Recipe(tried): Ukrainian recipes

Hi Tania:
I have experimented with many perogie doughs and this is probably the best (in my opinion) Please let me know if you wanted different fillings also.

VARENYKY (PEROGY) DOUGH

5 c. flour
2 tsp salt
2 c. hot water
3 tbsp. Tenderflake lard (this brand works the best but you can use shortening)

Put you lard in a big bowl, pour your hot water over and stir until melted. Add salt and flour until a dough forms. Knead until smooth and soft. Put in lightly oiled bowl. Cover and let rest for 20 minutes. I like to put it in the fridge, it seems to be easier to work.

POTATO CHEESE FILLING

1 onion chopped
1/4 c. butter
3 c. mashed potatos
Salt & pepper to taste
Approximately l c. shredded cheddar cheese or 1 c. CheezWhiz or cottage cheese

Saute onions in butter, add to mashed potatos. Add seasonings and cheese and mash well, taking care not to mash too much cause then it turns glutony. Cool the mixture before making the perogies.

SAUERKRAUT FILLING

1 qt. sauerkraut
l onion chopped
1/2 c. oil
Salt and pepper to taste

Cook sauerkraut about 20 minutes or until done. Drain and press out water. Saute onion in oil until golden. Add sauerkraut and seasonings. Fry for about 10 minutes. Cool before making perogies.

APRICOT TART (This sounds like what you wanted.....mmmmm.very good)

2 c flour
8 tbsp butter
1/8 tsp salt
1/2 c. sugar
3/4 tsp. baking powder
1 tbsp. lemon juice
Grated rind of 1/2 lemon
2 egg yolks lightly beaten
4 tsp sour cream

FILLING

1 c. thick apricot jam
1/3 c sliced blanched almonds
l egg yolk, beated

Cut the butter into the flour, then add salt, sugar and baking powder. Stir in the lemon juice, rind, 2 egg yolks and sour cream, mixing well to form a soft, sticky dough. Set aside 1/3 of the dough for the lattice top.

Lightly grease a baking sheet and place a greased 9 1/2 inch flan ring or springform pan. Pat the larger piece of dough evenly into the ring covering bottom and sides. (I have made it in a 9 inch square pan also)

Spread the jam over top of the dough, then sprinkle the almonds over the jam.

Press out the remaining piece of dough and either cut or mold it into pieces to make the lattice crust. Brush the top of the tart with the beaten egg yolk.

Preheat oven to 350. Bake the tart for 25 minutes or until golden. Cool to room temperature before serving.BABA'S BORSCH

6 - 7 beets
Water
3 onions, diced
1/4 lb margarine
approximately 2 c. shredded cabbage
can of tomato soup
4- 5 potatos
2 - 3 carrots
*optional green beans, peas, kidney beans or another variety.
I've also put in beet greens or kale...
1 tsp. vinegar
Dill

Julienne your beets. Put in a large pot and cover with water. (Dutch oven) Bring to a boil and put on simmer. Simmer for approximately l hour (don't let it boil as you lose your color)

While beets are cooking, dice and fry onions and shredded cabbage in margarine until golden brown, Add tomato soup and simmer for about 1/2 hour. Stir once in a while. Add this to the beets along with your vegetables diced and approximately 1 tsp vinegar to
taste.

Make a paste of 3 tbsp flour and 1/2 c. water and add to soup while stirring.Add your dill at this time.

Let your soup sit off the heat for about 15 - 30 minutes.

Then serve with sour cream or sweet cream if desired.VUSHKA (TINY DUMPLINGS FOR BORSCH)

Use the dough for perogies.

1 small onion chopped fine
2 - 3 tbsp butter
2 c. chopped cooked mushrooms
Salt & pepper to taste
2 egg yolks

Cook the onion in butter until tender. Add the mushrooms and cook for about ten minutes. Season to taste with salt and pepper. Remove the mixture from the heat and beat in the egg yolks. Chopped dill may be added for flavor. Cool before filling.

Roll your dough out and cut it into squares or rounds about half the size of a regular perogy and then proceed as you do for the regular perogy.HOLUBTSI(CABBAGE ROLLS)

I usually freeze my cabbage (whole) and then when it is time to do the cabbage rolls, just take it out of the freezer and put in very hot water to defrost. Then just cut the leaves off, but if you want the directions for making it fresh just let me know. It's much easier to roll if it is frozen but some people dont like this method.

FILLING

4 c. water
2 c. rice
l lb ground beef
1 onion finely chopped'
dill to taste
1 tsp salt
pepper
4 tbsp oil

Cook rice in water according to package instruction, slightly underdone. Saute the ground beef, onion and dill until browned. Add the meat mixture to the rice and season to taste. Cool. Place a spoonful of rice mix on the leaf. Roll tightly, closing the ends as you roll each cabbage roll.

Place rolls in a 2 quart casserole in layers. Make a sauce of a can of tomato soup diluted with 1/2 cup of water and pour over the cabbage rolls. Bake at 350 for 1 1/2 - 2 hours.TANIA: Here is a start, look it over and let me know what more you want, I will do them tomorrow. I can't find the cream cheese cookies (I know I made some once but don't know where I put the recipe) There are a few more traditional ones that I will send tomorrow.

Enjoy, SALLY