Sorrel Soup

This is one of my all time favorite soups because I like sour. Sorrel leaves are like spinach leaves except they are sour. I grow Sorrel in the summer time in my garden. it’s very easy to grow and easy to can. I have a very small crop growing so I usually go to my dads garden and get some from him. last year I was so busy that I did not can or grow any. So the only place I know where you can get some is at a Ukrainian Grocery store. This soup is so easy to make and it has all these very homey ingredients. it’s also great if you are trying to eat clean which is really easy to follow if you cook at home.



10 cups chicken stock or water

4 cups diced potatoes

8 oz chicken meat

1 16 oz Canned Sorrel or Fresh Sorrel (about 4 cups)

1 medium onion

1 bay leaf

3-4 hardboiled eggs

salt and pepper to taste

2 cloves garlic

4 oz pork belly (bacon)


To Prepare

Bring water or chicken stock to a boil and then turn it down to a simmer add bay leaf and cubed chicken turn it down to a simmer. while stock is simmering, dice onions and saute for five minutes. Add to chicken stock. Add diced potatoes to soup and keep simmering untill potatoes are almost tender.

While Soup is cooking saute pork belly and dice up hard-boiled eggs.

Season soup to taste adding salt and pepper. Add sorrel simmer another five minutes. turn off heat and add diced eggs, pressed garlic and bacon. You can add grease from bacon which will enhance flavor.

serve with lots of bread and sour cream.



Beef Broth with Home Made Noodles

Homemade noodle over light beef broth. Using all the ingredients that probably have in your pantry. Such a light dish, but yet filling.


10 oz beef chuck
6 cups water
1 1 medium onion
1 red pepper
2 medium potatoes
1 medium carrot
3 garlic gloves
1/2 teaspoon ground coriander
1/2 teaspoon Cumin
1 bay leaf
2 tablespoon salt
1/4 cup olive oil
4 green onions

Ingredients for Noodles

2 Cups flour
1 egg
1 egg yolk
1/2 teaspoon salt
1/2 cup warm  water
1 tablespoon olive oil

To Prepare;
To make noodles, mix flour, oil, egg, egg yolk, salt and water. Mix and then knead for 10 minutes until dough stop sticking to your hands, adding more flour if needed. Shape into a ball and let rest 45 to hour. Roll out into thin layer, flour well and fold over and over. Cut using a pizza cutter, unfold strips.

To Prepare Broth
Slice beef into small thin strips, Julianne carrots, half onion, peppers, and potato. Heat skillet to medium heat. Fry beef 5-6 minutes or until it has some browned pieces. Put into pan add water, garlic, bay leaf, coriander, cumin, salt and half onion. Simmer for one hour. Heat skillet add 1 tablespoon olive oil and saute potatoes for five minutes and transfer to the pot with stock, do same to carrots, peppers and onions
let Broth simmer for additional 20 minutes or until vegetables are done.

Bring a large pot of salted water to a boil adding 2-3 tablespoons oil, add noodles, when water starts to boil, let noodles boil for 45 seconds. Drain divide between plates, add broth  and vegetables on top top with black pepper, and green onions


Red Beet Borscht

If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.

4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill

To Prepare;

Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour

While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.

Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Green Tomatillo Chicken Soup

This is the first time that I am experiencing with tomatillo, If you never had one you should try it. the flavor is sour that look like a green tomato without any juice inside. The outside is covered in dry husk and the tomatillo is quite sticky when husk is removed.



8 Cups beef stock
1 chicken breast with bone
5 Medium Tomatillos
1/2 small onion chopped
1 Celery stick chopped
1 small tomato chopped
2 cloves Garlic minced
1/4 cup red pepper diced
1 teaspoon cumin
1 teaspoon chili powder
1teaspoon black pepper
1 tablespoon sugar
1/2 corn
1 14 oz black beans

To Prepare;

Take large pot add stock, chicken breasts, cumin, chili, black pepper, and sugar and bring to a simmer. Let simmer for 25 minutes.
In large skillet add 2 tablespoons olive oil, onions, tomatillo, celery, and saute 10 minutes on medium low heat. add garlic, red pepper,and tomato. Saute another 5 Minutes
add vegetables from skillet into pot and simmer another 15-20 Minutes.
Remover chicken from pot dice into 1 inch chunks and put back into pot. Add corn and beans let simmer another 10 minutes.
Garnish with  tortilla chips, cilantro and sour cream.
Makes six servings


Uha Ukrainian Light Fish Soup

Uha is a very light fish soup that is eaten as first course. Uha can be made with any large fish. The fish I used is Bass, that Alex caught. I make Uha if I have fresh fish, but frozen is fine too.

4 Quarts of water
1 large onion
2 bay leaves
1 large fish scalded and insides removed
3 tablespoons salt
6-8 peppercorns
5 medium potatoes diced into 1 inch pieces
1 carrot cut into circles
1/4 cup Parsley

To prepare;

Fill pot with 4 quarts of water. Add bay leaves, peppercorns, and onion cut into quarters but not all the way through. bring to a rolling boil and turn heat onto medium low or until its simmering. let simmer for 15 minutes. Add fish head. let simmer another 15 minutes

while you are simmering your stock. Slice carrots, Potatoes and cut fish into large 2 inch thick slices

strain stock and throw away all solids in the stock, but back on the stove and add carrots and potatoes. Let simmer (do not boil or Uha will turn murky) until potatoes are just about done 8-10 minutes. add salt and fish and let simmer another 8-10 minutes add more salt if necessary. Garnish with Parsley and fresh onions.
Makes 8-10 servings PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Thai Red Coconut Curry With Deep Fried Scallops

This is my favorite dish to make…” It’s easy, yummy, and healthy! I came up with this recipe after tasting different kinds of curries. 


1 Tablespoon Oil
1 Tablespoon Red Curry Paste
2 Tablespoons Fish Sauce
1 Inch Galangal root
1 Tablespoon Sugar 
2 Kifer Leaves or 1 tsp lime zest
1 stick of fresh Lemongrass smashed cut in two
2 Cloves Garlic chopped
1 Chili Pepper
1 TablespoonLime juice
1 15 Once can Coconut Milk
1/2 Cup Chicken Stock
1 Carrot
1/2 Squash
1 Small Onion
1/2 zucchini small
1 Small tomato
1 small green pepper 
2 Tablespoons of Cilantro chopped
16 Once bag of Raw Scallops or Raw shrimp
1/2 Cup Bisquick Mix

To Prepare 

Julienne Onion, zucchini, pepper, carrot, and squash. Chop tomato.
Heat a large frying pan on medium heat add oil, Curry, fish sauce, galangal, sugar, kifer leaves, lemongrass, chili and garlic. Cook for 1 minute, Add all vegetables except tomatoes and stir fry 3-4 minutes or until vegetables start to wilt. 
Add Coconut milk, Chicken Stock, lime juice, tomato and Cilantro heat through. Remove lemongrass, chili, galangal and kifer leaves (I take them out at the end because the aroma is stronger) 
Top with fried scallops*

To Make Fried Scallops
Rinse scallops, mix with Bisquick mix and deep fry for three minutes at 375.
Serve with Rice and Curry. 


Clam Chowder

One of the best recipes that I created with some tweeks and trims. This chowder turned out creamy, with great color and texture. Please enjoy.


  • Ingredients 

  • 4 5 once cans Minced clams in clam juice 
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 cups finely chopped onions
  • 1 cup finely chopped celery
  • 3 teaspoons minced garlic
  • 1/2 teaspoon  thyme
  • 2 bay leaves
  • 3 cups cubed, peeled potatoes,
  • 2 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons butter, 
  • 4 teaspoons minced parsley 
  • 1/4 cup finely chopped green onions
To Prepare 
In a large pot cook the bacon until browned. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are golden,but now browned about 3 minutes, Add the potatoes, clams with clam juice from can, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are cooked. (If you want a thicker chowder, mash some of the potatoes.) Add heavy cream and season with pepper and salt, for garnish add parsley and green onions and some great home made croutons.