightly larger and then cut into triangles. Drop them in small batches into a large quantity of boiling, salted, stir very gently with a wooden spoon, and cook from 3 to 4 minutes, or until they are well puffed. Then remove to a colander and drain. Place the Varenyky in a warm dish, sprinkle with melted butter, and toss lightly to have them evenly coated. Keep hot until all are cooked. Top with browned buttered bread crumbs and serve with sour cream. To reheat left over Linyvi Varenyky, fry them in butter until they are a light golden colour.

Fillings for Varenyky (Pyrohy), Cottage Cheese Filling

This standard recipe may be varied as desired. Dry curd cheese is of course preferred for the filling because a wet, creamy one will melt, giving flat and empty Varenyky. When egg yolks are used in the dough for Varenyky, the leftover egg whites may be beaten and mixed with the cheese, but the mixture may require chilling before using it, if the consistency is thin. With a dry curd cheese a Tbsp. or more of thick sour cream will improve the filling. Some enjoy cottage cheese filling with a subtle flavour of fresh minced dill.

1 Tbsp. grated onion

1 cup or more cottage cheese

2 Tbsps. butter                 

Salt and pepper

2 cups cold mashed potatoes

Cook the onion in the butter until tender. Combine it with the potatoes and cheese. Season to taste with salt and pepper.

Sauerkraut Filling for Varenyky Pyrohy

Varenyky with a sauerkraut filling are always listed on the menu of the Christmas Eve supper but they may be served at any time of the year. When preparing the Varenyky for the Christmas Eve meal, replace the animal fat with vegetable shortening or cooking oil. Custom dictates that no animal fat be used on Holy Night.

3 cups or more sauerkraut

2 Tbsps. sour cream

1 medium onion, diced   

            Salt and pepper

4 Tbsps. bacon fat or butter     

Rinse the sauerkraut well in warm water, squeeze dry, and cut very fine. Cook the onion in the fat until tender. Add the sauerkraut and cream, and season the mixture to taste with salt and pepper. Cook it over a low heat for about 15 minutes, or until the sauerkraut is tender and the flavours are blended. Do not overcook. Chill thoroughly.

Sauerkraut and Mushroom Filling

Follow the preceding recipe for Sauerkraut Filling. Add 1 cup or more of diced mushrooms to the cooked onion. Cook the mushrooms briefly with the onion. Add the sauerkraut and proceed as directed.

Cabbage Filling for Varenyky Pyrohy

1 medium head cabbage           

4 Tbsps. butter

1 medium onion, diced  

1 Tbsp. lemon juice

Salt and pepper

Remove the outer leaves and core from the cabbage. Cut the cabbage in coarse pieces and cook it, uncovered, in boiling water for about 6 to 8 minutes, or until the cabbage is barely done. It should retain some crispness. Drain, cool, squeeze very dry, and cut the cabbage very fine. Cook the onion in butter until it is tender. Add the cabbage, lemon juice, and season to taste. Cook these ingredients for a brief period to blend the flavours. Chill thoroughly.

Mushroom Filling for Varenyky Pyrohy

Much as in B. C.; in the Ukraine the climate is mild and summer showers are frequent, so the woods are full of edible mushrooms. Each homemaker usually has an abundant supply

1 small onion, minced fine

2 to 3 Tbsps. butter

2 cups diced, cooked mushrooms

Salt and pepper

2 egg yolks

Cook the onion in the butter until tender. Add the mushrooms and cook together for about 10 minutes. Season to taste with salt and pepper. Remove the mixture from the heat and beat in the egg yolks. Minced dill may be added for flavour, if desired. Cool thoroughly.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

Quick and Easy, Scrumptiously Delicious, Simple, Italian Style Cooking.

Detailed Contents: Note-Cooking Pasta-Butter Sauce for Pasta-Milanaise Sauce-Romana Sauce-Cannelloni a la Toscana-Noodles with Aour Cream-Spaghetti Carbonara-Pennine with Ricotta-Macaroni and Chese-Spageti, Home Style-Spagetti and Meat Balls-Spagetti a la Caruso-Macaroni with Lobster and Shrimp Sauce-Macaroni shrimp Bake-Pennine a la Rustica-Rigatoni with Pork Chops-Spageti Marinara-Macaroni with Beef and Green Peppers-Pennine with Chicken Cacciatore sauce-Chicken and Noodles-Macaroni Amatriciana (an old Roman Recipe)-Basic Lasagna, My Way, with a touch of class-Lasagna Timballo-lasagna Verdi, Lenten Style-Fetticine with Ragout Bolognese-Linguine with Red Clam Sauce-Spaghetti with Tuna Fish Sauce-Spagetti Tetrazzini-Ravioli Pastitsio.

Note: Recipes of European origin, especially those for Italian food, will often call for veal or ground veal. Because of the number of bull calves born into the dairy industry, in Canada, one would think there would be much veal available. Such is not the case, however, as most of the veal is exported; or the calves are used for other purposes; with the result that veal is often totally unavailable in Canadian supermarkets.

In any case, our veal is not the same as the traditional milk fed, blue, (or often from unborn calves); European veal; and the substitution of suitable quality lean beef will make no noticeable difference to any of these recipes.

Mention Italian food and many of us immediately start thinking about, meatballs, pasta, or spaghetti, spaghetti sauces and of course pizza.

Readers of this book now know that none of these are truly Italian foods. Pasta was adopted from China.

 Few, if any, of the pasta sauces; so popular in North America; are, or were, ever used in Italy. Surprisingly, since the tomato originated in South America, or not too, in view of some fairly recent archaeological discoveries; proving that the tomato was known in China a thousand years ago, many of these sauces are actually of Chinese origin.

 The foundation for Pizza, now more American than anything else, may  actually have been laid by Neanderthal man,  the Phoenicians, the Greeks, or any other of the ancient peoples who learned to mix flour and water together to make a form of bread or hardtack.

But this is a Canadian cook book and we Canadians have always considered them as so being; and as I am also Canadian, hence for the purposes of this chapter, I do not believe I will be judged too harshly for treating them as being Italian. Below are some of the more popular macaroni  or pasta styles- many a connoisseur claims that each has a distinctive taste all its own.

Pasta may be served in any or every course of a meal. Six men can eat one pound or three pounds.

Cooking Pasta

Packaged pasta usually comes with directions for cooking. As a rule, however, allow 3 to 4 quarts water and 4 teaspoons salt for each pound of pasta. Bring the water to a boil in a large kettle, add the salt, and add the pasta gradually so that the water maintains a brisk boil. Cook the pasta according to taste, 8-10 minutes for al dente, until it is firm to the teeth, or 10-15 minutes for more tender pasta. If the shapes are large, cook only a few at a time, to prevent them from sticking together. Drain the pasta in a colander, pouring boiling water over them to and add a little butter or margarine to keep the shapes separated. A little vegetable oil added to the water in which the pasta is boiled serves the same purpose.

Butter Sauce for Pasta

Mince a generous handful of fresh parsley picked from the stems. Add the parsley and ½ pound butter to 1 pound of any cooked pasta. Toss the pasta until the butter is completely melted, add grated Parmesan cheese to taste, and toss the pasta until the cheese is thoroughly mixed with the pasta

Melanise Sauce

Heat 2 tablespoons butter in a skillet and sauté 1/4cup thinly sliced mushrooms and ¼ pound smoked ham, diced, for a few minutes. Pour the mixture over 1 pound cooked pasta and add 1 cup each of shredded Swiss cheese and hot tomato purée. Toss the pasta well and add salt and pepper to taste.

Romana Sauce

In a saucepan over low heat combine 1 pound cooked minced diced parsley, 1 Tbsp. minced fresh basil or 1 Tbsp. dried sweet basil, and 2 garlic cloves, very thinly sliced. Stir in grated Romano grated cheese and black pepper to taste. See also Tomato Sauces

Cannelloni a la Toscana

Sift 1 1/3 cups flour and a pinch of salt onto a pastry board, make a well in the center, and in it put 1 egg and 1 egg yolk, both well beaten. Using the fingers, mix the paste gradually until it is well blended. If all the flour is not incorporated, add a few drops of water; if the paste is too soft, add more flour. Knead the dough until it is smooth and elastic. Roll out the dough 1/16 inch thick, cut it into 3 ½ inch squares, and let the squares dry for 1 hour. Cook the squares in boiling salted water for 8 minutes, or until they are almost tender and drain them on damp towels.

Fill the cannelloni with this filling: Sauté 6 chicken livers with 1 onion and 1 garlic clove, all minced, in 3 Tbsps. Butter for about 5 minutes, or until the chicken livers are lightly browned. Put the mixture through the finest blade of a food grinder with 1 ½ cups diced cooked veal or chicken and season with ¼ tsp. thyme and salt and pepper to taste. Bind the mixture with 2 eggs. Put a little of the filling on each square and roll them to form tubes. Arrange the cannelloni, side by side, in a large shallow baking dish. Cover them with 1 ½ cups tomato sauce and sprinkle generously with grated Parmesan cheese. Bake in a moderately hot oven (350 F.) for 15 minutes, or until they are heated through. 

Noodles with Sour Cream: Also a very popular dish with Russian and Ukrainian families.

Ingredients:

1-12 ozs. pkg. noodles

1cup   dairy sour cream

2 Tbsps. soft butter or margarine

¼ cup diced fresh chive

¼ cup grated Parmesan or Romano cheese

Dash pepper

Dash paprika

Preparation:

Prepare noodles in a large amount of boiling salted water. Drain well and return to saucepan. Blend together remaining ingredients. Add to noodle

Spaghetti Carbonara

Ingredients:

½ lb. bacon cut in ½ in. dice

½ cup diced onion

¼ cup butter or margarine

3 eggs, beaten

½ cup grated Parmesan cheese

2 Tbsps. finely minced parsley

Dash pepper

1 lb. spaghetti or spaghettini (fine spaghetti)

Preparation:

Sauté bacon and onion in butter until bacon is slightly crisp and onion caramelized. Combine beaten eggs, grated parmesan cheese, parsley, and pepper. Prepare pasta in large amount of boiling salted water. Drain. Return to saucepan. Add hot bacon mixture to hot spaghetti. Eggs will cook slightly on contact. Blend thoroughly. 6-8 servings.

           

The next three recipes are a favourite dish with children; of all ages. 

Pennine with Ricotta

Ingredients:

1 cube chicken bouillon

3 Tbsps. boiling water

1 pkg.            (8 ozs.)Ricotta or cottage cheese

8 ozs.             Pennine (pens)

1 Tbsp. butter or margarine

¼ cup grated parmesan cheese

Preparation:

Dissolve bouillon cube in boiling water. Blend in ricotta cheese.

Prepare Pennine in large amount of boiling salted water. Drain. Return to saucepan. Add ricotta cheese mixture, butter, and parmesan cheese. Blend well. 4-5 servings

Macaroni and Cheese

Ingredients:

8 ozs.             Ziti Tagliati (elbow macaroni) or Rotini (turrets)

¼ cup butter or margarine

½ cup grated parmesan cheese

½ cup processed cheese spread

Preparation:

Prepare Ziti Tagliati in a large amount of boiling salted water. Drain well. Return to saucepan. Add butter, grated parmesan cheese, and cheese spread. Blend thoroughly. Simmer 1 minute over low heat until cheese melts. This recipe as written has been measured for children- for adults, increase ingredients proportionately

Broad Noodles a l’ Alfredo

Ingredients:

1 pkg.            (8 ozs.) broad noodles

½ cup butter or margarine

1 cup cream

1 cup grated parmesan cheese, divided

¼ tsp. salt

Dash pepper

2 Tbsps. minced parsley

Preparation:

Prepare noodles in normal way.

In a small saucepan, combine butter and cream. Heat until butter melts. Add ¾ cup parmesan cheese, salt, and pepper. Simmer 1-2 minutes

Combine sauce and parsley with noodles. Sprinkle with remaining parmesan cheese. 4-6 servings

Gourmet Rotini

Ingredients:

½ cup finely diced onion

½ cup finely diced celery

½ cup finely diced carrots

4 Tbsps. pure vegetable oil (preferably olive)

1 ½ lbs. ground beef

½ tsp. salt

¼ tsp. pepper

14 oz. spaghetti Sauce

16 oz. Rotini (turrets)

½ cup grated parmesan cheese or grated Mozzarella

Preparation:

In a large saucepan sauté onion, celery, and carrots in vegetable oil. Add ground beef, salt, and pepper. Cook and stir until meat browns. Add spaghetti sauce. Simmer, covered, 15 minutes. Prepare Rotini as usual for pasta. Drain well Return to saucepan. Combine cooked Rotini and prepared meat sauce. Arrange in a serving dish. Sprinkle with grated Parmesan cheese or grated Mozzarella. 6-8 servings.

Baked Rigatoni

Ingredients:

16 ozs. Rigatoni (large ribbed  elbows)

3 Tbsps. butter, divided

8 ozs. mozzarella cheese, diced

28 ozs. spaghetti sauce (you may use canned or bottled)

1 cup diced ham or cooked meat, or small meat balls or mushrooms

¾ cup grated parmesan or romano cheese

Preparation:

NOTE: Cooked cubed meat substitutions for the ham can include chicken, beef, pork, veal or why not try Italian sausage.

Prepare Rigatoni as usual Drain well Arrange in a 2 ½ quart casserole. Add 2 Tbsp. of the butter, mozzarella cheese, spaghetti sauce and ham or cooked meat or small meatballs or mushrooms. Mix thoroughly. Sprinkle with grated parmesan cheese. Dot with remaining 1 Tbsp. butter. Broil 5-10 minutes, until cheese browns lightly. 4-6 servings.

Spaghetti Home-style

Ingredients:

1/3 lb. ground beef

1/3 lb. ground pork

1/3 lb. ground veal

1 (28 ozs.) can tomatoes

1 stalk celery

1 small onion

1 medium carrot

¼ tsp. garlic powder

¼ tsp. oregano

¼ tsp. rosemary OR 1 tsp. minced parsley

2 Tbsps. vegetable oil

1 1/4tsps. salt

1/4 tsp. pepper

16 ozs. spaghetti

½ cup parmesan cheese.

In a large saucepan, combine all ingredients except spaghetti and parmesan cheese. Simmer, uncovered, 1 hour. Prepare spaghetti as usual and drain well. Arrange cooked spaghetti on serving dish. Pour prepared sauce over spaghetti. Sprinkle with parmesan cheese.