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Grybivka — Mushroom Soup

Grybivka — Mushroom Soup

(From Olha Franko's book "Practical Kitchen", 1929.) We find virtually the same method of preparation in the cookbook by Lucyna Ćwierczakiewiczowa, « 365 obiadów za pięć złotych », published in Warsaw in 1860. There it goes by the name « Zupa biała ». The pearl barley is not simply added to the soup. It is cooked separately, worked together with butter and blended with sour cream — and only then stirred into the broth. …

Red Currant Sauce

Red Currant Sauce

(From Olha Franko's book "Practical Kitchen", 1929) Ingredients Preparation

Bowle (крушон, Fruit Wine Punch)

Bowle (крушон, Fruit Wine Punch)

(From Olha Franko's "Practical Kitchen", 1929) Bowle, or <em>krushon</em>, is a festive fruit-and-wine punch. Its name comes from the German word Bowle — "large bowl." The earliest recipes appeared in the eighteenth century among German and French aristocracy. Wine formed the base, to which&nbsp;&hellip;

Lazy Little Dumplings

Lazy Little Dumplings

(From <em>Practical Kitchen</em> by Olha Franko, 1929.) Lazy little dumplings are a very ancient dish, preserved in a handwritten collection of recipes from the time of the Grand Duchy of Lithuania, dating back to the 17th century. Why are they called "lazy"? There is a legend about a lazy housewife who did not want to shape varenyky, so she simply mixed the cottage cheese&nbsp;&hellip;