Recipezaar: European recipesThe newest Recipezaar recipesin:EuropeanRussian Palace's Vegetable Borscht Recipe- July 7, 2008 From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes -- posted by Chef 809940http://www.recipezaar.com/312339 Mediterranean Spirals- July 6, 2008 Delicious, prepare-ahead appetizer. -- posted by Indynanahttp://www.recipezaar.com/312326 Moms' Hungarian Ghoulash- July 2, 2008 My mom makes great ghoulash. Being Hungarian, on my mothers' side, I learned very early how to make ghoulash. It's a staple in my house during those cold winter months. I've made it with beef, pork, lamb even chicken. Great when you're on a budget. BUT, you have to use hungarian paprika, it's a whole other flavor! Ghoulash should be thick and you should be able to taste the paprika! I've seen some recipes and well they aren't authentic. -- posted by Serb Girlhttp://www.recipezaar.com/311531 Karask- July 2, 2008 A very old Estonian dessert recipe that was made for special occasions in days past. This makes a cake-like barley bread. Posted for ZWT4. -- posted by Alskannhttp://www.recipezaar.com/311480 |