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Pyrizhky: baked buns stuffed with different fillings, such as ground meat, liver, eggs, rice, onions, fried cabbage or sauerkraut, quark, cherries etc. Pyrih: a big pie with various fillings. Roast meat (pechenia): pork, veal, beef or lamb roast. Smazhenyna: fried meat. Stuffed duck or goose with apples.
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
When you’re craving an easy holiday dinner protein but are tired of old standbys like chicken breast or ground beef, look no further than pork tenderloin. It’s quick-cooking, takes extremely ...
Skip that trip to the steakhouse this Christmas Eve. Here’s a foolproof technique to use on expensive cuts of steak like rib-eye: the reverse sear. Bake the steaks first at a low temperature ...
Mushrooms, especially dried or pickled, are also one of the main ingredients used in Christmas Eve dishes. Sauerkraut (Polish: kiszona kapusta, Ukrainian: кисла капуста; kysla kapusta) with wild mushrooms or peas, red borscht, mushroom or fish soups are served in Poland and western Ukraine.
This skillet stunner is a natural fit for Christmas Eve dinner, and you won't use up all your energy making it ahead of the big day. Get the recipe. 66. Cast Iron Pork Chops with Cacao-Spiced Rub ...
The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, the cabbage rolls are broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.
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