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Ancestral Recipes

Learning about the past is one of my favorite hobbies, how about you?

After some research on the Black Sea Germans from Russia, I was able to find a log that showed the exact location of my Great Grandfather's wheat farm in Manheim, Russia (now Ukraine) and upon further searching, found a cookbook from the Black Sea Germans from Russia by Nelly Das.

My mother never shared our old family recipes, she expected me to 'watch and learn'. After all, nobody had their recipes written down, measurements and techniques were passed on through the generations by the 'watch and learn' philosophy. 

Finally when the cookbook arrived, I found dozens of recipes matching all the dishes I ate as a child.


Here is one of my favorites growing up!


Strudel with Potatoes (Strudel mit Kartoffeln)

  • Dough:

  • 1 c water

  • 1 egg

  • 1 onion

  • Salt

  • 1 3/4 c flour

  • 4 Tbsp oil

  • 2 cloves of garlic

  • 5 medium potatoes


  1. Work ingredients into a smooth dough, divide into small "loaves" and let stand for about 1/2 hour. Meanwhile peel and slice potatoes.

  2. Roll the loaves to about 1/4 inch thickness, baste with lots of oil, lay onto a cloth and pull to minimum possible thickness.

  3. Roll dough together again, cut off 2 inch lengths.

  4. Heat oil in skillet, add dough pieces, and spice potato slices with salt and pepper.

  5. Chop onions and garlic and place between pieces of dough.

  6. Bake all on low heat. By the time the water is evaporated, increase heat somewhat, so that the strudel becomes a bit crunchy.

  7. To make sure not to burn them, add a little oil.

  8. Serve with salad or sauerkraut. 


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