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Several recipes of traditional Ukrainian dishes for the Feast of Ivan Kupalo

 

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. Here you can find several recipes of dishes which are cooked for the Feast of Ivan Kupalo.

 

Kulish for the Feast

1 cup millet 4 potatoes

1 carrot or 1 root parsnip

1/2 kilo pork 2 onions

100 grams pork fat Parsley

 

 

Kulish is one of the most popular Ukrainian dishes which is cooked for all occasions  everyday or festive. Boil the pork (pork shoulder, or shoulder butt or hock) in a cauldron with onion, carrot, parsnip and parsley added; salt to taste and then add the millet. The indication of kulishs readiness is the density of sour cream  your kulish should be of a density between very thick soup and gruel.

Instead of millet, potatoes can be used. The potatoes should be boiled together with the meat for them to fall apart. When kulish is ready, you can add pork fat to it cut into small pieces, one onion, also cut into small pieces, and parsley  all of there ingredients should be mixed and chopped and then added to the kulish when it is still on the fire. Immediately after that, it should be removed from the fire. Let the kulish rest for some time but re-warm it before serving.

 

Carp Stuffed With Mushrooms

One carp (of about one kilo of weight)

200 grams dried mushrooms

3 large onions 4 table spoonfuls flour 2 eggs

1 tablespoon sour cream

Salt, pepper, cooking oil or lard

 

 

Boil the mushrooms, which have been kept in water prior to boiling for some time; cut into small pieces and fry lightly; chop the onion, add to the mushrooms and fry until the onion turns light brown. Add two table spoonfuls of flour in careful stages by pouring flour little by little; keep frying and stirring for about two minutes. When it cools off, add the beaten eggs and stir.

Use the mushroom stock for making a sauce by adding sour cream into it.

Eviscerate and scale the fish, wash it, remove any blood, bits of viscera or membrane, add salt and pepper.

Stuff the fish with the mixture of mushrooms, onions, flour and eggs, bind the stuffed fish with a string, winding it around the fish several times; fry the fish on both sides and then place it in the preheated oven. Bake until ready. Serve with the sauce.

 

Pancake Vchyneni

6 cups all-purpose wheat flour 6 cups milk 6 eggs

50 grams yeast 1 tablespoon sugar

150 butter of lard to grease the frying pan with

 

 

Mix 3 cups of flour with 3 cups of milk, stirring thoroughly. Dissolve the yeast in the warmed-up milk, add the sugar, some flour, and let it rise. When the dissolved yeast begins to rise, add it to the dough, mix and thoroughly stir, using a wooden spoon. Place the dough in a warm place and leave it to rise. When it has risen, add the yolk mixed with sugar, stir again, add the rest of the flour, stir and add the rest of the milk. The better the liquid dough is stirred, the more delicious the pancakes will be. Leave it to rise again. When the dough rises again, add beaten egg whites, salt, mix and stir thoroughly. Warm the skillet until it is hot, grease it with butter or lard, and pour in a ladleful of the dough. Tip the skillet lightly to the sides to let the dough spread evenly on it. It will be two or three minutes before the cakes are ready to turn.

Pancakes can be served with hot milk, sour cream, fried mushrooms, caviar, honey, or jam.

 

Kysil Sour Cherry (jelly)

2 cups sour cherries Skin of a lemon 100 grams sugar

4 tablespoons potato flour (or starch)

 

 

Remove stones from the cherries, squeeze the juice out of them and add 5 cups of water. Boil 4 cups of juice mixed with water and add a piece of a lemons skin. Dissolve 4 cups of potato flour in the fifth cup of juice mixed water. Add it to the boiling juice and stir to prevent it from forming lumps. Keep simmering until the desirable density is reached. Pour into forms or small jars. When the jelly gets cold, serve with sugar, milk, cream or jam. Jellies with berries can be cooked in a similar way.

 

Omelette with Apples

4 eggs 1/3 cup milk 1 tablespoon all-purpose flour

100 grams dried apples 1 tablespoon sugar

Salt, butter or cooking oil, cinnamon, or cloves

 

 

Slice dried apples, wash and leave in cold water for some time. When the slices become soft, strain them. Beat the eggs well, add milk, salt and sugar, beat the mixture once again, adding flour in such a way so as to prevent formation of lumps.

Pour the eggs mixed with flour onto the hot skillet, which has been greased with butter or oil, place the sliced apples all over the omelette, place the cover on the skillet and fry until the underside gets brown. Cut into four parts, and turn each part on the other side. A minute or two later, remove the skillet from the fire. Add cinnamon or cloves to taste.

 

Photos have been provided
by Baltia-Druk Publishing House

 

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