- In large saucepan, heat oil; cook onions, kielbasa, carrots and potato for 5 minutes.
- Stir in tomatoes, cabbage, beef broth, parsley, sugar, paprika and pepper. Cover and bring to a boil.
- Reduce heat to low and simmer for 20 minutes or until vegetables are tender.
- Makes 4 servings.

1. Clean mushrooms well, trim and chop.
2. Put mushrooms, onions, garlic and wine in consommé in large pot. Bring to a boil, simmer for about an hour. You may need more liquid, if so, just add some more liquid broth, or water and powdered broth.
3. Add lemon juice, stir.
4. Melt butter in microwave - stir flour in till smooth, then stir slowly into mushrooms and bring to a boil, stirring.
5. And that’s it! If keeping warm, keep on low heat and be sure to stir regularly so it doesn’t stick to the bottom of the pan. Add a touch more liquid if necessary.

Notes: I used white button mushrooms in this recipe, but it’s also really good if you add a few of some different types as well, like crimini and shiitake. It really deepens the flavor. Give it a try!

- Boil the 6 eggs: put eggs in pot, and cover with cold water. Bring to a rolling boil, shut off and let stand 45 minutes. Shell.
- While eggs are boiling, in separate pot, boil all ingredients (except eggs and onions), 3 minutes.
- Place eggs and onions in clean glass jar; add liquid ingredients. Cover; place in refrigerator for at least 24 hours before using. Longer is better.

Note: sometimes, a chemical reaction will cause the garlic to turn blue or green (see closeup). This is normal, and perfectly safe to eat. And, the eggs will turn brown during the pickling stage; again, perfectly normal and safe to eat.

Sift the flour through sieve. Add warm milk, half an egg, salt, sugar. Knead the dough and let it stay for 30 or 40 minutes. Wash the strawberries and let them dry. Cut into small cubes and mix with sugar. This will be the filling of the varenyks. Roll the dough. With help of some round form (you could use a glass, or anything circular for this purpose) create flat round scones of this dough. Then put a teaspoonful of the filling into each of the scones. Then bring together the opposite edges of a scone and pinch them so that they don’t come apart. When you have a closed semicircular shape with the filling

For the filling rub the cottage cheese through a sieve (or in any other way make it soft). Fry the chopped onion in oil until it gets golden in colour. Mix it with cottage cheese, add salt and butter. Blend thoroughly. Sift the flour through a sieve. Put it into a bowl. Pour into it a mixture of water, salt, sugar and eggs. Knead the dough as quickly as possible. Let it stay in refrigerator for 30 minutes. On the board sifted with flour roll the ready dough out into a layer as thick as 2mm. Cut the round scones with a glass or any other round shape. Put a teaspoonful of the filling onto each of the scones. Then bring together the opposite edges of a scone and pinch them so that they don’t come apart. When you have a closed semicircular shape with the filling inside, it is the varenyk. Fill a big pot with water, add a little salt to it and bring to boil. Put the varenyks into the boiling water and boil them for 3 or 5 minutes. Brush melted butter onto them. Serve chilled in a dish, in sour cream.

Mince the sausage. Chop the onion. Fry the onion in the oil. Remove the tomato pulp, and dust salt and pepper into each of the tomatoes. Add tomato pulp to the frying pan, add pepper. Fry stirring all the time until the thickening of the mixture. Add the sausage, crush an egg and mix it all while the frying pan is hot. Let the mixture cool and then stuff the tomatoes with it.

Several hours before cooking cut the kidney into two halves and put into large amount of cool water. Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again. Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it. Chop the onion, carrots, and cucumbers. Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft). Put the flour and tomato paste onto the frying pan and fry them together for a while. Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot. Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it. The rozsolnyk is ready when potatoes get soft. Put the chopped parsley and crushed garlic into it. When serving put some sour cream into a plate.

Boil the meat for the stock. Chop the onion. Grate or shred the beetroot. Grate carrots. Melt some fat on a frying pan. Cut the pork fat into very small pieces and fry it until it becomes golden in colour. Add onions to the frying pan, fry it until they get golden. Add carrots, when they get soft, add beetroot. Sprinkle juice of half a lemon onto the mixture. Add tomato paste to the frying pan. Fry the mixture for a while. Add a little stock, pepper, bay leaf. Set the heat to the minimum cover with a lid and simmer for a while.

Put the beef out of stock. Pour the stock into a big pot. Put into the pot the peeled potatoes, cut into big pieces. Shred the cabbage. When the stock with potatoes boils put the cabbage into the pot. Add salt. Separate the meat from the bones, and put it back to the pot. When the potatoes iare ready (i.e. soft, boiled), turn off the frying pan and put its contents into the pot. Add a bay leaf, black pepper. Turn off the heat. When serving put some sour cream and crushed garlic into a plate.

Melt the margarine in a frying pan and add the onions and mushrooms to saute’. Remove onions and mushrooms with slotted spoon and allow the margarine to darken a bit (nice and brown …don’t burn!). Add to this about three to four heaping tablespoons of flour and with a fork begin mixing and stirring it…getting the floured mixture a beautiful, rich brown color. To this, slowly pour in the water with one hand and keep stirring with a whisk to keep the lumps from forming until you have a nice medium thick sauce. Turn down the heat and add the sauteed onions and mushrooms. Also add garlic salt and black pepper to taste and stir occasionally to blend the vegetables and sauce together. Lower the temperature to warm and cover until needed. You may need to add more water and stir before serving.

Dough ingredients:
5-7 cups all purpose four
2 eggs slightly beaton
1tsp salt
water (as needed)

Prepare potatoes as you would for mashed potatoes until tender, drain and keep in the pot. While the potatoes are cooking, sauté the onions in the entire lb. of margarine. When the onions are done, scoop out about 3/4 of the onions with a slotted spoon and put into the pot of potatoes. You will be saving almost all of the margarine for the end of the recipe with some of the onions. Add the shredded cheddar cheese to the potatoes. Using an electric mixer, mash the potato mixture until it is as smooth as possible. It will be a little lumpy with the onions in it. Add garlic, salt and pepper to your taste and mix until done. Set aside to cool while you work on the dough.

In a large bowl, put about 6 cups of flour - make a well in the middle. In the well, put 1 tsp. salt, eggs and 1 cup of water. Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed. When it is almost ready, it will no longer stick to the sides of the bowl. Place the dough on a well-floured surface and knead it until it is smooth and shiny. Use flour as needed - be careful not to make the dough stiff. Set aside an let the dough rest.

Fill a large 6-8 quart pot with water, add a tsp. of salt and bring the water to a boil.

On one side of your table, place a clean sheet folded to fit your space and flour it well. This is where you will set your pyrohis between the making and the actual boiling of them. If your surface is not floured, they will stick and fall apart in the boiling process.

Cut off about 1/3 of the dough and roll it with a rolling pin until thin. Cut circles with a round biscuit cutter or a glass. Keep hands floured so the dough doesn’t stick. Stretch our the dough a little at a time until there is enough space to put the potato mixture in. With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent. Put the completed pyrohi on your well-floured sheet and continue the process until all your pyrohi are done.

Now the actual cooking begins. Put about a dozen of the pyrohi in the boiling water and stir once to loosen them. Now, let them boil until they float to the top of the water and then boil them for another minute. Remove them one at a time with a large slotted spoon and put them into a colander to drain. Use a large cake pan or a roaster pan and drizzle the bottom of the pan with the extra onion and margarine mixture. Place the drained pyrohi in the pan and cover them with a little margarine mixture. Shake the pan back and forth to keep the pyrohi from sticking together. Repeat the process until all the pyrohi are done. Keep the large pan or roaster in the oven on warm and cover them with foil or lid to keep them from drying out.