Eastern European Vegetable Stew

2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 cup diced potatoes
1 cup diced carrots
1 cup peeled and diced parsnips
2 cups peeled and diced turnips and/or rutabaga
2 cups peeled and diced beets
6 cups of water or mock chicken stock or vegetable stock
2 teaspoons salt
2 bay leaves
1 tablespoon minced fresh thyme and/or dill (1 teaspoon dried)
1/4 cup cider vinegar
5 cups rinsed and chopped Swiss chard or spinach
Salt and ground black pepper to taste
1/2 cup sour cream or plain nonfat yogurt (optional)

Procedure:

In a soup pot on medium heat, warm the oil and cook the onions and garlic for 7 minutes, stirring frequently. Add the potatoes, carrots, parsnips, turnips, and/or rutabaga, beets, water or stock, salt, bay leaves, and thyme and/or dill. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

Add the vinegar and chopped greens and simmer for 10 minutes more. Add salt and pepper to taste. Find and discard the bay leaves. Serve with a dollop of sour cream or yogurt, if you like.

Adapted from Moosewood Restaurant Soups & Stews Deck

Perogies (Voreniki, Vareniki)

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
3. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Polish Filling:

• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste

Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

Ukrainian Filling- Cabbage:

• 1 pound sauerkraut
• 2 large onions, finely chopped
• 1/2 cup butter
• 3 cups finely shredded green cabbage
• 1 cube chicken bouillon
• 2 teaspoons pepper

Ukrainian Filling- Potato:

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• 1/2 cup butter
• 1 cup shredded Cheddar cheese
• salt and pepper to taste

Russian Filling:

• 3 cups ricotta cheese
• 2 large eggs, beaten
• 3/4 cup finely chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup melted butter
• 1/2 cup or plain yogurt
• 1/4 cup finely chopped or finely chopped chives

Squeeze out as much liquid from Ricotta cheese and discard. In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend. Add chopped green onions, salt and black pepper and mix to incorporate.

Borscht

• 1 (16 ounce) package pork sausage (any kind of meat will work)
  
• 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
• 1/2 cup sour cream, for topping
• 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.
4. Ladle into serving bowls, and garnish with sour cream and dill.