Recipes that welcome

Contributed by Kristina, a Ukrainian newcomer

Ingredients

• 7–8 cups of water
• 1 lb pork or beef on the bone
• 1 medium onion, chopped
• 1 bay leaf
• 2 medium beets
• 1 carrot
• 4–5 tbsp sunflower oil
• 2 tbsp tomato paste
• Approx. .75 lb fresh white cabbage
• 3 medium potatoes, diced
• Salt, bay leaf, herbs to taste
• Sour cream when serving

Instructions

1. To start cooking the broth, pour 7–8 cups of water into a pot.
2. Add the meat, and put the pot on medium heat. Before boiling, remove the foam. As soon as the broth boils, cover it with a lid and cook over low heat for 1 hour to 1 hour and 30 minutes.
3. Next, add a whole onion and a bay leaf.
4. In a separate pan, prepare the beets. Grate the beets and carrots, and mix in the oil and tomato paste until ready.
5. Remove the meat from the broth and, while it is cooling, add the shredded cabbage into the broth. After 5-10 minutes, add diced potatoes.
6. Separate the meat from the bone, and cut into cubes. Return the meat to the borscht, salt it, and add the stewed beets.
7. Stir the borscht, add finely chopped herbs, cover with a lid and cook for another 5-7 minutes.
8. Serve with a dollop of sour cream, and enjoy!

Contributed by Liz, sponsor of Ukrainian newcomers

Ingredients

• 3 cups flour
• 1 egg
• 3 tablespoons sour cream
• 1/4 to 1/2 cup water
• 1/2 stick butter

Instructions

1. Mix till smooth.

2. Tear chunks of 1-inch to 1 1/4-inch balls, and roll out to 2- to 2 1/2-inches.

3. Stuff with mashed potatoes or ricotta, or the filling of your choice.

4. Fold the dough over and pinch the ends.

5. Boil the pierogies for about 2–3 minutes until they float to the top.

6. Consider serving with butter, sauteed onions, sauerkraut, or other toppings of your choice.