Comments on: Lenten Borscht with Mushroom Dumplings

By: Julia Volhina

Julia Volhina — Sat, 19 Nov 2011 00:57:24 +0000

Ukrainian / Polish Cristmas eve meals are all of "no-meat follow lent traditions" kind, I don't want to jump into discussion about what is lenten and what is not as this seems to be a topic which gets lost in the translation a lot. This dish contains neither meat nor dairy and is traditionally server on the Christmas Eve, however I believe it can be served any time during any lent which assumes no meat and no diary as lenten food.Among other dishes I can say there may be pierogies with no meat (can be with potato, potato + mushrooms, cabbage stuffing), various mushrooms (salted / pickled), cabbage rolls with potatoes or grain stuffings, fresh and pickled vegetable salads, potatoes uzvar and of course kutia.

By: Marilyn

Marilyn — Fri, 18 Nov 2011 19:30:57 +0000

This recipe sounds delicious and would make a beautiful first course for a Christmas Eve dinner. I can’t wait to try it.

I was, however, a little confused by the title –something must have gotten lost in the translation. “Lenten” means “having to do with Lent”, the 40-day period before Easter that begins with Ash Wednesday. (Just as a footnote, the day before is Mardi Gras — “Fat Tuesday” in French — which traditionally ended the Carnival — “Goodbye to Meat” — season. Mardi Gras was last day day that people could enjoy rich foods such as meat and eggs before the Lent.) The word for the period preceding Christmas is “Advent”, which means “coming”. Since this soup is traditionally served on Christmas Eve, a more accurate name for this soup would be “Christmas Eve Borscht”.

What are the other eleven dishes that are served with it?

By: MeCooking

MeCooking — Wed, 31 Mar 2010 00:13:20 +0000

I was able to find this recipe: http://www.ukraineorphans.net/id42.html, it uses fermented rye. To be honest I never tried this dish, so it is hard for me to find the recipe. Please let me know if that one did work for you

By: Diane

Diane — Mon, 29 Mar 2010 16:33:52 +0000

Not sure if anyone can help. I am looking for a Broscht recipe. This one is the Polish version which includes fermented Rye. My Mom use to make it. It sometimes included putting the rye or sometimes rye bread in a crock and let it sit for a few days. Not sure what other ingredients it included. Hope you can help

By: MeCooking

MeCooking — Mon, 14 Dec 2009 14:22:33 +0000

Navpaky, budu duzhe rada

Diakuu.

By: Anna

Anna — Mon, 14 Dec 2009 14:03:04 +0000

Прекрасний пост! Я живу на Західній Украіні і такий традиційний борщ з вушками у нас дуже популярний.Я випадково знайшла Ваш блог, він мені надзвичайно сподобався,буду Вас читати,якщо Ви не проти:)