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Appetizers -- Entrees -- Side Dishes -- Sweets -- Lost Recipes

Bubba's Ukrainian-Yiddishe Noshery

Recipes from the Jewish Ukraine

 

For more information on each cook, or to view more recipes by that cook, click on her name.

Before The Meal - Appetizers, Soups, Salads, etc.

GEFILTE FISH

By Rose ROZMARIN KRAMER, from - Polonnoye near Zhitomer (in Volhynnia Guberniya)
These recipes were modified by Rose's daughter Sarah (KRAMER) BLITSTEIN
and shared with us by Rose’s grandaughter Freya (BLITSTEIN) MASLOV

  • 6 ½ LBS FISH – AND BONES - heads, cheekbones, tails. Should be 5 - 5½ lbs filleted. Whitefish, Pike & Trout mixture. (Ask butcher to coarse-grind all the fish together, and separately save all the bones for you – this is important.)
  • 1 egg per pound of fish
  • 2 medium onions, sliced (OSO Sweet or Vidalia, if not then Spanish)
  • 2 more large onions, cut up
  • kosher salt
  • 1 glass water (8 to 10 oz)
  • white pepper, to taste
  • Accent (taste enhancer & tenderizer--- can be omitted)
  • 4 or 5 small carrots – or ½ bag of baby carrots, sliced into "coins"

    • Scrape excess fish off of bones and add to the pre-ground mixture.
    Put the heads, bones, and sliced medium onions nto large pot, and cook while preparing rest of fish.

    Add the eggs (to the fish?) and mix with hands. Place mixture in large wooden bowl.

    Add 1 handful (of what?) – like grandma did! Equivalent to 1 well rounded Tsp.

    Add 2 ½ handfuls of Kosher Salt to taste (Well rounded TBSP)

    Add 1 glass of water VERY slowly when needed. Pepper generously.

    Now, chop, chop, chop. If you think you have chopped enough, chop for another 15 minutes - - fish will be "puchier" (softer & fluffier)
    You will know it is chopped enough when mixture begins to stick, without falling, to the chopper!

     

    Strain bones from soup – but keep soup mix at boiling.

    What you didn't scrape off the bones at the beginning – can now be eaten! (That's the perk for being the Cook)

    Add 2 large onions, cut up (into chunks?) and sliced carrots to soup mix. Season to taste.

    Shape fish (with wet hands) and drop carefully into soup.

    Add 1 tsp salt and pepper to soup. (Season BEFORE and AFTER dropping fish in?)
    If needed, add enough water to cover the fish.

    GENTLY boil – covered – About 1½ to 2 hours.

    Remove cover for last ½ hour.

    Remove from heat and let stand in juice until cool. Skim the muck off the top.

    Carefully remove fish and place in bowl.

    Save soup for "dunking" the Challeh……Grandpa's & Dad's favorite pastime.

    Serve with horseradish of your choice.

     

    Chicken Soup

    By Mina GOTLIEB NERENBERG
  • Whole chicken, washed, cut-up into parts
  • 6 quarts water
  • 4 carrots, peeled (sliced)
  • 3 stalks celery (sliced)
  • 3 onions
  • 2 parsnips (sliced)
  • 1 tbsp. salt
  • Strip of fresh dill

    • Cover chicken with water; bring to boil & shum (skim) until clear.

    Add vegetables & seasoning. Simmer covered for 1-1/2 hours. (Can strain before serving, or serve with vegetables)

    Bean and Barley Soup

    By Faiga POGRAN NERENBERG
  • Short ribs (Flanken)
  • Marrow bones
  • (Package of Streit's barley/lima bean soup mix)
  • OR 1 Tbsp. salt
  • 1 cup limas
  • 1 cup barley
  • 4 carrots, peeled & sliced
  • 4 onions
  • 3 celery sticks, sliced

    • Cover meat & bones with water; bring to boil & shum (skim).

    Add vegetables, beans, & flavouring; lower heat to simmer.

    For soup, cover & simmer 1-1/2 to 2 hours. (For CHOLENT, put in oven at 250 F overnight.)

    Eyer Kichel

    By Sarah NERENBERG
  • 3 eggs
  • ½ cup oil (Mazola or Wesson)
  • 3 tsp. sugar (or 2 packages saccharine)
  • 1 cup flour

    • Mix together for 5 to 6 minutes on low speed in mix-master. (#2 speed)

    Drop in spoonfuls on greased pan.
    Bake at 350F for 50 minutes to 1 hour.**(I find the kichel keep from falling if baked at 375F for 20 min.)

    CABBAGE BORSCH

    By Sophia/Sheva(GUREVICH) AISIN
  • 5 liters of water
  • 1 kg of meat -- muscles and/or ribs and/or marrow, cut in big squares/li>
  • 1/2 kg of white cabbage, cut in halves
  • 2 onions cut in rings
  • 1 clove garlic
  • 1 grated beetroot
  • 1 sweet potato cut in round slices
  • 1 potato cut in round slices
  • 1 carrot cut in round slices
  • 1/2 kg of tomatoes, cooked alone until very soft, then crush with a fork; keep this water;
  • Salt, pepper, bay leaf
  • 1 lemon -- its juice
  • 2 tablespoons full of sugar

    • Put the water, the meats and bones in a big pan, with the seasonings, cover the pan and cook for about 3 hours, until the meat is very soft. In the begginning use a high temperature, then, when it's boiling, a very low temperature. If it's a pressure cooker, it's less time.

    Take out the meats and bones from the pan, leaving the water. Put all the vegetables in this water, and add the tomato water, too. Cook for about 40 minutes. Put the meats and bones back in the pan, add lemon and sugar and leave 5 or 10 more minutes cooking.

    Serve it very hot.

    BEETROOT BORSCH

    By Sophia/Sheva(GUREVICH) AISIN

    Here is the Beetroot Borsch following the Cabbage Borsch. It´s the same story -- the same people who did it in the past, and today. The only different thing is that my grandmother's original recipe didn't use apple, that, my mother added to it" - Eliana Aizim

  • 1.5 liter of water
  • salt
  • 2 medium size beetroots (regular beets, in the US), peel, cut in pieces
  • 1 onion, peel, cut in pieces
  • 1 carrot, peel, cut in pieces
  • 1 apple, peel, remove seeds, cut in pieces
  • pepper, sugar, lemon juice
  • sour cream

    • Put the water and salt in the saucepan and when it's boiling, add the vegetables and the apple. Cover the saucepan and cook for one hour, in low temperature.

    Let it cool, and put everything from the saucepan into the electric blender, adding pepper, sugar and lemon juice. It's easier to process if you divide in two portions.

    Put everything back into the sauce pan for a quick cooking, but do not let it boil.

    Let it cool and take it to the refrigerator for at least four hours, or more. Serve it very cool.

    Put the sour cream on the table, so that each person will serve for him or herself a tablespoon of sour cream.

    Appetizers -- Entrees -- Side Dishes -- Sweets -- Lost Recipes

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