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Recipes of dishes of Ukrainian cuisine
The book Tradytsiyna Ukrayinska Kukhnya (Traditional Ukrainian Nuisine) 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.
Korzhyky with poppy seeds
Flour 3 cups
Cooking oil 1/2 cups
Baking soda 1/4 teaspoon
Poppy seeds 1/2 cup
Sugar 1/2 cup
Mix sugar with oil, add the flour, a bit of salt and knead well. Roll the dough into thin oblongs, cut them into smaller pieces, brushing with oil, sprinkle with poppy seeds and sugar. Bake in the oven until crispy.
Kruchenyky with brynza
Beef or veal 1 kilogram
Butter 200 grams
Brynza (salty sheeps milk cheese) 200 grams
Lard 200 grams
Kvas (soft drink made of fermented bread) or whey 1 cup
Salt, pepper and sugar to taste
Cut the meat into thin slices, pound the slices a little, salt (but carefully the brynza is salty) and pepper. Put a bit of butter and graded brynza mixed with graded hard-boiled egg on each slice, fold into a roll, secure with a length of string and fry lightly in lard. Place the rolls on a large skillet with high edges, pour the lard over them, add some kvas or whey and stew. If the kvas or whey is too sour, add some sugar. Do not let all the kvas or whey evaporate; keep pouring the liquid in which the rolls are being cooked over them not to let them dry on top.
Prior to serving, remove the strings.
Serve with boiled potatoes and pickles.
Green Borsch a la Pyryatyn
Sorrel 200 grams Spinach 200 grams
Young nettles 100 grams Potatoes 2 or 3
Onions with green shoots 2 or 3 Carrots 2
Parsley 2 roots Flour 3 tablespoons
Eggs 2 (hard-boiled) Sour cream 3 tablespoons
Sweet butter 3 tablespoons Meat stock, or water 6 cups
Salt, sugar, pepper, celery, dill to taste
Wash the spinach, sorrel and nettles; dice the peeled potatoes, cut the roots and saute in a little butter. Bring the meat stock or salted water to the boiling point and put all the roots and potatoes into it. Simmer until half-cooked.
Attention: it is better to boil the potatoes to readiness first because if boiled with spinach, sorrel and nettles, it may turn hard and not tasty.
Pour some boiling water over the nettles and chop them finely together with the spinach and sorrel; slice the onions, add to the spinach, sorrel and nettles, put into the stock (or the water with the potatoes), and simmer. For thickening, dry the flour on a dry skillet, let it cool and add some water or the stock, and place it in the soup. Bring to the boiling point, add salt, pepper and sugar to taste, and add the chopped celery and dill, then remove from the fire.
Serve with sour cream and chopped eggs.
Mandryka with sour cherries
Flour 3 cups Yeast 1 tablespoon
Eggs 4 Milk 400 grams Hard cheese 300 grams
Sour cherries 500 grams Sugar 2 cups
Salt and oil for oiling the baking tray
Sieve the flour, pour a cup of milk into it and knead the dough, adding the yeast melted in warmed-up milk; 1/2 cup sugar mix with 2 eggs and add to the dough until it stops sticking to the hands. Set the dough to rise.
Mince the cheese and mix with 1 egg. Remove the stones from the cherries, sugar them, and let the cherries produce the juice. Strain the juice using a strainer.
Roll the dough into thin oblongs and put it on the baking tray. Make an edge, spread the cherries evenly over the dough and the rest of the sugar on top of the cherries, and then spread the minced cheese evenly over it. Beat an egg and brush the crust with it. After baking the mandryka in an oven, let it cool, cut into fairly large pieces and pour the cherry juice over them.
Honey in honeycombs 1 kilogram
Water 2 liters
Hops 20 grams
Place the honeycombs into a saucepan, pour boiling water over them and bring to the boiling point. When the wax comes up to the surface, remove the saucepan from the fire and let it cool. Remove the wax from the surface of the water and add the hops which have been soaked in hot water. Stir and pour the honeyed water into a wooden receptacle, making sure there is enough room left for the kvas to rise when it starts to ferment. Leave until the fermentation is complete. Use the result as a soft drink it is called kvas.
Photos have been provided