Title: Ukrainian Sviata Vechera: Part 3
Categories: European Holiday Info
Yield: 1 Servings

1		Text file
8. Co	oked	beans

2 cups white beans 2 cloves garlic 7 cups water 1 onion, diced 1/8 tsp. baking soda 2 tsp. cooking oil 1 tsp. salt

Boil beans in water and add baking soda and salt when almost done. Continue simmering until beans are tender. Drain if necessary and set liquid aside for later. Mash beans well, adding bean liquid a little at a time until it is of a thick consistency. Crush garlic and stir into beans. Saute onions in oil and put on top of beans before serving.

9. Kapusta and peas

2 cups sauerkraut 1/4 cup vegetable oil 1/2 cup water salt and pepper 1/2 cup dried peas 1 clove of garlic, crushed 1 medium onion, chopped 2 tbsp. flour

Soak peas overnight. Rinse and drain. Cover with fresh water and cook until tender. Drain. Rinse sauerkraut in cold water and drain. Add the water and cook for 15 minutes. Combine peas and sauerkraut. Save the liquid. Saute onion in oil. Sprinkle flour over onions and brown lightly. Pour liquid from cooked sauerkraut and peas; add crushed garlic and stir until sauce thickens. Add sauce to sauerkraut and peas, stir and add salt and pepper to taste, simmer for 30 minutes and serve.

10. Beets with Mushrooms

3 cups chopped beets 1 clove garlic 1 medium onion, chopped finely salt and pepper to taste 3-4 tbsps. oil 1/2 tsp.lemon juice 1 cup mushrooms (fresh or canned)

Chop the raw beets finely and then boil in a bit of water until tender yet firm. Add lemon juice to beets. Simmer for 5 minutes. Rinse mushrooms in hot water. Drain. Saute onion in oil, then add mushrooms and crushed garlic and simmer for a half hour. Combine with beets and simmer a further 15 minutes. Salt and pepper to taste and serve hot.

11. Compote Get an assortment of dried fruits such as apples, apricots, prunes, peaches, pears, figs or raisins and soak the fruit overnight in water. Next day, simmer until tender and add honey to sweeten to taste.

12. Pompushky

For the dough, it's easiest if you have a bread machine with a manual setting. In that case all you do is make up a batch of sweet dough, letting the machine take care of the kneading then following the

directions after the (*). If not here is the longer, more traditional method.

Dough

8 cups flour Dissolve yeast as instructed on package. Let 2pkg. yeast stand 10 minutes. 3 cups milk In a large bowl, put in part of the flour (about 2 tbsp. olive oil 6 cups), making a well in the middle. Beat the eggs 2 tsp sugar lightly, add melted butter, milk, sugar and salt. 4 eggs Add this mixture to the flour along with the yeast. 1 tsp. salt Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary. Knead about 10 minutes. Cover and let rise in a warm spot until double in bulk. Punch down and knead lightly. Let rise again. (*) Take a small amount of dough, roll on a lightly floured table. It must be fairly thick. Cut out rounds, coffee mugs work well. Place a small amount of filling in the centre bringing the edges together and pinch well to seal tightly. Place pompushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes. Do not let over rise. Deep fry in Canola Oil, about 375F for about 3minutes turning them to brown on both sides. When removing try to have most of the oil back into the pan, then leave the pompushky on paper towel for more oil to come off.

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