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FAVORITE CHRISTMAS EVE RECIPES KIITYA CHRISTMAS FVF RORSHCH 3 pounds of red beets 2-3/4 quarts of water 2 tablespoons salt 2 large onions 2 large carrots 2 parsley roots 1/4 pound celery root 1 oz dried wild mushrooms in a cheesecloth sack 3 bay leaves 20 whole peppercorns in cheese cloth sack 2 oz. garlic (about 7 cloves) 1/2 cup ketchup juice of 1/2 lemon 4 tablespoons of olive oil Peel and rinse vegetables and set aside 1 large beet. Place first 11 ingredients in a six quart stock pot, bring to a boil and simmer for about 40 minutes until the beets are well cooked. Remove peppercorn sack and discard. Remove mushroom sack, take out cooked mushrooms and save. Remove vegetables. (These may be used for another dish). Save liquid. Grate on a large grater the large beet you set aside and saute in three tablespoons olive oil until soft. Add to it one half cup of ketchup and blend well. Add this mix ture to borshch liquid. Chop cooked wild mushrooms and add to liquid. Add lemon juice. Let the borshch rest. Just before serving, finely chop one small onion and saute till golden brown in one tablespoon olive oil. Add to borshch. You will have about ten 3/4 cup serv ings. TJZVAR One bag Sunsweet dried fruit mix 3-6 slivers of lemon zest 1/4 to 1/2 cup dried cherries 1-2 tablespoons sugar (optional) Place ingredients in pyrex bowl. Bring approximately 2 cups of water to boil. Pour boiling water over fruit (enough to cover). Allow fruit to stand overnight, re frigerate when cool. Taste before serving. Add water if too sweet or intense in flavor. 3 cups cracked wheat 3 quarts water 1/2 teaspoon salt (optional) 1/2 to 1 cup poppy seeds 1/2 to 1 cup honey dissolved in water (1 part honey to 2 parts or more water) 1/2 cup chopped walnuts Wash and soak wheat overnight. Cook the wheat in the same water in which it soaked. Bring to boil, then lower heat to simmer. Cook for 3-4 hours, until the kernels burst open. Stir frequently and add more water if needed. Toward end of cooking add salt. Set aside to cool. Discard the starchy skin before adding other in gredients. Scald poppy seeds with boiling water and simmer for 3-5 minutes. Drain well in cheese cloth or fine sieve. Grind twice with the finest blade of a food chopper. Set aside. Boil 1 part honey to 2 parts water. Cool. Combine syrup with wheat. Stir in ground poppy seeds and chopped nuts. MUSHROOM GRAVY 6-8 mushrooms from Europe 2 tablespoons oil 1 onion finely chopped Another 2 tablespoons oil 2 tablespoons flour Salt and pepper to taste Wash mushrooms thoroughly and soak for 2-3 hours or overnight. Cook in a covered sauce pan on low heat for 30 minutes or until soft. Chop cooked mushrooms and save liquid. Saute onion in 2 tbsps. oil, add chopped mushrooms and liquid, salt and pepper to taste. In a heavy skillet, brown lightly 2 tbsps flour in oil, stirring constantly. Dilute with cold water and add to mushrooms. Bring to a boil and serve. Borshch recipe contributed by Dzvinka Zacharchuk (Branch 67, Philadelphia). Kutya recipe submitted by Nadia Liteplo from UNWLA Branch 30, Yonkers, New York. Mushroom Gravy recipe submitted by Luba Kinach (Branch 106, Hartford). Uzvar recipe contributed by Renya Ciuk (Branch 82, Philadelphia). Additional Christmas recipes will be published in January issue.
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