Rusyn Borscht

Rusyn Borscht - A common and beloved dish of the Rusyn People. However, Borscht is as divers as the lands of the Rusyn People. Different regions had different styles of ingredients, just as different cooks have their own way of preparing Borscht. This is just one of my favorite ways, and in no way lessens the other style/types and recipes of Borscht.

INGREDIENTS

• 1 (16 ounce) package pork sausage (skip this if you want a vegetarian style Borscht)


• 3 medium beets, peeled and shredded


• 3 carrots, peeled and shredded


• 3 medium baking potatoes, peeled and cubed


• 1 tablespoon vegetable oil


• 1 medium onion, chopped


• 1 (6 ounce) can tomato paste


• 3/4 cup water


• 1/2 medium head cabbage, cored and shredded


• 1 (8 ounce) can diced tomatoes, drained


• 3 cloves garlic, minced


• salt and pepper to taste


• 1 teaspoon white sugar, or to taste (or 1 teaspoon vinegar)


• 1/2 cup sour cream, for topping


• 1 tablespoon chopped fresh parsley (or Dill) for garnish

DIRECTIONS

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

2. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar (vinegar).

4. Ladle into serving bowls, and garnish with sour cream and fresh parsley (or Dill).

Koch (Ryzovy nakyp, Rice pudding)

Koch (Ryzovy nakyp, Rice pudding)

Ingredients:

• 2 cups rice
• 1 qt. milk
• A "pinch" of salt
• 1 ¼ cups butter
• ¾ cup of caster sugar
• Grated lemon rind
• 4 egg yolks
• Raisins
• Whites from 4 eggs

Directions:

Put milk in a saucepan and slowly bring to a boil

Wash rice and place in a saucepan in which milk has slowly boiled

Cook until rice has absorbed all milk

Let rice mixture cool

Mix butter, sugar yolks until creamy

Add lemon rind and salt to taste

Beat egg whites

Mix cooked rice into creamed butter, add raisins and fold in egg whites

Put the mixture into a casserole dish greased with butter and sprinkled with breadcrumbs (if desired)

Bake for approximately 40 minutes in slow oven (320 – 355 F)

Comments: You can use vanilla essence instead of lemon rind, if you prefer. S Some people also put a layer of sliced apples or some other fruit in the middle of the mixture before baking.

Lemko Style Kraut Noodles

Lemko Style Kraut Noodles
Ingredients:

• 1 can sauerkraut, rinsed and drained dry (save the juice)
• 1 lb. ground beef
• 5 eggs
• 4 cups flour
• 1 cup finely diced onion
• 1/2 cup of milk
• 1 tsp. salt
• 1 Tbsp. vegetable oil
• 1 Tbsp. pepper
  

Directions:
Drain the kraut, save the juice for use later. Rinse the kraut in cold water, and then drain again. Place into a large sized bowl.

Add ground meat, pepper and chopped onions and mix together.

Make the noodle dough - Beat eggs until light; add salt, oil and milk. Gradually add flour and mix well. To make dough stiffer add more flour if needed.

Cover with towel and let rest about 15 to 20 minutes.

Roll out dough like you would for a nut roll (Kolachi).

Spread kraut and meat mixture over all the dough.

Roll up tightly like a nut roll, cut into 1 1/2-inch slices. Lay each slice, cut edge down, in pan 2 1/2 inches deep.

Put extra kraut juice over each roll. Lay a piece of foil over top.

Bake at 350 degrees for 45 minutes or until done.

Serve warm. Goes well with a nice cold beer. Enjoy!

Another Great Rusyn Dish - Palachinke

Rusyn Palachinke
Crepes:
5 eggs
1/2 cup of sugar
1 teaspoon salt
3 cups milk
2 cups flour
1 teaspoon vanilla
Vegetable oil, as needed

• Mix eggs and sugar and beat until frothy. Add salt, vanilla and 1 1/2 cups of milk. Slowly whisk in flour so batter remains smooth. Add the rest of the milk and beat with a mixer.

• Place about 2 teaspoons of vegetable oil in a no-stick frying pan and heat until oil is very hot. Drain off a little of the oil, then pour enough batter in to coat bottom of pan. Cover with lid for about 15 seconds or until sides are nearly dry but center is still moist.

• Flip palachinka over into another pan or use spatula to flip over in same pan. Let cook, uncovered, for about 15 seconds. Flip onto plate covered with paper towel to absorb extra oil. Add about 1 teaspoon of oil to pan after every 3 or 4 palachinke. Make sure you let the oil get hot for about 1 minute.

• While crepes are still warm but not hot, smear filling in a thin layer over one complete side of the palachinka, then roll so filling is on inside. Can serve warm or cold. Makes about 25 palachinke.

• Fillings - Use any or all of the following:
  Apricot paste, not jam or preserves
  Lekvar (prune butter)
  Cheese - Mix 2 pounds ricotta cheese with 1/2 cup sugar and 1 tablespoon vanilla

• Another version: Place 2 teaspoons of warm clover honey on the center of a plate. Instead of rolling, fold palachinke in quarters and place with point into the honey.
  
  Serve warm, and ENJOY!