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Recipes of Ukrainian cuisine

 

Mariya Kotsyshyna offers her recipes that may come in handy at a celebration. The dishes are both pleasing to the palate and a delight for the eye.

 

Pampushky

 


 

Flour  1.5 kilo

Yeast  100 grams

Cooking Oil  1.75 litre

Sugar powder  1 kilo

Vodka  200 grams

Salt

 

Since these pampushky have no animal fat or eggs in them, they are particularly good for Lent or any fasting time, for people with overweight problems and for the aged. Children just love them too. These pampushky are fluffy and not too sweet.

Boil one litre of water, adding a cupful of sugar and a cupful of oil. When the water cools off, add the yeast and salt. Put the flour into a bowl, make a hole in the top of the flour mound, pour the dissolved yeast and 100 grams of vodka into it. This amount of vodka will easily evaporate but it will make the dough much softer.

Kneed for ten to fifteen minutes; set the dough in a warm place for some time for it to rise. When the dough starts leaving the bowl, take it out and roll the dough on a well-floured board to make it one finger thick, without exercising much pressure. Too much pressure may affect its fluffiness. Use an overturned glass to cut out round pieces. Fry the pieces in much oil in a deep pan. Before frying, pour 100 grams of vodka into the oil which is being warmed before frying  the vodka will prevent the oil from splashing around when you put the round pieces into it, one by one and carefully. Leave room between the pieces so that they do not stick to each other. When ready, put into a vessel with sugar powder. Shake the bowl for the pampsuhky to be well covered in sugar powder. I find them delicious  try it and youll be of the same opinion.

 

Deruny

(potatoes cakes)

 


 

Flour  1.5 kilo

Potatoes  400 grams

Onions  50 grams

Sour cream  50 grams

Flour  20 grams

1 egg

Cooking oil  50 grams

Mayonnaise or yogurt, salt, ground black pepper

 

Peel the potatoes and the onions and grate them. Place the mixture onto a sieve to drain the juice (if there is much juice left in it, the frying may be difficult). Place the mixture into a bowl and add some mayonnaise or yogurt to keep the pancakes light in colour. Add the egg, salt, pepper and flour, mix, and start frying as soon as possible to prevent the mixture from exuding more juice.

Use a table spoon to put the mixture in portions onto a warmed frying pan with oil already poured into it. Shape the cakes when they sit in the frying pan; turn over to the other side when the bottom side has browned. The deruny should be thin enough and well browned.

Serve hot with sour cream. Tomatoes, cucumbers and garlic go well with deruny.

 

Jellied Tongue

 


 

Flour  1.5 kilo

Cow or pig tongue  100 grams

Chicken legs  150 grams

Onions  40 grams

Carrots  40 grams

Gelatine  40 grams

Bay leaf  7-10 grams

Sweet red pepper  1

Salt, black pepper, parsley

 

Boil the chicken leg with its skin removed to make transparent stock; (it is important to have it transparent) simmer it for four hours. Never let it boil violently. Add diced carrots and onions, black pepper and one bay leaf about an hour before the stock is ready; otherwise it can lose its transparency. Add salt to taste.

Boil the tongue separately in salted water. Put the gelatine into cold water for 40 minutes, and then add to the stock. Simmer again, stirring to dissolve the gelatine completely.

Remove the membrane from the boiled tongue and cut the tongue into thin slices; arrange it nicely on a big plate, garnish with sliced boiled carrots, sliced sweet red pepper and parsley. Pour the stock carefully through a sieve on top of the tongue arrangement. Put the dish into the fridge for the stock to turn into jelly.

 

Mushrooms

Hutsul Style

 


 

Flour  1.5 kilo

Mushrooms  100 grams

Sour cream  60 grams

Hard cheese  10 grams

Onions  30 grams

1 egg

Flour  5 grams

Salt, cooking oil

 

Wash and clean fresh mushrooms well; fry them in oil with onions, cut thin; while the mushrooms are frying on a medium to slow fire, beat an egg, add sour cream and salt to taste. Pour the mixture onto a cold frying pan, add the fried mushrooms and grated cheese, stirring all the time. In five to seven minutes, when the dish thickens, put it into little ceramic pots or any similar receptacles. Eat while the mushrooms are still hot. This dish is particularly good with kulesha (see WU # 2 2005).

 

Fish with stuffing

 


 

Flour  1.5 kilo

Fish (preferable big-sized pikeperch or pike)  2 kilos

Onions  600 grams

Carrots  200 grams

Salo (hard pig fat) 200 grams

White bread  150 grams

Milk  100 grams

Butter  30 grams

Sour cream  50 grams

2 eggs

Cooking oil  100 grams

Salt, black pepper

 

You may want to use a grater to remove the scales; wash the fish in cold water  scales are more easily removed. After scaling, draw the fish  cut the entire length of the body from the vent to the head and remove the entrails. Wash the fish in cold water to remove blood, bits of viscera or membrane. Remove the skin, pulling it from tail to head, careful not to break it; the skin goes with the head. Remove the bones and grind the meat with onions, carrots, salo and bread soaked in milk. Blend two eggs into the mixture, add sour cream, salt and pepper to taste. Add melted butter, mix and then stuff the skin with the mixture. Wrap in foil and bake in the oven at 130 Celsius. The smell coming from the oven may be an indication of readiness. Garnish well before serving. The fish deserves it.

 

Photos have been taken by Oleksiy ONISHCHUK

at the Restaurant Kolyba (Lake Telbin), in Kyiv

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