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Several recipes of traditional Ukrainian dishes

 

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.

 

Borsch pyryatynsky

Water 4 liters Red beat 1 big root Carrot 1

Onion 1 Potatoes 2 Cabbage 1/2 big head

Several dried mushrooms Flour 2 spoons

Beans 1 cupful Parsley, parsnip or celery

Tomatoes, or tomato sauce, or beet kvas (drink made

from beet juice) Salt, vegetable oil

 

 

Slice beets and carrots and fry them lightly on the skillet with a bit of oil added; do the same with diced potatoes, sliced onions and parsley, and put all of it into the water boiling in the saucepan. Boil the beans separately and when ready put into the borsch together with the water in which they have been boiled. Slice the cabbage and put it into the borsch and boil until these ingredients are ready.

Mushrooms are also boiled to readiness separately, diced and added to the borsch.

Fry the flour on the clean skillet without any oil until it becomes golden in color. When it cools off, add some warm water, stir and put into the borsch.

Put the graded tomatoes or a spoonful of tomato sauce or beet kvas; if, to your taste, the borsch needs to be sweetened a little, add a bit of sugar, or if it needs to be sourer, add more tomatoes, or vinegar.

After all the ingredients have been added, bring the borsch for a moment to boiling.

Serve with pampushky.

 

Sichenyky

Freshwater fish to get one kilo of minced fish meat

A loaf of dry white bread Vegetable oil

Salt, pepper and flour

 

 

Scale the fish if it needs scaling, remove viscera and membrane; carefully remove the skin, separate the meat from the bones. Mince the fish meat up with onion and the bread which has been soaked in water (excessive water should be squeezed out before mincing).

If you have managed to remove the skin without breaking it, stuff it with the minced meat into which salt and pepper have been added. Wind thread around the stuffed skin to keep it wrapped around the stuffing, roll it in the flour and fry a little in oil on a slow fire on all sides.

If the skin is no good for being stuffed, form the minced meat into manageable pieces, roll them in flour and fry in oil on a slow fire on all sides.

The sichenyky fish can be served with sliced and fried onions and without sauce, but it can also be served with a sauce that is made from tomatoes, carrots, onion and parsnip. It is desirable to let the sichenyky fish stew for some time with the sauce added.

The sichenyky fish can be served both hot and cold.

 

Potato with nuts

6 potatoes

A cupful of shelled nuts (walnuts or hazel nuts)

Breadcrumbs

Salt, pepper, oil

 

 

Boil the potatoes to readiness without peeling them. After the potatoes cool off, remove the skin from the jacket potatoes, slice them, sprinkle with salt and pepper and warm up in a little oil.

Crush or mince the nuts and sprinkle them on the potatoes.

 

Varya

Red beet root 1

Pickled red beet root 1

Dried plums 1 pound

Beans 1 cupful

Salt, sugar, oil

 

 

Bake or boil the beet root; boil the plums and the beans separately. Peel the boiled and pickled beet root, dice them, put into a bowl, add plums from which stones have been removed, beans, mix and stir, add salt and sugar, sprinkle with oil, and stir again.

 

Zavyvanyk kapustyany Cabbage dish

Head of cabbage 1 kilo Buckwheat 1 cupful

Dried mushrooms 100 grams Onions 2 bulbs

Vegetable oil 1/2 cup

Breadcrumbs, parsley, dill, salt, pepper

 

 

Boil the buckwheat until ready and until no water is left (use about two cupfuls of water). Boil the mushrooms, dice them, fry a little in a small amount of oil, mix into the buckwheat, add salt and pepper to taste.

Separate the cabbage leaves from the cabbage, boil the leaves in salted water to make them soft.

Stuff each leaf with the mixture of buckwheat and mushrooms, put the wrapped-up leaves onto a baking tray which has been smeared with oil. Sprinkle the leaves with oil and breadcrumbs and bake.

Sprinkle with chopped parsley and dill.

 

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