| |
|
|
|
|
|
 |
Ukrainian cuisine: traditional dishes |
|
|
|
|
 |
Kovbasa
Smazhena
Domashnya
(Home-Made
Sausages)
2 kg pork
200-250 g
fat
100 g ham
45 thin
intestines
23 bulbs of
garlic
pepper
salt
grease |
|
| Wash the
intestines and soak
in salted water for
two to three hours.
Scrub with a knife
and wash thoroughly
again inside and
outside. Soak in
cold water for about
one hour. Tie up one
end of the
intestine, fill it
with stuffing. To
cook the stuffing,
chop the meat and
fat, season with
salt and pepper and
mix with crushed
garlic. Do not stuff
the intestine with
too much filling,
otherwise the
sausage may swell
and break. Tie up
the other end of the
gut. Having stuffed
all the lengths of
intestines, put then
into a greased
skillet and sit in
the oven. Bake at a
medium heat for at
least half an hour,
frequently pouring
the braising juices
over the sausages.
Add some water;
otherwise the
sausages will be too
dry. |
|
 |
Borsch z
Kvasoleyu i
Hrybamy
(Red Beet
Soup with
Beans and
Mushrooms)
3 liters
water
1 cup
beans
50 g dried
mushrooms
1 red beet
l 56
potatoes
1 carrot
1 onion
1 cup
tomato juice
1
medium-size
cabbage
2 garlic
cloves
dill or
parsley
salt
pepper oil
for frying. |
|
| Soak the beans
in water, bring to
the boil and cook
until tender. Make
broth of dried
mushrooms and season
it with salt and
pepper. Remove the
mushrooms from the
broth, drain and
dice. Peel and dice
the potatoes and add
to the broth. Wash,
peel and grate the
red beet and carrot,
chop the onion and
fry the vegetables
in oil in a skillet.
Add the tomato juice
and braise. When the
potatoes are done,
put the fried
vegetables,
mushrooms and beans
in the broth. Bring
borsch to the boil,
add the chopped
cabbage, reduce the
heat and cook for
1015 minutes. Add a
pinch of salt, if
required. Season
with the mashed
garlic, cover the
saucepan with a lid
and leave the borsch
to rest. Serve hot,
having sprinkled
with finely chopped
dill or parsley or
both. |
| |
| |
 |
Varenyky z
Kartopleyu
(Varenyky
Stuffed with
Potatoes)
5 cups
wheat flour
1 cup cold
water or
milk
2 eggs
1/2 teaspoon
salt
Filling: 1
kg potato
23 onions
4
tablespoons
vegetable
oil
black
pepper
salt |
|
Seasoning: 150 g
butter sour cream
or Ryazhanka
(fermented baked
milk) onion,
chopped and fried in
vegetable oil
During the Pancake
or Shrove Week, when
varenyky were among
the obligatory
foods, the dough for
varenyky was made
with eggs and milk
added to the flour.
Sieve the flour,
make a hollow in the
center and pour in
the whisked eggs and
cold water, milk or
whey, stirring
carefully. The
liquid must be cold,
otherwise the dough
will be too stiff.
If the dough is
runny, add another
tablespoon of flour.
If the dough is too
stiff, pat it with
hands dipped in
water, cover with a
towel and leave to
rest. In 1015
minutes knead the
dough.
To make the filling,
cook the potato in
boiling water until
tender, mash and
season with salt and
pepper. Chop the
onion and fry in the
oil. Fold the onion
into the potato and
stir well until the
filling is smooth.
Divide the dough
into portions and
roll out round
pastry shapes the
size of a cookie.
Place the filling in
the centre, fold the
dough over the
filling and make a
crease in it. Cook
varenyky in batches
in boiling salted
water. Do not
overcook them;
otherwise the dough
will be too thick.
After the water has
been brought to the
boil, leave varenyky
to simmer for six or
seven minutes. When
varenyky have
emerged on the
surface, remove one
and see if it is
done.
Place varenyky in a
deep bowl and
sprinkle with the
onion seasoning.
Alternatively, serve
them drizzled with
melted butter, sour
cream or ryazhanka. |
| |
 |
Pyrih z
Ryboyu
(Fish Pie)
4 cups
flour
810
tablespoons
oil
cup
boiled water
50 g yeast
salt
sugar
Filling:
750800 g
sea fish
fillet (for
example
hake)
or large
river fish
3 onions 6
tablespoons
oil
pepper
caraways
seeds salt
dill and
parsley |
|
Wash, gut and
scale the fish.
Remove the bones and
cut into pieces.
Season the fish with
salt, pepper and
caraway seeds and
leave to rest for
ten minutes. Chop
the onions and fry
in vegetable oil in
a pre-heated
skillet. Bring the
vegetable oil to the
boil and put the
fish in. Stir the
ingredients and
saute.
Sieve the flour. Mix
the yeast with the
lukewarm water and
add one cup of flour
and sugar. Work into
dough and leave to
rest for thirty to
forty minutes. When
the bubbles appear,
add the butter,
salt, and the
remaining flour.
Flatten the dough by
piercing it with a
wooden stick or
spoon.
Roll out two thin
layers. Reel one
layer of dough
around a wooden
stick and transfer
to an oiled baking
tray. Put the
filling on the dough
and spread evenly.
Cover the pie with
the other layer of
dough and press the
edged together
firmly. Pierce the
dough with the tines
of a fork and leave
the pie to rise.
Pierce with the
tines of a fork
again, brush with
oil and sit in a
pre-heated oven to
bake.
Cut the pie into
pieces and sprinkle
with chopped dill
and parsley. |
| |
 |
Shulyky
Spravzhny
(Cookies)
3 cups
flour
1
cup water
1/2
teaspoon
baking soda
2/3 cup
oil
1 cup
poppy seeds
1 cup
sugar or
honey
cinnamon l
salt |
|
Sieve the flour.
Add the salt, baking
soda, water and half
a cup of oil and
work into dough.
Knead well and leave
to rest. Meanwhile,
crush the poppy
seeds in a deep bowl
or mince until the
milky substance
appears and the
seeds turn brown.
Knead the dough
thoroughly again.
Roll out a
finger-thick layer,
make diagonal and
cross cuts and
pierce with the
tines of a fork. Fry
on both sides in oil
in a deep skillet.
When it cools, break
the layer along the
cuts and put into a
deep bowl. Drizzle
with honey or sugar
dissolved in some
lukewarm water,
sprinkle with
cinnamon and poppy
seeds. |
| |
 |
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. |
| |
 |
Shynka
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. |
| &n |
 |
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. |
From the book
"Tradytsiyna
Ukrayinska Kukhnya"
(Traditional
Ukrainian ัuisine)
by Lidiya Artyukh |
|
|
|
|
| | |
|
str. 2nd Pischana 49,Bila Tserkva,Kyiv region,Ukraine,09100
tel/fax: +380 4563 66635,
98191, Email
:info@marshalok.com.ua |
|
|
| |
|
| |
|
|
|
|
|
