Split pea (without ham) soup

Ingredients:
water
1 -2 lb pork (I use country style ribs)
1 -2 ts. salt
1 lb. dry split peas
1 cut up onion
2 cut up carrots
2 cut up potatoes
beef bullion (optional)
2 slices of cut up bacon -Fry bacon until crisp

1. In a large pot put your meat, salt, and cover with water.
2. Bring to a boil for 1 minute; discard the scum from the top.
3. Add: peas and onion, then reduce heat and simmer, covered for 1 hr. (You may need to add more water if soup becomes too thick)
4. Add carrots and potatoes. Cook additional 30 min. covered. Vegetables will be soft & peas will dissolve completely.
5. Add bacon, stir. Enjoy!

Split pea with ham soup

Ingredients:
water
1 ham bone
1 lb. dry split peas
1 cut up onion
2 cut up carrots
2 cut up potatoes
2 cut up celery stalks (optional - I love my vegetables, so I add them whenever I can)
salt, pepper (optional - I would add this at the very end if needed)

1. Remove all the usable ham meat from the cooked ham bone to save for making sandwiches later or for adding to the soup.
2. In a large pot put ham bone, cut up onion, washed split peas, celery and cover with water.
3. Bring to a boil for 1 minute; reduce heat and simmer, covered for 1.5 hours. (You may need to add more water later if soup becomes too thick)
4. Add carrots and potatoes. Cook additional 30 min. covered. Vegetables will be soft & peas will dissolve completely. Enjoy!
5. If you have any leftover ham, add at this time.

cauliflower (veg) soup

Ingredients:
1 -2 lb pork (country style ribs) or beef
1 ts salt
1 cut up onion
4 chopped carrots
4 chopped celery stalks
1/2 of cauliflower head
2 cups cut up cabbage
1 cubed potato
1/2 cup sour cream

1. Put your meat into a large pot and cover with water.
2. Bring to a boil, skim off any foamy crud that may float to the surface then immediately reduce heat to bring it to a simmer.
3. Add one cut up onion, 4 chopped carrots, 4 celery stalks, 1/2 of cauliflower head, cabbage, potato, and about 1 tsp of salt (you can always add salt to the soup later). You can also use a beef bullion.
4. Cook for about 1 hrs. covered or partially uncovered.
5. Remove the bones & discard them. Cut up rest of the meat & return to the soup.
6. In a soup bowl dissolve 1/2 cup sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

turkey soup

Ingredients:
turkey carcass
1 chopped onion
5 chopped carrots
4 bay leaves
4 chopped celery stalks
some peppercorns or black pepper
1/2 cup of pearl barley (or rice or pasta)
1 tsp of salt
chicken bullion - optional

1 Remove all the usable turkey meat from the turkey carcass & save (for sandwiches or to add to the soup).
2 Put the leftover bones and skin into a large stock pot and cover with water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver).
3 Bring to a boil and immediately reduce heat to bring the stock to a simmer. Skim off any foamy crud that may float to the surface of the stock.
4 Add onion, carrots, bay leaves, celery stalks, some peppercorns, about 1/2 cup of pearl barley, and about 1 tsp of salt and/or a chicken bullion.
5 Cook for about 2 hr. covered or partially uncovered.
6 Remove and discard the bones peppercorns & bay leaves.

cranberry-orange relish

Using food processor finally chop:
1 bag of fresh cranberries (12 oz)
1 whole orange
1/2 - 3/4 cup sugar

Refrigerate several hours before serving.
Makes about 2 1/2 cups.

** Don't forget to rinse and dry your fruit before using it!

pickle soup - ogorkowa

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 cut up onion
3 cut up carrots
2 cut up potatoes
beef bullion
32oz grated or cut up dill pickles
1/2 cup sour cream

1. In a 4 qt pot bring to a boil 1 -2 lb pork (country style ribs), 1 ts salt & water. Discard the scum from the top.
2. Reduce the temperature, add rest of the ingredients (onion, carrots, potatoes, beef bullion) & cover the pot.
3. Simmer for about 30 min or until potatoes & carrots are soft.
4. Add grated or cut up dill pickles (you can also use liquid from the pickles) - continue simmering for additional 15 min.
5. In a soup bowl dissolve 1/2 cup sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

Golabki (cabbage rolls)

Ingredients:

1 whole head cabbage (large)
1 1/2 - 2 cups cooked rice (I use the white rice - about 5 oz uncooked)
1 lb. ground pork
1 lb. ground beef
1 cut chopped onion (option - saute the onion in Canola oil in a frying pan until tender)
1 ts salt
1/4 ts pepper
3 beef bullions (dissolve them in 1 cup of water)

1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
2. When leaves are cool enough to handle, cut away the thick center stem from each leaf, without cutting all the way through. OR smash it with a meet tenderizer.
3. Mix onions, beef, pork, rice, salt and pepper.
4. Place about a 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
5. Place any unused leaves (too small, damaged, or cut up cabbage core) in a big pot ( I use 8qt). This will protect golabki from burning. Put your golabki on top of this. Pour beef stock over them adding water, so the liquid almost covers them.
6. Bring to boil, reduce the heat, cover the pot. Let it simmer for about 45-1hr.


check this recipe too:
http://easteuropeanfood.about.com/od/maincourses/r/StuffedCabbage.htm