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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, ЛИСТОПАД 2012 TOMATO SOUP WITH RICE Lesia Leskiw, Branch # 88 Cook, peel and mash 3 to 4 large tomatoes (or use food processor). Set aside. Rinse 2 cups long - grain rice. Set aside. In large (6 - to 8 - quart) pot bring water to boil, add 4 to 6 large country spare ribs, cook about 15 to 20 minutes. Drain and replace with fresh water removing all residue, add salt to taste (2 to 3 tablespoons) and cook ribs an additional 20 minutes or until ribs are tender. Once meat is tender, add the following ingredients: 2 c. chopped celery 2 to 3 lg . carrots, sliced thin 2 bay leaves, crushed 1 clove garlic, crushed 1 to 2 dried mushrooms, crushed 1/4 tsp. peppercorns 2 beef bouillon cubes, chopped or crushed 3 to 4 sprigs fresh parsley, chopped 1/4 c. fresh dill, chopped fine Cook all above for 15 minutes. Add tomatoes and 2 cups of rice (more if thicker soup is preferred). On low flame, cook additional 15 to 20 minutes. For creamy soup use light cream for individual servings, do not add to entire pot. MUSH ROOM SOUP Iryna Buczkowski , Branch #67 1 oz. dried porcini mushrooms 2 T. olive oil 2 ribs celery, chopped 1 lg. onion, chopped 1 lb. assorted fresh mushrooms, such as white button, portobella, oyster and shiitake (stemmed), rinsed and chopped, or just white and portobella 2 carrots, chopped 1 garlic clove, minced 2 bay leaves 2 T. parsley, finely chopped 2 T. dill , finely chopped 4 c. vegetable broth Salt and freshly ground black pepper Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth - lined sieve and reserve. In a large pot, heat oil over medium heat. Add onions, celery and carrots; season wi th salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini and chopped mushrooms, season with salt and pepper and cook for 7 minutes or until mushrooms just begin to brown. Add porcini liquid and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves. Season to taste with salt and pepper. Add parsley and dill. ZUCCHINI SOUP Oksana Horajeckyj, Branch #43 5 c. chicken stock 2 med. potatoes 2 (7 to 8 - inch) zucchini 1 onion 2 carrots 2 T. sour cream Dill Wash and clean vegetables and cut into 1 - inch chunks. Place chicken stock and vegetables in pot. Simmer on low heat until vegetables are cooked. Transfer liquid and vegetables in portions to blender and purée. Return to pot. Add sour c ream and dill and bring to boil. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the U N- WLA , Philadelphia Regional Council
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