These days I've been buried into “Die echte deutsche Küche”, a culinary book that I own for some years now, but usually ignore. The cold weather outside, however, is asking for a hearty German meal. Today I prepared Maultaschen – savory meat stuffed dough pockets from Swabia /Schwaben/.
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Many people might think twice before combining ground beef and pineapple in a hamburger, but this fusion of flavors is truly delicious. Try it and you will love it!
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This deep red meaty soup has many varieties depending on the region it's coming from. But it seems that it has become somewhat of a Ukrainian national symbol. The red beetroot is the major ingredient of the soup and the bearer of that rich, earthy, delicious flavor. Here is how I cook the Ukrainian Borscht.
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