My Soup of The Day And other recipes
F O R W A R D
Food has always been more than nourishment for our family it has been a language of love, tradition, and memory. Around the kitchen table, recipes were not simply followed; they were shared like stories, passed from hand to hand, and seasoned with laughter, patience, and care
This collection is not just a book of recipes, but a tribute to the generations who stirred, kneaded, and simmered before us
Each dish carries a story: of festive gatherings, of quiet weekday meals, of a grandmother’s wisdom or a father’s playful twist on a classic. In these pages, you’ll find flavors that shaped our family’s history, recipes both humble and festive, prepared with heart and meant to be enjoyed together.
May this book inspire you not only to cook but to connect whether it’s with your own family traditions or by creating new ones And as you turn these pages, may the aromas and stories within remind you that the best meals are never measured only in ingredients, but in the love with which they are shared.
With warmth and gratitude, Amir Hardoof
T R A D I T I O N A L
Ingredients (serves 6–8):
3 medium beets, peeled and grated
2 medium carrots, peeled and grated
1 medium onion, finely chopped
2 medium potatoes, peeled and cubed
½ small cabbage, shredded
2 tbsp tomato paste
2 cloves garlic, minced
1 bay leaf
2 tbsp vegetable oil
6 cups beef or vegetable broth
2 tbsp vinegar (or lemon juice)
1 tsp sugar
Salt and black pepper to taste
Fresh dill, chopped (for garnish)
Sour cream (for serving)
Instructions:
1.In a large pot, heat the oil and sauté onion, carrots, and beets for about 5–7 minutes until softened.
2.Add tomato paste, garlic, vinegar, and sugar. Stir well and cook for another 2 minutes.
3 Pour in the broth and bring to a boil
4.Add potatoes and bay leaf. Reduce heat and simmer for 10 minutes.
5 Add cabbage, salt, and pepper Simmer for another 15 minutes, until all vegetables are tender.
6.Adjust seasoning if needed. Remove bay leaf.
7.Serve hot, topped with a spoonful of sour cream and a sprinkle of fresh dill.
�� Tip: The soup tastes even better the next day, once the flavors have deepened
T R A D I T I O N A L P I R O S H K I
Ingredients (makes 12–15 buns):
For the dough:
3 ½ cups all-purpose flour
1 cup warm milk
2 ¼ tsp active dry yeast (1 packet)
2 tbsp sugar
1 tsp salt
1 egg
3 tbsp butter, melted
For the filling (savory potato & mushroom):
3 medium potatoes, peeled and boiled
1 medium onion, finely chopped
1 cup mushrooms, finely chopped
2 tbsp butter or oil
Salt and pepper to taste
Fresh dill (optional)
Instructions:
1.Make the dough: Dissolve yeast and sugar in warm milk. Let stand 10 minutes until frothy. Mix in egg, melted butter, and salt. Gradually add flour and knead until smooth (8–10 minutes). Cover and let rise in a warm place for 1–1 5 hours, until doubled in size
2.Prepare the filling: Mash the boiled potatoes. In a pan, sauté onion and mushrooms in butter until golden. Mix with mashed potatoes, season with salt, pepper, and dill Let cool.
3.Shape the piroshki: Punch down the dough and divide into small balls. Roll each into a circle, place a spoonful of filling in the center, and pinch edges closed. Shape into ovals.
Cook:
Fried version: Heat oil in a skillet and fry piroshki until golden brown on both sides.
Baked version: Arrange on a baking sheet, brush with beaten egg, and bake at 190°C (375°F) for 20–25 minutes until golden.
1 Serve warm, alongside borsht or as a snack
�� Tip: Piroshki can also be filled with ground meat, cabbage, or even sweet fillings like jam or cottage cheese
