Baked Chicken Drumsticks

Baked Chicken Drumsticks-2

Baked Chicken Drumsticks-2

These baked chicken drumsticks are fuss free and delish. Marinated in soy,garlic and ginger with fragrant cilantro herb marinade and baked until golden brown.The best part about this chicken drumstick recipe, that it can be made in advance and stored in a fridge covered for few days.You can also grill them if weather permits.

Ingredients:

For 4-5 lbs chicken drumsticks

1/4 cup fresh ginger minced

8 garlic cloves

1/3 cup soy sauce,shoyu,or tamari.

1/4 cup olive oil

1/4 cup chopped cilantro

1 teaspoon black pepper

*You may want to add a little salt depending on your taste.

 

Directions:

Combine soy sauce,garlic,ginger,black pepper,cilantro and oil using a blender or food processor.

In a mixing bowl or large ziplock bag mix chicken drumsticks with marinade mixture.

Marinade for at least 30 minutes.

Heat oven to 375 degrees.

Arrange drumsticks in a large baking pan.Pour marinade over chicken.Cover with foil.Bake for 1 hour covered.

Remove foil and continue to bake for another 30-40 minutes or until they are well browned.

Remove from oven,and using a spoon pour the sauce on the bottom of the baking pan over each drumstick.Sprinkle with green scallions if desired.

 

Baked Chicken Drumsticks

Baked Chicken Drumsticks

Ingredients

  • Ingredients:
  • For 4-5 lbs chicken drumsticks
  • 1/4 cup fresh ginger minced
  • 8 garlic cloves
  • 1/3 cup soy sauce,shoyu,or tamari.
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1 teaspoon black pepper
  • *You may want to add a little salt depending on your taste.

Instructions

  1. Combine soy sauce,garlic,ginger,black pepper,cilantro and oil using a blender or food processor.
  2. In a mixing bowl or large ziplock bag mix chicken drumsticks with marinade mixture.
  3. Marinade for at least 30 minutes.
  4. Heat oven to 375 degrees.
  5. Arrange drumsticks in a large baking pan.Pour marinade over chicken.Cover with foil.Bake for 1 hour covered.
  6. Remove foil and continue to bake for another 30-40 minutes or until they are well browned.
  7. Remove from oven,and using a spoon pour the sauce on the bottom of the baking pan over each drumstick.Sprinkle with green scallions if desired.
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Chicken Nuggets

chicken nuggets

chicken nuggets

What kid doesn’t like chicken nuggets?  They are really popular and on the restaurants menu most of the time. Kids just love them!

I stopped buying frozen chicken nuggets about three years ago,and tried making homemade ones with different recipes.And… this recipe is a keeper for me. They are perfect and just the way kids like it. And its so funny how they tried to compare them to  some of the restaurants and fast food places like chick-fil-a. But,guess what…? They liked these better !

They are surprisingly easy to make and not a lot of ingredients.Less ingredients then store bought box for sure.And all the ingredients will not sound foreign to  you. My sister Olga shared this recipe with me from  weelicious.com * .They are delicious and your family,especially kids will love them.

chicken nuggets

 

(dipped in to ketchup by tiny hands)

 

– I made few adjustments to the recipe.

Ingredients-

about 24 nuggets

1 pound chicken breast,cut into chunks.

1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*

1/2 teaspoon garlic salt with parsley

1/4 teaspoon onion powder

1 tablespoon mayonnaise(optional but recommended)

1 tablespoon parmessan cheese,grated

panko bread crumbs

oil

1/4 teaspoon salt +/-

black pepper

* I used mashed potatoes

Direction-

Preheat oven to 375° F.

Place chicken breasts in a food processor until chicken is finely chopped.

Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.

Mix well to combine all the ingredients.

Pour oil in to a small dish.

With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a “nugget” shape.

Dip nugget into oil,and coat with panko crumbs.

Arrange on to a lined baking sheet with parchment paper.

Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.

*  To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.

You can serve them with ketchup or honey mustard sauce.

Honey mustard sauce-

2 tablespoon mayonnaise

1 tablespoon dijon mustard (good one)

1 teaspoon red/white wine vinegar

1 tablespoon honey

Whisk all the ingredients.

Chicken Nuggets

Ingredients

  • about 24 nuggets
  • 1 pound chicken breast,cut into chunks.
  • 1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*
  • 1/2 teaspoon garlic salt with parsley
  • 1/4 teaspoon onion powder
  • 1 tablespoon mayonnaise(optional)
  • 1 tablespoon parmessan cheese,grated
  • panko bread crumbs
  • oil
  • 1/4 teaspoon salt +/-
  • black pepper
  • * I used mashed potatoes
  • Honey mustard sauce-
  • 2 tablespoon mayonnaise
  • 1 tablespoon dijon mustard (good one)
  • 1 teaspoon red/white wine vinegar
  • 1 tablespoon honey
  • Whisk all the ingredients.

Instructions

  1. Preheat oven to 375° F.
  2. Place chicken breasts in a food processor until chicken is finely chopped.
  3. Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.
  4. Mix well to combine all the ingredients.
  5. Pour oil in to a small dish.
  6. With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a "nugget" shape.
  7. Dip nugget into oil,and coat with panko crumbs.
  8. Arrange on to a lined baking sheet with parchment paper.
  9. Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.
  10. * To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.
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Croissant Chicken Salad Sandwich

Croissant chicken salad sandwich

Croissant chicken salad sandwich

Buttery,flaky croissant with creamy chicken salad is a satisfying and elegant chicken sandwich.By dividing the sandwich in half  or using a petite croissant ;these sandwiches will look impressive at  baby showers,bridal showers,brunch or any get togethers.Both of the recipes are delicious and can be made with other type of breads as well.

6-8 croissants

I  cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)

1/4 of apple cored and chopped

3/4 cup grapes halved (green or purple)

1 tablespoon fresh dill finely chopped

1/2 cup sliced almonds toasted

1/3 cup fried bacon pieces(optional)

fresh black ground pepper

1 cup mayonnaise

1/2 cup heavy whipping cream

salt

spinach(optional)

 

Other option-

I cooked/roasted chicken breast  sliced or cubed ( or 2 cans of canned)

1/2 cup peeled and cubed cucumber

3 green onion finely chopped

1/2 cup mayonnaise

Croissant Chicken Sandwich

Ingredients

  • 6-8 croissants
  • #1
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/4 of apple cored and chopped
  • 3/4 cup grapes halved (green or purple)
  • 1 tablespoon fresh dill finely chopped
  • 1/2 cup sliced almonds toasted
  • 1/3 cup fried bacon pieces(optional)
  • fresh black ground pepper
  • 1 cup mayonnaise
  • 1/2 cup heavy whipping cream
  • salt
  • spinach(optional)
  • Other option-
  • #2
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/2 cup peeled and cubed cucumber
  • 3 green onion finely chopped
  • 1/2 cup mayonnaise

Instructions

  1. #1.
  2. Combine chicken,apples,grapes,dill,almonds,bacon(if preferred) in a bowl.
  3. In another small bowl combine mayonnaise,heavy whipping cream,salt and pepper.
  4. Add mayonnaise mixture to chicken and mix well to combine.
  5. Slice croissant in half.Arrange spinach leaves(if preferred).Add chicken salad on top of spinach.
  6. #2.Mix chicken,green onions,cucumber and mayonnaise in a bowl.
  7. Slice croissant and add chicken salad to one of the halved slices and top with other croissant.
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croissant chicken salad sandwich

 

 

Yellow Split Pea Soup

yellow split pea soup

yellow split pea soup

This yellow split pea soup is one of many traditional Russian soups.It’s very tasty,light,and healthy.

Yellow Split Pea Soup

Ingredients

  • 2 chicken beasts cut in to strips or cubed
  • 2 cups dried yellow split peas
  • 1 carrot diced
  • 1 onion chopped
  • 8 cups water or chicken/vegetable stock*
  • salt and pepper
  • 3 tablespoons oil
  • 1 tablespoons fresh chopped dill
  • * you can add up to 2 extra cups if you prefer more thinner type of soup.

Instructions

  1. Heat oil over medium heat in a dutch oven or stockpot.Add the chicken and cook, stirring, until beginning to brown.
  2. Add onions and carrots.Cook,stirring, until onion is soft.
  3. Add in the peas,salt and pepper.Stir.
  4. Pour in water or stock.Bring to boil over high heat.Reduce heat to low and continue to simmer,covered for 1 hour or until peas are tender.
  5. Throw in fresh dill and give it a stir.
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Southwestern Spaghetti Casserole

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DSC_3214-2

This comforting pasta dish is very delicious,flavorful and satisfying.This dish can be vegetarian using mushrooms instead of meat or ground beef,chicken or turkey for meat lovers.If you’ll be using chicken broth,I highly recommend to make it from scratch.In my opinion it’s really more flavorful then store bought.

Southwestern Spaghetti Casserole

Ingredients

  • 16ozs. spaghetti cooked al dente and drained.
  • 3 cups sliced mushrooms (for vegetarians)
  • 1 1/2 -2 lbs ground meat (for meat lovers)
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 green bell pepper diced
  • 1-2 roma tomatoes diced
  • 1 bunch green onion (green parts only)
  • 2 1/2 cups shredded cheddar cheese
  • 1 cup parmesan cheese
  • 2 cups broth (chicken or vegetable)
  • 1 cup heavy whipping cream
  • 3 tablespoons sour cream
  • 1/2 teaspoon cumin powder
  • red pepper flakes (amount depending on your taste)
  • salt & pepper
  • 5 tablespoons olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet or saute pan heat 3 tablespoons of olive oil.
  3. Throw in mushrooms* and continue to cook until all liquid is absorbed.
  4. Add garlic to mushrooms.Stir.
  5. Add cream.Bring to simmer.
  6. In a another skillet; heat olive oil and throw in onion,green onion and bell pepper.
  7. Saute until vegetables are soft.
  8. Using a hand blender or food processor,pulse mushrooms with cream until nice and smooth.
  9. Transfer back to the pan.
  10. Add broth,sour cream,both cheeses and sautéed vegetables.
  11. Season with salt,pepper,cumin,and red pepper flakes.
  12. Add tomatoes.
  13. Mix the sauce with spaghetti and transfer to a casserole dish.
  14. Bake it in the oven for 30 minutes.
  15. Sprinkle some cheddar cheese on top and return to oven for another 3-5 minutes.
  16. * If using ground meat,brown the meat instead of mushrooms.(skip the step to use blender)
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Roasted Garlic Chicken Breasts

DSC_2456

DSC_2456

This elegant chicken recipe is very flavorful,moist,light and simple to make.It has a burst of roasted garlic flavor in combination of fresh herbs like thyme,oregano and rosemary.Adding Water or stock to the bottom of the pan makes chicken breasts moist and not dry.
DSC_2445

                        In a blender,pulse 4 garlic cloves and shallot.Add lemon juice,salt,pepper,parsley,thyme,mayo,and olive oil.Mix mixture with chicken.

DSC_2452

Place chicken in a baking pan.Add garlic cloves and herbs.

DSC_2455

Add water or stock around the chicken.Drizzle some olive oil.Bake for 50-60 min. in 425 degree oven.

DSC_2456

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Discard herbs.Take out garlic cloves from baking pan, and smash them in a small bowl.

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Spread garlic on top of chicken.Slice the chicken in the baking pan.Pour more liquid on top. Transfer to a serving plate and serve.

 

Roasted Garlic Chicken Breasts

Ingredients

  • 6-8 Chicken breasts
  • 2 heads garlic peeled
  • 1 shallot chopped
  • 1 teaspoon dry parsley
  • 1 teaspoon onion powder
  • 1 tablespoon mayonnaise
  • 1 lemon squeezed
  • 8 -10 sprigs fresh thyme
  • 2-3 sprigs rosemary (optional)
  • 6 sprigs fresh oregano
  • 1/2 cup olive oil plus more to drizzle
  • Salt and black pepper(I used 1 tablespoon him.pink salt)

Instructions

  1. Heat oven to 425 degrees.
  2. Place garlic and shallot in a blender, and pulse few times.
  3. Add 4 garlic cloves,lemon juice,mayonnaise,onion powder,parsley,4 sprigs thyme(stem removed),salt,pepper,and olive oil.Pulse a few times until well combined.
  4. Spread the mixture on both sides of chicken.
  5. Place chicken in a casserole dish or baking pan.
  6. Add garlic cloves and herbs.
  7. Pour water around the chicken so it covers the chicken half way.(you can also use vegetable stock or chicken stock instead of water)
  8. Drizzle some olive oil over the chicken.
  9. Bake uncovered for 25 min.then take it out and using a spoon, pour water that's on the bottom of the pan over the chicken.Repeat one more time in 20 min.
  10. Continue roasting for another 10-15 minutes. Total time 50-60min.
  11. When chicken is done,discard herbs.
  12. Take out garlic cloves and mash them with fork.
  13. Spread mashed garlic on top of chicken.
  14. Slice chicken in the pan and pour the liquid over chicken.
  15. Serve with your favorite side dish. (I served with sauteed spinach and onion)
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Baked Buffalo Wings

Baked Buffalo Wings

This is a great alternative to regular all time favorite buffalo wings  appetizer. The wings are baked instead of fried which is already cutting off on that extra fat and calories. Want even less calories and fat take of the skin and dip it in the sauce, that’s why I make extra sauce, for that extra dip. If you like them extra hot you can add cayenne pepper to the marinade.

Ingredients:
20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
12 oz. Franks hot sauce
1 stick butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon paprika
salt
3/4 cup buttermilk
3/4 cup flour
Seasoning salt (optional)
celery

Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

Preheat oven on 400 degrees.
Directions for marinade:
Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
Add and mix it well with the wings.
Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.

Place in the oven for 30 minutes.
Turn the wings over and transfer back in to the oven for another 15-20 minutes.

Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.

Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
Serve with celery and blue cheese or ranch dressing.

……and EXTRA sauce!!!!
Enjoy!

Baked Buffalo Wings

Ingredients

  • 20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
  • 12 oz. Franks hot sauce
  • 1 stick butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • salt
  • 3/4 cup buttermilk
  • 3/4 cup flour
  • Seasoning salt (optional)
  • celery
  • Blue Cheese Yogurt Dip:
  • 1 cup plain yogurt or Greek yogurt
  • ¼ cup finely chopped green onions (green part only)
  • ¼ finely chopped red onion
  • ¼ cup crumbled blue cheese (good one)
  • salt to taste
  • fresh cracked pepper
  • Mix all the ingredients in a medium size bowl.

Instructions

  1. Preheat oven on 400 degrees.
  2. Directions for marinade:
  3. Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
  4. Add and mix it well with the wings.
  5. Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.
  6. Place in the oven for 30 minutes.
  7. Turn the wings over and transfer back in to the oven for another 15-20 minutes.
  8. Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.
  9. Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
  10. Serve with celery and blue cheese or ranch dressing.
  11. ......and EXTRA sauce!!!!
  12. Enjoy!
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Grilled Chicken Kebabs

Grilled Chicken Kebabs

Summer days are perfect to get outdoors and cook something on the grill. These grilled chicken kebabs are very juicy and tasty and great for parties, camping or just for your next family lunch or dinner.


Grilled Chicken Kebabs

Ingredients

  • 4 lbs. boneless,skinless chicken thighs cubed
  • 1 1/2 onions or 2 small shredded
  • 2 cups plain yoghurt
  • 2 tbsp. salt ( adjust how desired)
  • 1 tbsp. black pepper
  • 1 teaspoon cumin
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped cilantro
  • 2 tbsp. paprika
  • 2/3 cup ketchup
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup cold water

Instructions

  1. Combine and mix all the ingredients in a bowl. Refrigerate overnight or up to 3 days. Take meat out of the fridge 1 hour before grilling. Place the meat on the skewers and grill it.
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Giant Cabbage Meatballs over Black Lentils

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Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

Giant Cabbage Meatballs over Black Lentils

Ingredients

  • About 3 lbs ground beef ,chicken or turkey
  • 1/3 head of cabbage minced
  • ½ onion minced
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Mix all the ingredients together and form into 12 giant meatballs.
  • 1 onion chopped
  • 2 carrots small julienne slices
  • ½ red bell pepper small julienne slices
  • 2 tablespoon oil
  • 1 bay leaf
  • 8 oz tomato sauce
  • ¾ teaspoon black pepper
  • 1 tablespoon salt
  • dash of cayenne pepper
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup cilantro finely chopped
  • water

Instructions

  1. Heat oil in a dutch oven on medium heat.
  2. Add onions,carrots and bell pepper.
  3. Cook until soft and golden brown.
  4. Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.
  5. Arrange meatballs in single layer on top of the vegetables.
  6. Add water so it just covers the top of meatballs.
  7. Cover and bring to boil.
  8. Reduce to low and cook for about 25-30 minutes.
  9. Add fresh herbs and gently mix with meatballs.
  10. Serve over one of the sides mentioned above.
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Chicken Eggrolls

Eggrolls
Eggrolls
These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.
Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying
Other optional ingredients:
mushrooms
celery
string beans
zuchinni
Directions:
Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they  tend to burn fast.
Eggrolls
Chicken Eggrolls

Ingredients

  • Ingredients:
  • 3 boneless chicken thighs grounded
  • 1 onion finely chopped
  • 2 carrots shredded
  • ¼ cabbage shredded
  • 2 bean threads ( soaked in boiling water) cut into one inch wide
  • 25 sheets egg roll wrappers
  • 1 egg whipped with fork
  • 1 egg whipped with fork for the wrapper
  • soy sauce
  • ¼ cup oil + for frying

Instructions

  1. Directions:
  2. Heat oil on med-high heat.
  3. Add chicken.cook until slightly browned.
  4. Add onions and carrots. Cook until tender.
  5. Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
  6. Add the egg and mix it in.
  7. Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
  8. In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.
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Ukranian Borscht

Borscht
Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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