Kutia
Ingredients
3 cups wheatberries (or precooked wheatberries)
3/4 cup poppy seeds
3/4 cup raisins
1 cup walnuts
1/2 cup honey
4 cups milk
3/4 cup poppy seeds
3/4 cup raisins
1 cup walnuts
1/2 cup honey
4 cups milk
Directions
The use of non precooked wheatberry requires to start this recipe the day before. Pour 2 cups of boiling water over the previously rinsed grains, cover and let the grains swell overnight.
The following day, boil the wheatberries for 3 hours. Then cook them for 30 minutes in the milk.
With precooked wheatberries, simply cook them for 15 minutes in the boiling milk.
Cover raisins with boiling water and let stand for 30 minutes so they rehydrate.
Boil the poppy seeds for a few minutes.
Drain all the ingredients separately, then mix the wheatberries with the poppy seeds.
In a saucepan, heat the honey with a teaspoon of water, add the rehydrated and drained raisins. Cook on low heat for 5 minutes, then pour over drained wheat and poppy seeds.
Mix well before topping with the walnuts.
Refrigerate until ready to serve. This preparation is eaten cold.
The use of non precooked wheatberry requires to start this recipe the day before. Pour 2 cups of boiling water over the previously rinsed grains, cover and let the grains swell overnight.
The following day, boil the wheatberries for 3 hours. Then cook them for 30 minutes in the milk.
With precooked wheatberries, simply cook them for 15 minutes in the boiling milk.
Cover raisins with boiling water and let stand for 30 minutes so they rehydrate.
Boil the poppy seeds for a few minutes.
Drain all the ingredients separately, then mix the wheatberries with the poppy seeds.
In a saucepan, heat the honey with a teaspoon of water, add the rehydrated and drained raisins. Cook on low heat for 5 minutes, then pour over drained wheat and poppy seeds.
Mix well before topping with the walnuts.
Refrigerate until ready to serve. This preparation is eaten cold.
Source: 196 Flavors, by Joanne Labadjone, https://www.196flavors.com/belarus-kutia/
Khaladnik (Cold Borscht)
Ingredients
5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving
Directions
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving
Directions
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, lemon juice, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
Source: Food Network, by Ina Garten, http://www.foodnetwork.com/recipes/ina-garten/summer-borscht-recipe-1947169#lightbox-recipe-video
Strawberry Kisiel
Ingredients
1 lb fresh strawberries (or other seasonal berries)
2.5 cups water
4 Tbsp cornstarch
sugar to taste (between 1/2 and 1 cup is about right)
Directions
1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over medium.
2. Meanwhile, add a little water to the cornstarch and combine, making a slurry
3. Pour cornstarch slurry into the strawberry mixture and heat up, stirring frequently. When the mixture thickens into a pudding-like consistency, begin to pour in the water, a little at a time. Do not add more water until the previous addition is mixed in evenly or you’ll get lumps. Continue until all of the water is added. Check for sweetness one more time. Add extra sugar if desired.
4. Heat the mixture until a few bubbles pop to the surface. Leave on the heat for a minute longer and then remove.
NOTE: If you did get lumps, you can get these out with an immersion blender.
5. Ladle into serving bowls and cover with plastic wrap, pressing it up against the Kisiel (this prevents a skin from forming). Chill for at least an hour. Serve as is, or pour over vanilla ice cream.
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