Layered Smoked Salmon Salad (Shuba)

This Layered Smoked Salmon Salad is our family Holiday must have! Christmas, Easter, and Thanksgiving just wouldn’t be the same without this dish! This tradition Russian salad is usually made with herring fish but we prefer to use smoked salmon (just a taste preference). I love how simple this salad is and that it is made in advance which saves so much time, especially when I have a lot of other things to cook for the Holiday menu.

Layered Smoked Salmon Salad (Shuba)

This Layered Smoked Salmon Salad is a traditional Russian salad side dish. It's usually made with herring fish but we prefer to use smoked salmon (taste preference). I love how simple this salad is and that it's made in advance which saves so much time, especially when cooking for Holidays.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine Russian
Servings 12


  • Grater


  • 12-16 oz. Smoked Salmon cut into small pieces
  • 3-4 Medium Gold Potatoes cooked, peeled, grated
  • 1 Small Sweet Onion finely chopped
  • 3-4 Beets cooked, peeled, grated
  • 2-3 Carrots cooked, peeled, grated
  • 5 Eggs cooked, peeled, finely grated
  • 1-1.5 Cups Hellman's Mayonnaise divided
  • Salt to taste


  • Bring a large pot of water to boil, add the potatoes (whole, unpeeled), carrots (whole or cut in half, unpeeled) and cook on med-high heat until potatoes and carrots are cooked through, about 45 minutes. You can poke the potatoes/carrots with a fork to see if they're soft and cooked through. Once cooked drain out water from the pot and set potatoes/carrots aside to cool. Meanwhile move on to steps 2 and 3.
  • Bring a medium pot of water to boil, add the beets (Whole or cut in half if they're large, unpeeled) and cook on med-high heat until cooked through and soft, about 45-55 minutes. Once cooked, drain out water from the pot and set beets aside to cool.
  • Put eggs into a small pot, cover eggs with water and bring to a boil. Cook until eggs are hard boiled, about 10-15 minutes, then drain water out of the pot. Peel the eggs once cooled down and set aside. (I've found that the longer you wait to peel the eggs, the harder they will be to peel).
  • Cut the smoked salmon into small pieces. In a (16×3) casserole dish (or any dish you prefer) layer the smoked salmon in a single layer around the bottom of the casserole dish.
  • Once your potatoes have cooled down, peel the skin off, then grate them with a grater and sprinkle over the smoked salmon pieces. Sprinkle a little bit of salt on the grated potato layer. If using herring instead of smoked salmon then no salt is needed as herring is usually already very salty.
  • Sprinkle the finely chopped sweet onion over the layer of potatoes. Then add about 3/4 cup mayonnaise over the potato/onion layer and carefully spread it around to cover the entire layer evenly.
  • Peel and grate the beets (some people prefer to use kitchen gloves for this step because beets will stain your hands bright red for a few hours). Gently sprinkle the grated beets over the layer of mayonnaise.
  • Peel and grate the carrots. Gently sprinkle the carrots over the layer of grated beets. Add another about 3/4 cup mayonnaise over the beet/carrot layer and carefully spread it around to cover the entire layer evenly.
  • Grate the peeled eggs and gently sprinkle them over the top of the last mayonnaise layer to completely cover the entire salad. Cover the Layered Salad tightly with foil or a lid and refrigerate overnight or for at least 8 hours. Best served cold, right out of the fridge!


This salad tastes best if you let it stand overnight (or for at least 8 hours) in the refrigerator before eating, so the flavors blend.
Keep the finished salad tightly covered when you store it in the refrigerator so it doesn’t dry out.
This salad can stay fresh for several days, tightly covered and refrigerated.
Keyword Russian, salad, Salmon, Shuba

Chicken Potato Salad (Olivier Salad)

4FBC6F99-638D-4262-B795-EA5D7B5615FCThis is the classic Russian Olivier salad recipe, but with chicken instead of bologna as traditionally made. I got this Chicken Olivier salad recipe from my friend Inna. We tried it at her house once, it was the first time we tried it with chicken and we absolutely loved it this way! This is basically a fancy potato salad with chicken and it is served cold so it’s a great make ahead dish or potluck dish to bring. I also enjoy it served in a croissant for quick lunch/dinner sandwich!

Chicken Potato Salad (Olivier Salad)

This is the classic Russian Olivier salad recipe, but with chicken instead of bologna. This is basically a fancy potato salad with chicken in it and it is served cold so it’s a great make ahead dish or potluck dish. I also enjoy it served in a croissant for a quick lunch/dinner sandwich.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine European
Servings 12


  • 2-2.5 LB Chicken Breasts (4 large breasts) cooked, diced
  • 3 Potatoes cooked, peeled, diced
  • 4 Carrots cooked, peeled, diced
  • 8 Eggs hardboiled. peeled, diced
  • 1 710 mL Can kosher dill pickles
  • 1 Bunch Scallions
  • 1 Bunch Dill
  • 1 15 oz. Can Peas
  • 1 Small Onion peeled
  • 2 Bay Leaves
  • 6 Whole Peppercorns
  • 1.5 Cups Mayonnaise
  • Salt/Pepper to taste


  • Wash and pat dry the chicken breasts. Bring a medium sized pot of water to boil. When the water comes to a boil, throw in 1 whole peeled onion, 6 peppercorns, 2 bay leaves and chicken breasts. Cook on medium-high for 30 minutes. Then turn the burner off and let the pot stand on the burner for 10 minutes, afterwards take out the chicken breasts and put them on a plate to cool. Meanwhile move on to steps 2 and 3.
  • Bring a large pot of water to a boil and add the washed carrots and potatoes. Cook until the carrots and potatoes are both tender when poked with a fork (about 25-30 minutes) but do not over cook. In another small pot, bring water to a boil and hard-boil the eggs.
  • When the chicken breasts have cooled down, cut them into small cubes. When the carrots and potatoes have cooled down, peel them and also cut them into small cubes. When the hard boiled eggs have cooled down, peel them thoroughly and cut them into small cubes.
  • Add the cut chicken, carrots, potatoes, and hard boiled eggs to a big mixing bowl. Drain out and discard liquid from the pickles and dice the pickles into cubes then add them to the bowl. Wash and finely chop the scallions (both green and white part) and add to the bowl.
  • Add the mayonnaise to the bowl according to taste and texture preferences. I added 1.5 cups mayonnaise. Add salt and pepper to taste, I added about 1 tsp salt and 1/2 tsp pepper. Mix well to incorporate mayo.
  • Lastly add the (drained) can of peas and finely chopped dill to the bowl. Gently mix again. *I add the peas in last because they are very delicate, I don’t want to squash them by overmixing. You can add a can of (drained) corn instead if you don’t like peas.
  • Refrigerate overnight or at least 4 hours and enjoy! Great as a side dish, potluck dish and makes a great croissant sandwich too! Can be made the day before and tastes best if refrigerated overnight.


You can substitute cubed chicken breasts with cubed Bologna. You can substitute the can of peas with a can of corn if you don’t like peas. This dish tastes best if refrigerated overnight to let the flavors blend!
Keyword appetizers, European, salad, side dish

Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. I have been making this side dish for several years. I got the recipe from my hubby back when we were dating in 2009. He tried it somewhere, called me and gave me the recipe and said that I must try it. I fell in love with it at first bite, and now several years later it still continues to be a favorite side dish of mine and my hubby’s. The recipe is super easy, just putting everything together so not really a recipe but an idea. Can be made a day in advance or right before you eat, however I like to make it at least a few hours in advance to give the flavors time to blend. Enjoy! 🙂

Tomato, Cheese, Black Olive Appetizer (Salad/Spread/Side)  {Serves 2-4} :


  • 1 (8 oz) Block Mozzarella Cheese (Shredded)
  • 1 (small) Pack Baby Tomatoes
  • 1 (6 oz/170g) Can Large Pitted Black Olives
  • 6 TBS Mayonnaise (I prefer to use Hellman’s or Trader Joe’s real mayo)
  • 1-2 Garlic Cloves (Squeezed. Depending on your love of garlic)


1) Wash tomatoes and add them to a big bowl. Drain out the water from the can of olives and add the olives to the tomatoes.

2) Shred the Mozzarella cheese. Add it to the bowl of tomatoes and black olives.


3) Add 6 TBS Real Mayonnaise to the bowl. Squeeze 1-2 garlic cloves into the bowl. Mix everything together with a spoon, gently not to crush the tomatoes or olives. Cover and set aside until ready to serve.

4) Transfer to a pretty bowl if eating as a side dish/salad or spread over fresh baked baguette Slices on a plate. Yum!!! 93670225-FD1C-4A14-8DCD-8C2291CF7917



Potato & Squash Steamed Dumplings (Monti)

IMG_0396These vegan steamed dumplings (or Monti, as European’s refer to them) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings which are usually made with meat. To be honest with you, I liked these even more then the meat filled, steamed dumplings! I made a big batch of the potatoe, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling 1 day in advance if you season it and add the olive oil to it. I made a big batch so we had these for dinner yesterday, and I have enough filling for another fresh batch of these for dinner again tonight!

Potato & Squash Steamed Dumplings (Monti) {Yields 38 Dumplings 6-8 Servings}


  • 3.5 LB Yukon Gold Potatoes, Finely cubed
  • 1/2 Lareg Squash, Finely cubed
  • 2 Onions, finely chopped
  • 2 Packs of “Nasoya” Brand Egg Roll dough sheets (1 pack makes 19, which is how much I use for one batch. 2 packs will yield 38 dumplings total)
  • 3 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Mrs.Dash or another, Salt-Free seasoning
  • 3 TBS Olive Oil, for filling
  • 1/2 Cup Olive Oil, to spread on each steam pot layer & to dip each dumpling with


1) Do the prep work first. Peel the potatoes, cut them into small cubes, put into a bowl of cold water. Then rinse and change the water. When ready to use, drain out all the water. *This is just to keep your potatoes from turning brown. Cut the squash in half. Wash and peel that half. Then cut it also into small cubes (same size  as your diced potatoes) and set aside in seperate plate. Peel and finely dice the onions and set aside in separate plate.


2) Put all the filling ingredients in a big bowl. Drained potatoes, squash, and onions. Add 3 tsp Salt, 1/2 tsp Pepper. 1 tsp Mrs. Dash or another Salt-free seasoning. Add 3 TBS Olive Oil and mix thoroughly!


3) Set up a dumpling making station. I do this by setting up a sheet of foil, the egg roll sheets, a small cup with water and a brush.


4) Add 2 heaping TBS of filling to each egg roll sheet. Using the brush, wet the outlines of each egg roll dough sheet with water.


5) Bring the opposite corners together and stick them together in the middle. Repeat with the other opposite corners. Seal together tightly!


6) Using another brush, brush olive oil onto each pot layer. I used 2 steampot layers and fit 10 dumplings on one steam pot layer, 9 dumplings on the other. *1 egg roll dough pack makes 19 dumplings. I made 19 at a time for dinner and it was enough for 3-4 servings.


7) Dip the bottom of each dumpling into a plate of olive oil and put them into the steam pot layers. *Don’t put them too close to each other or the dough will stick together.


8) Bring the bottom pot, filled 1/2 way with water to a boil. When it comes to a boil, put the steam pot layers with dumplings onto the pot. Reduce heat to Medium-High, cover with the lid on top, and cook for 30 minutes.


9) After 30 minutes, turn heat off, and let them steam for another 5 minutes. These are best served hot, fresh off the steam pot! However leftovers can be microwaved.

*I covered the rest of the filling with plastic wrap and put it in the fridge so I could make a fresh batch of 19 more the next day for dinner. But if you have a bigger crowd then make all of them. Trust me!



Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}


  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*


1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.


2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.


6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!


Braised Potatoes with Chicken

IMG_0266These braised potatoes are a classic European dish that I grew up eating. It can be compared to a stew because it is hearty with the tender potatoes, carrots and onion, and chicken and has a very tasty gravy. It’s a simple, one pot meal that can feed a big crowd. I like to make a big batch and eat the leftovers for lunch for a few days afterwards, but you can definitely make half the recipe. I do have this recipe posted as one of my very first recipes on the blog but I recreated that same recipe with chicken thighs, as my husband and I do not like to eat much pork meat. You can really use whatever meat you prefer, however keep in mind that beef needs much more cook time to get tender for this recipe. I came up with this recipe myself in an attempt to replicate a classic childhood favorite dish. Enjoy! 🙂

Braised Potatoes with Chicken {Yields a big pot, Serves 10-14}


  • 5 LB Gold Potatoes
  • 2.5 LB Chicken Thighs (Skinless/Boneless) or Beef (Chuck Roast/Stew Meat)
  • 3 Carrots
  • 1 Onion
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter (Unsalted)
  • 1 Bunch Parsley
  • 2 Tablespoons Dill
  • 2 Bay Leaves
  • 4 Cloves Garlic
  • 5 Tablespoons Tomato Sauce
  • Salt/Pepper to taste
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1 teaspoon Mrs.Dash (or 21 Seasonings)


1) Do the prep work first. Wash and peel the potatoes, cut them into about 1 inch cubes and put ina a big bowl of water. Wash and peel the carrots and shredd them, set aside in container. Finely dice the onion. Wash the chicken thighs and cut into about 1 inch pieces.

2) On Medium-High heat ( I did 7) heat 2 Tablespoons of Olive Oil in a big pot or Dutch oven. I used a big Dutch oven that my dad gifted me from his recent trip to Europe! Throw in the cut chicken thighs or beef, add salt/pepper and cook, stir every few minutes until meat is cooked through.


3) Add 2 Tablespoons butter to the pot with chicken. Fill a tea kettle with water and bring to a boil, It should be about 2 Litters water, or you can use another pot.

4) Add the carrots and onion to the pot. Add the paprika, garlic powder, and Mrs. Dash seasonings. Add some more salt and pepper to the pot. Mix very well.


5) When the carrots and onion become soft and cooked through, add the 4 Tablespoons ketchup. Mix very thoroughly.


6) Add the potatoes into the pan but keep them on top! Do not mix with the meat mixture! This is important because you want to keep your potatoes steam cooking on top afterwards, not mushy and all mashed up. Add the 2 Litter boiled hot water to the pot. Just enough water to cover the potatoes. Add more water if needed. Cover the pot with a lid.


IMG_02687) When the water in the pot comes to a boil, lower the heat to a low setting. ( I did 3). Keep covered with lid and cook for 25 to 35 minutes. Until the potatoes have cooked through and are tender. Meanwhile wash and finely chop the dill and parsley.


8) In the last 10 minutes of cooking, add the chopped parsley and minced garlic cloves into the pot. Then in the last few minutes of cooking, add the chopped dill. When potatoes have cooked through and are tender, turn the heat off. Gently mix the potatoes and meat mixture, and enjoy! *Refrigerate leftovers in the pot (once the pot has cooled down) and to eat, heat up necessary portions in a small pot on the stovetop.*



Vegetable Ukrainian Borsht Soup

unnamed-1Borscht is a popular Ukrainian soup that I grew up eating. It seems that every family has adapted their own favorite recipes of this soup. I have the classic Borscht soup (with meat) recipe posted earlier but this vegetable version is a new recipe I got from my friend Lidiya. This is our new favorite recipe for this soup just because it’s so much lighter tasting with no meat and the veggies are finely chopped not shredded so they provide so much more flavor! I made a pig pot of this soup to last us a few days and it was so delicious and perfect healthy comfort food for this cold weather. Feel free to adapt this recipe to your preferences and add or omit anything you like. I enjoy hearing your feedback and ideas!

Vegetarian Ukrainian Borscht Soup {Yields big pot serves 12-14}:


  • 3-4 Beets
  • 4 Potatoes
  • 1 Red Bell Pepper
  • 2-3 Carrots
  • 1 Onion
  • 1/2 Head of Cabbage
  • 2 Bay Leaves
  • 3 Garlic Cloves
  • Dill 1/2 bunch
  • 1 teaspoon Mrs.Dash Seasoning
  • Salt/Pepper to taste
  • 2 teaspoons Dry Parsley
  • 2 Tablespoons Lemon Juice
  • 5 Tablespoons Ketchup
  • 2 Tablespoons Oil (For Saute)
  • 11 Cups Water
  • 6 cups Chicken Broth or Beef Broth (Reduced Sodium) or 2 TBS Better then Bullion paste (Chicken or Beef paste. I use both but preffer Beef paste) with 6 additional Cups water *That’s what I used
  • Sour Cream (to top each individual bowl) *Optional but recommended
  • Bread, especially Rye bread *Optional but recommended


1) Do all the prep work first. Peel and cut the carrots thin. Peel and cut the beets into thin matchstick size. Cut the bell pepper into thin matchstick size. Finely dice the onion. Cut the cabbage into thin strips. Peel and cut the potatoes into cubes. Set all cut veggies aside. I put everything in one plate/container except the potatoes ( I set those aside in a bowl of water until ready to drain and use).

2) Boil the water in a big pot on High heat, and add the bullion paste (or broth). Then add the diced potatoes, turn heat down to Medium (5) and cook 15 to 20 minutes until potatoes are tender. *Meanwhile start step 3.

3) In a large frying pan, heat 2 TBS oil. Add all the cut veggies except the cabbage. The carrots, onion, beets, red bell pepper. Mix and cook on Med-High heat (8) mixing, until veggies are cooked through and soft. Then add 5 TBS of ketchup. Mix and let it simmer for a few minutes.

4) Add the cooked veggies to the pot of soup. Mix well. Add the cut cabbage. Add 2 bay leaves, lemon juice, dry parsley, Mrs.Dash Spice, 1 teaspoon salt, sprinkle pepper. In 5 minutes add the finely chopped dill and garlic through garlic press. Turn heat off and cover the soup, for about 10 minutes and let the flavors blend. Enjoy!

Borscht is great with a dollop of sour cream and that’s how most Ukrainians eat it… Oh and a side of Rye bread! Another interesting thing about Borscht is it tastes better on the 2nd or even 3rd day because all the flavors blend together well! For leftover Borscht, I just heat up as much as needed in a small pot on medium heat.


Pan Fried Potatoes And Bacon (One Pan Meal)


These Pan Fried Potatoes And Bacon are a yummy, one pan meal. I make this dish on super busy week nights because it is fast, easy, and super delicious. It is actually one of my husband’s most favorite dinners. It pairs well with a fresh salad, or canned tomatoes or dill pickles. I had the awesome idea of adding bacon to this already great dish, and it takes the flavor to a whole notha’ level. As I am typing this recipe and uploading the pictures, I am practically drooling over the keyboard. Lol, jk. But seriously, this stuff is delicious and you absolutely have to try this recipe!

Pan Fried Potatoes And Bacon {Serves 4-5}


  • 4 LB Russet Potatoes
  • 1 Pack, 1 LB Bacon (Of your choice. I used thick cut.)
  • 1 Onion
  • 1 Tablespoon Canola or Vegetable Oil (For frying.)
  • Garlic, 1 clove, minced (Optional)
  • Fresh Dill (To top, optional.)
  • Salt/Pepper


1) Peel the potatoes and place them in a big bowl with enough water to cover the top of potatoes. Then cut the potatoes in half and into thin pieces (about 1/4 in. thick), putting the cut pieces back into the water. Once you cut all the potatoes, drain the water from the bowl and fill with new water, repeat again. I do this to get all the extra starch out of the potatoes. Then set aside in a colander to drain out all the water.

DSCN3889     DSCN3894

2) Cut the bacon into about 1 inch pieces. Set a big pan on Med.- High heat, I did 7.0 and add the cut pieces of bacon. Cook until the bacon is well done.

DSCN3901      DSCN3904

3) Add the potatoes to the pan. Using a slotted spatula, mix about every 5 minutes. Meanwhile cut the onion into half rings. If there is not enough oil from the bacon, add about 1 Tablespoon of Canola oil to the potatoes and mix. After 15 minutes, add the cut onion to the pan. Don’t forget to keep mixing the potatoes about every 5 minutes, but mix gently, so the potatoes do not all fall apart. Meanwhile wash and chop some dill.


4) The potatoes usually take about 20-30 minutes to cook. When the potatoes are all done, add some salt/pepper, the minced garlic clove (optional) and mix again, very gently. Sprinkle each plate individually with fresh dill (optional).


DSCN3931        DSCN3924

Ukrainian Borscht Soup (Red Beet Soup)


This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy!

Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}


  • 1.5 to 2 LB Beef (With a little bit of bone and fat)
  • 3 Medium Beets
  • 3 Medium Russet Potatoes
  • 2-3 Carrots
  • 1 Medium Onion
  • 1 (6 oz.) Can Tomato Paste
  • 1 Cup Water
  • 1 Tablespoon Canola Oil
  • 1/2-3/4 Small head Cabbage
  • 1 (8 oz.) Can Diced Tomatoes
  • 3 Garlic Cloves
  • 1 teaspoon White Sugar
  • Salt/Pepper to taste
  • Mrs.Dash Seasoning, 1/4 teaspoon
  • Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice)
  • 1/2 Bunch Parsley
  • 1/4 to 1/4 Bunch Dill (Optional but recommended)
  • Sour Cream (For topping)



1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.

2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.


3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. DSCN3858      DSCN3861

4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.

DSCN3872     DSCN3872 (2)

5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.

DSCN3864     DSCN3870

6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.



Tortilla Crab Roulette Rolls


These tortilla crab roulette rolls are super delicious and so simple to prepare! It is one of my hubby’s most favorite appetizers that I make and he requests it for any big dinner event and of course every big Holiday event! It has become a tradition to make these for Christmas every single year and if I don’t, it feels like there is something missing on the table. My favorite part about this appetizer is that it can be made a day ahead of time and stays good in the fridge for up to a week, although in our house it does not last that long! Lol. So it is great for a big dinner or party if you have guests coming over and are overwhelmed with a lot to cook, this dish can be crossed off your list the day before. I have been making this appetizer for years now, just never had a chance to post it yet, it has been tried by several friends and relatives and everyone always loves it. So, if you are having a hard time choosing an appetizer to make for an important event, this recipe will not fail you! 🙂

Tortilla Crab Roulette Rolls {Serves 14-18} 


  • Imitation Crab Meat, Flak Style 24 oz (Usually 3 packs of 8 oz)
  • 5 Flour Tortillas (Big Burrito Size)
  • 3 1/2 cups Mexican Blend Cheese (Shredded)
  • 8-9 Hard Boiled Eggs
  • 1 Cup Mayonnaise (I use Hellman’s Brand)
  • 2 Cloves of Garlic


1) Cook your eggs to make them hard boiled. Meanwhile, cut all the imitation crab meat into small pieces and set it aside in a big bowl. Once the eggs are done, cool them off, peel them and cut them also into small pieces. Put the shredded Mexican blend cheese into a separate big bowl.



2) In a separate bowl or measuring cup, put the 1 cup of Mayonnaise. Peel the garlic cloves and add them into the Mayonnaise using a garlic press. Mix very well to distribute the garlic evenly.

3) Take a big piece of parchment paper or foil and lay it down on the table (This is not necessary but makes cleaning much easier afterwards.) Put the tortilla on the parchment paper and using a butter knife, spread a thin, even layer of the Mayonnaise mix on it. It should be about 3 heaping Tablespoons of Mayo mix per each tortilla.


4) Then using your hands, evenly sprinkle the Mexican blend cheese over the mayo.


5) Then evenly sprinkle the hard boiled eggs over the layer of cheese.


6) Then evenly sprinkle the imitation crab meat over the layer of eggs.


7) Then roll up the tortilla into a roulette, or burrito looking roll. Then put the roll in foil and tighten the foil around the roll so it does not loose its shape and stays like a roulette roll.




8) Refrigerate over night or at least 8 hours. Then when you are ready to serve it, just carefully take it out of the foil and cut it into pin wheels. *Make sure to cut it into thick (About 3/4 inch thick) pin wheels, if you cut it too thin it will fall apart and loose it’s shape! Cut the ends off, because they do not look pretty with the way the tortilla just hangs off the sides, so I do not put it in the serving plate I either eat it or discard it. I have my husband help me with this step, he cuts and I hold them so they don’t fall and break apart, then neatly transfer them to a serving plate. *Best served cold, right out of the fridge, so cut right before serving them.