If you like tangy-flavored soups, you will love Sorrel Borscht (Shchav or Shchavel), also referred to by others as Green Borscht. My first experience tasting this dish was in a Polish restaurant while visiting my family in Poland.
The special ingredient is sorrel, a simple herb/vegetable, however, not easily found in a grocery store, but rather in a specialty food shop, or grown in your garden.
This Quinoa Salad with Magic Green Sauce became my favorite from the first time my daughter-in-law served it for lunch during one of our visits.
It could easily be a light lunch, or as an accompaniment to a main course.
Today I will share a recipe for the salad, since you already have the sauce/dressing recipe from my previous post.
Easter is such a beautiful holiday, but here in the US, it does not even get close to the vast recognition that Christmas is showered with.
My family and I feel very lucky to be familiar with and able to practice the Ukrainian Easter traditions. Besides the 40 days of the Great Lent and the different church services from Holy Thursday through Easter Sunday, there is the traditional Easter Basket Blessing, which takes place at our church on Holy Saturday, or right after the Sunrise Easter Sunday Liturgy in other parishes.
The Easter Basket of special foods (described below) is arranged on Holy Saturday and taken to church, where the parish priest performs a special blessing ceremony with prayers and sprinkling with Holy Water. Some churches perform their basket blessing on Easter Sunday, after the Morning Resurrection Liturgy.
These Ukrainian Easter Eggs were decorated by my Great-Aunt Anna Kril Bart (Bartoszewska) and her children, in Queens, New York, over 80 years ago. The “sticks” displayed in front of the platter, are homemade styluses, used for drawing the outlines for the design on these eggs. The stylus handles were made from tree twigs, and the metal funnels were made from a metal can cut out…..such was life even in New York, USA, many years ago.