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(For all ingredients, please use organic versions if available)
Lemon Red Borscht (Beet Soup)
4–5 liters water
1 kilogram beetroot
1 parsley root
2–3 carrots
½ celeriac
1 leek
1 lemon
2 dried forest mushrooms (e.g. bay bolete)
Marjoram
Bay laurel
Allspice
Black pepper
Salt
Parsley leaves


Grandma Jasia’s Coulibiacs (Savory Pastries)
Filling
1 white cabbage
½ kilogram
button mushrooms
1 onion
Black pepper
Salt
Oil

Pastry shell
1 kilogram wholemeal wheat flour
½ cup oil
Water
4 tablespoons sugar
Yeast
Salt
Nutmeg