more. Stir this mixture to the pot with
the beets and cook for 30 minutes for,
stirring occasionally. Serve the borshch
hot or cold with sour cream if desired.
Serves 8.

GOLUBSTY
(STUFFED CABBAGE)
Loosely adapted from a Fiddler recipe.
1 head cabbage
water for boiling
1 pound ground beef
1/4 pound (about 6 slices)
white bread, crumbled
2 cups chopped onions
4 T. dried parsley
salt and pepper to taste
butter or margarine for sauteing
(about 6-8 T.)
• 2 cups water, vegetable, chicken or
beef broth or milk or non-diary
creamer
1 cup sour cream or substitute
(optional)
1 16-ounce can diced tomatoes
1-2 T. sugar, or to taste (optional)
Fill a large stock pot 3/4 full of water
and bring to a boil over high heat.
Wash the outside of the cabbage
head and remove the core by cutting
around it and about 1 2 inches into
the cabbage. Place the whole head of
cabbage into the boiling water and
cook for 20 minutes.
While the cabbage is cooking, pre-
pare the stuffing. Combine the beef,
bread, onions and parsley in a large
bowl. Use your hands or a large spoon
to mash the ingredients together. Add
salt and pepper.
Drain and allow to cool slightly in
a colander. Separate about 12-14
leaves of the cabbage and spread the
leaves on a clean surface and pat dry.
Pound the tough vein in the center
of the cabbage to soften it or cut it
out completely.
Divide the stuffing among the
leaves, placing the stuffing at the stem
end of the leaf. Fold the ends over the
filling, tuck in the sides and roll the
cabbage egg-roll style. Repeat with all
the cabbage leaves.
Preheat oven to 350F. Heat butter
or margarine in a large skillet over
medium-high heat. Place the rolls,
seam side down, in the skillet and
brown one side. Turn the roll over and
brown the other side.
Place the browned rolls in a large
ovenproof baking dish. Pour the
remaining ingredients over the rolls
and bake for 30 40 minutes until
bubbly and very hot. Serve the rolls
hot with sauce poured over them.
Makes 4 6 servings.

-

-

SIBERIAN PELIMENI
Adapted from a Fiddler recipe.
Dough:
3 cups flour
1 large egg
1/2 tsp. salt
1 cup water
Filling:
6 ounces ground beef
1/2 cup minced onion
1-2 cloves of garlic, minced
1 tsp. salt
2 T. water or stock
Sift the flour onto a clean, dry board
or surface. Make a hollow in the center
of the flour pile and break the egg into
it. Add water and salt and quickly knead
the mixture into a dough, kneading for
3 minutes (this can also be done in a
food processor by putting the flour into
the bowl of the processor and processing
while adding the egg, salt and water
until the dough forms a ball on top of
the blade; remove the dough from the
processor and knead for a few minutes
more).
Place the ball of dough into a bowl
and cover with plastic wrap and let
rest for 30 minutes while you prepare
the filling.
Combine filling ingredients in a
medium bowl. Mash together with
your hands or a spoon until complete- -
ly mixed.
Divide the dough in half and roll
out one-half on a clean surface that
has been dusted with flour. Roll the
dough very thin and cut with a
round cookie cutter into 2 inch cir-
cles.
Place a small amount of filling, about
1 rounded teaspoonful (approximately
the size of a small walnut), on one-half
of a dough circle. Fold the dough over
the filling side to make a puffy half-
moon. Pinch the edges of the dough
together well. Draw the pointed edges
of the half-moon together to make small
c c
"Nr »
purse. Repeat with remaining dough
and filling.
You can freeze the pelimeni at this
point until ready to cook.
To cook, Fill a large pot halfway
with water and 1 tsp. salt. Drop the
pelimeni into the water, do not crowd
(if cooking frozen, do not thaw). Stir
the pelimeni occasionally while they're
cooking. When they rise to the sur-
face, remove them with a slotted
spoon and drain well.
Serve with any or all of the follow-
ing: melted butter or margarine, red-
wine vinegar, sour cream, grated
parmesan cheese or spicy mustard if
desired. Serves 4.

c

_41,2,1_4t t7

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