Eastern European Cooking Class Recipes

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  • Borscht Soup
  • 2 types of handmade perogies with caramelized onions
  • Braised cabbage
  • Dill sour cream

 

Borscht

  • Vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp. Caraway seeds
  • 3 large beets, peeled and diced
  • 2 white potatoes, peeled and diced
  • 4 ribs of celery diced
  • 2 carrots, peeled and diced
  • 1 can tomato paste
  • 2 Tbl. brown sugar
  • 4 Tbl. balsamic or red wine vinegar
  • 10 cups vegetable or chicken stock
  • Salt and pepper to taste

In a large pot start with oil, onion and caraway seed. Sweat onion and seeds until translucent and toasted. Add celery, garlic and carrot and continue to cook for about 3 more minutes. Add tomato paste and incorporate well. Next add in the beets and potatoes and cover with stock. Season and bring to a boil. Once soup has boiled, reduce heat and simmer until the beets are tender. Stir in the sugar and vinegar and adjust seasoning. Serve with a large dollop of dill sour cream.

 

Dill Sour Cream

  • ½ bunch of dill
  • 1 cup sour cream or greek yogurt
  • 1 clove garlic minced finely
  • Salt and pepper

Combine all ingredients and chill for at least 10-15 minutes. Stir well again before serving.

 

Perogies

Dough

  • 1 large egg
  • 1 tsp. salt
  • ½ cup sour cream
  • ½ cup potato water
  • 2-2 ½ cup flour

Garnish

  • 3 onions caramelized until a deep brown color
  • Dill sour cream

In a large bowl whisk egg with salt and allow to sit for 2 minutes. Beat in sour cream then potato water and slowly add flour until mixed well and you have a sticky, shaggy dough. Turn out onto WELL floured table and kneed for about 5 minutes until smooth and not as sticky. Pat into a disk shape, cover and let rest for at least 10 minutes to half hour . Prepare filling while dough rests.

Filling #1

  • ½ brick cream cheese
  • 1 cup sauerkraut chopped
  • Salt and pepper

Mix ingredients well and chill. The filling is easier to work with when cool.

 

Filling #2

  • 3 white potatoes, peeled and diced
  • 1 cup grated cheddar cheese
  • Salt and pepper

Boil potatoes until well cooked. Drain water and return to pot. While potatoes are still hot mash in the cheese and season. Set aside to cool

☞ Roll out dough until about 1/8 inch thick on a floured surface. Using a round cookie cutter or a drinking glass cut out circle wrappers. Hold a wrapper in one hand and place about a tablespoon of filling into the center. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Begin to seal the dumpling into a half moon shape pinching the wrapper snugly against the filling to prevent any air pockets. If you have air pockets it may cause the perogie to explode in the water when boiling.

If you are having trouble sealing the dumpling you can use the prongs of a fork to seal the edges shut. Set aside completed dumpling on a floured surface. When all of the dough has been used up prepared a pot of boiling salted water. When water is at a rolling boil gently place dumplings into water and boil just until they float. Transfer the dumplings to an oiled parchment lined baking sheet. Gently pan fry dumpling until lightly golden and crisp on each side. Serve with caramelized onions and dill sour cream.

 

Braised Cabbage

  • 1/2 Head red cabbage
  • 1 red onion thinly sliced
  • 2 Tbl. caraway seeds
  • 3 Tbl. butter.
  • 3 Tbl. red wine vinegar
  • 3 Tbl. brown sugar
  • 1 cup vegetable stock
  • Salt and pepper

In a large sautee pan add the butter and caraway seeds. Toast seeds until fragrant. Add the onion and thinly sliced cabbage with salt and pepper. Mix well and reduce heat to low. Mix in the sugar, vinegar and stock. Simmer until the cabbage is tender and there is no liquid left in the pan.


 

 

 
 
    
     
      
   
  
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