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Traditional dishes of Ukrainian cuisine
The book Tradytsiyna Ukrayinska Kukhnya (Traditional Ukrainian Ñuisine) 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 with sorrel
• Meat stock — 1/2 liter
• 2 or 3 small-sized red beets
• Sorrel — 200 grams
• Spinach — 200 grams
• Potatoes — 2 tubers
• Carrots — 1 carrot
• Leeks — 200 grams
• Eggs — 2 or 3
• Sour cream — 1/2 cup
• Wheat flour — 2 table spoonfuls
• Sweet butter — 3 table spoonfuls
• Parsley, pepper, dill, sugar, salt
Peel the beets and boil them in the meat stock; when ready, remove them and add diced potatoes, chopped parsley and diced carrots. Wash sorrel and spinach well and pick out the stems, chop sorrel, spinach and leeks and mix with the beets sliced into thin strips. Fry all this a little in oil, and add flour. Place the mix into the boiling stock, add salt and pepper to taste, let boil for a minute and remove from the fire. Sprinkle with chopped parsley and dill, let it stay in a warm place for ten minutes, and serve with chopped hard-boiled eggs and sour cream.
Oladky with rhubarb
• Wheat flour — 4 cups
• Yeast — 25 grams
• Milk — 2 1/2 cups
• Eggs — 3
• Sugar — 1 table spoonful
• Rhubarb — 1/2 cup of chopped rhubarb
• Cinnamon, honey, salt, cooking oil
Dissolve the yeast in the warm milk, add salt and yolks mixed with sugar and then add the flour. Stir and then knead thoroughly. Whisk the whites into a thick foam, and mix the foam into the dough. Peel the rhubarb, dice it, and sprinkle with cinnamon and sugar. When the dough rises, knead the rhubarb into it, and put the dough in a warm place for it to rise again.
Pinch off small pieces from the dough and fry in cooking oil.
Serve with sour cream, yogurt, milk or honey.
Jellied poultry meat
• 1 dressed rooster
• 2 turkey or duck legs with the thighs
• dried mushrooms • 1 carrot • 2 onions
• 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.
Kruchenyky with Lard
• Pork, lean — 1 kilogram
• Bacon — 200 grams
• Lard — 200 grams
• Sour cream or milk cream — 1/2 cup
• Salt, pepper and sugar to taste
Ñut the meat into thin slices, pound the slices a little, sprinkle with salt and pepper. Put a bit of bacon on each slice of meat, fold into a tight roll, tie with a string and fry lightly in lard. Place the rolls into a large skillet with high edges, cover with lard, add some of the grease in which the rolls have been fried and then add the salted sour cream diluted with water.
Put the skillet in the preheated oven. Do not let all the liquid evaporate; keep pouring the liquid in which the rolls are being cooked over them not to let them get dry on top.
Prior to serving, remove the strings.
Serve with boiled potatoes and chopped leeks.
Varenyky with strawberries
• Wheat flour — 4 cups
• Water — 1 cup
• Strawberries — 3 cups
• Salt, honey (or strawberry syrup), sour cream, yogurt or baked milk
Wash the strawberries (or any other similar berries) in a strainer, shake the water out; make dough without yeast, pinch off small pieces and roll them thin. Put a couple of strawberries into each rolled piece, fold and thoroughly pinch the edges together. Boil the varenyky in salted water, strain them, and put them on a dish. Pour honey or syrup over the varenyky, and serve either hot or cold with sour cream, yogurt or baked milk.
Photos have been provided by Baltia-Druk Publishing House[Prev][Contents][Next]