Slavic Ritual Recipes

 

Traditionally, ritual libation would have consisted of mead. There is currently a very good commercial Polish mead available called "Piast". It is produced and bottled in Poland and imported by Adamba Imports, Brooklyn, NY 11237.This brand of mead is SO Pagan that the back of the bottle boasts "Piast, a 9th century Polish prince quaffed his honey wine from the horn of a bison, the same way his forbears paid homage to their ancient god, Swiatowid." - the strange thing is that...a 9th century prince would have been VERY Pagan as Poland was not Christianized until the year 966....the TENTH century.

 

Blini
Blini is not only a food appropriate for ritual, it is a traditional food offered to the dead.

Scald 2 cups milk. When it has cooled somewhat, stir in 1 package yeast, 1 Tbsp sugar and 1 1/2 cups flour. Let this rise, covered, in a warm place for 1 hour. beat 3 egg yolks with 1tsp salt, 1 Tbsp melted butter and 1/2 cup flour. Stir this into the sponge. Beat 3 eggwhites until stiff and fold them into the batter. Cook small pancakes in melted butter. Serve with sour cream and maybe some caviar.

 

Pierogi
These little moon-shaped dumplings are perfect for during and/or after any circle work.

mix 1 egg, 1 tbsp oil, a pinch of salt and enough flour to make a good pasta dough. Roll this out thin (best to use a pasta maker) and using a floured, upturned glass, cut circles out of the dough. Place a small amount of filling in the center of the circle and fold over, wetting the edge to seal. Boil in salted water until tender. You may then fry them in butter with sliced onions. Serve with sour cream.

Pierogi Fillings:

Seasoned Mashed potatoes
Seasoned mashed potatoes & sauer kraut
Seasoned farmer's cheese
Finely chopped mushrooms sauteed with onion
Ground meat mixed with 1 raw egg & some dillweed.

 

Other Recipes
Not specifically magickal, but any Slavic ritual should be followed by a good deal of eating....

 

Glumpki - Stuffed Cabbage

Core 2 or 3 heads of cabbage and immerse each one in boiling water for about 5 minutes each. Peel off all the larger leaves and cut out the stalky parts at the bottoms. Set aside.

Mix together: 1lb ground beef, 1 lb ground pork, 1 2 cups cooked long grain rice (al dente), 1 large chopped onion, salt, pepper and a little oil.

In each cabbage leaf place about 2 Tbsps of the meat mixture and roll up - first bring in the sides of the leaf then roll. Do this to all the meat mixture.

Line the bottom of a large covered casserole with some of the extra cabbage leaves. Place the cabbage bundles tightly together in the pot and cover with a mixture of 1 large can crushed tomatoes and 2 Tbsp cider vinegar. You may want to add tomato juice to be sure all the cabbage bundles are kept wet during cooking. Cover with a layer of extra cabbage leaves and either bake for 1 hr or cook atop the stove for 50 minutes.

 

Latkas - Potato Pancakes

Peel and grate 1 lb of russet potatoes. mix with one egg, 1/2 to cup flower, salt, pepper and 1 or 2 chopped scallions.

Heat a mixture of butter and oil in a frying pan. fry the batter in small, flattened amounts. The latkas should be brown and crispy. Serve with sour cream.

You can cheat by using left over mashed potatoes instead of grated fresh ones. It still tastes pretty good.

 

Mushroom Kasha

mix 1 cup kasha (buckwheat groats) with 1 egg and 1/3 cup sliced, sauteed mushrooms. Stir-fry in 2 Tbsp butter till the egg is cooked and buckwheat is separated. Add 2 cups boiling chicken broth, salt & pepper and simmer, covered, for ten minutes. Fluff with fork before serving.

 

Copyright 1998 - Ainsley Friedberg