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Ukrainian cuisine: traditional dishes
This book published recently by the Baltia Druk Publishing House contains a lot of wonderful recipes of traditional Ukrainian dishes. Now some of these recipes appear in our magazine. We hope you will enjoy the dishes made to these recipes.
Borsch z Kvasoleyu i Hrybamy
(Red Beet Soup with Beans and Mushrooms)
• 3 liters water • 1 cup beans • 50 g dried mushrooms
• 1 red beet l 5–6 potatoes • 1 carrot • 1 onion
• 1 cup tomato juice • 1 medium-size cabbage • 2 garlic cloves
• dill or parsley • salt • pepper • oil for frying
Soak the beans in water, bring to the boil and cook until tender. Make broth of dried mushrooms and season it with salt and pepper. Remove the mushrooms from the broth, drain and dice. Peel and dice the potatoes and add to the broth. Wash, peel and grate the red beet and carrot, chop the onion and fry the vegetables in oil in a skillet. Add the tomato juice and braise. When the potatoes are done, put the fried vegetables, mushrooms and beans in the broth. Bring borsch to the boil, add the chopped cabbage, reduce the heat and cook for 10–15 minutes. Add a pinch of salt, if required. Season with the mashed garlic, cover the saucepan with a lid and leave the borsch to rest. Serve hot, having sprinkled with finely chopped dill or parsley or both.
Kovbasa Smazhena Domashnya
• 2 kg pork • 200-250 g fat
• 100 g ham
• 4–5 thin intestines • 2–3 bulbs of garlic
• pepper • salt • grease
Wash the intestines and soak in salted water for two to three hours. Scrub with a knife and wash thoroughly again inside and outside. Soak in cold water for about one hour. Tie up one end of the intestine, fill it with stuffing. To cook the stuffing, chop the meat and fat, season with salt and pepper and mix with crushed garlic. Do not stuff the intestine with too much filling, otherwise the sausage may swell and break. Tie up the other end of the gut. Having stuffed all the lengths of intestines, put then into a greased skillet and sit in the oven. Bake at a medium heat for at least half an hour, frequently pouring the braising juices over the sausages. Add some water; otherwise the sausages will be too dry.
Varenyky z Kartopleyu
(Varenyky Stuffed with Potatoes)
• 5 cups wheat flour • 1 cup cold water or milk
• 2 eggs • 1/2 teaspoon salt
Filling: 1 kg potato • 2–3 onions • 4 tablespoons vegetable oil • black pepper • salt
Seasoning: 150 g butter • sour cream or Ryazhanka (fermented baked milk) • onion, chopped and fried in vegetable oil
During the Pancake or Shrove Week, when varenyky were among the obligatory foods, the dough for varenyky was made with eggs and milk added to the flour.
Sieve the flour, make a hollow in the center and pour in the whisked eggs and cold water, milk or whey, stirring carefully. The liquid must be cold, otherwise the dough will be too stiff. If the dough is runny, add another tablespoon of flour. If the dough is too stiff, pat it with hands dipped in water, cover with a towel and leave to rest. In 10–15 minutes knead the dough.
To make the filling, cook the potato in boiling water until tender, mash and season with salt and pepper. Chop the onion and fry in the oil. Fold the onion into the potato and stir well until the filling is smooth.
Divide the dough into portions and roll out round pastry shapes the size of a cookie. Place the filling in the centre, fold the dough over the filling and make a crease in it. Cook varenyky in batches in boiling salted water. Do not overcook them; otherwise the dough will be too thick. After the water has been brought to the boil, leave varenyky to simmer for six or seven minutes. When varenyky have emerged on the surface, remove one and see if it is done.
Place varenyky in a deep bowl and sprinkle with the onion seasoning. Alternatively, serve them drizzled with melted butter, sour cream or ryazhanka.
Pyrih z Ryboyu
• 4 cups flour • 8–10 tablespoons oil • cup boiled water • 50 g yeast • salt • sugar
Filling: 750–800 g sea fish fillet (for example hake)
or large river fish • 3 onions • 6 tablespoons oil
• pepper • caraways seeds • salt
• dill and parsley
Wash, gut and scale the fish. Remove the bones and cut into pieces. Season the fish with salt, pepper and caraway seeds and leave to rest for ten minutes. Chop the onions and fry in vegetable oil in a pre-heated skillet. Bring the vegetable oil to the boil and put the fish in. Stir the ingredients and saute.
Sieve the flour. Mix the yeast with the lukewarm water and add one cup of flour and sugar. Work into dough and leave to rest for thirty to forty minutes. When the bubbles appear, add the butter, salt, and the remaining flour. Flatten the dough by piercing it with a wooden stick or spoon.
Roll out two thin layers. Reel one layer of dough around a wooden stick and transfer to an oiled baking tray. Put the filling on the dough and spread evenly. Cover the pie with the other layer of dough and press the edged together firmly. Pierce the dough with the tines of a fork and leave the pie to rise. Pierce with the tines of a fork again, brush with oil and sit in a pre-heated oven to bake.
Cut the pie into pieces and sprinkle with chopped dill and parsley.
• 3 cups flour • 1 cup water
• 1/2 teaspoon baking soda
• 2/3 cup oil • 1 cup poppy seeds
• 1 cup sugar or honey
• cinnamon l salt
Sieve the flour. Add the salt, baking soda, water and half a cup of oil and work into dough. Knead well and leave to rest. Meanwhile, crush the poppy seeds in a deep bowl or mince until the milky substance appears and the seeds turn brown.
Knead the dough thoroughly again. Roll out a finger-thick layer, make diagonal and cross cuts and pierce with the tines of a fork. Fry on both sides in oil in a deep skillet. When it cools, break the layer along the cuts and put into a deep bowl. Drizzle with honey or sugar dissolved in some lukewarm water, sprinkle with cinnamon and poppy seeds.
Photos have been provided by Baltia Druk Publishing House