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Ukraine (Ukrainian Recipes)

World Cuisine Recipes

   The dishes of Ukrainian cuisine are highly aromatic and contain a wide variety of herbs and spices, including garlic, parsley, dill, mint, mustard, pepper and cinnamon. As an appetizing starter, slices of fresh cucumber and tomato together with cooked meats and cheese are often served, or a delicate salad containing chicken or crab meat. A soup, frequently borshch or solyanka, the latter being a very filling and flavoursome meat or fish soup containing olives and slices of lemon, follows this. In addition to the many different meat dishes, for example pork or chicken stuffed with mushrooms or vegetables, and stew with potatoes and vegetables, fish as carp or trout is also often offered as a main course. Bread is provided with all savoury dishes and is of a high quality. When dining with guests, either wine or vodka and mineral water is usually drunk. Borshch is Ukrainian beet soup. Every visitor to Ukraine will have tasted this dish many times. It is served in many variations with up to 25 different ingredients, and usually contains either beef, chicken, dumplings stuffed with meat or mushrooms or vegetables. Many families have their own recipe.
Spring Greens Borscht

4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
Slt to taste
1 tablespoon white sugar
1 teaspoon balsamic vinegar
1 cucumber, diced, optional
2 hard-cooked eggs, diced, optional
1/4 cup sour cream, for topping, optional
2 sprigs fresh dill weed, chopped, optional
Cooking Instructions:
Fill a large pot to about 3/4-full with water; bring to a boil; add the potatoes and cook until fork tender, 8 to 10 minutes; add the green onions and cook another 1 to 2 minutes. Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream while stirring until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Allow soup to cool before moving to refrigerator to chill completely. Garnish with any combination of cucumber, egg, sour cream, and dill.
Ukrainian Dill and Garlic Pickles

5 pounds small pickling cucumbers
4 quarts water
3/4 cup kosher salt
1 bunch fresh dill stalks
2 bulbs garlic, cloves separated and peeled
1 tablespoon whole black peppercorns
1 small fresh red chile pepper, thinly sliced, optional
Cooking Instructions:
Soak cucumbers in cold water overnight. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
Breakfast Kutia
2 cup Wheatberries (whole kernels)
3 qt Water
1 cup Poppy seeds
1/2 cup Chopped walnuts or almonds
1 Apple, peeled, cored, diced
1/3 cup Honey
1 cup Sugar
Cooking Instructions:
This is the ritual first dish of the Polish and Ukrainian 12 course meatless Christmas Eve Supper. The wheat represents the staff of life, the honey represents the Spirit of Christ. I find that it also makes an excellent breakfast porridge anytime. Two days before: Rinse and soak wheat overnight in cold water. One day before:
Bring wheat to a boil, simmer for 3-6 hrs., until the wheat kernels start to burst. Drain and cool. Wash the poppy-seeds thoroughly in cold water, scald with boiling water and drain. Pour boiling water over them, bring to a boil, remove from the heat and drain again. Keep in a cool place until used. That morning: Dissolve the honey in a little scalding hot water. Cool. Mix together the wheat, poppy seeds, honey, chopped nuts and apples. Serve cold.
Carpathian Red Cabbage
8 cup Red cabbage thinnly sliced or shredded
1 Apple cored, peeled, minced
1 Onion large minced
1 cup Burgundy wine
1 tbl Salt
1 tbl Black pepper
1/3 cup Cider vinegar
2 tbl Corn or sunflower oil
3 Garlic cloves crushed
2 tbl Sugar
1/4 cup Currants dried
1/4 cup Cherries dried
Cooking Instructions:
Boil cabbage for 2-3 minmutes, remove from water & drain. In a large pot cook the onion, garlic, salt, & pepper in the oil. ASfter onion beocmes transluscent add the wine, vinegar, sugar, apple, currants & cherries, & vinegar and bring all to a boil. Add the cabbage, reduce heat, simmer for 20 minutes, remove cover, stir, and bring back to a boil for 10 minutes. This should reduce the liquid by 1/3 to 1/2 in volume. Remove from heat, allow to cool for 5 minutes and serve with either pork, beef, or lamb.
Cottage Cheese Vareniki
Servings: 6
2 cup Flour
1 tsp Salt
1 lb Cottage cheese (may use low-fat)
1 Egg, lightly beaten
1/3 cup Milk
Melted butter
Bread crumbs, browned in butter
Sour cream, optional
Fried bacon, crumbled, optional
Cottaage-Cheese Filling:
1 Dry cottage cheese
1 Egg, lightly beaten
Cooking Instructions:
Noodles: Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough may be cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 4 minutes. Vareniki are ready when they are well puffed. Remove them to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon or both. An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry.

Didivs'ka Iushka (Grandfather Soup)

2 cup Water
2 tsp Salt
1/4 cup Milk, or Half & Half
3 tbl Butter
2 med Potato
1 Onion
1 Carrot
1/2 cup Flour
Cooking Instructions:
Cube the potatoes 1/2" after peeling them. Julienne the carrot, and chop the onion. Bring the water to a slow boil and add the potatoes & carrot, salt, and cook for 6 minutes. Mix the flour, 1 tablespoon of butter, and enough of the butter to make a stiff dough. Pinch off pieces of the dough and roll into 1/2 ball and drop into the slow boiling soup. Saute the onion in the remaining butter until they start to brown. Add the milk & onions to the soup and cook for 5 more minutes.
Grechevnye Bliny (Buckwheat Bliny)

2 cup Buckwheat flour
3 3/4 cup Milk
5 Eggs separated
1 tsp Salt
1 1/2 pkt Yeast dry active
4 tbl Butter unsalted & melted
1 1/2 tbl Sugar
2 cup All purpose flour
Cooking Instructions:
Place the buckwheat flour in a large bowl and stir in 1 cup of cold milk. Warm 2 cups of milk 10 180-F degrees, gradually add to the flour mixture. Cool to 105-F degrees and mix in the yeast mixed with 1/2 teaspoon of sugar. Cover and allow to sit in a warm place for 20 minutes.Blend the egg yolks with the rest of the sugar. Mix the melted butter, egg yolks, salt, all-purpose flour together until smooth. and beat for 6 minutes. If it gets too stiff or thick add some of the reserved milk & beat for 1 minute more. Whip the egg whites util stiff peaks form then fold into the batter a small but at a time. Cover the batter, set in a warm place, and wait for 45 minututes. Cook by dropping 2 tablespoons of thebatter into the skillet. Cook for 75 seconds and then turn it over and cook for 30 seconds. Serve with the usual garnishes.

Pokhlyobka Mushroom and Barley Soup (Ukrainian-Russian)
1 lb Mushrooms freshly sliced
1/2 cup Raw pearl barley
6 tbl Butter
1 tsp Salt
2 Carrots sliced thinly
2 Bay leaves
1 tbl Lemon juice fresh squeezed
2 Onions chopped
6 cup Rich beef stock w/marrow
1 Potato large cubed 1/2"
Black pepper frshly ground
1 tbl Dill freshly snipped
6 tbl Sour cream
Cooking Instructions:
Put 2 tablesponns of butter into a large stock pot then add the onions & garlic. Saute the onions & garlic in 2 tablespoons of butter until they are soft. Add the stock, the corrots, bay leaves, and the potatos. Stir then add the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and simmer for 1 hour. Saute the mushrooms in the remianing butter for 3-4 minutes then add to the pot. Simmer for 10 minutes. Add the lemon juice just before serving and put 1 tablespoon of sour cream into each bowl of soup as you serve it.

Ukrainian Bean Soup
1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 Potatoes, cubed
1/2 cup Vegetable oil
1 1/2 tsp Flour
1 Onion, lg. chopped coarsely
1 tsp Salt
1 tsp Black pepper
4 Bay leaves
3 Garlic cloves, minced
2 tsp Peppercorns
1/2 cup Yogurt, plain
1 Carrot, lg. chopped
Cooking Instructions:
Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into 1/2" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more. Before serving, add the yogurt.

Ukrainian Borscht

2 lb beets (no leaves)
3 med onions
1 tbl salad oil
6 env veggie broth with seasoning (Borden's MBT or veggie bouillon in water)
4 lrg carrots
2 lb potatoes, diced (red potatoes are best)
1/2 cup lemon juice (about 5 lemons)
3 tbl sugar
1 tsp salt
1/2 cabbage, shredded
1 clove garlic, minced
Cooking Instructions:
Peel and slice or dice beets. Dice onions, and cook them in hot oil for about ten minutes, stirring constantly. Add beets, broth, and 2 1/2 quarts water. Heat to boiling. Reduce heat to low, cover, and simmer 30 minutes. Peel and shred carrots; stir into beet mixture. Simmer 15 minutes longer, until beets and carrots are tender. Cook the potatoes and add to the pot (or pour the soup over them at the time of serving). Add lemon juice, sugar, and salt, and heat through. Pour the soup over the potatoes in
serving bowls (if the potatoes aren't in the soup yet). Top with sour cream and sprinkle with dill weed and/or parsley.
Ukrainian Easter Babka

1/2 cup milk or half and half
2 cup flour divided
2 tbl flour
1/2 cup sugar divided
2 tbl lukewarm water
2 tsp lukewarm water
1 pkt active dry yeast
3 egg yolks
2 eggs divided
1/2 tsp salt
1/3 cup melted butter
3/4 tsp vanilla extract
1 tbl grated orange zest
2 tsp grated lemon zest
2/3 cup raisins
Rinsed then soaked in water 10
Minutes and drained
Fine bread crumbs, for dusting baking pan
2 tbl milk
1 cup powdered sugar
1 tbl lemon juice
Warm water
Cooking Instructions:
The original recipe produced eight babkas; this recipe is adapted for a single loaf. Bake the babka in a clean 3 pound coffee can or a large kugelhopf mold. Bring 1/3 cup milk to boil and gradually add to 2 tablespoons flour, beating thoroughly until smooth. Set aside. Dissolve I teaspoon of the sugar in the lukewarm water, then mix in yeastand stir until the yeast is completely dissolved. Stir in milk-flour mixture. Mix well. Cover mixture and st aside in warm place until light and bubbly, about 10 minutes. In large mixing bowl beat together until light the egg yolks, 1 egg, remaining sugar and salt. Beat in melted butter, vanilla and citrus zest. Add yeast mixture; mix well. Stir in enough remaining flour to form very soft dough. Knead dough in bowl 15 minutes. Sprinkle raisins over dough and very gently knead raisins into dough. Cover bowl and let dough rise in warm place until doubled, about 2 hours. Punch down risen dough, knead slightly, cover and let rise again until doubled, about 1 1/2 hours. Generously butter 3-pound coffee can or large kugelhopf pan. Coat pan with fine bread crumbs. Place dough in pan, cover and let rise in warm place until dough reaches brim of pan, about 1 hour. Preheat oven to 375 degrees. Lightly beat remaining egg with 2 tablespoons milk and brush over top of dough. Bake bread for 10 minutes. Lower oven temperature to 325 degrees and bake for 30 minutes. Lower oven temperature to 275 degrees and bake for 15 to 20 minutes. (If necessary, cover bread with aluminum foil to prevent over-browning). Let bread cool in pan 10 minutes. Very gently tip bread from pan onto layers of soft cloth. (Bread may collapse if handled roughly, or If cooled on hard surface.) Cool bread completely. Stir together 1 cup powdered sugar and 1 tablespoon lemon juice. Add enough warm water to form glaze. Ice cool bread with lemon glaze. Makes 1 babka.
Zaporozhste Yogurt Chicken
1 tbl Lemon juice
2 tsp Yellow mustard
2 Bay leaves
1 cup Carrots shredded
1 tsp Dill fresh, chopped
2 lrg Cloves garlic, crushed
1 tsp Nutmeg
1/2 tsp Thyme
1 1/2 cup Yogurt,plain
1 1/2 cup Plain breadcrumbs
4 Skinless, boneless chicken breasts salt and pepper to taste
Cooking Instructions:
Put yogurt in medium-sized bowl. Add lemon juice, mustard, garlic, and other spices. Mix thoroughly. Place breadcrumbs in separate bowl. Rinse chicken and pat dry. Dip each breast first into yogurt mixture, covering top and bottom. Next, roll each piece in breadcrumbs, coating the chicken. Bake in a 350 degree F pre-heated oven for 45 minutes. Serve with either rice or noodles.

World Cuisine Recipes


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