In today's recipe tiny Frikadellen are prepared in a different way. I would say this soup is a healthier way of cooking ground meat, since it is boiled not fried. The soup is simple, the only special skill you need is roll small meatballs out of ground meat.

Not that I have Irish ancestors to celebrate Saint Patrick's Day , but I really like this  corned beef & veggies soup.  It is simple and rustic, but very aromatic and filling. It does take a lot of time to boil meat, but if you cook  in two stages, it's really not that bad.

 His food is rustic, but captivating. After watching him one would like to never leave the kitchen, and cook cook cook. I was so inspired by one of episodes that made a trip to my favorite organic farm to buy chicken thighs.

According to one of the theories,  this hearty millet dish originates from Cossack 's cuisine.  Easy to do, tasty, and very filling, kulesh could be cooked in the woods and fields on the open fire in cauldrons, and can be considered a warrior food.  But the name probably derives from Hungarian koeles  (millet porridge).

That was a variety that was pink inside and out. Fresh young potatoes are so delicious that could make a perfect dish alone (with chopped greens, onions and butter), so I happilly hurried home and made boiled potatoes with garlic butter (actually the farmer himself recommended this) and steamed fish (please refer to my recipe Fish "On a Pillow" ). There is actually no recipe to this post (everybody can boil potatoes, right?