The original recipe for this carrot salad was found on this site.
I have been searching for a recipe for this dish for a while, as many of my Ukrainian friends are very fond of it, yet I have never tasted it myself.
I decreased the amount of cayenne pepper in the original recipe to mellow the taste, as suggested by one of my friends who was familiar with this dish.
This recipe is a very old favorite of mine. It reminds me of my grandmother’s cooking days and my Sunday visits to her with my mom.
I love these fluffy dumplings because they are so light in texture, and so delicious served with melted butter and sugar.
This recipe dates back to my great-grandmother, who was of German descent, and most likely to her mother and grandmother, which would date back to the 1700s.
Americans enjoy sauerkraut on their hot dogs, but there are many different ways to use this pickled veggie in salads, cooking, and even in baking.
If you are craving Varenyky (also known as Pyrohy or Pierogi) but it is too hot to cook or you have no time for such a project, Palushky (Plachyky, Kopytka, or Gnocchi) is an excellent alternative.
It is simple, quick, and delicious. I love to serve mine with butter and sautéed onions, a dollop of sour cream, and a side vegetable dish like broccoli, mixed vegetables, or cooked carrots.
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.