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Appetizers -- Entrees -- Side Dishes -- Sweets -- Lost Recipes
Bubba's Ukrainian-Yiddishe Noshery
Recipes from the Jewish Ukraine
For stories about each cook, or to view more recipes by that cook, click on her name.
Entrees
PICKLED FISH (a.k.a. Sweet & Sour Fish)
By Rose Rozmarin Spielberg Kramer (grandmother of Freya (BLITSTEIN) MASLOV)
A Milchik recipe from my maternal Grandma Rose Rozmarin Spielberg Kramer, from Polonnoye near Zhitomir. This is the main course she served Yom Kippur eve to break fast with. It was always a light dairy supper since it was so late - and this would not lay on the stomach all night long. - Freya Blitstein Maslov
5 - 6 lbs (net weight) mixed fish - trout, whitefish (Lake
Superior) and Pike, cut into serving pieces. See note at end of recipe.
4 cups water (enough to keep covered)
2 large onions (If you can get Vidalias or smiliar sweet onion, even better.)
1-2 cups vinegar
¾ cup sugar (to taste)
½ cup light brown sugar
1 Tbsp. salt
1 Tbsp. allspice
3 whole bay leaves
1-2 lemons, thinly sliced
Boil heads and tails with onions and enough water to keep fish covered, for about 15-20 minutes.
Leave all bones in the pot if there is room.
Add 2 cups water to 1 cup vinegar as needed – to cover all fish.
Add about ¾ cup Sugar (to taste), light brown sugar, salt, allspice, and bay leaves.
Now add the fish - (add more water and vinegar to cover, if needed).
When mixture starts boiling, start the timer and cook for approximately 45 minutes – UNCOVERED.
Let cool before handling. Save the juice!
When cooled, remove pieces carefully and lay nicely (close together) in a glass Kugel or cake baking dish (oblong). May require 2 baking dishes.
Place thinly sliced lemon circles on to of fish, then strain juice over fish.
Refrigerate for 3-5 days, until juice is jelled, then it's ready to serve.
Which fish is which?
TROUT – SMOOTH SKIN, DARK IN COLOR
WHITEFISH – VERY SOFT TO THE TOUCH – FALLS APART!
PIKE – HARD TO THE TOUCH, YELLOWY SKIN, FLAKY AND HAS LARGER BONES.
Make sure to buy the fish at a shop where the butcher can - and will - save the heads and tails for you. They're needed for flavor and to make the gel.
KREPLACH
More of Grandma Rose Rozmarin Kramer's recipes, from Polonnoye near Zhitomir. This is of course, fleishig, and enjoyed any time she had leftover meat. The refinements were made by Freya's mother, Sarah Kramer Blitstein.
FILLING:
2 lbs cooked meat, coarse ground (Any type of Roast)
2 slices liver, cooked and coarse ground
Salt and Pepper to Taste
Schmaltz or gravy to keep meat mixture from crumbling.
6 Cups Flour
5 Beaten Eggs (or 6, if small)
1 ½ to 2 Tsp. Salt
¼ to ½ Cups water
Large bowl or baking dish for storage.
Mix well and knead, using flour on board.
Roll out thin and cut into perfect squares. (How big?)
Fill and fold dough into triangles.
Boil about 20 – to 25 minutes until tender.
GENTLY lift out and place immediately in cold water.
When cooled – drain and arrange in layers (use Saran Wrap between
layers so they don't stick to one another.)
"ZAKOYA"
By Bella Yapha TEPLITZKY NUSSBAUM
This recipe was shared by Bella's son Dan Nussbaum with these initial comments on the dish: "This is not my grandmother's recipé. It is my mother's. Perhaps I am too old for this list. My mother, aleha hashalom, was born Bella TEPLITZKY in Uman. When she married my father, allow hashalom, she became know as Yapha NUSSBAUM. I think Uman was its own Gubernya, if not it was Kiev. Today it has 100,000 people so it is no städtl. The dish is meat."
Brust (D)Eckel or Top of the Rib
One onion
Paprika
Accent
Garlic Salt
2 Cups of Water
1. Cut up onion in pot
2. Put in meat and 2 cups of Water
3. Sprinkle Accent, Paprika and Garlic Salt
4. Cook over low flame
5. Turn meat and sprinkle paprika on underside.
- - - - As a new world twist, my wife would often sprinkle Oregano
with the other spices.
Dan wrote a short piece about his mother which begins -
"My mother, aleha hashalom, Bella Yapha Teplitzky Nussbaum, was born in Ukrainia in the early part of the last century. After living through the Russian revolution in Ukrainia, which was considered the worst thing to ever happen to the Jewish people until the Holocaust, she escaped with her parents and sisters by walking across the Dniester River on the ice."
HOLOPCHEN (stuffed cabbage rolls)
By Malka EISENGART KOMISARUK
From Dubno, Volhynia Gubernia. Passed down by her daughter Toby KOMISARUK GLICKMAN who says: "This is a dish my mother made. Since I am a bubbe I assume my mother qualifies, although she wasn't MY bubbe. However, she was born in Poland/Russia, and I assume her mother made the dish, but I can't swear to it. (The raisins were my addition, suggested by a Romanian friend.) Not a holiday dish but not an everyday dish either - takes too long. Hope you can use it. Fleishik – from Dubno, Volhynia Gubernia
Makes 15-20 cabbage rolls, which will serve 5 or 6.
1 large head green cabbage
for sauce:
3 tbs cooking oil
1 large onion, chopped
1 large can tomato puree (ca.29oz)
2 cups water
1/8 cup vinegar
2 tbs sugar
1/2 tsp salt
1/4 cup raisins
for filling:
1 lb ground beef
1/2 cup raw white rice
salt and pepper to taste
1. Place whole cabbage in large pot with about 2 inches of water. Bring to boil and cover. As leaves soften, cut them off at the core and set aside to cool. You should have about 15-20 leaves. Save the rest of the cabbage. Remove the thick central part of each leaf by paring it away.
2. Combine ground beef, rice, salt and pepper in a mixing bowl. Form into balls about the size of a plum. Place each ball at the thicker edge of the cabbage leaf, fold over, fold sides in and continue to fold into a little "package." If you have too much meat, make the rest into meatballs.
3. In a large pot, saute onion in oil; add tomato puree, water, vinegar, sugar, salt and raisins. Chop remaining cabbage and add to pot. Place cabbage rolls in sauce. Bring to a simmer and cook on a very low flame for about an hour.
Appetizers -- Entrees -- Side Dishes -- Sweets -- Lost Recipes
