CharlieD
Chef Extraordinaire
Vitauta, just for you
Piroshky:
1 egg
2 packs quick rising yeast
2 cups milk
A pinch of sugar and 2 of salt
4 ½ cups flour plus more for kneading
Plus oil for kneading
Warm up the milk a little bit. Add sugar, egg, yeast, and mix well. Slowly add flour mixing well. After adding all flour kneed for few minutes, until dough comes off of the walls of the container you are using. Cover with the towel. Let it rise in a worm place. It should at least double in size. When that happens push the dough down, knead for another minute divide into small portions. Like a golf ball size, flatten it put the mixture in pinch to close, fry in oil seam side down first.
Solianka
Is the meal in a bowl and is perfect for a cold snowy night.
Ingredients:
Crosscut shank with bone in - 3.5 - 4 lb.
Large carrots, grated – 2
Parsnip, small to average, grated - 1
Large onion finely chopped – 1
Pickles large – 2(I use dill not vinegar pickles)
Olives, I mixed green and black chopped ones together – 1 cup
(My family doesn’t like olives, if you do like them - do not chop them at all)
Tomato sauce – 2 cans
Hot jalapeno pepper, chopped – 1 or 2
Red bell pepper, chopped – 1
Garlic, freshly chopped – 2-3 cloves
Lemmon juice – 1 table spoon
Parsley, dill – about a tea spoon each or more for dressing
Lemon, halved and sliced, for serving - 1
Rise – 2 cups
Cold cuts, cut into small cubes or chopped anyway you like about – 2
Cups
Salt and pepper to taste.
In the large pot cook beef or “the other white meat” (if you like) in about 6 quarts of water, cook uncut. Basically you need good meat base broth. I use beef and I like to cook it for a long time to make sure the beef is very tender. I like to cook with some salt and freshly ground pepper. After water boils I clean the foam of the top and at that time add onion, carrots and parsnip. And let it simmer till ready. Take the meat out and let it cool. Add pickles, olives, tomato sauce or paste, you’ll just need less of it, hot and sweet bell pepper and garlic. Let it cook for about 15-20 minutes add rice. Now, about the cold cuts: I keep the whole bunch of them already cut in the freezer. It could be anything, salami and bologna, ham and smoked turkey, leftover of some cooked chicken you had the other day, hotdogs and bratwurst, if you like kidneys and tongue it is even better. Just through all of them into the pot let it cook till they are hot (they really do not have to be cooked, as they are already cooked). When meat gets cold enough to handle cut it into small cubes and add back to soup. Add lemon juice. Taste and adjust for salt and pepper. Soup has to be spicy and with a hint of tartness. Personally I prefer to use hot or cayenne pepper to make it spicy rather than black pepper.
For serving you’ll need sour cream or mayo-lemon mixture. I like to mix a little bit of mayo with some lemon juice, add about a half of a teaspoon for a bowl of soup. Slice the lemon and hang a half of a slice on the side of the bowl. For those who will want the soup tarter they will squeeze the juice right into the bowl. Sprinkle some dill and parsley and serve.
Piroshky:
1 egg
2 packs quick rising yeast
2 cups milk
A pinch of sugar and 2 of salt
4 ½ cups flour plus more for kneading
Plus oil for kneading
Warm up the milk a little bit. Add sugar, egg, yeast, and mix well. Slowly add flour mixing well. After adding all flour kneed for few minutes, until dough comes off of the walls of the container you are using. Cover with the towel. Let it rise in a worm place. It should at least double in size. When that happens push the dough down, knead for another minute divide into small portions. Like a golf ball size, flatten it put the mixture in pinch to close, fry in oil seam side down first.
Solianka
Is the meal in a bowl and is perfect for a cold snowy night.
Ingredients:
Crosscut shank with bone in - 3.5 - 4 lb.
Large carrots, grated – 2
Parsnip, small to average, grated - 1
Large onion finely chopped – 1
Pickles large – 2(I use dill not vinegar pickles)
Olives, I mixed green and black chopped ones together – 1 cup
(My family doesn’t like olives, if you do like them - do not chop them at all)
Tomato sauce – 2 cans
Hot jalapeno pepper, chopped – 1 or 2
Red bell pepper, chopped – 1
Garlic, freshly chopped – 2-3 cloves
Lemmon juice – 1 table spoon
Parsley, dill – about a tea spoon each or more for dressing
Lemon, halved and sliced, for serving - 1
Rise – 2 cups
Cold cuts, cut into small cubes or chopped anyway you like about – 2
Cups
Salt and pepper to taste.
In the large pot cook beef or “the other white meat” (if you like) in about 6 quarts of water, cook uncut. Basically you need good meat base broth. I use beef and I like to cook it for a long time to make sure the beef is very tender. I like to cook with some salt and freshly ground pepper. After water boils I clean the foam of the top and at that time add onion, carrots and parsnip. And let it simmer till ready. Take the meat out and let it cool. Add pickles, olives, tomato sauce or paste, you’ll just need less of it, hot and sweet bell pepper and garlic. Let it cook for about 15-20 minutes add rice. Now, about the cold cuts: I keep the whole bunch of them already cut in the freezer. It could be anything, salami and bologna, ham and smoked turkey, leftover of some cooked chicken you had the other day, hotdogs and bratwurst, if you like kidneys and tongue it is even better. Just through all of them into the pot let it cook till they are hot (they really do not have to be cooked, as they are already cooked). When meat gets cold enough to handle cut it into small cubes and add back to soup. Add lemon juice. Taste and adjust for salt and pepper. Soup has to be spicy and with a hint of tartness. Personally I prefer to use hot or cayenne pepper to make it spicy rather than black pepper.
For serving you’ll need sour cream or mayo-lemon mixture. I like to mix a little bit of mayo with some lemon juice, add about a half of a teaspoon for a bowl of soup. Slice the lemon and hang a half of a slice on the side of the bowl. For those who will want the soup tarter they will squeeze the juice right into the bowl. Sprinkle some dill and parsley and serve.
