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I grew up eating Ukrainian food,and still love it.

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Swede Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:07 PM
Original message
I grew up eating Ukrainian food,and still love it.
Holobchi,perogies,kielbasa were served at every wedding,dance etc. All my friends parents always had plenty for everyone.
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solinvictus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:08 PM
Response to Original message
1. I love Slavic cooking...
Mmmmmmmmm!!! Pigachi, pierogies, kraut, kielbase, jalubki.
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Swede Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:10 PM
Response to Reply #1
2. Everything slathered in sour cream and onions fried in butter.
My chest is getting sore just thinking about it.
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Ilsa Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:10 PM
Response to Original message
3. I've got kielbasa in the fridge right now.
It's a regular for my husband. I love it too, and unfortunately, it loves my waistline a little too much. I'm not sure there is any ethnic food better than a sausage kolache for breakfast.
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GoddessOfGuinness Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:12 PM
Response to Original message
4. I will not copycat this thread
I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread I will not copycat this thread


...even though I know somebody will... ;-)
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Flaxbee Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:12 PM
Response to Original message
5. I don't know how similar "culinarily" Georgian food is
but I went to a Georgian restaurant in Moscow a few years ago and it was one of the best meals I've ever had. The food and the wine were fantastic -- and I've eaten at some of the 'best' restaurants in LA, NYC, London, Florence, etc. I have to go back to Moscow, if for no other reason than the food. I don't even really know what I ate, our Russian friends ordered for us and we just sat back, ate everything and enjoyed it.

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u4ic Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 10:34 PM
Response to Original message
6. Unfortunately
headcheese, buckwheat, pickled beets and sour cabbage rolls are also part of the cuisine. :puke:

I have to add to the yum list Ukrainian Easter bread (paska). Our local deli also makes the best cubasa, double garlic. :9
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achtung_circus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:56 PM
Response to Reply #6
11. I would have expected you to be on the Mundare Sausage bandwagon.
And come August that Taber Corn
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u4ic Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 08:52 PM
Response to Reply #11
16. I used to love Mundare cubasa
but the Polish deli we get it from is so, so much better. They even have a great turkey version, though it's not always available.

There are so many advertising 'Taber' corn, it's amazing...one has to shop around to find the REAL stuff. But when you find it... :loveya:...it's heavenly.

And to celebrate Alberta's Ukrainian heritage, we have a couple of monuments:

The aforementioned Mundare has a huge cubasa:


Yep, that's a giant perogy/pierohi/pyrogy in Glendon:


And not to be outdone, Vegreville has a huge pysanka:





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achtung_circus Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 06:44 AM
Response to Reply #16
17. I can't find the pictures
Edited on Mon Jan-31-05 06:47 AM by achtung_circus
but Vilna has the world's largest mushrooms, Redwater has the world's largest oil rig, St. Paul has the flying saucer landing pad, Torrington has the world's largest gopher museum (like there's competition for that one) and Andrew has the world's largest Mallard duck. It is on a pylon and appears to be strafing Railway Avenue. It is also a curiously square duck.
I've got a collection of photos of the weird things that Alberta towns do to set themselves apart.

If you drive east or north of Edmunchuk you're in the Cabbage Patch.
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u4ic Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 01:39 PM
Response to Reply #17
18. Here's pics of all the weird and wacky
statues or town symbols in all the provinces: http://www.bigthings.ca /

The two that I remember very well from my youth were Sasquatch (can't remember the exact location other than the Trans Canada) and the White River thermometer, both in Northern Ontario. We used to drive from Mississauga (my hometown) to visit relatives in Saskatchewan and Alberta every summer, and pass them along the way.

I remember the Wawa goose as well, but it didn't hold the fascination that the others did.

Funny enough, I remember the White River thermometer only as a "holy sh**) sort of response, -72F, which translates into -58C. Lived up in Fort McMurray for a couple of years, and it got down to -52C for a week. Somehow that thermometer doesn't have the 'wow' factor any more...
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achtung_circus Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 06:12 PM
Response to Reply #18
24. Bookmarked and thanks.
I used to fill up with gas at the Esso station in Mundare. I see there's no photo from that angle, probably because from that angle they look like enormous penises.
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ragin_acadian Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:14 PM
Response to Original message
7. oh wow, i'm getting hungry - i've never had slavic food
do you have any recipes you could post?



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Swede Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:18 PM
Response to Reply #7
8. Sorry,I just eat the stuff.
Although it has simple ingredients I think it has a lot of preparation time.
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ragin_acadian Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:38 PM
Response to Reply #8
9. aha, i understand.
is the american "banquet" version of perogies, and the commercial version of kielbasa different from the authentic thing?
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Swede Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:52 PM
Response to Reply #9
10. You havn't ate holobchi or perogies til you've eat genuine made by baba's
hands. (Baba is what my Ukrainian friends called their gramas.)
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ragin_acadian Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 12:05 AM
Response to Reply #10
14. what province are you in, to have so many ukrainian friends?
i'm originally from New Brunswick.
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Swede Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 12:21 AM
Response to Reply #14
15. Saskatchewan.
I grew up in a small town,my friends were either Ukrainian,Hungarian or Indian. Yeah I ate a lot of kocsonya and bannock too.
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livetohike Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 01:42 PM
Response to Reply #15
19. My great-uncle settled in North Battleford
and I have many cousins there. We're Slovak.
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barb162 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:58 PM
Response to Original message
12. Slavic food is great; my sister-in-law makes it
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Elidor Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 12:01 AM
Response to Original message
13. Never had Holobchi, but the rest is excellent
Pierogies, mmmmmmmmmmm :P And kielbasa!
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livetohike Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 01:48 PM
Response to Original message
20. Add "Old Country Pie" to the list
It's a Slovak calzone.

5 large potatoes, diced
flour
salt
1 head of cabbage, chopped
Butter (1 stick)

Boil potatoes and mash with a little butter and milk. Add salt to taste and enough flour to make a dough. Roll out into a large round shape.

Saute chopped cabbage in melted butter. Spoon cabbage onto one half of the dough and fold the other half over and press the edges shut. Cut three slits into top of the "pie".

Bake at 350 F. for about 1/2 hour or until nicely browned. Brush some more melted butter over the top, cut into wedges and serve.

(I used to beg my Babas to make this for me :-) )
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Lisa Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 03:09 PM
Response to Original message
21. I eat it every chance I get!
A co-worker from Edmonton used to bring cabbage rolls etc. in for us ... and would invite me for the traditional Christmas supper. What's the special dish made using wheat grains? Anyway, it was all delicious.
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u4ic Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 05:38 PM
Response to Reply #21
22. Is it Kutya you're thinking of?
Wheat, honey and poppyseed cooked in milk?
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Lisa Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 06:12 PM
Response to Reply #22
23. that's it!
Thank you! My friend's husband doesn't like it but I do. I missed having it this year because she got a job in New Zealand!
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