Shredded Cabbage Soup (S’chee)

2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cup)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground pepper
Dairy sour cream
Dill weed or parsley

Cook and stir onions in bacon fat in Dutch oven until tender.
Add beef broth, water, cabbage, carrots, potatoes and celery.
Heat
to boiling; reduce heat.
Cover and simmer until vegetables are
tender, about 20 minutes.

Stir in tomatoes, salt and pepper.
Simmer uncovered about 10
minutes.

Top each serving with sour cream.
Garnish with dill weed.

Makes 12 (3/4 cup) servings.

Pelmeni (Russian Dumplings)

This is a traditional Russian dish that is made in many
Kazakstani homes.

1 1/2 cups all-purpose flour
2 eggs
1/2 cup water
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound ground pork
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Garlic, to taste

To make the dough, combine the flour, eggs, water and 1/2
teaspoon salt.
Knead mixture.
Let rest for 30 minutes.

Mix the ground beef, ground pork, onions, 1 teaspoon salt,
pepper and garlic together.
Roll the dough into a thin layer and
cut into small circles.
Place a small amount of meat in the center
of each circle of dough.
Fold the edges of the dough over the meat
to form a ravioli-shaped dumpling.
Boil the Pelmeni in salted water
for seven minutes, or until they float to the surface.
Serve them
in soup plates with sour cream or in broth.

Spinach and Yogurt Salad

You can make a meal of this by serving it with wedges of pita
bread.

2 bunches spinach, well rinsed and stemmed
or 1 package pre-washed baby spinach
1/3 cup chopped fresh cilantro
3/4 cup plain yogurt
1/4 cup fresh lemon juice
2 cloves garlic, crushed
1/4 teaspoon sugar
Salt and freshly-ground pepper

Steam the spinach until it is tender and bright green
— about two minutes.
Drain, cool, and squeeze
it to remove excess water.
Chop the spinach as finely as you
can.

In a large bowl, combine it with the remaining ingredients.
Mix
thoroughly.
Cover and refrigerate for one hour or more before
serving.

Serves 4.

Khrustyky (Ukranian)

Source: Taste of Home - December/January 2002 - Field Editor
Carol Funk

2 eggs
3 egg yolks
1 tablespoon whipping cream
1 tablespoon vanilla extract
2 tablespoons granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
Oil for deep-fat frying
Confectioners’ sugar

In a mixing bowl, beat the eggs, egg yolks, cream and vanilla
extract.
Beat in sugar.

Combine flour and salt; stir into the egg mixture just until
smooth (dough will be soft).
Divided into four portions.

On a well-floured surface, roll out one portion to 1/8-inch
thickness.
Cut into 1 1/2-inch strips; cut strips diagonally into
three pieces.
Cut a 1 1/2-inch slit lengthwise into the center of
each piece; pull one end of strip through slit to make a loop.
Cover shaped pieces while rolling out and cutting the remaining
dough.

In an electric skillet or deep-fat fryer, heat 2-3 inches of oil
to 375 degrees F.
Fry pastries, a few at a time, until golden
brown, turning once.
Drain on paper towels.
Dust with
confectioners’ sugar while warm.

Yield: 1 1/2 dozen pastries

Romovaya Baba (Rum Cake With Currants and Raisins)

Serves 10 to 12

2 packages active dry yeast
1/3 cup granulated sugar
1 cup lukewarm milk (110 to 115 degrees F)
1 teaspoon salt
4 cups sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons unsalted butter, softened
1/2 cup dried currants (2 ounces)
1/4 cup sultana raisins (1 ounce)

In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of
sugar over 1/2 cup of lukewarm milk.
Let the mixture stand for 2 or
3 minutes, then stir to dissolve the yeast completely.
Set the bowl
aside in a warm, draft-free place, such as an unlighted oven, for 5
to 8 minutes, or until the mixture doubled in volume.

In a deep mixing bowl, combine the remaining sugar with salt and
flour.
Make a well in the center and pour in the yeast mixture.
Add
the remaining milk, drop in the eggs and, with a large spoon stir
the flour into the liquid ingredients.
Continue to stir until
fairly stiff dough is formed.
Knead the dough by pulling it with
your hands - as though are pulling taffy - for about 10 minutes, or
until it is smooth and elastic.

Drape the bowl loosely with a kitchen towel and set it aside in
the warm, draft-free place for 1 hour, or until the dough doubles
in bulk.
Then punch it down and knead in 3/4 pound of the softened
butter, a tablespoon or so at a time.
Knead in the currants and
sultana raisins.

With a pastry brush, coat the inside of a 12-cup mold with the
remaining 2 tablespoons of softened butter.
Pat the dough into the
mold; it should come about halfway up the sides.
Cover the mold
loosely with a kitchen towel and set aside in a warm, draft-free
place for about 1 hour, or until the dough has doubled in volume
and has risen almost to the top of the pan.
Preheat the oven to 400
degrees F.

Bake the cake in the center of the oven for 10 minutes, then
lower the heat to 350 degrees F and bake another 35 minutes.
Remove
from the oven, drape a kitchen towel loosely over the top of the
mold and let it rest for 5 minutes.
Run a knife around the inside
of the mold and turn the cake out into a serving dish.
Then
carefully turn the cake over on the plate.

Syrup
2 cups granulated sugar
1 1/2 cups water
1 cup dark rum

Combine the sugar and water in a small saucepan and, stirring
constantly, bring to a boil over high heat.
Cook briskly for 5
minutes, undisturbed, until the mixture forms a syrup thick enough
to coat a spoon lightly.
Pour the syrup into a bowl, then stir in
the rum.

Icing (optional)
2 cups confectioners’ sugar
1/4 cup cold water
3 teaspoons fresh, strained lemon juice

With a wooden spoon, mix together the sugar, water and lemon
juice.
Slowly spoon the warm syrup over the warm cake.
With a large
spoon, baste the cake every 10 minutes or so with the syrup
collecting around the cake.
When all the syrup has been absorbed,
you may ice the top of the cake with the white icing just before
serving, if desired.

Russian Black Bread

4 cups rye flour
2 cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
2 1/2 to 3 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fennel seeds, crushed
2 1/2 cups water
1/4 cup (1/2 stick) butter
1/4 cup white vinegar
1/4 cup dark molasses
1 (1 ounce square) unsweetened chocolate
1/2 cup water
1 teaspoon cornstarch

Lightly grease a large bowl and two 8-inch layer cake pans; set
aside.

Combine first 8 ingredients in mixing bowl.

Combine 2 1/2 cups water, butter, vinegar, molasses and
chocolate in 2-quart saucepan.
Place over medium heat and cook,
stirring frequently, until chocolate is almost melted but mixture
is still lukewarm.
Turn into mixing bowl and begin beating.
Gradually add flour, 1/2 cup at a time, to make a soft dough and
beat about 3 minutes.
Turn dough onto lightly floured board.
Cover
with bowl and allow dough to rest 10 to 15 minutes.

Knead dough until smooth and elastic, about 10 to 15 minutes,
adding additional flour as needed.
Place in greased bowl, turning
to coat entire surface.
Cover with plastic wrap and hot, damp towel
and leave in warm place until doubled in volume.

Punch dough down and turn onto lightly floured board.
Shape into
2 balls and place in prepared pans.
Cover with plastic wrap and
leave in warm place until doubled.

Preheat oven to 350 degrees F.
Bake breads 40 minutes.

Combine water and cornstarch in saucepan and bring to boil over
high heat; boil 1 minute.
Brush lightly over bread and return bread
to oven for about 5 minutes, or until tops are glazed and loaves
sound hollow when tapped.
Remove from pans and allow to cool on
racks.