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/.
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!
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.
