Kasha with Mushrooms

When I was studying and working in the former Soviet Union I quickly discovered that not eating mushrooms really wasn't an option if I wanted to be a good guest. Thankfully I soon found I enjoyed many of the ways mushrooms are prepared in Russian and Ukrainian cuisine. Today's recipe features one of my favourites: Buckwheat kasha with mushrooms. I've generally followed Olga's lovely recipe with some borrowings from Adina's recipe and adaptations to better fit my own taste. If you try it out I hope you enjoy it as much as I have, and do!

Breakfast Kasha

Buckwheat kasha is a staple in many parts of Eastern Europe, and was a breakfast favourite of mine when I was living in Russia and Ukraine. It's one of the many foods that was once a staple for me, but ceased to be after I moved to East Asia (although I was able to get buckwheat noodles there, so buckwheat was still in my life in one form or another!). Since it's only now making a comeback in my life I've based the following recipes on Natasha's lovely kasha recipe. The sweet version is easy and simple and thus my go-to on a weekday morning when I'm craving kasha. The flavour of buckwheat can be an adjustment for some people, but I find it a nice change from plainer porridges like cream of wheat or oatmeal, and is certainly worth a try given its health benefits. If you do give it a try, I hope you enjoy!

Green Borscht

Green borscht is a much less well known part of the borscht family, one I've long wanted to give a try! I wasn't able to source all the authentic ingredients where I live, so I've written my recipe with the necessary substitutes. If you want to check out original recipes from actual Ukrainian cooks (Ukraine is the home of borscht after all!), then check out Nataliia or Iryna's great recipes!

Ukrainian-style Braised Beef and Potatoes

This braised beef and potato dish - жаркое (zharkoye) - is a beautifully hearty, delicious taste of Eastern Europe. My recipe is a blend of Tatyana's lovely recipe and Catalina's version. I hope it warms your stomach and heart the way it does mine!

Unstuffed Peppers

As anyone who's taken a look through my recipes know, I'm all about keeping things easy. (Life's busy enough as it is!) This past weekend I found myself with plenty of time...for a nap. After that nap I rummaged through the pantry to see what we had on hand for lunch, and realized I could make two stuffed peppers...or try unstuffing them to make a proper meal.

Cabbage Roll Soup

This is another of those recipes whose flavors and smells bring back so many beautiful memories! As far back as I can remember - which admittedly is not very far! - I've loved eating cabbage rolls, but haven't much enjoyed making them. On the rare occasion I've attempted them on my own the cabbage leaves have either been too firm or too soft, cracking or tearing with abandon and leaving me with quite the mess afterwards. By contrast, my godmother and Ukrainian, Russian, and Romanian friends' cabbage rolls are always so beautifully perfect, a feast for the eye as well as the mouth.

Beef Carrot Cutlets

Котлеты ("kotlety") or 'cutlets' are a staple across much of the former USSR. Originally developed in the Russian Empire, they became a standard feature of many of the work and school canteens of the Soviet Union and remain widespread today. They were always a favorite of mine, both in Russia and Ukraine when I lived there and at my godmother's house. 

Basic Borscht

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.

Syrnaya Paskha

This is my favorite Paschal recipe! As much as I enjoy kulich, kulich without syrnaya paskha ("cheesy pascha" in Russian) is just not that exciting. Like my kulich recipe, I've been making this so long that I've forgotten who I inherited this recipe from. (If it was you, dear reader, then remind me!) This makes plenty of syrnaya paskha - if you're not gifting any you might consider halving the recipe. This is an unabashedly americanized recipe and makes a sweet, creamy spread. Traditional Eastern European syrnaya paskha is made with творог or farmer's cheese and isn't quite as creamy or sweet (although I have cut the sugar if I'm remembering correctly).

Kulich

If you've been to Pascha in Russia, then you've probably seen the dozens and dozens of kulichi in baskets waiting to be blessed on the holiday. They're a standard part of every Pascha basket and Bright Week meal, and are pleasantly versatile, working well when fresh and slathered in syrnaya paskha and when older, toasted, and eaten with butter, jam, or another spread.

Cottage Cheese Syrniki

This is one of my favorites from the former USSR, albeit in a North American incarnation. Normally - in Ukraine or Russia anyways - these would be made with творог ("tvoroh" or farmer's cheese), not cottage cheese. Farmer's cheese is usually less accessible where I live than cottage cheese is, however, hence the substitution! I've enjoyed these for years, so if you live somewhere with a similar issue this recipe is worth a try!