Go to Common Ground Food Co-Op Home Page

Ukrainian Cooking Class with Marina K.

Check out the recipes & video from our latest cooking class with Marina K from Ukraine as she teaches popular Ukrainian recipes! The menu includes:

 

  • Piroshki: a fluffy, savory pastry made with our Co-op's handmade pizza dough stuffed with sauteed cabbage, boiled local eggs, and onion.
  • Borscht Soup: deliciously colorful soup with beets, celery, potatoes, cabbage, carrots, and tomatoes with dill and a dollop of sour cream.
  • Buckwheat Kasha: roasted and braised buckwheat with mushrooms, onions, broth, and parsley.

 

 

Ingredients
Pirozhki
New York pizza dough, thawed
1 ball
Cabbage, shredded
1/2
Onion, chopped
1/2
Eggs, boiled and chopped
4
Butter
2 tablespoons
Salt and pepper
To taste
Borscht
Medium onion, chopped
1
Olive oil
2 tablespoons
Garlic cloves, minced
6
Tomato paste
2 tablespoons
Water
4 cups
Bouillon paste
4 teaspoons
Medium carrots, sliced into half rounds
2
Celery stalks, sliced
2
28-ounce can diced tomatoes
1
Medium potatoes, peeled and cubed
6
Beets, shredded
2 cups
Cabbage, shredded
1/2
Red bell pepper, diced
1/2
Salt
To taste
Fresh dill
For garnish
Sour cream, for garnish
6 tablespoons
Buckwheat Kasha
Whole buckwheat groats, roasted
1 cup
Water
2 cups
Bouillon paste
2 teaspoons
Butter
2 tablespoons
Yellow onion, chopped
1
Garlic cloves, minced
6
Mushrooms, sliced then diced
8 ounces
Fresh parsley leaves, chopped
3 tablespoons
Salt and pepper
To taste
Pirozhki
  1. Preheat oven to 350 degrees F.
  2. Fry the onions in a large saute pan for 10-15 minutes.
  3. Meanwhile, boil the eggs and chop them.
  4. Add cabbage to the pan and continue frying until the cabbage is soft.
  5. Add butter, chopped eggs, and season with salt and pepper.
  6. Cut the pizza dough into 8-10 pieces. Form the pirozhki and add the filling inside.
  7. Place on a baking dish and bake for 30 minutes.

 

Borscht
  1. Add olive oil to a large soup pot. Saute onions until slightly caramelized, about 15 minutes.
  2. Add garlic and saute briefly.
  3. Add tomato paste and saute briefly.
  4. Add chicken broth, carrots, and celery, and bring to a boil.
  5. Add diced tomatoes, potatoes, and beets, and bring back to a boil.
  6. Add cabbage and red pepper. Simmer for about 30 minutes, until veggies are soft.
  7. Season with salt and garnish with fresh dill and sour cream.

 

Buckwheat Kasha with Mushrooms & Onions
  1. Roast the buckwheat groats (if needed); spread buckwheat on a rimmed baking sheet in a single layer. Toast for 25 minutes at 325 degrees F. Shake the pan halfway during cooking to mix the kernels.
  2. Combine toasted buckwheat and chicken broth in a medium pot; bring to a boil. Cover and reduce heat. Simmer for about 10 minutes, or until the buckwheat is tender. Drain off any extra liquid.
  3. In a large skillet, saute onion in butter until caramelized, about 5 minutes. Add garlic and saute briefly.
  4. Add mushrooms and saute for another 5 minutes, or until all the liquid has evaporated.
  5. Add the cooked buckwheat and the chopped parsley. Mix well over medium heat.
  6. Season with salt and pepper to taste. 
Print Recipe
Back