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Meatess and Dairyless

  • Barley Mushroom Soup
  • Bean And Potato Soup
  • Bean Soup
  • Borsch (Meatless)
  • Borsch (Meatless)
  • Borsch (Meatless)
  • Gazpacho
  • Lentil Soup

    Meatess With Dairy

  • Cauliflower Soup
  • Fish Chowder
  • Grandma Anna,s Potato Soup
  • Vegetable Soup



    Luba Johnson

  • 1 package of quick cook barley
  • ½ c. diced turnips
  • 1 sm. can crushed tomatoes, or 2 fresh tomatoes crushed
  • Mazola oil
  • Fresh parsley and dill
  • 2 lg. potatoes - cut in cubes
  • ½ c. diced carrots
  • 4 bay leaves
  • 1 sm. package fresh mushrooms - sliced
  • 2 sm. onions - chopped for sautéing
  • Salt and pepper

    Wash barley in cold water several times, until water is clear and not cloudy. Bring about 5 quarts of water to boil. Add barley, turnips, carrots, raw onions, potatoes and bay leaves. Add salt and pepper to taste. Allow soup to simmer for about 30 minutes, stirring often. Do not allow barley to burn to the bottom of the pot. If this does happen, change pots immediately. After 15 minutes of cooking, add crushed tomatoes. Sauté in separate skillet the onions and mushrooms with Mazola oil, until golden brown. Soup is finished cooking when the soup is sort of creamy. Do not allow to cook until it is thick. Use more water and seasoning to thin soup out. When soup is finished cooking add the sautéed onion and mushrooms. When soup is being served sprinkle chopped parsley and dill on top.


    Mary Jo Werbiansky

  • 1-½ lbs. cooked, dried, white beans (reserve liquid)
  • 2 qt. cooking liquid (or cooking liquid plus water to equal 2 qts.)
  • 12 oz. pared potatoes, diced
  • 2 c. chopped celery
  • 4 oz. diced onion
  • 2 small minced garlic cloves
  • salt and white pepper to taste
  • 2 c. cooked brown rice
  • chopped parsley to garnish

    In large sauce pan combine beans, liquid, potatoes, celery, onion, garlic, salt and pepper. Bring to a boil. Lower heat, cover and simmer for 30 minutes or until vegetables are tender. If desired, remove cover and cook until thickened, stirring occasionally. Adjust seasonings. Divide evenly into 8 soup bowls, each containing ¼ c. hot rice. Garnish with parsley.


    Fr. Kyril Riggs

  • 2 c. dry white beans
  • salt and pepper
  • 2 carrots, diced
  • 1 c. celery, chopped
  • 1 onion, chopped
  • 2 T. parsley
  • 2 T. olive oil
  • 2 T. tomato paste

    Wash and pick over beans, then soak over night in cold water. Next day, cover and simmer until half cooked. Season. Sauté onion in oil until tender. Add onion and oil to beans with vegetables. Add tomato paste stirred in a little water. Cook slowly, adding water from time to time to keep soup at desired consistency until beans are tender (2 - 3 hours). Yield 8 servings.


    Mary Jo Werbiansky

  • ½ c. dried mushrooms
  • 1 lg. onion, chopped
  • 3 T. vegetable oil
  • 2 med. beets, cut in thin strips
  • ½ sm. parsley root, cut in thin strips
  • 3 peppercorns
  • 8-9 c. water
  • 1 sm. carrot, cut in thin strips
  • 1 sm. potato, diced
  • 1 sm. stalk celery, diced
  • 3 c. shredded cabbage
  • ½ c. tomato juice
  • lemon juice
  • ½ clove crushed garlic
  • ½ c. cooked white beans
  • salt and pepper
  • fresh dill

    Pour hot water over mushrooms, drain and wash. Cover with lukewarm water and soak for 30 minutes or longer. The period of soaking will depend on variety of mushrooms used. Cook the mushrooms in the same water in which they were soaked until they are tender. Cook the onion in oil until slightly wilted. Add the beets, parsley, peppercorns, and water. Cover and cook until beets are barely done. Add the carrots, potato, and celery, and continue cooking for about 15 minutes. At this stage put in the cabbage and cook until it is tender but not overcooked. (Cabbage should retain some crispness). Add the remaining ingredients. Use lemon juice with discretion. Borsch should be mildly tart but not sour. Season to taste. Finally, add the cooked, chopped, or whole mushrooms along with the mushroom stock. Bring to a boil.


    Eugenia Wassilkowsky

  • 3 beets, the size of an orange, cut into strips
  • 1 carrot
  • 8 c. water
  • 1 medium potato, diced
  • 2 T. lemon juice
  • ½ c. string beans, green peas or white beans
  • 1 large onion, sliced
  • 3 T. butter
  • 1-½ c. cabbage, shredded
  • 1 c. tomato juice or tomato soup
  • 1-½ T. flour
  • ½ c. water, cold
  • 2 T. dill, chopped
  • ½ tsp. salt
  • ½ tsp. Pepper

    Cook beets and carrots in water for 20 minutes. Add potatoes and simmer 10-15 minutes. Add beans or peas. Simmer until tender. Sauté onion in butter until soft. Add cabbage to onions with ¼ c. water, simmer until cabbage is tender. Stir into the beets. Add tomato juice or tomato soup. Blend flour with ½ cup of cold water, stir into vegetables. Add dill for added flavor. Bring to a boil. Add salt and pepper.


    Michaelyn Sloan

  • 3 - 15 oz. cans sliced beets
  • 1 can tomato juice
  • 1 c. spaghetti sauce
  • 1 pkg. dry onion soup mix
  • 3 - 6 c. vegetables: onions, carrots, celery, mushrooms, zucchini, green beans
  • 1 tbsp. crushed garlic
  • 1 bay leaf
  • salt and pepper to taste
  • 1 tbsp. olive oil

    Heat olive oil in soup pot. Sauté celery, onions and mushrooms. Add other ingredients. More spaghetti sauce can be added for taste. Bring to a boil. Simmer for at least 2 hours.


    Jean Mokiber/Mary Jo Werbiansky

  • 2 c. fresh tomatoes
  • 1 c. celery
  • 1 c. cucumber
  • 4 c. tomato juice
  • 2 tsp. chives
  • 2 cloves garlic dash
  • 1 c. green pepper
  • ½ c. onion
  • 2 tsp. parsley
  • 4 - 5 T. olive oil
  • 4 - 5 tsp. wine vinegar
  • 2 tsp. salt
  • cayenne pepper (optional)

    Chop all vegetables. They are best if chunky. Mix in other ingredients. Chill and serve. Keeps well in refrigerator. Sprinkle with croutons. Serves 8 to 10.


    Maria A. Vrame

  • 1 lb. bag of lentils
  • 8 c. water
  • 1 or 2 stalks celery sliced
  • 1 large onion chopped
  • 1 or 2 large carrots sliced
  • salt and pepper to taste
  • a little thyme
  • a little oregano
  • 1 bay leaf
  • 1 small can tomato sauce
  • ½ c. red wine vinegar
  • ¼ tsp. Allspice

    Put all ingredients into a pot except for vinegar. Cook about 40 minutes or until lentils are tender. Add vinegar according to your taste.



    Betty Lillios

  • 1 head cauliflower, cut small
  • 1-½ qt. chicken (or vegetable) broth
  • 1 med. onion, chopped fine
  • ¼ c. butter or margarine
  • ½ c. flour
  • 1 pt. half and half cream

    Bring broth to a boil, add cauliflower. Cook until tender (about ½ hr.) Add butter, flower, salt and pepper to taste and cream. Cook until thick. Broccoli can also be used.


    Roslyn Stevens

  • 2 cans tuna or salmon
  • 2 cans cream of mushroom soup salt to taste
  • 4 cans water
  • ½ tsp. basil
  • 2 T. sherry
  • 1 tsp. garlic
  • 1 tsp. dried mint
  • ½ tsp. Mrs. Dash
  • 8 oz. fresh mushrooms
  • 1 c. frozen green beans
  • 2 c. milk

    Mix liquids (except milk and sherry) in a large saucepan. Heat until hot and then add remaining ingredients. Cook until the vegetables are done.


    Alexandria Lukashonak

  • 5 lbs. potatoes, peeled and cut in chunks
  • 4 carrots, sliced
  • 2 lg. onions, chopped
  • ½ stick margarine
  • 1 pt. heavy cream
  • salt and pepper to taste

    Cover with water and cook until carrots are soft. Drain off some water (about half) and mash all ingredients. Add margarine, heavy cream and salt and pepper to taste. If the soup is too thick, add some milk to desired consistency.


    Mary Jo Werbiansky

  • 1 med. onion, chopped
  • 1 - 2 T. butter or margarine
  • 1 med. potato, diced
  • 2 c. vegetables - carrots, celery, string beans
  • ½ c. peas
  • ¼ c. tomato juice
  • 1 T. flour
  • salt and pepper
  • chopped parsley or dill
  • 3 c. soup stock
  • 3 c. water
  • ¼ c. sour cream

    Cook the onion in butter or margarine until slightly wilted. Add the vegetables, soup stock, and water. Cook until vegetables are tender. Add the tomato juice. Blend the flour with the cream, add some hot soup to it and stir into the contents of the kettle. Bring to a boil. Season to taste with salt and pepper. Flavor with parsley or dill.