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Ukrainian Dishes U CCA O N T H E N A T IO N A L L E V E L N E W BOOKS L ubow A . K y iv s k a : U k ra in ia n B orsch, Y a re n y k y an d O th e r D ishes. W ith a fo rew o rd b y th e a u th o r. 32 p ag es. P ric e $1.00. In w ritin g th is booklet, th e a u th o r especially h a d in m in d y o u n g U k ra in ia n A m erican s an d C an ad ian s o f th e second an d th ir d g e n e ra tio n w ho b eg in to fo rg e t th e ir m o th e r’s to n g u e and th e fla v o r of th e ir cooking. F o r th e ir sak e sh e com piled th e se recipes, a rra n g in g th e m a f te r th e ir kind. T he c o n te n ts include soups (7 k in d s of b o rsc h ), a p p e tiz e rs an d luncheon d ish es, m e a ts, do ugh s an d d e sse rts. E a c h sectio n h as its ow n c h a ra c te ris tic s , m ade w ith ca re an d sc ie n tific a p pro ach . R ecipes w ere c o n trib u te d b y m a n y U k ra in ia n h o m em ak ers an d trie d o u t an d a d ju s te d by th e a u th o r. A fte r N a ta lia K o ste ck a ’s an d S av ela S te c h ish in ’s U k ra in ia n cook books th is is th e th ir d one p u b lish ed in E n g lish . A s w e w ish to p re s e n t o u r tra d itio n a l cook in g to th e E n g lish sp ea k in g w orld an d to s tre s s its tru e o ri g in — w e w elcom e th e sm all book let h e a rtily . A s sam p les w e give a few re c i pes fro m th e book. B o rsh ch o k U nlike th e old b o rsh ch , in w h ich o th e r m e a ts m a y be su b s titu te d fo r th e beef, b o rsh ch o k m u st be p re p a re d fro m a v e ry stro n g b e e f b ro th . 2 pounds o f b re a st of beef 1 p a rsle y ro o t 2 onions 2-3 la u re l leaves, salt, a few w hole b lack p e p p e r g rain s 5-6 beets, lem on ju ice o r sh e rry fo r flav o r 2-3 egg shells P re p a re b ro th o u t of m e at, spice an d onions. W ash , peel an d c u t b eets, ex cep t one w h ich is r e serv ed fo r f u tu re u se if needed. S im m er th e b e ets in a little b u t te r fo r a b o u t 30 m in u te s. M ean w hile sk im th e b ro th an d ta k e o ff m o st of th e f a t, an d stra in . To th is cold o r cool b ro th , add eg g shells an d b eets, an d sim m er 15 m in u te s to o ne-h alf h o u r. T a ste , add s a lt an d le m o n ; if th e b o rsh ch o k is re d enough, d is p en se w ith th e e x tra b eet, o th e r w ise g ra te it ra w an d add. B rin g to boil, s tra in if n ec e ssa ry , an d fla v o r w ith lem on or sh e rry . R e m em b er to add th e w ine w hen th e soup is done so as to keep th e fla v o r — 1 to 2 teasp o o n s p e r soup p late . A s b o rsh ch o k is se rv ed as a clear soup (p re fe ra b ly in c u p s), sm all n aly sn y k y o r py- riz h k y w ith m e a t o r o th e r fillin g m ay be o ffe re d w ith it. S u ffic i e n t fo r 8-12 p erso n s. B eetk e (c u tle ts ) in so u r cream 1 p o u n d beef, g ro u n d tw ice 1 onion, diced an d frie d golden b ro w n 3 slices stale b read 1 tablespoon flo u r 3A cup sour cream b re a d crum bs Soak b re a d in w a rm w a te r an d squeeze o u t alm o st d ry . M ix w ith o th e r in g re d ie n ts a n d ad d sa lt an d p ep p er to ta s te . F o rm in to e ig h t cu tle ts, roll each c u tle t in b re a d cru m b s, an d sla sh in a diam ond p a tte rn . F r y th e c u tle ts in b u tte r an d rem o v e fro m sk il let. B lend flo u r an d b u tte r in th e sk ille t an d ad d o n e -th ird cup w a te r. Boil a few m in u te s, s tir in th e so u r cream , h e a t to boiling p o in t, an d p o u r over th e h o t c u t lets. W O M E N B A N D U R IS T S C A P P E L L A T h e re is a m u sical u n it in D e tro it, M ich., w e can be p ro u d of. A C appella of W om en B andu - r is ts w as c re a te d fiv e y e a rs ago u n d e r th e le a d e rsh ip o f P e tro Po- tap en k o . T h is ta le n te d con d u cto r b u ilt up g ra d u a lly a w om en’s choir, an d in s tru c te d a g ro u p o f b a n d u rists. T h e B a n d u ra is an a n c ie n t U k ra in ia n in stru m e n t. I t re q u ire s a su b tle m usical a b ility an d a good m u sical e ar. T he in s tru m e n t i t self m u st be m a n u fa c tu re d by 1. The November 1 i ssue of T h e W ashington Post published the let ter of the UCCA president, criticiz ing the paper’s vic i ous October 18 editorial “The Shevchenko Affair.” As was expected, certain portions of the letter were deleted. Other critical letters also were published; and to the credit of their writers, they brought out many convincing points. No one should miss this op portunity to expose the malicious character of The Post’s attacks. The issue is greater than just the statue. As the UCCA president pointed out, “The statue is obviously not for those who would appease Mos cow by burying or distorting truths which are essential to our national interest.” 2. In further developments on the Shevchenko project, the UCCA president sent another let ter, dated November 4, rebutting the scandalous Washington Post editor i al “Monument to Ignor ance.” The letter, which at this stage may not be published, stress es, “Your November 1 editorial is genuinely a “Monument to Ignor ance.” One solid result of this con tinuing action has been the excel lent article on “The Status of a Statue,” written by Robert J. Lew is in his column Cities and People. It appeared in the November 10 is sue of The Sunday Star. Mr. Lewis who deserves all our praise, quotes President Kennedy on Shevchen ko: “His work is a noble part of cur historical heritage.” sp ecialists. T he ch o ir an d th e b a n d u ris ts fo rm a u n it, sp ecial ly able to p e rfo rm fo lk songs. T h is Cappella of W om en B a n d u rists p e rfo rm e d in oil m a jo r U k ra in ia n com m un ities. Its re p e rto ir is g ro w in g . On th e oc casion of its f if th a n n iv e rs a ry its p o p u la rity w as co n firm ed by m a n y a rtic le s and g re e tin g s. Н А Ш Е Ж И Т Т Я — Г Р У Д Е Н Ь , 1 9 6 3 21
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