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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.
Wheat grains 1 kilo
Sugar 1/2 cup
Honey 1/2 cup
Poppy seeds 1 cup
Crushed walnuts 1 cup
Raisins 1 cup
Boil the crushed grains in a pot with enough water to cover the grain by two fingers; one hour of boiling should be enough to bring the grain to the desired condition (it can be done in an oven too). The wheat should be soft enough but not in a gruel-like condition.
Crush poppy seeds in a mortar with a pestle, crush the nuts, wash and dry the raisins. Place the wheat into a deep bowl and add the poppy seeds, nuts and raisins and mix well. Add water to the honey and sugar, and stir until sugar dissolves. Pour onto the wheat so that it is barely covered. Kutya must be neither too thick nor dry.
Dried apricots or plums can be added after they are kept in water for enough time to make them soft.
Water 3 liters
Dried apples 1 cup
Dried pares 1 cup
Dried plums 1 cup
Dried cherries 1/2 cup
The dried fruit (and berries, if they are available) boil in water until the fruit are cooked. Remove from the fire, add honey. Keep in a cool place for at least twelve hours. Serve chilled.
Pike or perch 1 1/2 kilo Oil (or butter) 300 grams
Dry loaf of white bread Eggs 3 Onion 3 bulbs
Garlic 4 or 5 cloves Carrots 1 Parsley 1 root
Parsnip 1 root Wheat flour 6 table spoonfuls
Tomato sauce 1/2 cup Salt, pepper, sugar to taste
Wash the fish, remove the skin, separate the flesh from the bones. Mince the fish and the dry bread which has been soaked in water (squeeze out the surplus water before mincing) in the meat grinder. Boil the bones to make stock. Salt and pepper the minced fish, add whisked eggs. Cut the fish skin into manageable pieces, put some minced fish on each piece, close the edges, secure with a length of thread to form tovchenyky-kruchenyky. Roll in flour and place in a saucepan.
Chop the carrot, parsley and parsnip, fry slightly in butter or oil. Fry the flour, let it cool and then add to the stock mixed with tomato sauce, salt and pepper to taste. Add the chopped carrot, parsley and parsnip, and pour the mix onto the kruchenyky in the pan. Cook to readiness on slow fire.
Before serving, remove the thread, add the sauce that formed during the cooking of the kruchenyky.
Tovchenyky-kruchenyky are particularly good to go with boiled potatoes.
Flour 250 grams Eggs 1 full egg and 3 yolks
Sugar 50 grams Butter 50 grams
Sour cream 1/2 cup
Vinegar, salt, baking soda, sugar powder, vanilla
Mix flour and a pinch of baking soda with the butter, sprinkle with vinegar. Make a small mound, make a dint on top, put the contents of the egg and three yolks into it, add sugar, vinegar and sour cream. Mix well and make tough dough. Roll thin and cut into strips an inch wide and about four inches long. In the center of each strip make a lengthwise cut about an inch long. Make bow-like shapes out of the strips, fry in much oil until golden brown. Place on cloth to cool (the cloth will also absorb the oil dripping from the verhuny). Place on a dish and serve sprinkled with sugar powder and vanilla.
Pork ham 2 kilos
Garlic, bay leaf, salt and pepper
Interlard the pork with cloves of garlic and bay leaf, rub the pork with salt and pepper, and with dried aromatic herbs, if they are available. Put into the refrigerator for two hours. Take the pork out, wrap in cooking foil and bake in the oven for at least 90 minutes.
Photos have been provided by Baltia-Druk Publishing House[Prev][Contents][Next]