Traditional Doukhobor Receipes

Traditional Doukhobor Receipes

Posted in the Grand Forks Forum

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Nat

Canada

#1 Jun 22, 2008
Pyrahi

Into medium size bowl put the following:
½ cup milk boiled & cooled
½ cup melted butter;
3 eggs
1 teaspoon salt
½ tablespoon sugar
1 package fresh yeast dissolved in little water & add sugar
approximately 3 cups flour

Use all ingredients at room temperature. Mix in order given, adding flour last. Take care dough isn’t too thick, cover and let rise in a warm place until double in bulk, about an hour. Roll a ball of dough about the size of an egg into small round pieces. Cover with tea towel to rise for 50 minutes. Flatten them to 4 ½ x 5” & fill with desired fillings. Place on a cookie sheet and let rise for an hour I warm place and bake in oven at 375 F. Serve hot with melted butter. Suggested served with borscht.

Fillings:

#1 – Boil potatoes until tender, mash find and add salt to taste. Cool slightly and add 1 beaten egg, use 1 heaping tablespoon for each.

#2 – Boil peas until tender, drain and mash. Salt & butter to season and add 1 teaspoon sugar to each cupful used.

#3 – Fry sauerkraut in butter and use.

#4 – Boil pumpkin or squash season & fry as the beets

#5 – Use cottage cheese to which you add salt & butter.

#6 – Cook Italian or kidney beans until soft. Mash and add a bit of salt & sugar. Add 1 beaten egg to each cupful.

#7 – Peel beets and grate fine. Put into saucepan with a little butter and cook until tender stirring so it doesn’t burn. Add salt and a little sugar.
Nat

Richmond, Canada

#2 Jun 23, 2008
Doukhobor Borscht
3 qt. water
5 medium sized potatoes
3/4 cup (180 ml) butter
1/2 cup (125 ml) grated carrots
1 small beet
1 cup (250 ml) chopped onions
2 tbsp (30 ml) fresh chopped dill
1 cup (250 ml) diced potatoes
6 cups (1.5 L) shredded cabbage
1 tbsp (15 ml) salt
1 cup (250 ml) whipping cream
1/2 cup (125 ml) chopped carrots
4 cups (1L) canned tomatoes
3/4 cup (180 ml) green pepper
3/4 cup (180 ml) green onions
1/4 cup (60 ml) chopped celery
•In fry pan pour 4 cups (1L) of canned tomatoes and mash. Add 1 tbsp (15 ml) butter and 1/4 cup (60 ml) of onions and simmer until thick.
•Place 1/4 cup (60 ml) of butter, 3/4 cup (180 ml) chopped onions, 1/2 cup (125 ml) finely grated carrots and 1/4 cup (60 ml) chopped green pepper into a frying pan and sautee until transparent - do not brown.
•In a separate frying pan, place 2 cups (500 ml) of shredded cabbage and 1/4 cup (60 ml) of butter and sautee until tender - do not brown.
•Boil 3 qts (3L) of water in a pot, add 1 tbsp salt, 1/2 cup (125 ml) chopped carrots, 4 medium potatoes halved, 1 beet, 1/4 cup (60 ml) chopped celery, and add 1/2 of the simmered tomatoes from step 1, continue to boil ingredients in pot until potatoes are tender.
•Remove potatoes and mash with 1 tbsp butter, 1/2 cup (125 ml) cream, 1/4 cup (60 ml) green pepper, 1/4 cup (60 ml) green onions, 1 tbsp dill, then set aside.
•To the pot in step 4, add 1 cup (250 ml) of diced potatoes, 3 cups (750 ml) shredded cabbage, 1/2 cup ( 125 ml) cream and bring to boil.
•Pour the mashed potatoes back to pot in step 4, bring to boil.
•Remove pot from heat and add remainder of simmered tomatoes from step 1, fried onions and carrots from step 2, the fried cabbage from step 3, add 1/2 cup (125 ml) green onions, 1/4 cup (60 ml) green pepper, and 1 tbsp dill.
•Discard the whole beet. Season to taste with black pepper.
•Let sit for a few minutes before serving to allow flavours to mix. Serve hot
Eleanor

Vancouver, Canada

#3 Aug 9, 2008
In the above pyrahi recipe after dough is flatten
does one just put the filling on top or is the dough to be sealed?
court

Victoria, Canada

#4 Oct 2, 2008
put the filling into the dough then pinch it closed. Also i put dill in the cottage cheese, it adds to it.
court

Victoria, Canada

#5 Oct 2, 2008
ohh and i brush the buns after there done baking with butter, it gives them this nice glow.

Since: Jul 08

Vancouver, Canada

#6 Oct 8, 2008
In pyrahi the dough is flatten the filling put in the sides are brought up but NOT pinched closed. They should be oval shape with a gap of approx. 1/4" down the middle. As per this picture:

http://www.babashomecooking.com/members/12848...
monique

Creston, Canada

#7 Nov 8, 2008
The pumpkin ones after a day tends to go soggy, best eaten the same day. My favorites are the mashed peas and the cottage cheese. Only real butter is to be poured over top before you eat them. They are so good, but mine don't taste like grandma's did!!!
Mitchie

Providence, RI

#8 Nov 19, 2008
guys which one?
maybe need 4 again

Toronto, Canada

#9 Jul 26, 2010
YouTube - Russian Scientists Warn: Toxic Rain Could Destroy North America/ Due to BP Chemical??

http://www.topix.com/world/canada/2010/07/you...
Donna

Canada

#10 Jan 16, 2011
I love this Borscht recipe. I bought a little cookbook of authentic Doukhabor recipes from the Grand Forks Hotel and I'm so glad I did as they no longer prepare this authentic soup. It's a wonderful fall soup - a lot of work but so worth it!
Jacqueline

North Vancouver, Canada

#11 Apr 16, 2011
My mom had bought a Doukhobor cookbook--I think it as in Grand Forks. It had this soup recipe that I cannot find anywhere and she can't find the book right now. The soup is a tomato cream soup. I think it's made with canned tomatoes, onions, cream, and I don't remember what else other than there are dumplings that go with it (I suppose I could be wrong, but there are NO beets in it, nor any other vegetable, unless maybe there were potatoes, but I don't remember anything but onions in the really rich and wonderful tomato cream). Does anyone know what I'm talking about and have a recipe for it?!
Sue

Vernon, Canada

#12 Jun 6, 2011
Jacqueline wrote:
My mom had bought a Doukhobor cookbook--I think it as in Grand Forks. It had this soup recipe that I cannot find anywhere and she can't find the book right now. The soup is a tomato cream soup. I think it's made with canned tomatoes, onions, cream, and I don't remember what else other than there are dumplings that go with it (I suppose I could be wrong, but there are NO beets in it, nor any other vegetable, unless maybe there were potatoes, but I don't remember anything but onions in the really rich and wonderful tomato cream). Does anyone know what I'm talking about and have a recipe for it?!
The recipe for Doukhobor Borscht posted at the beginning of this thread is the same as what was served at the Grand Forks Hotel and also at the Yale Hotel before it burned own. The Yale was world famous for its Doukhobor Borscht. There is a small beet in the recipe and it is part of the traditional way of making Borscht. If your mother bought a Doukhobor Cookbook in Grand Forks, this is the recipe that was in it. You don't see the potatoes in the finished soup because they are mashed and become the thickener for the soup. The shredded cabbage is fried before it is added to the soup pot, too. It's actually quite an involved process to make it correctly in the traditional Doukhobor way. But very definitely worth it.
Viki MacMurdo

Ottawa, Canada

#13 Aug 3, 2011
My father grew up in Grand Forks and I visited there a couple of times at my grandmother's in the 1970's. We went to the Yale and I would have the sampler plate. I would love to have some of those recipes as they are linked to great memories of good food and excellent vacations.
Donna

Coquitlam, Canada

#14 Oct 14, 2011
I was just looking for that same recipe!! It was also in the Salmo, BC cookbook about 10 years ago.

It's got a bit of either baking soda or baking powder in it. Tomatoes, stock and not much more. I wish I could remember which it was!

Taste is creamy. "Almost like canned" haha
MizJill

Port Moody, Canada

#15 Jan 13, 2012
After living in Castlegar for a couple of years, we adore Doukhobor borscht,(especially 'Nettie's' from the Sandman Inn!). It is hard to get a written version of the recipe as most families pass down their versions from generation to generation. When they *do* get written down, often the method is confusing as to what gets cooked with what and added when? So I'm glad to have a copy of this to compare with my own.
Penticton cook

Canada

#16 Nov 8, 2012
I can't find my little green cookbook from Grand Forks, I have looked everywhere!! Thank goodness someone posted this borsch recipe!!!
Lita

Quesnel, Canada

#17 Nov 22, 2012
Going to the Yale was a special treat for us when we were kids and I always wanted the recipe for (I think it is called nalesniki)? Like pancakes filled with cottage cheese and jam on the side. Do you have this recipe? The ones at the Yale were not as thin as a crepe- but thicker.
Jude

Peoria, AZ

#18 May 11, 2013
Does anyone know where I can order the Doukhobor borscht already made?? I live in Arizona now but remember the Grand Forks Borscht and am yearning for more.
Thanks
Jude
KennieDEE

Quesnel, Canada

#19 Jul 27, 2013
Lita wrote:
Going to the Yale was a special treat for us when we were kids and I always wanted the recipe for (I think it is called nalesniki)? Like pancakes filled with cottage cheese and jam on the side. Do you have this recipe? The ones at the Yale were not as thin as a crepe- but thicker.
I have several recipes for these, from the Ukrainian culture...
Easy to make. Should I post one here.
Laura

Vancouver, Canada

#20 Aug 8, 2013
We were just in grand forks last weekend at a restaurant called the borscht bowl. They sell take out borscht by the litre. But getting it down to Arizona... Hmmm...

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