Recent content by David Cottrell

Thanks Nikita, I do believe that I will do that! I must find some fresh grape leaves!

Hello CharlieD and the others. I'm glad Discuss Cooking called me back to this thread. I'm a total gringo when it comes to these various food groups, and not much of a cook at that. For the family here in Ohio, USA, I taught myself about preparing the cabbage so it would roll nicely into cabbage...

Thank you CharlieD, I was planning to make a big mistake and put in vinegar and then I thought I better ask! Glad I did. :) I think I'll put this together this weekend but before I buy tomatoes for it I will check for dill!

CharlieD, I have a question about the pickled tomatoes. I'm going to make a small batch, or try to make some, about a gallon I guess. I can scale down your instructions from a five gal pail, but I need to ask, do you use vinegar in the mix? I didn't see any. Let know please.

Just a comment to Gormet Greg. Thanks for posting your website - I took a quick look and it looks like a good place to find some new ideas. My cooking was starting to become blah and I need to freshen up the menu for the family. Thanks again. :)

I'm with Gourmet Greg - stay with Chinese, unless you wanted to add something like a Ukrainian mushroom soup. I think that might work. Good luck! I've just learned a lot about Chinese meals. :yum:

CharlieD, I was looking for you to see if you have a suggestion. I like a Ukrainian salad - tomatoes and onions sliced thin with a sour cream dressing and dill sprinkled on. Perhaps add mayo to the sour cream and mix to taste.

Got it! I wasn't sure about adding the deruni. Easy enough. Cook them and add then and let them sit and gently simmer to soak up plenty of goodness. Thanks

Got the stew Charlie. Thanks. Seems like the real trick is in cooking the meat just so. I'll let you know how it works out. My portion will be small in a smaller dutch oven, but enough for the family.

Me too Charlie, except for one recipe I have from L'viv. It's made with lima beans and no meat for a really good change. To me it's light and refreshing. For normal borscht with meat I like it so thick the wooden spoon stands up in the pot. Cheers!

Hello CharlieD, you may remember that I have two of your borscht recipes - yes very refined. By all means throw in some bones so the marrow can come out into the broth. Sometimes I have been known to make a double broth - make a broth as shown, cook all the good out of the meat and bones and...

Thanks for the photos Charlie. They do look good!!

Thanks Charlie for the Solianka recipe and the pirozhki photos.Time for me to put my cooking hat back on - I've slacked off this summer. Would like to see a photo of your solianka. Cheers!!

A real quick, not flippant answer is to make some sourkraut, or use it from a package and modify just like you would normally eat it. Rinse or not rinse as you like, etc. Use exactly what you like in the vereneky (perogie) and you got it. You just don't want it swimming in liquid because it has...

More possibilities than I thought! Thanks Charlie, I got it!