This week, I’m leaning into my Slavic heritage and sharing recipes that are close to my heart and home. Our series “Things I Grew Up Eating” is so popular that it inspired me to make this menu. Whether you’re familiar with Slavic cuisine or getting your first taste of it, you are bound to fall in love with these recipes and add them to your weekly repertoire.
Make-Ahead Monday: Savory Piroshky
Fry up a batch of these meat and onion stuffed pockets, and you’ll have a meal ready for whenever hunger strikes. As soon as you take the first bite, you’ll wonder why you haven’t made these sooner!
Hot tips
- Use ground beef, pork, chicken, or turkey.
- Get creative with the filling! I love sneaking in cabbage, mushrooms, dill, and/or cheese.
- Seal the edges well so the filling doesn’t leak out when frying.
- Freeze leftover cooked piroshky for up to two months, and thaw them in the fridge overnight before reheating.
Dumpling Tuesday: Mom’s Chicken Dumpling Soup
This soup tastes like home to me. As the name suggests, it’s my mom’s recipe, and I’ll never get tired of it. Dig into a steaming bowl of broth, chicken, veggies, and dumplings, and all your worries will melt away!
Hot tips
- Buy fresh dumplings from the store, or make your own and freeze the extras for another time.
- For an easy shortcut, use shredded meat from a store-bought rotisserie chicken.
- There’s no better complement to soup than a slice of crusty bread!
Pot Roast Wednesday: Beef with Roasted Potatoes and Carrots
We’re sticking to the warm and cozy theme here with this beef and veggie roast. The oven does all the work, and the beef turns out mouthwateringly tender.
Hot tips
- Look for boneless beef chuck roast, rump roast, or tenderloin. Believe it or not, the cheaper cuts of meat actually work best here.
- Don’t skip browning the beef! It adds so much flavor to the dish.
- Refer to the recipe post for more veggie addition ideas.
- For a set-it-and-forget-it dinner, add all the ingredients to a slow cooker and cook on high for 4-6 hours.
“Taste-The-Sea” Thursday: Fish Soup (Ukha)
I wouldn’t be giving you an accurate look into my upbringing if I didn’t include at least two soups this week! This light soup is filled with tender salmon, veggies, and plenty of fresh herbs.
Hot tips
- Ukha is traditionally made with bony white fish, but I use salmon chunks so nobody has a “bone to pick” with my soup.
- If you’re not a fan of salmon, swap it out with rainbow trout, snapper, bass, or any other favorites.
- Use fish stock instead of water to elevate the flavor even more.
Lazy Friday: Braised Cabbage with Rice
This one-pan dinner is a refreshing end to another work week. It’s called a “lazy stew” for a reason — set it on the stove and enjoy the wonderful flavors 30 minutes later.
Hot tips
- Use short grain white rice for the most authentic taste and texture.
- Slice the cabbage seamlessly with the help of a mandoline slicer.
- Swap the chicken for your favorite protein and add in whatever veggies you have on hand (just like mom used to do!).
Salad of the Week: Roasted Cabbage Wedge Salad
This cool and refreshing salad is the perfect side dish to any of your meals this week. I would always beg my mom to make it growing up, and it’s still one of my favorite recipes from her cookbook.
Dessert of the Week: European Peach Cookies
You’ll see these adorable cookies featured at nearly every single Slavic special occasion. They’re sandwiched with dulce de leche and roasted walnuts, then coated with colored sugar to look just like peaches!
Click Here to Download the Menu and Shopping List!
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