5th of July Salad

Cabbage and Dill Salad

I don’t know about you, but I feel like (no, dear Taylor, not 22, no) eating a lot of cabbage salad on 5th of July. Because on 4th of July, I felt like eating a lot of grilled, and smoked, and cured meats. And drinking beer. And now this cabbage salad sounds really, really good. The recipe below is my version of Ukranianized coleslaw.

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Cold Summer Soups: Okroshka

Okroshka

Okroshka is one of the most popular cold summer soup in Slavic culture. The name suggests that ingredients are diced or chopped. Some of them are fresh and crunchy (cucumbers, radishes, scallions, herbs), some are cooked and soft (lean meat/poultry/fish, eggs, neutral tasting vegetables), all of them are lean. To make Okroshka, these ingredients are traditionally mixed with kvass and sometimes dressed with a dollop of sour cream just before serving. It’s a salad-like soup, light, refreshing, and filling at the same time. Every spoon of Okroshka is an entertainment for those who have an appreciation for diverse flavors and textures!

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Grin for Green! Ox Tail Green Borsch

Ox Tail Green Borsch

Long time ago, I was sure green borsch is unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines all over the world. For regions with four-season climates, a soup with local greens is a must. Like for red, there are many variations of green borsch in Ukraine. This recipe is one of my variations with a strong ox tail stock. Use any stock of your choice, or even water. Adjust the toppings to you taste and diet. Sorrel and other greens are the main hero in this soup, they create the flavor and pack it with spring goodness!

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My Borsch

Borsch

Rich, thick and dense, bright red, piping hot, always served with a dollop of a sour cream on top. My father and brother would say: “There is a borsch and there is red soup with beetroots and tomatoes. These are two very different things.”

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