Borscht is a nostalgic dish for me, something that always brings back memories of days spent at my godmother's house, where there would often be a giant pot of borscht bubbling away on the stove. She was from an area in southern Russia very close to what today is southeastern Ukraine, so her borscht was a bit different from what's more often considered standard by Russians and Westerners alike.
This recipe is another old favorite that I'm putting up so that I don't have to wonder about exact measurements if the original recipe ever gets taken down. I hope you enjoy this as much as I have over the years!
This creamy dill pickle soup is an old Polish favorite from this wonderful blog that I've long enjoyed, especially in the wintertime. I've made minor modifications based on my own preferences, so feel free to adapt from here or follow the link to give the original a try!
This is a classic of North American cookery and a personal favorite! The following is based on the lovely "tater tot hot dish" recipe from the wonderful cooks of St. Nicholas Orthodox Church in Narol, Manitoba, as recorded in their 2011 Centennial Cookbook. I've made my usual modifications - lets be honest, primarily copious amounts of garlic! - but the core is unchanged. Narol's master chefs dedicated their cookbook to the founders of their parish, Orthodox Ukrainians from what in 1911 was the Kingdom of Galicia and Lodomeria. May their memories be eternal! Вічная пам'ять!
