Георгий Posted April 27, 2009 Share Posted April 27, 2009 Sorry for my bad english. for 5 litres of water:2-3 potatoes, 1 beet , 2 onions , 2 carrotstomato paste - 2 table spoons, tomatoes - 2-3 sht,1bulgarian pepper (red and green, possible bitter) , cabbage, verdure,1 piece of garlic, saltPreparation Cut the potatoes, and put it in water.On pan fry the cutted beetCut the onion and carrot, fry with beetFry before it got golden colour.Add the tomato paste and tomatoes, that crushed on grater (without skin), to the pan.After tomatoes little got density add the cutted bulgarian pepper, add glass of the water, fry it 10 minutes. Cut the cabbage.When the Potatoes almost cooked - add the contents of pan to the water, after 2 minutes add the cabbage and much verdure (the parsley, dill etc). Link to comment Share on other sites More sharing options...
JW Posted June 4, 2009 Share Posted June 4, 2009 that is awesome!thank you for posting this! I grew up with Ukranian food and I've always had a fondness for borsch!! Link to comment Share on other sites More sharing options...
apple Posted June 4, 2009 Share Posted June 4, 2009 Борщ мой любимый суп!! спасибо! Link to comment Share on other sites More sharing options...
lobsteriffic Posted June 4, 2009 Share Posted June 4, 2009 Thanks! I love borscht so much. There are a lot of Ukrainians in my family and I grew up on borscht and holubtsi. Link to comment Share on other sites More sharing options...
JW Posted June 4, 2009 Share Posted June 4, 2009 it is so hard to find good ukranian vegan food.I've found a restaurant that makes fabulous borsch but perogies & holubtsi have eluded me.(I knew I should have paid more attention when my grandmother was making them) Link to comment Share on other sites More sharing options...
lobsteriffic Posted June 4, 2009 Share Posted June 4, 2009 My future MIL gave me her perogie recipe...her dough just happens to be vegan and the filling I just make with Earth Balance instead of butter, and use some nutritional yeast instead of cheese. Apparently she has made me some vegan perogies with just potato, they are in her freezer and she will bring them out to me this summer when they come out for the wedding. I don't know her very well so I was really touched that she went to that much trouble. Her holubtsi just happen to be vegan as she doesn't put hambuger in them (neither do my aunts actually now that I think about it). Which I'm thankful for because I don't know if I would have the patience to make them myself. One thing I would LOVE to veganize are these...I'm not sure what they're called...you take bread dough, wrap a beat leaf around it, then bake it. To serve you put a cream sauce over top of it. My aunts always made it so I'm not sure if it's authentic, or just some weird Ukrainian-Canadian thing. I just need to master the vegan cream sauce. I've made some pretty good ones...but not quite perfect yet. But since I'm trying to lean out right now that project is on hiatus. I would also like to make vegan kielbasa. I make vegan sausages a lot out of vital wheat gluten and I've been playing around with the spices to get it close. My fiance is an omni and he eats kielbasa a lot so I make him taste it to tell me what needs to be changed because honestly it's been so long since I've had it that I don't really remember. Wow JW, once again we've hijacked a thread. Link to comment Share on other sites More sharing options...
JW Posted June 4, 2009 Share Posted June 4, 2009 I guess that's what we do!!! we came across a recipe for vegan lunch"meat"form it into a loaf and bake it. That might just solve his kielbasa cravings!I'll see if I can find it. It's much healthier than store bought, much cheaper and IMO tastier. Link to comment Share on other sites More sharing options...
JW Posted June 4, 2009 Share Posted June 4, 2009 vegandad.blogspot.com/2008/06/veggie-lunch-meat.html this is it! Link to comment Share on other sites More sharing options...
lobsteriffic Posted June 4, 2009 Share Posted June 4, 2009 Yeah, I use a method very close to that but use different seasonings. I've also tried it with baked seitan. I think the steamed kind (like Vegan Dad's) had a better texture. Last time I made a log like that I ate the whole thing within 2 days...all by myself. Link to comment Share on other sites More sharing options...
JW Posted June 4, 2009 Share Posted June 4, 2009 I can believe it!it sure didn't last long in our house. Link to comment Share on other sites More sharing options...
endcruelty Posted June 19, 2009 Share Posted June 19, 2009 borscht lol wtf is borsch? i have beets in the fridge, but no pierogi. i love my borscht with lots of pierogi Link to comment Share on other sites More sharing options...
JW Posted June 29, 2009 Share Posted June 29, 2009 when I was a kid I ate so much borsch my pee was red tinged!! I was pretty freaked out but good ole Baba set me straight Link to comment Share on other sites More sharing options...
lobsteriffic Posted June 29, 2009 Share Posted June 29, 2009 That's happened to me too. Link to comment Share on other sites More sharing options...
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