Saturday, July 26, 2008

Buckwheat with ground meat

Buckwheat with ground meat


0.5 lb buckwheat
0.5 lb ground meat
3 tbsp vegetable oil
3 onions
Salt, ground black pepper (optional), dried celery (optional) on taste


Boil buckwheat in water (or milk), 1 part buckwheat for 3 parts water, until readiness.
Peel the onions, slice into thin short strips.
Stir-fry onions in a deep skillet with the vegetable oil, until color changes to gold, then add ground meat to the skillet, stir-fry until ground meat is ready.
The result should be soft fried meat crumbs.
Then, add ground pepper, salt, and celery to skillet, and mix well.
Add the buckwheat, stir well, and cook 10 minutes more with low heating, stirring thoroughly.
Serve hot.

Saturday, July 19, 2008



4-6 potatoes

1 cup dried porcini mushrooms

1-2 onions

2 eggs

0.5 cup vegetable oil

1 tbsp butter or margarine

Salt, dill, and pepper on taste

1 cup cabbage cut into angel hairs (optional)


Soak mushrooms with 1 cup cold water for about 2 hours.

Put butter or margarine into a thick-bottom skillet, and melt. Put the
cabbage in the skillet, cover with a lid, and simmer for about 1 hour with low
heating, stirring occasionally. Let cool.

Boil mushrooms in the same water where they soaked for 10 minutes, then drain
with a colander keep the broth for mushroom sauce or for soup!). Cut the
mushrooms into thin strips.

Peel onions, and cut then into small cubes.

Stir-fry mushrooms and onions with 2 tbsp vegetable oil until the onions
become mild.

Let cool, then mix with cabbage, 1 egg, salt, and pepper, and stir well. Set

Peel and grate potatoes and 1/2 onion on a medium grater. Drain a little,
then mix with the egg, salt, and pepper (optional).

Pre-heat a large skillet with 0.5 cup vegetable oil, then put 1 tbsp potato
mix in the skillet (like for potato pancakes), 1 tbsp pf mushrooms-cabbage mix
over it, and 1 tbsp potato mix over the cabbage-mushroom mix.

Pre-heat an oven to 380 F (200 C). Fry these "colduny" on both
sides until they turns golden colored; then put them in an oven-safe dish, and
bake in the oven for 5-7 minutes.

Serve with dills and sour cream, or with mushroom sauce.


You may vary the stuffing, and use fried ground pork with onions, or with
farmer cheese. Kolduny are a famous Belorussian dish.

Saturday, July 12, 2008

Home-Made Rassolnick


1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste


Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.
Cut the cabbage, roots, and onions into thin stripes, and the potatoes and cucumbers into medium cubes.
Put the cabbage in boiling water, and after 5 minutes, put the potatoes in and continue boiling.
Put 0.5 cup of broth into a small saucepan, put the cucumbers in the saucepan afterwards, and boil with low heating for 15 minutes.
Melt the butter on a skillet, and stir-fry the carrots, celery root, parsley root, and onions for 5-7 minutes.
Then, place everything from the skillet into the saucepan.
Place the simmered cucumbers from the small saucepan into the large saucepan.
Mix them all together, and bring to boil.
Boil the cucumber brine, and then sift into a large saucepan.
Add the bay leaves into the large saucepan. Cook for 10 more minutes.
Take out the meat, cut it into medium cubes, and put a portion into the soup bowls.
Pour the soup over the meat.
Add sour cream on taste, and serve.

Saturday, July 05, 2008

Carrot Salad with Honey

Ingredients for 4:

6 medium carrots
0.5 cup sour cream, or yogurt
2 tbsp honey
1 tbsp lemon juice


Grate peeled carrots.
Pour a honey, a sour cream, and a lemon juice in a dish with carrots, and stir well.
Serve immediately.