Beetroot Lithuanian soup

Ingredients: 

4 to 5 medium beets, with leafy tops
4 to 6 radishes
3 to 4 small, thin-skinned Persian-type cucumbers, or an 8-inch piece of an English hothouse cucumber
6 to 8 scallions, whites and part of green tops
2 garlic cloves, or to taste
1 quart cultured buttermilk, at least 1.5 percent milkfat and made without salt or gums
1 cup sour cream, preferably Russian-type smetana
1/2 to 2/3 cup juice from sauerkraut or full-sour kosher-style dill pickles
2 to 3 teaspoons salt, or to taste
A large handful of fresh dill
2 to 3 hard-boiled eggs, chopped (optional) 

Instructions: 

Cut off the beet tops at least half an inch above the root and rinse thoroughly.Later scrub the beets well. Get a large saucepan of water to a boil and add 3 or 4 of the beets along with the greens. Reduce the heat and cook, covered, until the beets are tender when probed with a fork.It takes 25 to 40 minutesusually. Drain the beets and greens separately then let cool.

In the meantime, scrub the radishes and cucumbers and grate both on the coarse side of a box grater. Clean, trim and mince the scallions. Crush the garlic it to a paste using a mortar and pestle. Chop the drained beet greens fairly coarse. Peel the beets, and cut into fine slivers or dice.

Now combine the buttermilk, sour cream, 1/2 cup of the sauerkraut juice and 2 teaspoons of the salt in a bowl, whisking to a smooth consistency. Stir in all the vegetables. Grate the remaining raw beet on the fine side of a box grater and add the pulp and juice to the soup. Taste for seasoning and add more brine or salt if you wish. Refrigerate, covered, at least 6 hours or overnight. Serve cold, garnished with plenty of fresh dill and chopped hard-boiled eggs optionally.

Easter Passover

Ingredients:

2 liters of milk ( 3,2% )

2 boxes of cream ( 30 % )

5 eggs

1 butter block

1 glass of icing sugar

1 spoon of vanilla sugar

2 spoons of lemon juice

1 glass of delicacies

Method of preparation:

Heat the milk as it is hot. Then add the cream and mix all the mixture together very carefully as it is soft and creamy. At the end of mixing add the lemon juice. Mix everything well until the cottage cheese is seen. Separate the cottage cheese from the milk. Cool everything down until it gets home temperature.

Mix the butter with sugar. Add the yolks and the cottage cheese. Remember to mix everything very carefully while putting the eggs and the cottage cheese. Next, put the delicacies into the mixture. Wisk the albumen and mix it with the mixture. 

Put the mixture into the refrigerator for 5 hours and “The Passover” is ready.  

Easter in Poland

Easter is the most important Christian holiday. In Poland most people ale Catholics and they celebrate Easter. Before this holiday we tidy our flats, do the shopping, bake cakes, make salads, cook eggs and buy ham. The Ash Wednesday starts forty days of Lent.

The celebration of Easter is preceded by Holy Week, which begins with Palm Sunday- the day when Jesus rode into Jerusalem and people greeted Him with palm branches. The Holy Thursday is the day which commemorates the Last supper. The Good Friday commemorates the death of Jesus on the cross. We don't eat meat that day.

The next day is Holy Saturday, the day when Christ was laid in the tomb. On this day people prepare the basket which contains tradicional food, first of all: eggs which are painted in different colours and patterns, bread (in memory of Jesus), salt (it saves us from sins), pepper, butter, sausage, horseradish, and sugar lamb (they resamble a lamb). Next, they go to church and there priest blesses the basket. 

The central day of Easter is Easter Sudany- Christian feast of the Resurrection of Jesus. On this day many families gather together at breakfast. Each member of household receives a piece of the Blessing Basket. A piece of egg is an accessory wiht which the good wishes are Exchange at Easter. Generally presents are not given, but sometime chocolate eggs and sweats are given to children. 

The day after Easter is known as Easter Monady. There is a very ancient Easter tradition called ‘Water Throwing Festival’. It is a custom of pouring water on one another. On that day everyone is wet. People splash each other with water or perfume. It is the last day of Easter celebration.

  

We all love this holiday. We prepare a lot of delicious Easter dishes and we cannot forget about the eggs. The dishes that we always prepare are: stuffed eggs, white brosht, Polish Easter bread and many others. Here are the desserts that I made for Easter.

The first picture shows the Easter bread, the second photo shows my favourite sweet Snickers cake, the third photo shows the typical Easter cake that is the Poppy sheed cake and the last one is the black cake with cream and chocolate.

Salmon in curlpapers

Ingredients:

- salmon fillet

- leek

- spring onion

- tomato

- lemon

- tri-color pasta tube

- spinach

- clove of garilc

- cheddar cheese

Fry leek and onion. Put them on the fillet. Then put there slices of tomato and lemon. Tightly wrap the fillet on all sides with aluminum foil.

Create a curlpaper. Bake it for 8 minutes at 180 degrees. Boil pasta al dente. Sauté spinach in butter. Add one clove of garlic. Thicken it with yogurt. Finally add grated cheddar cheese. Stir well. Pour the sauce over the pasta. Remove the fish and place it on a plate gently.

  

By Karol Górecki.

Tenderloins with Herbs

Ingredients:

- 40 dag of chicken tenderloins

- rice

- broccoli

- broccoli sprouts

Marinade:

- olive oil

- herbs de Provence

- basil

Put the meat for hour to the marinade. Fry on a grill pan on both sides for 2 minutes. Boil rice al dente. Boil broccoli in a lightly salted water for 4 minutes. At the end arrange everything neatly on the plate.

Bon appetite.

By Karol Górecki.