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Traditional dishes of Ukrainian cuisine
The book Ukrainian Traditional Ñuisine by Lidiya Artyukh published by Baltia-Druk Publishing House, Kyiv, 2007, 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.
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.
Varenyky stuffed with currants and sour cherries
• 4 cups all-purpose flour
• 2 eggs
• one cup water
• 5 cups currants or sour cherries with stones removed
• 1/2 cup sugar • honey
Prepare the dough, roll it thin, cut out round shapes with the edge of the overturned glass; place a couple of cherries or currants on each peace, bring together the edges and pinch them tight. Bring water to a boil, add salt and boil until the varenyky come to the surface. Remove the varenyky carefully so as not to damage them (best to do it with a small strainer). While they are hot, sprinkle with sugar, add some cherry juice. Serve with sour cream or thick yogurt.
Cold soup Cherkasy style
• 3 new beet roots • 150 grams sorrel
• 150 grams spinach • 100 grams beet leaves
• 100 grams new nettles • 2 cucumbers
• 2 hard-boiled eggs • green onions, parsley, dill.
Wash the beets and boil to readiness. Peel and dice. Boil the sorrel, spinach, beet leaves, and nettles. Add salt, rub through the sieve or grind in a food processor. Place the diced beets and the rest of the ground vegetables in the vegetable broth. Dice the cucumbers and eggs, slice the green onions and dill, and add to the cold soup. Serve with sour cream.
Holubtsi Halytski style
• Sorrel — 750 grams
• Millet (or corn grains) — 5 table spoonfuls
• Pork — 500 grams
• Onion — 2 bulbs
• Sour cream — 1/2 cup
• Flour — 2 table spoonfuls
• Vegetable oil, salt, sugar, pepper
Boil the millet (or corn grains) for a short time; chop the pork, fry the chopped onions and add all these. Remove stems from the big sorrel leaves, wash and add boiling water, then strain. Use the millet, pork and the rest for stuffing the sorrel leaves to make holubtsi. Place the rolled and stuffed leaves into a big iron saucepan, add the sour cream and put into the preheated oven. Fry the flour on a dry skillet, add the hot stock from the cooking holubtsi, mix well and then add back to the cooking holubtsi, add salt to taste. Cook until ready.
Yushka with new green peas
• Mushrooms — 500 grams • Green peas — 500 grams
• Carrot — 1 big root • Onion — 1 bulb
• Wheat flour — 1 table spoonful • Vegetable oil — 1/2 cup
• Parsley, dill, celery, salt, water
Remove the peas from the pods. Chop the carrot, celery and the onion, then fry in a little oil. Wash the mushrooms, cut into thin flat pieces, fry in oil until golden. Boil 2.5 liters of water, add the vegetables, peas, mushrooms and cook until ready. Fry the flour on a dry skillet until brownish; when it cools off, add hot water from the cooking soup, mix well and add to the boiling soup. Cook until all the ingredients are ready.
Add chopped parsley and dill to the soup when you serve it.
Photos have been provided by Baltia-Druk Publishing House[Prev][Contents][Next]
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