tag:blogger.com,1999:blog-6454531829676162260.post558949393869524652..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: IkraLovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6454531829676162260.post-47427486603349530922013-08-05T11:17:35.830-07:002013-08-05T11:17:35.830-07:00P.S. to Erika about yellow beans in ikra. I just ...P.S. to Erika about yellow beans in ikra. I just found the recipe and guess what, cut yellow beans are actually the main ingredient in this version. However, this version is overcooked, so I cut boiling time of the beans in half and then baked the whole mess in the oven as instructed. Came out fine. Preserved fine in jars. Shall I copy the recipe out for you? Yes, I know you last posted here 2 years ago! :)Boiling Pothttps://www.blogger.com/profile/14113507216309583334noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-84668848800431394182013-08-04T16:52:00.609-07:002013-08-04T16:52:00.609-07:00I found a recipe for ikra in a Manitoba gardening ...I found a recipe for ikra in a Manitoba gardening club cookbook. (I'm not Mennonite, though.) It's similar to what you have. I changed one or two minor things and didn't use hot spices. In any case, I really liked this great condiment. Erika: I do add yellow beans to the ikra. So you can, too. Boiling Pothttps://www.blogger.com/profile/14113507216309583334noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-70802937264030427452013-05-01T08:25:24.311-07:002013-05-01T08:25:24.311-07:00Thank you for saving this recipe from the sands of...Thank you for saving this recipe from the sands of time ! ! ! Like others, my Oma made this when I was a boy, and my Irish Catholic father adored this. I've been looking for a good Ikra recipe for years !! <br />Rocky Mountain Larrynoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-53051882531961626922013-01-18T07:14:37.517-08:002013-01-18T07:14:37.517-08:00My father's family were Mennonites from Chorti...My father's family were Mennonites from Chortitza (Ukraine/Russia) and I am sure they made the eggplant version - I was surprised to find the carrot version so well known. It was served cold or warm and I ate it on home-made whole grain bread as a spread - loved it!Krys and Paulhttps://www.blogger.com/profile/08918886000258128838noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-10511799861757317252012-11-11T13:04:17.686-08:002012-11-11T13:04:17.686-08:00I use Ikra when making a pot roast. In my slow co...I use Ikra when making a pot roast. In my slow cooker put a little bit of water then the roast and top it off with a 500 ml jar of Ikra. Use the juices to make the best gravy .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-26904504247124909142012-10-04T10:51:41.774-07:002012-10-04T10:51:41.774-07:00Interesting! I found this while looking for my lo...Interesting! I found this while looking for my lost recipe for Armenian Ikra, which is made with eggplant.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-22056045265423726562011-09-25T21:33:41.936-07:002011-09-25T21:33:41.936-07:00Ikra on multigrain toast is superb!Ikra on multigrain toast is superb!Esthernoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88550804194122644622011-08-29T14:50:52.476-07:002011-08-29T14:50:52.476-07:00Ikra - thanks for putting your recipe up but I was...Ikra - thanks for putting your recipe up but I was still looking for one that would also include yellow beans. My mom usually made hers with whatever amount of carrots and beans she had. She did tell me though that her mother's original ikra receipe was based on eggplant, as in the Russian references.Erikanoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-42618343120048684762010-08-25T16:19:51.550-07:002010-08-25T16:19:51.550-07:00Eric,
I've always assumed this was a Russian w...Eric,<br />I've always assumed this was a Russian word, the way my grandmother said it and it was one of the few things she made. She came from Russia and never lived in Manitoba. She did not can it and I'm afraid I can't ask her anymore.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-51669691357811875772010-08-25T15:31:14.725-07:002010-08-25T15:31:14.725-07:00I'm a good Mennonite boy more accustomed to ea...I'm a good Mennonite boy more accustomed to eating than cooking. However I have taken a recent interest in traditional skills, including food preservation skills.<br /><br />Ikra was a favorite dish at home when I was growing up in the 50s. I expect my mother made it very much the way you describe. Certainly she canned it. You don't say you do, but you imply that. <br /><br />What has come to intrigue me is that I recall my mother relating how she learned to can in Manitoba in the 1930s and 40s, not from her mother, but from home economists sent out by the government. I am of the opinion that Mennonites only began canning ikra in Canada in the 30s and 40s. <br /><br />But I think ikra was common before that, before canning technology was common. So how was it preserved then? I submit it was fermented. Does anyone know for certain? How was it done?<br />Eric Rempel, Steinbach ManitobaErichttps://www.blogger.com/profile/15070886422265889951noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-65304266499616644582009-11-18T22:57:28.137-08:002009-11-18T22:57:28.137-08:00I grew up with this too. my Mom was from the Ukra...I grew up with this too. my Mom was from the Ukraine. My Onkel Johnny still makes it every summer. We also make the eggplant Ikra. I eat a whole batch by myself, on sturdy rye bread!AngAKnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-59952891558745301422009-09-23T20:57:39.838-07:002009-09-23T20:57:39.838-07:00Wow, finally people who know about Ikra! My dad ju...Wow, finally people who know about Ikra! My dad just made some tonight, and we had it with farmer sausage and potatoes and carrots. My Oma would make it for my dad too, but we don't use ketchup, just crushed tomatoes. I love it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-84646632403491227972009-08-27T17:18:02.681-07:002009-08-27T17:18:02.681-07:00My Oma made this ALL the time and canned it faithf...My Oma made this ALL the time and canned it faithfully. She's still living in Clearbrook (she's 88) and doesn't have energy to make it anymore, but can still punch out a batch of buns every once in awhile :-). Thank you for posting this... it reassures me that when my Oma passes away, I'll have some sort of way to still ask questions to someone who KNOWS what Mennonite foods are. :-) Blessings to you all... ~RuthRuth Cummingshttps://www.blogger.com/profile/11701028534720104015noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-64533358946467226272009-08-26T20:47:40.252-07:002009-08-26T20:47:40.252-07:00Your carrot relish is quite simular to the Copper ...Your carrot relish is quite simular to the Copper Pennies Salad that I am familiar with. Thanks for posting this recipe. I'm going to try it.m crowleyhttps://www.blogger.com/profile/06194322064950632612noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-58943182767551933692009-08-26T17:29:39.196-07:002009-08-26T17:29:39.196-07:00My Mom used to make this..I never acquired a taste...My Mom used to make this..I never acquired a taste for it though. Maybe it's time to try it again.Bettyhttps://www.blogger.com/profile/18214584150711242076noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-23084063605934440442009-08-26T17:11:06.527-07:002009-08-26T17:11:06.527-07:00Nobody's mentioned this in the comments yet, s...Nobody's mentioned this in the comments yet, so I thought I'd throw it out there that "ikra" means "caviar" in Russian (and possibly other Slavic languages). When I lived in Russia, you could buy tins of "vegetable caviar." Yours looks much more appealing than the canned stuff in Russia.Kathrynhttps://www.blogger.com/profile/02713934979175709738noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-21423216921985818162009-08-26T16:20:14.883-07:002009-08-26T16:20:14.883-07:00I do know what Ikra is. My Russian mother has made...I do know what Ikra is. My Russian mother has made her version of Ikra for years. She makes hers with eggplant, carrots, onion, tomato sauce and salt.ellen b.https://www.blogger.com/profile/14531430948905935301noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-28258061210845712972009-08-26T13:41:10.500-07:002009-08-26T13:41:10.500-07:00Wow, that sounds great. I haven't heard of it...Wow, that sounds great. I haven't heard of it but I like how the carrots are the main ingredient. Yum!Sophiehttp://blog.keyingredient.com/noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88108355709603635662009-08-26T11:03:04.621-07:002009-08-26T11:03:04.621-07:00My Mom has a Ikra recipe as well. She uses it for...My Mom has a Ikra recipe as well. She uses it for spaghetti sauce, cannelloni sauce, cabbage rolls and lots more and I find it delicious!Lianehttp://warrenandliane.comnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-5280722303266386832009-08-26T09:59:52.931-07:002009-08-26T09:59:52.931-07:00This was a regular side dish at our house growing ...This was a regular side dish at our house growing up. The recipe is large because you preserve it in canning jars to eat throughout the year. We ate it cold, alongside our Sunday supper meal (Faspa) of buns, deli meat and cheese.Elsiehttps://www.blogger.com/profile/06623369583990282441noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-8430252245749802712009-08-26T09:23:43.781-07:002009-08-26T09:23:43.781-07:00I have never heard of this before, but it does sou...I have never heard of this before, but it does sound very good. Too bad it seems to make so much, could one make a smaller batch and have it come out okay?? Thanks for all of the great recipes you provide for us.Vanssmomchttps://www.blogger.com/profile/07287230779204433165noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-72533932633405657342009-08-26T09:21:53.483-07:002009-08-26T09:21:53.483-07:00This brings back memories of my Omi (I had an Omi ...This brings back memories of my Omi (I had an Omi and and Oma to differentiate)! I'm quite sure it's a Ukranian Dish - that's where she came from. She lived with us and this was something only she made and I don't evn know if my Mom liked it - she never made it.<br />I liked tasting anything my Omi made and loved it. I think she mostly had it cold, as a side dish with her fried potatoes etc. It's not spicy.<br />Will you be selling any of this Julie? The MCC Sale is coming up.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-8305363380617726432009-08-26T08:47:27.760-07:002009-08-26T08:47:27.760-07:00I have never had this or heard of it, but it would...I have never had this or heard of it, but it would be tasty. Looks like you have a good supply in your pantry. KathyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-18780151640246438132009-08-26T08:45:45.426-07:002009-08-26T08:45:45.426-07:00in our home it is served as a side dish for fasba ...in our home it is served as a side dish for fasba (buns, cheese and cold cuts) or warm along side a roast beef or chicken. not sure how others eat it.charlotte mgcchttps://www.blogger.com/profile/11048116678193513487noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-76539736911099698452009-08-26T08:43:40.832-07:002009-08-26T08:43:40.832-07:00this is what my mom makes every year as well. i l...this is what my mom makes every year as well. i like it, but it is foreign to many so thanks for posting this for others to see.<br />it really is a nice carrot relish.charlotte mgcchttps://www.blogger.com/profile/11048116678193513487noreply@blogger.com