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Traditional dishes of Ukrainian cuisine

 

The book Tradytsiyna Ukrayinska Kukhnya (Traditional Ukrainian Nuisine) by Lidiya Artyukh published by Baltia-Druk Publishing House, Kyiv, 2006, 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.

 

Drabynky

3 cups flour 1 cup milk 25 grams yeast

3 eggs 3 teaspoonfuls of sugar

some oil salt

 

 

Dissolve the yeast in the warmed-up milk; add a tablespoonful, or two, of flour. When the dough begins to rise, beat two eggs into it; then add salt, and the rest of the flour. Knead well. Nip small pieces off the dough and shape them into small rolls. Place two such rolls parallel to each other on the baking pan which has been smeared with oil; place the next two rolls crosswise on top of the other two so as to form a sort of a short ladder. You can also form a tree  one roll in the centre and two or three on each side. Smear the rolls with whisked eggs, sprinkle with fine-grained sugar and bake.

 

Noodles with chicken meat

1/2 kilo chicken meat 1 carrot 1 onion

celery parsley 3 cups all-purpose flour

4 eggs water salt

 

 

Prepare dough with eggs, let it rest for some time and then knead again. Sprinkle with flour and roll into a thin strip. Let it dry for some time, then fold the strip several times and then slice into thin lengths at the short end. Gently shake the noodles loose so as to prevent their sticking together and let them dry a little.

Boil chicken meat with the carrot, onion, celery and parsley on a slow fire for the bouillon to stay clear. Add salt and spices to taste. When the chicken meat is ready, remove it and dice it. Boil the noodles in the salted water, strain them and douse with hot water. Place the noodles into the chicken broth, add the diced meat, bring to a boil, remove from the fire and add parsley, celery or dill.

 

Jellied poultry meat

1 dressed rooster

2 turkey or duck legs with the thighs

dried mushrooms 1 carrot 2 onions

1 garlic clove celery bay leaf pepper salt

 

 

Keep the poultry meat in cold water for some time; remove and wash thoroughly. Place in a big sauce pan and pour as much water as needed to cover the meat at least by three fingers. Bring to a rolling boil and then reduce the fire. Simmer for five or six hours, making sure the bouillon remains clear. About an hour before the meat is ready, add one carrot, a root of celery, pealed onion, spices and salt. The meat is ready when you can bone it easily. Allow for the reduction of liquid during the boiling.

Boil the mushrooms and dice them. Peal the garlic and crush it with salt. Let the broth cool, remove the meat, bone it, dice it and place in several soup plates. Add the diced carrot, celery and mushrooms. Throw away the boiled onion. Strain the broth and then pour it into each plate so as to get the meat covered with the broth. Add the crushed garlic and put the plates in a cold place or in the fridge. Avoid too low temperatures. The jellied meat can be served with horse radish.

 

Varenyky stuffed with sour cherries

4 cups all-purpose flour 2 eggs one cup water

5 cups sour cherries with stones removed

1/2 cup sugar honey

 

 

Prepare the dough, roll it thin, cut out round shapes with the edge of the overturned glass; place a couple of cherries on each peace, bring together the edges and pinch them tight. Bring water to a boil, add salt and boil until the varenyky come to the surface. Remove the varenyky carefully so as not to damage them (best to do it with a small strainer). While they are hot, sprinkle with sugar, add some cherry juice. Serve with sour cream or thick yogurt.

 

Cold soup Cherkasy style

3 new beet roots 150 grams sorrel

150 grams spinach 100 grams beet leaves

100 grams new nettles 2 cucumbers

2 hard-boiled eggs green onions, parsley, dill.

 

 

Wash the beets and boil to readiness. Peel and dice. Boil the sorrel, spinach, beet leaves, and nettles. Add salt, rub through the sieve or grind in a food processor. Place the diced beets and the rest of the ground vegetables in the vegetable broth. Dice the cucumbers and eggs, slice the green onions and dill, and add to the cold soup. Serve with sour cream.

 

Photos have been provided by Baltia Druk Publishing House

 

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