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The recipes of the most popular Ukrainian dishes:
Make a meet and bone broth. Cutted into long strips (like shoestring potatoes) beet, salt, sprinkle with vinegar, place into casserole, add fat removed from broth, tomato sauce, sugar and stew until half done. Saute onions, carrots, parsley root cut into long strips. Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes. Add the sauteed beets together with the sauteed onions, carrots and parsley root, sliced fresh tomatoes, allspice, peppercorns, bay leaf, and flour sauteed in butter and diluted with broth. Simmer for 5 minutes. Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes. When serving, put a slice of meet into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately. Ingredients:
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Paska
Make a yeast dough: add dissolved yeast, salt, sugar, beaten eggs, flour to warm milk; mix the ingredients 5-8 minutes till blended; add warmed butter and knead. Cover with clean towel and place in warm place for 3-4 hours, allowing it to "rise". During this period the dough should be kneaded down once. When the dough has "risen" almost double its original size, it is ready for baking. Part of the dough is used for decoration. You can decorate Paska with various designs made of crisscrossed strips of dough. Place the Paska in greased baking pan and let rise, glaze with egg yolk mixed with milk and bake. For a 3-kg Paska:
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Vareniki
Delicate Ukrainian style dumplings filled and stuffed with fresh cheese or wonderful cherries and served with cherry sauce or sour cream or real whipped cream. Vareniki stuffed with mashed potatoes or cabbidge served with sour cream. |