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    You are in: Home / Community Forums / Eastern European Cooking / Sharing Easter
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    Sharing Easter

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    Wed Mar 31, 2010 4:13 pm
    Forum Host
    Thank you for sharing your Easter with us.
    Fri Apr 02, 2010 11:30 am Groupie
    What a lovely thread!
    I have already baked a poppy seed roll and the bread which we serve with ham, sausages, pickles and horse raddish is in the oven. I am off to color some eggs icon_smile.gif
    Happy Easter!
    Mia #3
    Sat May 01, 2010 2:39 pm Groupie
    littlemafia wrote:
    This is pasca:

    Haggis - my mom makes it every year

    Sweet bread(cozonac)

    icon_lol.gif Greeting from Portugal, loved these beautiful picture, where can I get the receipes for them all????? icon_rolleyes.gif
    Sat May 01, 2010 4:39 pm
    Forum Host
    wave.gif Mia Welcome to the Eastern European Forum. You can find recipes for haggis and cozonac in the database. There is no recipe for pasca posted but there are lots of sweet breads in the data base. Maybe someone can recommend one that might be similar.
    Sun Jun 13, 2010 10:55 pm
    Regular "Line Cook" Poster
    We are well past Easter now -- but never to soon to start planning for next year. I have read the soup description in the main post --- and it sounds close but not quite....

    I am looking for a recipe for mushroom barscz -- not a creamy white version (That one was served on Christmas Eve) -- but a version more like consomme -- where the cooking water from the kielbasa is used as a primary ingredient, with fresh and/or dried mushrooms.

    My mother claims this is what she remembers from her childhood -- and they (the kids) sliced up kielbasa and hard-cooked eggs into the soup.

    My grandparents were from Poland. My grandmother has been gone for quite a few years now and I have been through all her recipes (translating as I go) and through my Polish cookbooks and I have found nothing like this yet.

    I did post Babci's Babka (Babci's Babka) on 'zaar because it is unlike others that I have seen. She baked it every week. Any time we went to visit there was always a fresh one waiting whether we were expected or not.
    Tue Jun 15, 2010 12:55 am
    Forum Host
    Polish Wild Mushroom Soup

    (wild mushrooms = porcini/cepe, or other boletus mushroom; chanterelle mushroom; Polish Borowiki mushroom)

    1/4 pound dried wild mushrooms
    9 cups vegetable or meat stock
    1 cup butter
    1 cup finely chopped onion
    1 Tablespoon cornstarch
    white pepper
    sour cream (garnish)
    chopped fresh parsley

    Cover mushrooms with cold water and soak overnight.
    Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
    Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
    Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
    Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
    Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
    Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.
    Tue Jun 15, 2010 7:30 am
    Forum Host
    Oh, I got a bunch of dried chanterelles, I'll have to try this, thanks!
    Tue Jun 15, 2010 10:21 pm
    Regular "Line Cook" Poster
    This sounds wonderful -- I'll have to try it soon!
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