Bubba's Ukrainian-Yiddishe Noshery

Recipes from the Jewish Ukraine

by Deborah G. Glassman, copyright 2005

The Noshery Concept

A while back, Freya Blitstein Maslov, called on the SIG membership to begin sharing the recipes that were our heritage from our grandmothers, aunts, the occasional intrepid grandfather. Each had been brought from the Ukraine and taken to wherever their descendants settled. This is the letter that Freya posted in the UKRAINE SIG DIGEST

Subject: Bubby's Ukrainian Noshery
Dear Genners,
A new project is being developed - and the only thing we are asking for is a tasteful memory!
Information about the towns and their residents is a constant - but we want something more to really be able to add to the flavor of our ancestors' daily lives. So please do send us Grandma's Jewish-Ukrainian recipe.... but make sure that you follow the guidelines listed below:
 
1:Include a tag and a story or a memory about the food or the preparation
2: Identify which: Milchik, Fleishik, OR Parve (dairy, meat, or neither)
3: Gubernya
4: Town or Shtetl
5: Grandma's name
6: "The Recipe"
7: If used for a Holiday - which one?
8: One or two lines of the researcher's memory about this special dish.
9: YOUR FULL NAME and LOCATION
10: Make sure the origin is Jewish-Ukrainian.

We will post your responses on this page and we will build as many pages as you need to post them all. In addition to the recipe submission requirements that Freya listed, we'd love a picture of the cook, or of a family gathering where her/his food was being enjoyed. Everybody who has previously submitted recipes, please send a picture to go with them, and you will see this site grow rapidly!

Some of the Ladies whose recipes are on this page or coming soon!

Recipes of 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 Kramer’s grandaughter Freya (BLITSTEIN) MASLOV

Rose ROZMARIN KRAMER
Rose ROZMARIN (1894-1986). She married Abe SPIELBERG (1889-1918) in 1916 who died in the 1918 Flu Epidemic.
She then married Jacob Elias KRAMER (1890-1967)

Grandma Rose Rozmarin Kramer from Polonnoye near Zhitomir was a marvelous cook. She used the "shiterein" method - a handful of this, a pinch of that, and a taste or two. She never really knew what a measuring cup was. Her "hand" did it all. Before I was to be married, I used to watch both her and my mother, Sarah Kramer Blitstein and after they used the 'hand measure' - made them put it in a spoon measure or a cup measure before adding to the mixture. That was the only way to get all my favorite recipes to cook for my own family. Now they have been passed along to my 3 daughters. I also discovered that even tho Mom had small hands, Grandma's were smaller - so some measures were modified a little! The fish (the Gefilte fish recipe not the pickled fish) was made for almost every Holiday. -Freya Blitstein Maslov

PICKLED FISH (a.k.a. Sweet & Sour Fish)

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

KICHEL

This is a milchik recipe from Polonnoye and Chudnow near Zhitomir. From Grandma Rose Rozmarin Spielberg Kramer. She made dozens of these Kichel so that we would be able to break the fast of Yom Kippur with sweetness. The older folks would dunk them in their coffee and us kids would dunk in our glass of milk or slather them with whipped butter. YUM! My children always started nudging me weeks ahead of time to start baking them . It was not a complete holiday without them. Thank heaven for the freezer - or I would have had none left by the time Yom Kippur rolled around. -Freya Blitstein Maslov

6 CUPS OF SIFTED FLOUR IN A VERY LARGE MIXING BOWL. (Dough will more than double in size – may even triple)
Make a “well” in the center (use a drinking glass to make the ‘well’)
Crumble a large cake of yeast in a bowl with ½ cup hot tap water and 1 tsp sugar, stir, and pour entire mix into the well, scraping sides of dish if necessary.
Sift a little extra flour on top of the yeast well. Not too much.
LET STAND ABOUT 60 to 90 MINUTES.
Add:
1 ½ cup of sugar
½ tsp salt
1 Cup oil
3 Beaten Eggs
2 more Cups sifted Flour
1½ Cups WARMED Milk – add this slowly while mixing the mixture with your hand.
You may have to add up to 4 more cups of sifted flour – as you are working the flour by kneading.
Knead until dough is no longer sticky.
PLACE DOUGH BACK IN BOWL AND LET STAND 30 MINUTES.
PUNCH DOWN – AND KNEAD AGAIN
PREHEAT OVEN TO 350 DEGREES - - - -
PUT BACK IN BOWL, COVER LOOSELY WITH A CLEAN DISHTOWEL – PLACE ON TOP OF STOVE AND LET STAND 1 HOUR – OR UNTIL DOUGH HAS RISEN ABOVE THE TOP OF THE BOWL. Punch down and knead for a few minutes – cut into 6 equal pieces.
- - - -
Roll, thin, on lightly floured board. Brush entire dough surface with oil. Sprinkle sugar/cinnamon mixture over entire surface. Cut lengthwise into 3 or 4 strips. The width is your choice. Roll backwards ** – let stand for 10 minutes and bake for 30 minutes until golden.
- - take each strip and cut into triangular pieces to make crescent rolls
or roll the entire piece like you did for the jelly roll cookies – remember to pinch down both ends.
** What I mean by backwards is take your triangle and turn over so that the oiled/sugared side is on the table . Start at one end and roll so that the sugared side ends up on top. When you put them on the ungreased cookie sheet or baking pan – make sure that you place them with the open flap-side down or they will unroll in the oven. They will rise a little while you are waiting to put them in the oven – this is when you can tell if the flap will unroll and you can punch down to make sure they will stay ‘rolled’.
Use same procedure for rolling the entire piece (like the Jelly Roll) - I will have to SHOW you this procedure – can’t explain it well enough for you to understand. Just remember – the sugared side has to be face down…………. You’ll see what I mean when I show you.
You can get creative here as well. Make any shape you like. The Crescents (from triangles), or the plain oblong 6 or 7 inches long and 3 or 4 inches wide. The latter is easiest – and quickest, because you can see how time-consuming this recipe is. But very well worth the effort!

GEFILTE FISH

6 ½ LBS FISH – WITH BONES- heads, cheekbones, tails. – 5 to 5½ lbs filleted Whitefish, Pike & Trout mixture. (Ask butcher to coarse-grind all fish together)
Make sure they save all bones for you – this is important.
- - -
1 Egg per pound
2 Medium Onions (OSO Sweet or Vidalia, if not then Spanish)
2 more Large Onions
Kosher Salt
1 Glass Water (8 to 10 oz)
White Pepper
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
Cook all heads and bones with the sliced onions (or more, if you like) while preparing rest of fish.
Add the eggs and mix with hands. Place mixture in large wooden bowl.
Add 1 handful – 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
Add 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
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 off 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.

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 my mother, Sarah Kramer Blitstein”

HAMENTASCHEN

Grandma Sarah was a great cook, and made some of Grandma Rose’s hardest recipes with ease. The “handful” measure, I actually measured while watching them both make some of their recipes. The “handful” had to make a detour into a measuring spoon or cup before it was added to the recipe, because each one’s hand was a different size. As for baking – she couldn’t bake a frozen pie! That became “my” job.- -Freya Blitstein Maslov

4 Cups sifted Flour
4 Eggs
½ TSP Salt
½ Cup Shortening (Crisco)
1 TSP Baking Powder
1 Cup Honey
1 can SOLO brand Poppyseed filling,
1 TBSP lemon juice.
(You can also use, prune or apricot)
Mix well, knead. Dust board with flour before rolling.
Roll thin – and cut into 4 inch squares.
Before filling, add 1 tablespoon lemon juice to poppyseed mix to cut the sweetness.
Fill and fold into triangles. (Approx 1 TSP in center of square)
Bake at 350 degrees for about 20 minutes – til golden brown.

GRANDMA ROSE’S POPPYSEED COOKIES

4 Eggs
1 Cup Sugar
1 TSP Vanilla
1 Cup Oil
2 TSPS Baking Powder
Pinch of Salt
Approx 4 to 5 Cups sifted Flour
1 Cup dry fresh poppyseed*
(* if fresh is not available – use canned, and add to eggs and oil first before mixing with dry ingredients)
Add all ingredients*. Mix well. Knead, dusting with flour as needed.
When cool and firm to the touch – it’s enough kneading.
Roll to about ¼ inch thickness.
Use a glass as a cookie cutter. - - or round cutter.
Do not grease cookie sheet - dust with flour instead.
Bake at 375 degrees until golden brown. Approx 13 to 15 minutes.
NOTE: This is a basic cookie dough recipe and can be used many ways. Make plain sugar cookies or add your own ingredients.

ROLLED JELLY COOKIES (sort of a Rugelach)

Your Emails about your Bubba's Cooking - (the ones that did not include recipes)

Henry Carrey
Freydl:
Shouldn't it be Bubby's Ukrainian-Jewish Noshery ? The categories should include Milkhiks,Fleyshiks and Pareve. ( but not treif!)
My Bobbeh's kreplekh and large kasha varenikes were wonderful- also wonderful was a rare dish - pompitchkes ( ground beef and liver (?) with homemade pasta in a rich gravy ) - but noone has the recipe !! I have never seena recipe for pompitchkes anywhere.

Ian Sone
Dear Freya,
What a terrific idea! The possibilities are endless. Re "Bubby", I always have trouble knowing how to spell it in English. I'm certain that the way we pronounce it (from Podolia) the vowel sounds like the o in "blotta", rather than the u in "mud". How are you pronouncing "Bubby"? What does the u in "Bubby" sound like? Best, Ian Sone

Bob Partegas
Hopefuly you can tell me where to find a garlic soup recipe. GrandMa was Fannie STAVINSKY COLEMAN from Kiev. she died many years ago and not one of her daughters can make her Pachah. it was a garlic soup made with chicken feet. We all miss her and her food. A loving son in law in Dallas Texas, Thanks Bob Partegas

The Recipes of the Nerenberg Ladies

The Nerenberg ladies
Clockwise from the top center 12:00 position Ray GARFINKEL GOTLIEB; Rose GOTLIEB ANCHEL; Faiga POGRAN NERENBERG; Sarah NERENBERG ZINMAN; Mina GOTLIEB NERENBERG.

Each of these recipes was passed down via Florence NERENBERG ELMAN with the relationship note: Feiga - my paternal grandmother; Mina - my mother; Ray - my maternal aunt-in-law; Rose - my maternal aunt; Sarah - my paternal aunt.
Mina & Rose's mother was from Odessa, Kherson; Sarah's mother is Feiga & she was from Nova Ushitsa, Podolia; Ray was born in Kitaigorod, Podolia.

1) Rose GOTLIEB ANCHEL's
MEATBALLS & SAUCE
MEATBALLS: (Prepare sauce first)
1 ½ - 2 Tbsps. oil
2 lbs. minced meat
2 stalks celery, diced
2 eggs
2 medium onions, diced
2 Tbsps. matzo meal
1 tin tomato sauce
Salt
Add eggs & water to meat.
Add matzo meal, onion salt, salt, pepper & garlic powder.
Form into 1" balls using teaspoonfuls.
SAUCE:
1/4 cup ketchup
Pepper
Small tomatoes
Garlic powder
4 Allspice
(Onion salt, optional)
2 bay-leaves
½ cup water
1 tsp. sugar
3 dashes cayenne
Add meatballs to bubbling sauce.
Simmer for 1 hour.
*Sauteed mushrooms & green pepper can be added halfway through.
*Side dish; appetizer; or entree with spaghetti or rice.

3) Mina GOTLIEB NERENBERG's CHICKEN SOUP
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)

4) Mina GOTLIEB NERENBERG’s POTATO LATKES
6 large potatoes, peeled (keep white, in bowl of cold water)
1 large onion
2 - 3 eggs
3 Tbsp. or 1/3 cup of flour
1 tsp. salt
1/4 tsp. pepper
Oil for frying
FIRST, finely grate onion. *(This is the secret of how Bubby kept her potatoes white!)
Grate potatoes INTO the onion; drain well.
Add eggs, flour & seasoning; mix well.
Heat 1/8" - 1/4" of oil in skillet until very hot.
Drop batter into oil by large spoonfuls to form pancakes.
Fry until crisp & golden brown; turn over & repeat.
Drain on paper.towels.*(Can be frozen & reheated uncovered at 450 F, until crisp & hot)

5) Mina GOTLIEB NERENBERG’s POTATO LATKES
6 large potatoes, peeled (keep white, in bowl of cold water)
1 large onion
2 - 3 eggs
3 Tbsp. or 1/3 cup of flour
1 tsp. salt
1/4 tsp. pepper
Oil for frying
FIRST, finely grate onion. *(This is the secret of how Bubby kept her potatoes white!)Grate potatoes INTO the onion; drain well. Add eggs, flour & seasoning; mix well.
Heat 1/8" - 1/4" of oil in skillet until very hot.
Drop batter into oil by large spoonfuls to form pancakes.
Fry until crisp & golden brown; turn over & repeat.
Drain on paper.towels.*(Can be frozen & reheated uncovered at 450 F, until crisp & hot)

6) Sarah NERENBERG ZINMAN’s EYER KICHEL
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.)

7) Ray GARFINKEL GOTLIEB’s GLAZED CARROTS
1 tin tiny carrots, drained
1 tin sweet potato yams
1 tin canned peaches or apricots, drained
1 cup of orange juice
½ cup brown sugar
2 Tbsps. cornstarch
Boil the orange juice, brown sugar & cornstarch.
Stir & pour over the canned stuff, (& heat).

8) Rose GOTLIEB ANCHEL's CABBAGE SIDE DISH
Celery (diced)
Salt
Onion (diced)
Pepper
Green pepper (diced)
Brown sugar
Cabbage (halved & thinly sliced)
Saute diced celery, onion & green pepper.
At last minute, add cabbage & seasonings.

Bella Yapha TEPLITZKY NUSSBAUM's
ZAKOYA

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. You will find it on our page The City of Uman

Gittel Malka EISENGART KOMISARUK's
HOLOPCHEN (stuffed cabbage rolls)

Sophia/Sheva (GUREVICH) AISIN's
Borschts (a Cabbage Borscht and a Beet Borscht)

My grandmother with her family, in the time she made this soup called Borsch. Her husband passed away soon after her arrival in Brazil, and life was very difficult then. She prepared only one food for the day, in a very large pan, and that was usually Borsch. There were some ingredients that she used in Ukraine but they couldn´t be found in Brazil, so she adjusted the recipe. Among others, in Bahia she cooked with a kind of oil called "azeite-de-dende" and the pepper called "pimenta-malagueta", which are native in this region. My father Aron/ Arnaldo is the youngest of the eight children, he´s the little boy in the left. When he married my mother, Raie/ Lucia VATNICK, she learned how to cook with his mother and his sisters, and Borsch was one of the things she learned. Besides the delicious taste of the soup, the well cooked meat and bones are extremely soft, and breaks up by itself.

The Aisin family around Sophia GUREVICH AISIN in Bahia Brazil
The picture was taken in the year 1918, in the city of Salvador, the state of Bahia, Brazil. My grandmother Sophia/ Sheva (née GUREVICH) AISIN is sitting in the centre, with her eight children around her. Sitting at her right are her grandchild and her son-in-law. - Eliana Aizim

CABBAGE BORSCH
5 liters of water
1 kg of meat -- muscles and/or ribs and/or marrow, cut in big squares
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;
put 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.

"At the Bubba´s U-Y Noshery there is already a Cabbage Borsch recipe that I had sent. Now, I suggest that you may post 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

BEETROOT BORSCH
1.5 liter of water
salt
2 medium size beetroots, 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 precess 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.

The AISIN family in Teresopolis, Rio de Janeiro, Brazil
Eighty two years after the first picture was taken. Aron/ Arnaldo AISIN is sitting between his sister at his left and his wife Raie/ Lucia at his right. Standing around them are their six daughters, sons-in-law and grandchildren, who also prepare Borsch until nowadays. But he always says that his mother´s Borsch was "the best". - Eliana Aizim

Lena Yelkova's recipes from Grandmother and Grandfather

Lena Yelkova who heads up our Poltava Gubernia Research effort and today lives in Bratislava, sent this message to Freya: "Dear Freya! See if you can make out some sense of these recipes. My mom gave me quite a number of them. For one thing it takes time to translate them and many of these recipes are quite complicated. I was breaking my head over them. I put 3 in there. I realize that people's tastes and habits are quite different these days. Women here in Ukraine can still spend the whole day cooking in the kitchen which doesn't seem to be the case in America. Anyway, I'd be glad if these are of any help to anybody. Please feel free to correct the mistakes and clarify things from me. I attached a photograph of my relatives in Poltava. My grandpa and grandma are the people who are sitting on the left. I realize the quality is not that good. The photograph was taken in 57 or 58. But it is one on the very few pictures of two of them together. They both loved to cook!..."

Yunia (or Chaim) and Regina ( called Varia at home) SOVIETOV
and family in Poltava

Lena passed on this story with the stuffed pike - " It is probably everybody’s favorite and definitely very popular here in Ukraine among Jewish families. As you can imagine every family has their own way of preparing it. If it wasn’t for that sour apple who knows if my mom would have ever become a doctor. In the times when my mom was growing up, of course, in the Soviet Union, no one would dare to say that you were Jewish. As my mom was taking her entrance exam to a medical school, the professor who was questioning her all of a sudden asked how my mom’s mom prepares stuffed pike. Well, to the professor’s surprise my mom told her the whole procedure to which the professor just nodded her head and then asked my mom if her mom puts the apple into the fish. “What kind of apple?” she asked and my mom replied:” sour apple”. Good, the professor said, you may go and gave her the highest mark. No, please don’t think this is how my mom got through University, but this was an instance which my mom remembers till this day."

Stuffed Pike

Get a nice fresh pike. Make a cut over the head of a pike and slowly start to peel off the skin with the help of a knife, so the skin comes clean without pieces of meat. Pull the skin up to the tail and leave it there. Then, cut off the spine near the tail. Scrape the meat off the bones and take the spine out.

Then take the meat that you scraped off and put it in blender with medium size onion, 2-3 pieces of nice white bread, 2-3 eggs, salt, pepper, butter and a little bit of fresh, grated carrots (half a carrot).

Remember, you still have that skin that is somehow hanging on the bone of a tale. The mixture that you just created you stuff back into the skin that is left, not too tight, so it wouldn’t burst. Then you sew the skin together, so the mixture wouldn’t fall out Then, there are two ways of preparing it. You either boil the fish or bake it.

First, you basically prepare the fish bouillon. You put the spine and the fins and 1 chopped carrot as well as a whole onion and ground pepper into 2 cups of water, so it would cover the fish. In the bouillon you put the fish; the pot has to be big enough to fit the fish. You keep the fish on fire on a very low heat for about 30-40 min. 2 minutes before taking the fish out put the bay leaf in the water. Make sure that bouillon doesn’t evaporate.

For baking. Put the whole fish on a tray to bake at about 200 degrees C. Periodically pour bouillon and sunflower oil over it.,/p>

Serve by cutting with a sharp knife into pieces.

Chicken bullion with noodles - My grandfather’s specialty (Yunia SOVIETOV)

Very simple and somewhat healthy
You buy the whole chicken, wash it, and clean it. Put it in the pot with the whole carrot, 1 whole onion and some salt. Cover the ingredients with water and keep it simmering on a very low heat for about two hours, depending on how old the chicken is. You have to keep in mind that it should be a free range chicken. One of those healthy ones. When the chicken and absolutely clear bullion is almost ready add the whole pepper.
Then you can discard the veggies, as well as the chicken itself and eat the bullion separately as a soup with pies (buns) or bread or serve it with home made noodles that first you prepare separately.

This is a tricky one. You go with the feel of it.
Take 2 eggs, break them into the bowl add a pinch of salt, then add 5 tablespoons of water and start adding tablespoon after tablespoon of flour until the dough is stiff, very stiff, then you beat it. Divide it into parts and start rolling out very thin layers of dough.

Let them dry for about 30min to an hour. Then, roll the thin layer of slightly dry dough into a roll and with a very sharp knife start cutting the thin strips of the noodles while turning the roll around. You’ll have to separate them eventually. Some of them you may cook immediately in salted boiling water, some you can leave to dry off for the future and keep them in the jar or wherever.

When serving with bullion it is better for the home made noodles to be cooked separately from the soup.
Before serving add already cooked noodles to that clear bouillon.

Forshmack (herring spread)

Get the fillets of herring. For 2-3 fillets you’ll need two hard boiled eggs, one small onion, 1 medium sour apple, 2-3 pieces of white bread that was soaked in water or milk (not too soggy), butter to taste, salt, pepper, sometimes mustard. Depends on your preferences. Put all the ingredients in the blender till the mixture is smooth. Put in a bowl garnish with parsley. Eat by spreading it on bread.

We have more great recipes which were passed down -we would love to post at the same time the pictures of these aunts and uncles, grandmothers and grandfathers, who made them memorable!

Now we would like to add the pictures and recipes from your family. We want more stories, more pictures of your family enjoying the food, more nostalgic reminisces from those who know that they experienced a one-of-a-kind cook and relative. Stories can be moving or silly but they should remind you that there are a lot of ways to share your family history with your family. Here is a quick one about Kasha from the beginning of my research in 1972. Just a note - Kasha is buckwheat groats and "a kasha" is a question.

A Kasha

I was seventeen years old and still called Debbie Solomon instead of the Deborah G. Glassman that I acquired as a married woman. I was visiting my grandfather's aunt, Ida FRIEDMAN KAISER, at her home in Philadelphia. She was an accomplished woman, a graduate of University of Pennsylvania, a teacher in the Philadelphia school system for over fifty years, and married all that time to my Uncle Alex who had been an engineer for Bell Telephone. Aunt Ida recently had written a history of her part of the family, was one of the early members of the Jewish Genealogical Society of Greater Philadelphia, and seemed to value what I had taken on as my contribution to our shared research, I had liked finding the records of immigration, funeral homes, pictures of the synagogues in the towns where her family was from, that kind of thing. I was less comfortable talking to people and quickly ran out of conversation in social situations and would struggle even with relatives that I had met many times. So we were at some lull in the conversation and I mentioned that I now had something that I valued from her late sister's estate. From the household of this beloved balabusta Sophie FREEDMAN, I had been given a cast-iron cooking pan that I was told by my father was his aunt's kasha pan. He had loved eating kasha and bow ties at her house and he handed it to me with the instruction that I had better get my mother to teach me how to cook kasha. My aunt nodded as I related this, "Sophie was a wonderful cook." Her husband nodded thinking of Sophie's family dinners and then chimed in "mmmmmm, kasha," in a loving and longing way. He went on to say that every time he went to the eye doctor, he took himself into Bains, a Jewish restaurant in Philadelphia and ordered kasha. My aunt, pulled herself up confused and indignant. "In sixty years, you never mentioned that you liked or wanted kasha!" And Uncle Alex replied, "the way you cook??!!"

Recipes, Pictures, Reminisces, and Thoughts - Send them to Freya Blitstein Maslov (SIG Co-Coordinator)

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