Thanks to Doc-D for posting this recipe:

Categories: Beef, Pork, Lamb, Meat, Ukrainian, Slav. Rus, Euro, Ethnic, Main dish
Yield: 6 sausages

1 lb Ground pork
1/2 lb Ground beef chuck
2 ea Eggs beaten
2 ts Peperivka
1/2 ts Allspice
1 ts Salt
1 tb Sunflower oil

Peperivka:
3 ea Whole Cayenne peppers
2/3 c Vodka or whiskey or bourbon

Peperivka:
Prick peppers all over with a fine skewer.
Place peppers in a sterilized glass jar then add vodka, whiskey or bourbon.
Screw on the top & shake.
Allow pepper liquor sit for 48-96 hrs. before using then refrigerate.

Combine pork, beef, eggs, peperivka, allspice and salt.
Check seasonings by frying a small amount and tasting.
Adjust seasonings if necessary.
Form meat mixture into 6 sausages.
Add oil to a large skillet over medium heat.
When hot very carefully add sausages.
Cook in batches if necessary 7-10 mins. per side.
Garnish with parsley and serve with mashed potatoes.

ORIGIN: Raisa Dumurowskaya, Kyiv-Ukraine, circa 2000

Categories: Bread, Rus, Slavic, Ukraine, Russia, Ethnic
Yield: 2 loaves

Dough:
6 3/4 c bread flour
2 tb yeast
1 1/2 tbkosher salt
1 c honey
1/4 c corn oil
2 ea eggs
Warm water as required

Seed Topping:
1/2 c sesame seeds
1/2 c poppyseeds

Egg Wash:
1 ea egg beaten with 1 ts water

Dough:
Whisk together flour, salt & yeast.
Mix honey, oil & eggs together in a separate bowl.
Add enough lukewarm water to make 4 cups then stir again.
Pour honey mixture into flour mixture.
Stir together with a wooden spoon or dough whisk.
Beat for 40 strokes being sure to scrape bowl bottom & sides until dough forms a sticky & lumpy mass.
Cover with greased plastic wrap.
Allow to rise at room temp for 2 hrs. until dough has doubled in mass.
Use dough that day or place covered with plastic wrap in refrigerator for no longer than 3 days before baking.

Bread:
Pre-heat oven to 350 deg-F.
Divide dough in 1/2.
Knead dough with additional flour until it no longer sticks to your hands.’
Shape into an oblong loaf.
Place loaf on a parchment-lined baking pan.
Cover with greased plastic wrap then allow to rise until doubled in mass.
Brush with egg wash.
Next sprinkle in a cross-hatch pattern with a heavy layer of alternating poppyseeds & sesame seeds.
Bake 40-45 mins.
Remove from oven then allow to cool on a wire rack.
Serve slightly warm with honey, jam, jelly or preserves.

ORIGIN: Dr. Galina Shavotskaya, Borispol-Ukriane, circa 1996

Categories: Soup, Ethnic, Rus, Russian, Ukrainian, Meat, Euro, Side dish
Yield: 4 servings

2/3 c Ground veal
1/2 c Bread crumbs
1/2 c Milk
2 tb Butter
1 ea Egg white stifly beaten
Salt & pepper to taste
3 tb Butter
1 ea Onion minced
6 ea Potatoes peeled & diced
Water
3 c Milk or Half-n-Half

Cook bread crumbs & milk until they make a paste.
Remove from heat & allow to cool for 12-15 mins.
Add 1 tb butter, egg white & seasonings.
Mix all well.
Add meat & again mix well.
Make into small balls with your hands.
Saute onions in 1 tb butter in a medium saucepan over med-high heat until soft.
Add potatoes & enough water to cook.
Season lightly with salt & pepper.
Bring to a boil & add meatballs.
Cover then reduce heat to low.
Simmer until potatoes are tender.
Add milk, remaining butter, salt & pepper to taste.
Continue cooking over med-heat until hot.
Mash 1/4 of potatoes to thicken soup.

ORIGIN: Dr. Nadina Lukovskya, Sochi-Russia, circa 1995

Categories: Russian, Rus, Slavic, Euro, Ethnic, Seafood, Appetizer
Yield: 6 servings

2 lb Crawfish fresh are best
3 qt Beer
2 ea onions 1/4′d
3 ea Bay leaves
2 tb Kosher salt
1/3 c Dill fresh minced
6 ea Cloves whole
2 tb Dill seed
1 ea 1″ piece ginger peeled

Brig your beer to a boil in a large pot.
Add onions, bay leaves, salt, cloves dill seed, dill & ginger.
Boil for 5-6 mins.
Rinse crawfish in cold water.
Put crawfish into boiling pot & cook for 6 mins.
Serve at once.

ORIGIN: Dr. Sergei Platinuk, Boyarka-Ukraine, circa 1997

Veal Roast w/ Sour Cherries – Telyatina s Vishnani
Categories: Ukrainian, Slavic, Fruit, Meat, Ethnic, Fruit, Main dish
Yield: 6 servings

4 lb Veal boneless rolled & tied
2 c Sour cherries pitted
1 c Syrup of sour cherries
1 ½ c Chicken stock
½ c Madeira wine
4 tb Butter softened
½ ea Lemon
1 tb Orange zesy
1/4 ts Cinnamon ground
1/4 ts Cloves ground
1/4 ts Cardamom

Pre-heat ovent to 400 deg-F.
Cut 1/2″deep slits in roast & insert a cherry into each slit.
Rub veal roast with lemon as your squeeze it.
Sprinkle roast with salt & pepper to taste.
Rub with softened butter.
Place into a roasting pan.
Add stock, remaining cherries & syrup.
Cover with aluminum foil tent.
Roast for 30 mins.
Baste at 15 mins.
Remove tent from meat.
Continue to roast & baste for another 45-55 mins.
Remove roast from pan & allow to cool for 10 mins.
Meanwhile bring pan juices to a boil.
Add some stock, orange zest, Madeira, cloves, cinnamon, & cardamom.
Season to taste with salt & pepper.
Cook until reduced by 1/3.
Serve over sliced veal.

ORIGIN: Dr. Magdalena Larin, Kherson, Ukraine, circa 1998