Borscht......not.

Ok, sorry I have not posted in in a while.  I had attempted to make the borscht but failed miserably.  Steven, finished it for me though.  By accident, I smashed my head into the refrigerator from tripping over a rice bag.......which rendered me useless for the next couple of days.

Christmas holiday is coming up and that means........cookies!!!!! I will be starting soon.  Let me know if you have any fantastic recipes you would like me to make for you =)

The Winners: Ukranian Borscht and Snitz-Kloes!

Borscht (My meatless, dairy-free version)

Ingredients

• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water (I used the same water that I boiled the beets in)
• 1/2 medium head cabbage, cored and shredded
• 1 whole fresh tomato, diced
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon white sugar, or to taste
• 1 teaspoon apple cider vinegar
• 1 tablespoon chopped fresh cilantro for garnish

Throw everything into a large cook pot.  Boil the beet for about 2 hours, then throw in the rest of the vegetables and seasonings.  Cook on medium low for about another 2 hours.  Serve.  Really good with homemade pumpernickel bread!
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Snitz-Kloes
Snitz-Kloes is a Pennsylvania Dutch recipe for a steamed fruit pudding.  It is a heirloom recipe that is normally made with suet.  Suet was used in the early years for fat in recipes, but nowadays...we just use butter or a butter substitute.

• 1 lb pear (Seckel preferred, but any fresh OR dried will do)
• 4 cloves
• 2 cinnamon sticks
• 1 1/2 ounces fresh gingerroot
• 1/2 cup sugar
• 1 loaf bread, grated (dry bread)
• 1/2 lb suet, chopped (Use butter instead) (1 cup of butter)
• 3/4 cup brown sugar
• 2 eggs
• 1/4 tablespoon flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 teaspoons baking powder
  I also like to use some lemongrass or galangal in place of the fresh ginger root.  It all depends on what you are going for. 
   
  Wash fruit and place in kettle with cloves, whole cinnamon, and ginger root.

  
  Cover with water and cook until nearly tender.

  
  Add sugar and cook until tender.

  
  If fresh fruit is used, pare, slice and core and cook with spices and a little water until tender.

  
  Mix bread crumbs, butter, brown sugar and eggs; add flour sifted with cinnamon, salt and baking powder.

  
  Shape into a ball and place on a plate in a large kettle.

  
  Pour in fruit, cover and steam for three hours.

  
  Serve hot with fruit.