Used the duck fat for a makeshift haluski, cabbage with , in this case, Hungarian egg noodles
Making Breton Beans tonight https://www.polishyourkitchen.com/polishrecipes/polish-beans-and-sausage-fasolka-po-bretonsku/amp/
Bought a box of vegetarian Ukrainian food from the Heavenly Perogy restaurant operating inside the banquet hall of the Ukrainian cathedral in Toronto.
I bought a cabbage roll and perogy combo that was ready to eat, as well as the $99 box containing soup, perogies and other stuff for the fridge &freezer.
There’s a city and a river named Dniester in Ukraine. Some of my ancestors are from a village on the Dniester River. This Dniester salad seems like a variation on Olivier.
Cabbage, peas, sausage and mayo! https://ukrainefood.info/recipes/salads/85-dniester
Olia Hercules’ Korean carrots include fennel.
Tangy fragrant carrots are the perfect partner for this zingy marinated chicken.
@greedygirl , this is a delicious recipe. I’ve been a big Olia fan for a while.
This looks interesting. We have a Russian General Store here (they’ve dropped the word Russian from their sign for now) and they have a huge selection of salamis, maybe more than any other place in town. Is there a particular salami that I could look for?
I followed some of those links. There’s some good looking other apps, salads and soups, too.
I think many Ukrainians would use a Kielbasa / Kubasa.
Ham, Bologna, or whatever you have on hand would work.
I’m more familiar with Swiss / German / Austrian fleischsalat which is essentially a mixed julienned cold cut salad using mayonnaise to bind (without the cabbage)
Buzhenina : Russian or Ukrainian pork roast
Many variations out there, most contain olive oil, parsley, pepper and garlic, the other spices can include mustard, clove, tarragon and/or thyme
Link to Olia’s recipes in the Guardian
Alissa’s Blog, including recipes
I’m making this vegetarian beet and cabbage borscht today.
Parking this here, since Luo Song Tang is influenced by Borscht