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I started making Kimchi 6 years ago. Over this time I've tried dozens of recipes and slowly created what makes, in my household, the best kimchi. Frankesteined from at least 50 kimchi recipes, and using pear in substitute of sugar, this recipe has just the right amount of spice and is packed with flavor! We use it in everything and always have a batch in our fridge!
Grandma frequently made kluski, but not often enough, according to the family! They wanted it for every meal, including Christmas. I used to make it while I was going to college, but I substituted bacon for the pork shoulder. That was when I learned, from my great-aunt, that bacon is cheating! Unfortunately, there are those in the family who haven't fallen for kluski's charms. My husband refers to it as "fish bait". Oh, well, more for me!
BORSCHT is a winter soup.
It differs from other soups by presence of Red Beetroot.
In the summer, BORSCHT can be vegan, but in the winter it is cooked in a fatty bouillon or with pieces of bacon (also a cabbage, carrots, potatoes, tomatoes or tomato paste, sweet pepper, herbs, onions, garlic)
To prevent the beets from losing their red color, it is better to rasp a cooked one at the end of cooking ( or marinated beetroot).
Add sour cream for taste!
this receipt is for "Global Cuisine"
Fave Memory : One of my favorite memories of food as a kid was spending Saturday afternoons around the kitchen table with my mom, my sisters and my brother making wontons. There is some skill to wrapping wontons perfectly the way my mom did and we all attempted but it we never quite matched it. What we loved was being creative with the wrapping - making egg roll shaped wontons, special delivery envelope wontons and anything else we could think of. The best part was when my mom would take a batch and make wonton soup as we finished up wrapping. I still gather around the kitchen table with my sisters to wrap wontons with my nieces and nephews wrapping wontons in creative ways.
My Japanese husband loves this dish so much, which his mom makes really well that I was a little intimidated to try making it myself. But one day we had some leftover cabbage and carrots that had to be used, and some ground pork in the freezer. I decided