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

Categories: Vegetable, Fruit, Soup, Ukrainian, Rus, Ethnic, Side dish
Yield: 6 Servings

4 c Cucumbers peeled seeded coarse chopped
2 ea Lemons juice of
1 ts Sea salt
1 tb Honey
1 c Sour cream
1 c Water
1 c Ham diced small
1 ea Tomato chopped
Salt & pepper to taste
Fresh dill sprigs

Put cucumbers, lemon juice, salt, honey, sour cream & water into blender.
Puree until smooth. Add ham.
Pour soup into a large bowl, cover tightly & chill for 8-2 hrs.
Puree tomato & add to soup.
Taste then adjust seasoning.
Serve soup chilled & garnished with dill & generous dollops of sour cream.

ORIGIN: Dr. Svetalana Galinskaya, Sevatopol-Ukraine, circa 1998

Categories: Ukrainian, Slavic, Euro, Ethnic, Soup, Side dish
Yield: 6 Servings

2 lb Sorrel
-or-
1 1/8 lb Endive w/ juice of 3 lemons
-and-
1 1/8 lb Spinach washed and dried
2 1/4 qt Beef stock
2 ea Onions
1 ea Carrot
1 1/2 ts Salt
2 ea Potatos peeled
3 ts Dill fresh & chopped
3 ts Scallions chopped
1/2 c Heavy cream
4 ea Eggs hardboiled & sliced
1/4 c Sour cream

Bring beef stock to a boil in a large pot.
Add onion, salt, & sorrel or spinach & endive & lemon juice.
Cube potatos into 3/4″ cubes then add to pot.
Cook for 10 mins.
Reduce heat then simmer for 1 hr.
Remove from heat.
Place into a large tureen then stir in cream.
Add dill.
Serve then garnish with a generous dollop of sour cream & slices of egg.
In summer refrigerate for 8-24 hrs. then serve cold.

*NOTE: This better made with sorrel than endive but I have seen kale with spinach used as well instead of sorrel.

ORIGIN: Taisa Kamnotskaya, Kyiv-Ukraine, circa 1997

Donald “Doc-D” Houston posts another great recipe:

Categories: Beef, Meat, Soup, Russian, Rus, Slav, Side dish
Yield: 8 servings

Beef Meatballs:
1 tb Butter
1/2 ea Onion minced
1 ea Garlic clove minced
1/2 ts Thyme chopped
3/4 lb Ground beef
1/4 c Fresh bread crumbs
1 ea Egg beaten
4 c Beef stock

Borsch:
6 ea Beets scrubbed
3 tb Butter
1 ea Onion diced
2 ea Carrots diced
1 ea Leek diced
2 tb Red wine vinegar
6 c Beef stock
1 ea Potato peeled & diced
1/2 ea Small cabbage head diced
2 ea Bay leaves
1/2 ts Thyme chopped
2/3 c Sour cream
1 ts Parsley minced for garnish

Beef Meatballs:
Melt butter in a stockpot then add onion.
Saute over med-heat for 4-5 mins. ountil softened.
Add garlic & thyme then saute for 2 mins.
Transfer to a large mixing bowl then allow to cool.
Add beef, bread crumbs & egg to bowl then gently mix to combine.
Season with salt & pepper.
Form into 16 meatballs then refrigerate for 30-40 mins.
Bring stock to a boil then reduce heat to a simmer.
Add meatballs in batches then cook for 15-20 mins. until no longer pink.
Skim surface of stock to remove any impurities.
Remove meatballs from broth with a slotted spoon.
Set aside but keep warm.
Discard broth.

Borsch:
Cut the greens off of beets gut leave about 1″ of stem.
Place beets in a pan with just enough cold water to cover then bring to a boil.
Reduce heat then simmer partially covered for 35-40 mins. until tender.
Remove beets but reserve 1 of them.
Peel then dice remaining 5 beets.
You should have about 4 cups.
Reserve beet cooking liquid.
Heat butter in a stockpot.
Add onion then saute over med-heat for 5-7 mins. until softened.
Add leek, garlic, carrots & diced beets.
Saute for 2-3 mins. more.
Stir in vinegar then cook for 1 min. while stirring bottom of pan.
Pour in 6 cups of beef stock & cooking liquid from the beets.
Add potato, cabbage & bay leaves.
Season to taste with salt & pepper.
Bring to a boil as you repeatedly skim surface to remove impurities.
Reduce heat down to med-low.
Simmer for about 45 mins. while skimming surface occasionally.
Remove bay leaves then transfer 1 cup of soup & vegetables to a blender.
Dice reserved beet then add to blender.
Puree then add this mixture back to soup pot.
Add up to 2 cups more stock or water if soup gets too thick.
Add thyme a few minutes before you serve.
Season with additional salt, pepper & red wine vinegar as necessary.

Serve:
Ladle soup into serving bowls then add 2 meatballs to each bowl.
Garnish with generous dollop of sour cream then sprinkle with parsley.

ORIGIN: Sofya Zarenkova, Ufa-Russia, circa 1994

Categories: Dessert, Fruit, Rus, Ukrainian, Russian, Side dish
Yield: 8 servings

Lemon Curd:
1 ea Egg
2 ea Egg whites
3/4 c Sugar
1 tb Lemon zest freshly grated
2/3 c Lemon juice
1 tb Butter

Meringue:
4 ea egg whites @ room temperature
1/4 ts cream of tartar
1/4 ts salt
1 cup Confectioner’s XXX sugar

Topping:
1/2 cup whipping cream
2 ts Confectioners’ XXX-sugar

Lemon Curd:
Whisk whole egg, 2 egg whites, granulated sugar, lemon zest & lemon juice in a non-reactive saucepan.
Add butter then cook over low-heat while whisking constantly until mixture is thick enough that drawing your finger across a coated spoon leaves a mark.
DO NOT allow this sauce to come to a simmer.
Pour this hot curd through a fine-meshed sieve into a small bowl while pressing on any solids.
Allow to cool slightly then refrigerate fdor 4-6 hrs. until chilled.

Meringue:
Pre-heat oven to 250 deg-F.
ine a large baking sheet with parchment paper.
Draw a 9″ circle with a pencil in the center of this paper as a guide for your pavlova.
Turn paper over so pencil-side down.
Beat 4 egg whites, cream of tartar & salt in a large bowl until soft peaks form.
Increase mixer speed to high then gradually beat in XXX-sugar.
Continue beating until stiff & glossy.
Use a rubber spatula to spread this meringue into a 9″ circle on your parchment paper.
Smooth then level center so you make edges slightly higher creating a shallow depression in middle.
Bake meringue for 1 hr.
Reduce oven temperature to 200 deg-F then continue baking for 1 hr. more.
This meringue should feel firm when gently touched.
Turn off oven thenleave oven door ajar.
Allow meringue sit in oven for 1 hr. until cool.

Topping:
Just before serving whip cream in a small bowl until starting to thicken.
Add confectioners’ XXX-sugar then continue whipping until soft peaks form.

Pavlova Assembly:
Use a large chef’s knife to carefully separate meringue from parchment paper.
Slide it onto a large flat serving platter.
Fill center depression with lemon curd.
Pile whipped cream in center of this curd.
Cut into wedges with a sharp knife.
Serve immediately.

ORIGIN: Dr. Irina Sinchelova, Zhitomir-Ukriane, circa 1995