Another childhood memory – vareniki. My grandma (babushka) made them often, and I loved to steal some cooked cold dumplings. This is a Ukrainian dish with various fillings. Reminiscent of the Polish pierogi, and can also be with potato filling. In contrast to the pelmeni, the dough for the dumplings often prepared with fermented milk products – kefir, sour milk or whey.
This sandwich is a great combination of pure ingredients – rye bread, mustard, sauerkraut and smoked turkey meat. Something from winter menu. I made it with Russian-style sauerkraut, it’s not so sour, crisp well and made with carrot. Recipe adapted from Yum Sugar blog.
Very popular porridge from my childhood. Creamy and sweet rice and slightly chewable millet – great combination. Some adds buckwheat or pumpkin cubes or raisins, but I prefer pure rice and millet mix. I added some maple syrup on top.
In Russia, we eat cold Lecso as an appetizer, in Hungary it served hot with eggs and/or rice. So I had small jar of stewed pepper (without bacon) in my fridge and use it cold or hot.
Soft yeast waffles, great for weekend breakfast. Recipe adapted from cookbook Waffles (Quick & Easy) by Kristiane Muller-Urban.
