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Forum » Ukrainian culture » Cuisine » Recipes (recipes of ukrainian national cuisine)
Recipes
VikDate: Thursday, 23.05.2013, 17:47 | Message # 1
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Ingredients for cooking borsh (for a five-litre saucepan):

  • 2 beetroots
  • 1 carrot
  • 1 onion
  • 4 potatoes
  • 1/2 bulbs cabbage
  • 4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or 1 litre tomato juice
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 teaspoon vinegar (  3 %   )
  • 3 cloves garlic
  • 3 pieces lard (or pork fat)
  • parsley
  • cooked meat broth (with meat): no less than 3 litre
  • bay-leaf
  • black pepper, pea-shaped (peppercorn)
  • salt



How to cook Ukrainian borsch:

Directions:

Chop carrots and beetroots fine or grate it, chop onion. Put it into a small saucepan. Add to saucepan 1 tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar.

Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes.

In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.

Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.
 
VikDate: Thursday, 23.05.2013, 17:59 | Message # 2
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Ingredients for Ukrainian Vareniki with potatoes:

for making dough:
  • 325 g wheaten flour
  • 150 g water
  • 1/2 egg
  • sour cream to taste
  • salt to taste


for making forcemeat:
  • 560 g potato
  • 100 g onion
  • 40 g oil
  • ground black pepper to taste
  • salt to taste


How to cook Ukrainian Vareniki: (recipe)

Directions:

Unleavened dough. Heat up a half-portion of water to 95 – 98 °C. Add the water in sifted flour and mix very well. Beat up eggs with salt and remaining water at room temperature. Mix well until the mixture has a homogeneous and thick texture and put in a warm place for 30 minutes.
Stuffing. Peel and boil potatoes, dry it a little and rub hot through a sieve, season with onion, fried in oil, pepper and salt (remain some portion of braised onion for seasoning cooked vareniki).

Roll out the dough into a 1,5 mm thick layer. Place prepared stuffing, shaped into balls, through a whole width of rolled out dough layer, stepping back 3 – 4 cm from its ends. Cover the stuffing with dough layer, pressing it around each ball, and cut vareniki out with a special form. Use again the remaining dough for rolling out.

Immerse each varenik separately into boiling salted water, separating it carefully from bottom of a saucepan with skimmer, and cook for 6 – 8 minutes at moderate boiling.

Take vareniks with skimmer out of a saucepan, let the water pour down, season vareniks with onion, braised in oil, and pour sour cream over it.
 
VikDate: Thursday, 23.05.2013, 18:14 | Message # 3
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Salad Olivier

Ingredients for cooking salad:
  • 1 can green peas (400 g)
  • 300 g meat
  • 4 eggs
  • 350 g potatoes
  • 100 g sprinkled or salted cucumbers
  • 150 g onion
  • mayonnaise
  • salt



How to cook Salad Olivier

Directions
Boil meat to readiness (for about 40 minutes). Boil potatoes to readiness. Let the meat and potatoes cool. Chop onion fine. Pour boiling water over the onion and let it rest for 10 minutes. Then pour the water down and wash the onion under cold water. Cut meat into cubes.

Peel potatoes and cut into cubes. Chop eggs fine. Chop the cucumbers fine. Combine potatoes, meat, onion, green peas (pour water down a pan), eggs and cucumbers, add salt. Season it all with mayonnaise. Decorate the dish to taste.
 
VikDate: Thursday, 23.05.2013, 18:21 | Message # 4
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Ukrainian Rissoles recipe

Ingredients for Ukrainian Rissoles:
  • 500 g meat
  • 1 – 2 onions
  • 150 g bread (3 – 4 slices)
  • 1 egg
  • 2/3 glass milk, cream or water
  • black pepper and salt to taste
  • breadcrumbs or flour



How to cook Ukrainian Rissoles

Directions


Add 1 egg and bread, soaked in milk without crusts; salt, pepper and mix well.

Take with tablespoon a necessary amount of forcemeat and put it on a palm of the hand.

Throw the forcemeat from palm to palm, slap on its surface with fingers, shaping into round or oblong pieces.

Roll rissoles in flour or in breadcrumbs (if you have a frying pan with unburnt surface, you can’t roll rissoles).

Put the rissoles on a frying pan with pre-heated oil and fry on both sides to readiness.
 
VikDate: Thursday, 23.05.2013, 18:28 | Message # 5
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Pelmeni recipe

Ingredients for cooking Pelmeni:

for making pelmen dough:
  • 3 glasses flavour
  • 1 egg
  • 2/3 glass water
  • 1/2 – 1 teaspoon salt


for making forcemeat:
  • meat (different kinds of meat: pork, beef and mutton, taken in different proportions)
  • onion
  • salt
  • pepper



How to cook Pelmeni:

Directions:

Sift flour on the table; make a hollow on the top of appeared hill of sifted flour, break an egg there, add warm water, salt and knead heavy dough. Then cover the dough with lid or napkin and let it rest for 30 – 40 minutes.

Pelmeni will make in such a way: twist the dough into a rope, cut it into pieces and roll out each piece with rolling pin into a fine disc on a board, sprinkled with flour.
 
VikDate: Thursday, 23.05.2013, 19:45 | Message # 6
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Ukrainian Solyanka recipe

Ingredients for cooking Ukrainian solyanka:

  • 500 g meat (for broth)
  • 300 g cooked, fried or roasted meat products
  • 4 pickled cucumbers
  • 2 onions
  • 2 tablespoons tomato puree
  • 3 tablespoons butter  
  • 1 tablespoon capers
  • 1 tablespoon olives
  • 100 g sour cream
  • 1/4 lemon


How to cook Ukrainian Solyanka

Directions:

Chop onion and fry it in oil. Add tomato puree and broth, braise it all. Peel cucumbers, cut into half and cut into slices. Use following meat products to taste (boiled, fried or roasted): meat, ham, veal, kidneys, tongue, sausage, little sausages (frankfurters).

Cut these products into thin slices, put it into a saucepan with prepared onion, add cucumbers, capers, salt, bay-leaf, pour there broth and boil it all for 5 – 10 minutes. Add to taste tomatoes, shaped into circles.

Before table serving put to Solyanka sour cream, olives, slices of peeled lemon and add there fine-chopped parsley or dill greens.
 
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