I am not fond of sauerkraut/cabbage with mushrooms on Christmas Eve. I eat those ushka with cabbage/mushroom stuffing for tradition, not taste. However, drinking sauerkraut juice with your carp is both healthy and tasty! Voilla!
How do I cook it? I buy chicken carcass - so called broth piece and smoke it for 3 hours in our smokehouse. Then when I have it on the plate, I do what I like best - dig, scratch and scrape tiny pieces of meat off the carcass. The rump is the most delicious. HA!
Hint - it is fruit from our orchard, the last one which is still good in mild winter time. I wrote about it and showed photos last year in Climate for gardening thread.
Meanwhile, let me show you my trad dish which you saw dozens of times.... Yet, with some variations now coz although I am conservative by nature, I get bored with it soon and need constant modification. :):):)
Tatar raw beef steak: this time I used our leek instead of onion. This yellow stuff is our pickled patison squash instead of pickled cucumber. The seafood addition isn`t usual canned sardines in oil but smoked mackerel fillet. And the slices of bread which I normally have fresh are fried (not toasted!).
Now, I spared you a riddle to guess the ingredients.
But I can`t resist asking this one - why did I use such replacements in fact? Forget this urge for modification.
You defended this ircorrigible Pole-hater, Ryszard, in another thread. I never considered you to be a Pole hater but now I'm not sure. So, who are you?
Unless you are blind, you cannot failed to have noticed that JR knows hardly anything about Poland, and can only copy and paste information. He does however, excel at trolling and abuse.
No. Rightists taught me to be careless when addressing them.
people might take you for being a PiS supporter
Now way! hahahaha
Goji berry.
Yes! The last fruit available in winter time in our garden.
The taste of the kefir shake was acceptable - I think other traditional flavours are better. PS. I also made wine with those berries. It is awful - one of the worst tastes I have ever achieved in my decades long wine production. But it must be healthy as hell.
