Eastern European Recipes
Tea, pudding, and soup
Chai (Russian Tea)
Russia is one of the leading tea-drinking nations. The samovar (a type of water boiler) is used to help make tea. Tea is drunk with lemon or sugar, or sometimes with a dab of jam as sweetener. It is often served with a sweet cake. Russia, England, and Asia top the list as tea-drinking nations. At mealtime in Poland and Czech Republic, children often drink tea from tin cups with milk added.
Pappilan Hatavara (Bread Pudding)
12 slices whole wheat bread
2 eggs
1-1/3 cups milk
4 teaspoons sugar
1/2 teaspoon salt
jam
whipped topping
Tear bread into tiny pieces.
Beat the eggs, and mix them together with the milk, sugar, and salt.
Soak the bread in this mixture.
Coat 8 custard cups with vegetable oil spray.
Spoon a layer of bread mixture in the bottom of each, then a layer of jam, then bread, then jam, etc., topping with bread. Bake at 350 degrees until top is crispy (approximately 40 minutes).
Serves 8.
Zupa z Dynia (Pumpkin Soup)
1 16-ounce can pumpkin
1 quart milk
3/4 teaspoon allspice
1 cup cooked rice
2 tablespoons margarine
salt and pepper to taste
Mix pumpkin and milk together.
Add allspice, pepper, and salt.
Then place in a saucepan and bring to a boil.
Stir in cooked rice and margarine.
Simmer.
Makes about 8 servings .
Soup, dessert, and sides
Zupa Jablkowa (Apple Soup)
6 large apples
1 quart water
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup lemon juice
1 cup whipping cream
Peel and core apples, and cook in water until soft.
Puree mixture in a blender to make applesauce.
Combine apple mixture with sugar, cinnamon, and lemon juice.
Chill.
When chilled, fold cream into applesauce mixture.
Makes about 8 servings.
Mazurhas (Dessert)
1 cup butter
3/4 cup eggs (beaten)
2 cups ground, blanched almonds
1-3/4 cups all-purpose flour
1 cup sugar
jam
Cream butter and eggs.
Mix together the almonds, flour, and sugar.
Add flour mixture to butter mixture, a little at a time, and beat or knead each time.
Roll out dough onto a greased jelly roll pan.
Bake at 350 degrees until golden brown (approximately 20 minutes).
Spread jam over the top.
Cool.
Cut into 2-inch squares.
Borscht (Ukraine)
3 quarts beef stock
2 potatoes, peeled and cut into pieces
1-1/2 cups shredded cabbage
2 8-ounce jars pickled beets
4 tablespoons butter
2 onions, chopped
2 carrots, chopped
4 tablespoons tomato puree
2 bay leaves
tablespoons cider vinegar
1 garlic clove, crushed
4 bacon slices
tablespoons parsley
1-1/3 cups sour cream salt and pepper
In large saucepan, bring beef stock and potatoes to a boil.
After 7 minutes, add cabbage and beets.
Simmer over low heat.
Melt butter in frypan and add carrots and onions.
Stir in tomato puree.
Add the carrots, onions, and tomato puree to saucepan mixture.
Add the remaining ingredients EXCEPT SOUR CREAM.
Cook for approximately 20 to 25 minutes with lid on saucepan.
Serve with a dab of sour cream.
Serves 12.
Potato Latkes
This traditional food is served at Hanukkah, a Jewish celebration.
3 cups grated, drained potatoes
2 tablespoons crumbled crackers
2 eggs
1 teaspoon salt
1/2 cup margarine
1/4 teaspoon pepper
4 tablespoons grated onion
Beat the eggs.
Add potatoes, onion, salt, pepper, and crackers.
Stir.
Heat margarine in electric frypan and drop potato mixture in by tablespoons.
Fry until brown on both sides.
This can be served warm with a covering of applesauce or sour cream.
