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Traditional dishes of Ukrainian cuisine
The book Tradytsiyna Ukrayinska Kukhnya (Traditional Ukrainian Cuisine) 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.
Harbuzova kasha pumpkin porridge with mushrooms
• Pumpkin — 1 kilo
• Millet or corn — 5 tablespoonfuls
• Vegetable oil — 1/2 cup
• Dried mushrooms — 100 grams
• Salt, sugar
Cut the pumpkin into manageable pieces, remove the skin, wash well and put into a wok-like saucepan, add water to barely cover the pumpkin pieces. Cook in the oven. When cooked, remove the pumpkin pieces and fry a little in oil in the skillet. Add the millet (or corn) into the pumpkin stock, add salt and sugar to taste and cook porridge. Cook the mushrooms in boiling water. Remove, chop and fry in oil. Then mix the mushrooms into mashed pumpkin pieces. Put the mix into the porridge, thoroughly stir and put the saucepan with it into the oven for 10 to 15 minutes. Add a little oil or butter before serving.
Varenukha chyhyrynska drink
• Dried pear and apples or prunes
• Sugar — 1 cup
• Honey — 1 cup • Mint
• Peppercorns — 5 • Cloves — 5
• Cinnamon — 1 teaspoon
• A pinch of red pepper, coriander seeds, cardamom, ginger
• 2 cups vodka or 1 litter plum or cherry liqueur (optional).
Cook 3 litters of compote from dried pear and apples or prunes, strain, add mint, sugar, honey, spices and bring to the boil.
Remove from the hob and pour in the vodka or liqueur. Serve hot in cups.
• Wheat flour — 5 cups
• Cold water or milk — 1 cup
• Eggs — 2
• Salt — 1/2 teaspoon
• Vegetable oil
Add whisked eggs and cold water, milk or whey to flour, stir carefully (milk or water must be cold, otherwise the dough can turn out to be too stiff). If the dough is runny, add another tablespoon of flour. If the dough gets to be too stiff, pat it with hands dipped in water, cover with a towel and leave to rest. In 10–15 minutes knead the dough.
Divide the dough into smaller portions. Each portion roll into thin pastry shapes the size of a cookie. Join together the opposite edges of each pastry — two edges inside, two — outside. Cook them in salted boiling water for a short while and then remove with the help of a slotted spoon. It is important not to overcook butsyky, otherwise they would be too hard.
Drain well, and then fry in oil. Serve with browned onion, mashed garlic or horseradish sauce.
Kapusta tushkovana stewed cabbage
• Cabbage — 1 kilo • Onion — 1 big bulb
• Carrots — 1 big carrot • Vegetable oil — 50 grams
• Prunes • Salt, sugar, black pepper
Chop the cabbage, slice the onion neatly, grade the carrot. Fry the onion and carrot in oil to brown it. Put the browned onion and carrot into a pot or a wok-like saucepan. Fry the chopped cabbage for a short time, then add an onion and carrot. Simmer gently. When the cabbage is almost cooked, add the prunes which have been kept in water for some time to make them soft (remove the stones). Add pepper and salt to taste. Bring to readiness in the oven.
Oladki zhytni rye pancakes
• Rye flour — 400 grams
• Water, or milk — 400 grams
• Eggs — 3
• Yeast — 50 grams
• Sugar — 3 tablespoonfuls
• Sugar and salt
• Vegetable oil
Dissolve the yeast in the milk or water that has been warmed up, add sugar, salt, flour, eggs and make liquid dough without lumps.
Preheat the skillet, smear it with oil, pour in the dough with a ladle so as to get oladki one finger thick.
Serve with honey, jam and sour cream.
Photos have been provided by Baltia-Druk Publishing House[Prev][Contents][Next]