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Traditional, red borscht with mushrooms :) 

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Traditional, red borscht with mushrooms :) 

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Ingredients in this recipe:
a handful of dried mushrooms (100 g)
2 cloves of garlic
4 medium beets
2 liters of vegetable broth (2 carrots, 1 onion, 1 parsley, 1 leek)
dried herbs: 2 bay leaves, 2 tablespoons of marjoram, 6 grains of black pepper, 4 grains of allspice
3 tablespoons of the chopped fresh parsley
3 tablespoons of lemon juice
3 tablespoons of thick sour cream (18% fat)
salt and freshly ground black pepper

Instructions:

The day before: rinse mushrooms in the sieve, put into a saucepan, pour 2 cups of cold water and leave for a night.

The next day, cook mushrooms until tender (about 20 minutes) in water in which they were soaked, but with the addition of bay leaves and garlic.

Wash beets, wrap each in aluminium foil, place on baking sheet and bake until tender (about 1 hour). You can check beets with a knife or a fork. It should go through smoothly.

Spread the foil, peel and grate the beets into stripes.

Add marjoram, pepper, allspice and parsley to the boiling broth. Then add grated beets, and season with salt.

After some time add lemon juice. Decant vegetable broth and combine it with the mushroom brew. Leave few mushrooms in the soup - the rest can be used for something else.

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Ingredients

1 medium onion, chopped
1 large potato, chopped
1 carrot, chopped
2 tbsp oil
1 tbsp tomato paste
1 cup red lentil, washed and drained
6-7 cups hot water ( you can add 1 cube of beef bouillon)
1 tbsp salt
A pinch of dry mint(optional)

2 tbsp butter
1 tbsp red pepper
A pinch of salt
You can use hot red pepper if you like.

Instructions

In a medium sized pot place the oil and chopped onion. At medium heat, sauté them and add the tomato paste, chopped carrots and potatoes and sauté them for about extra 2-3 minutes. Add the washed and drained red lentils, salt and hot water. Stir well.
Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes in medium-low heat) With a blender mix the soup thoroughly. If it is too thick, you can add some more water and adjust according to your sense of taste.
For the garnish in a small frying pan, place the butter and melt over low-medium heat. When it starts spitting, stir in the red pepper and salt. Then, pour the melted butter and pepper mixture over the soup. You can add some dry mint on top if you like mint.
Serve the red lentil soup while still hot, and also add a few drops of lemon juice for a better taste.

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Ingredients

1 lb lean ground beef
½ Tbs olive oil
1 small onion diced
2 Tbs chopped parsley
1 tsp salt
¼ tsp pepper
dash of allspice
Melted butter for brushing phyllo
½ lb phyllo dough

Instructions

1. Preheat oven to 350F.

2. In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.

3. Add the beef and the rest of the ingredients. Cook until the beef is browned.

4. Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo.

5. Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.

6. Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.

7. Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.