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By Dienia B. on November 16, 2013
"Has dill, garlic, mixture of ground pork and ground beef. this tastes great. remember food processor is your friend with this dish the veggies really extend the meat , i just used beef for mine ."
Prep Time: 10 mins
Total Time: 20 mins
By Manami on October 26, 2013
"There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made..."
Prep Time: 10 mins
Total Time: 30 mins
By btcats on October 23, 2013
By Red Apple Guy on September 16, 2013
By gemini08 on May 18, 2013
"According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally..."
Prep Time: 25 mins
Total Time: 55 mins
By Nana Lee on April 1, 2013
"Russian Orthodox Christians created this dessert in celebration of Easter. This dessert is similar to a fancy French dessert made in heart shaped draining forms for Valentines Day, and cheesecake without the crust. Absolutely delicious!
You can, of course, add other ingredients instead of the candied fruit and almonds."
Ingredients: cheesecloth, egg yolks...
Prep Time: 35 mins
Total Time: 12 hrs 35 mins
By Jane from Ohio on March 30, 2013
"This is a Slovak/Ukrainian dish. My mother made this for lent. I found this recipe in a "Carpatho-Rusyn and American Favorite Cookbook" that was given to me as Christmas gift several years ago. I made this for a pre-Easter supper my friends and I had. I am including the Pagac filling at the end of the recipe.. While the dough is rising, I..."
Prep Time: 2 hrs 30 mins
Total Time: 3 hrs
By Julesong on February 28, 2013
"One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for piroshky in "Dining Ethnic Around Puget Sound" which was published in 1993. Kaleenka featured good..."
Prep Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
By AniSarit on February 26, 2013
"This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of..."
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
By William (Uncle Bill) Anatooskin on February 16, 2013
"This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort."
Ingredients: dried dill weed, italian seasoning mix...
Prep Time: 15 mins
Total Time: 1 hrs 25 mins
By Witch Doctor on February 10, 2013
"One of the oldest ritual foods known to the Slavs is Kissel, a fruit-gelatin-like custard. Today it is still a widely enjoyed home-style dessert. For a more sophisticated flavor, add a few tablespoons of grenadine to the cranberries, or if you are using strawberries or raspberries, a few tablespoons of your favorite berry liqueur. Serve the kissel..."
Prep Time: 30 mins
Total Time: 1 hrs 5 mins