SOME RECIPIES OF UKRAINIAN CUISINE

If you like Ukrainian food, you can find here a few recipes of the most delicious Ukrainian dishes. They are quite easy to cook, you will need just to find major ingredients and be creative while cooking. Good luck and bon appetite!


Borsch (40-50 min)

1/4 pound pork, diced
1 large onion, sliced
2 carrots (about 1/2 pound), peeled and shredded
2 beet (about 1/2 pound), peeled and shredded
3 potatoes (about 1/2 pound), peeled and shredded
1/2 head cabbage (about 1/2 pound), thinly sliced
2 quarts water
1 can (8 ounces) whole tomatoes, grated without skin (puree)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream

Cooking:
1. Fry salt pork until golden in a saucepan. Add onion. Fry until onion is transparent.
2. Add water, carrots, beets, cabbage, salt, pepper and potatoes. Cook until carrots are tender; about 30 minutes.
3. Add tomatoes, mix. Cook over medium heat 5 minutes.
4. To serve, spoon a small amount of cream into each bowl.

Ladle hot soup into bowl and stir to blend with the cream.

Borsch can also be made without meat, with mushrooms or beans.

Pampushki or the tiny garlic buns are often served with borsch.


Varenyky (1-1,5 hour)

Dough:

5 cups flour
1 teaspoon salt
100 g butter
1 cup evaporated milk
1/2 cup water as needed

Do not use condensed milk in this recipe

Possible fillings:

o Mashed potatoes with fried onions
o Mashed potatoes with fried mushrooms
o Stewed cabbage (slice thinly 1/2 fresh cabbage, add the same amount of sauer cabbage and stew them)
o Cottage cheese with raisins
o Fresh cherries without stones
o Fresh strawberries

Mix the flour and salt in a large bowl. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. Place the dough in a lightly oiled bowl, turn, and cover for about 1/2 . Place 1/4 of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a cut into rounds with diameter around 3 inches. When done cutting, place 1 spoon of the filling on one side of each, flipping the other half over the top and sealing with your fingers. Be sure to seal these well. Place each of the varenyky on a floured cooky sheet and cover them with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. While you are doing the last ones, place a saucepan with water on the stove, to make the water boil.

Gently drop 12 to 15 varenyky into of boiling water. Do not overcrowd. Stir and cook for about 3 - 4 minutes. Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking.

Thin pancakes (nalysnyky) (1 hour)

1/2 cup all-purpose flour
1 egg
1 egg yolk
1/2 cup milk or sour milk
1 teaspoon sugar
1/8 teaspoon salt
Corn oil

Possible fillings:

o Cottage cheese with raisins
o Fresh cherries without stones
o Fresh strawberries
o Cheese
o Fried mushrooms
o Grated chocolate

Combine flour, egg, and egg yolk in a small bowl of electric mixer. Beat just to mix. Add milk, sugar, and salt; beat at low speed 2 minutes. Heat a frying pan, brush bottom with oil. Pour about 2 tablespoons batter into the frying pan; at once tilt it to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. For stuffed pancakes, place 1 tablespoonful of filling in center pancake. Fold sides toward center, over filling, and roll up pancakes. Quickly fry coated pancakes in a small amount of hot oil. Turn and cook until golden on all sides.

Deruny (Ukrainian Potato Pancakes) (30 Min)

1 large onion grated
6 potatoes peeled and grated
2 eggs
salt
black pepper
sour cream
corn oil

Use a mixer to puree the ingredients except the sour cream and oil in a large bowl. Heat oil in a frying pan and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.

Serve warm with the sour cream

Cabbage rolls (golubtsi) 1 hour

1 whole cabbage
1 pound ground beef
1/2 pound ground veal
3/4 cup chopped onion
1/2 cup packaged precooked rice
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) tomatoes or sauerkraut
1/3 cup bouillon or meat broth
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
sour cream

Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice. Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Place each roll seam side down in a large skillet or Dutch oven. Lay bacon slices over top of cabbage rolls. Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls. Cover; simmer about 1 hour, turning occasionally. Serve warm with the sour cream.

See also the collection of Romantic Dinners recipies.