Ukrainian Halushky


2  1/2 cups all-purpose flour
2 eggs
1/2 cup sour cream
100 g/4 oz butter or clarified butter

Make a well in the middle of a mound of sifted flour and add 1/2 cup water, 2 tbsp of melted butter, and 2 eggs beaten with less than a teaspoon of salt. Mix with flour until you get a smooth dough, but do not knead.

Roll the dough 1/2 cm (1/5 in) and cut into small pieces of any shape.

Put pieces of dough (halushky) into a pot with boiling salted water, lower the heat and simmer approximately 10 minutes. When cooked halushky float to the top take them out with a skimmer and put into a strainer to drain. Meanwhile, heat butter in a pot or in a skillet, add halushky and sauté until slightly browned. Serve immediately.

If desired — add sour cream to finished halushky.

Ukrainian Borsch

500 g/1 lb 2 oz meat
400 g/14 oz cabbage
400 g/14 oz potatoes
250 g/10 oz beets
1/2 cup tomato paste
1/2 cup sour cream
1 carrot
1 parsnip
1 onion
20 g/1 oz bacon
1 tbsp butter
1 tbsp vinegar
2 cloves garlick

Cook and strain meat broth. Julienne peeled carrot, parsnip, and beets. Braise beets with skimmed fat, tomato paste, vinegar, and some broth for 20-30 minutes (you can aslo add some beet or bread kvas to beets). Saute onion, carrots, and parsnip in butter until softened. Add some broth to vegetables and bring to boil.
Add diced potatoes, shredded cabbage, braised beets to the remaining broth and season with salt. Bring to boil and cook  10-15 minutes, then add sauteed vegetables, bay leaves, whole black pepper, and continue cooking until potatoes and cabbage is done.
Season finished borsch with bacon minced with garlic, add slices of tomatoes, bring back to boil and then turn of the heat and let it infuse for 15-20 minutes.
Add sour cream to each serving of borsch and top with chopped parsley leaves.