Recipes of dishes of Ukrainian cuisine

[Crushik]

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

• Salt

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.

[Crushik]

Kruchenyky with brynza

• Beef or veal — 1 kilogram

• Butter — 200 grams

• Brynza (salty sheep’s 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.

[Crushik]

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.

[Crushik]

Honey Kvas

• 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.

[Crushik]

Pampushky

Flour — 1.5 kilo

Yeast — 100 grams

Cooking Oil — 1.75 litre

Sugar powder — 1 kilo

Vodka — 200 grams

Salt

Since these pampushky have no animal fat or eggs in them, they are particularly good for Lent or any fasting time, for people with overweight problems and for the aged. Children just love them too. These pampushky are fluffy and not too sweet.

Boil one litre of water, adding a cupful of sugar and a cupful of oil. When the water cools off, add the yeast and salt. Put the flour into a bowl, make a hole in the top of the flour mound, pour the dissolved yeast and 100 grams of vodka into it. This amount of vodka will easily evaporate but it will make the dough much softer.

Kneed for ten to fifteen minutes; set the dough in a warm place for some time for it to rise. When the dough starts leaving the bowl, take it out and roll the dough on a well-floured board to make it one finger thick, without exercising much pressure. Too much pressure may affect its fluffiness. Use an overturned glass to cut out round pieces. Fry the pieces in much oil in a deep pan. Before frying, pour 100 grams of vodka into the oil which is being warmed before frying — the vodka will prevent the oil from splashing around when you put the round pieces into it, one by one and carefully. Leave room between the pieces so that they do not stick to each other. When ready, put into a vessel with sugar powder. Shake the bowl for the pampsuhky to be well covered in sugar powder. I find them delicious — try it and you’ll be of the same opinion.

[Crushik]

Deruny

(potatoes cakes)

Flour — 1.5 kilo

Potatoes — 400 grams

Onions — 50 grams

Sour cream — 50 grams

Flour — 20 grams

1 egg

Cooking oil — 50 grams

Mayonnaise or yogurt, salt, ground black pepper

Peel the potatoes and the onions and grate them. Place the mixture onto a sieve to drain the juice (if there is much juice left in it, the frying may be difficult). Place the mixture into a bowl and add some mayonnaise or yogurt to keep the pancakes light in colour. Add the egg, salt, pepper and flour, mix, and start frying as soon as possible to prevent the mixture from exuding more juice.

Use a table spoon to put the mixture in portions onto a warmed frying pan with oil already poured into it. Shape the cakes when they sit in the frying pan; turn over to the other side when the bottom side has browned. The deruny should be thin enough and well browned.

Serve hot with sour cream. Tomatoes, cucumbers and garlic go well with deruny.

[Crushik]

Kasha Pumpkin

• Pumpkin — 2 kilos

• Millet — 1,5 cups • Milk — 3 cups

• Butter — 100 grams

• Sugar — 5 table spoonfuls

• Salt, cinnamon

Cut the pumpkin into manageable pieces, remove the pumpkin skin, dice the pumpkin, boil in milk until ready. Add sugar and salt.

Put the millet into the pumpkin kasha, and continue boiling until the millet is ready. Serve with a bit of cinnamon and butter.

[Crushik]

Halushky

• Wheat flour — 3 cups • Water — 3/4 cup

• Egg — 1 • Salted pork fat — 200–250 grams

• One — 1 big bulb • Salt, oil

(instead of pig fat, dried mushrooms can be used)

Blend an egg into the flour, add salt, stir with a wooden spoon, adding water little by little. Knead well, cover with a cloth and leave for some time. Knead again to achieve uniform consistency.

Take the dough to form a tidy ball, and then roll it on a board sprinkled with flour to about one finger thick, break off small pieces of the dough and throw them into the salted boiling water. When the pieces rise to the surface, get them out onto a strainer.

Fry the pig fat cut into small pieces or mushrooms in oil, add chopped onion and fry until the onion or fat gets to be light brown. Add to the boiled halushky which have been removed from the strainer onto a plate. Serve hot.

[Crushik]

Pyrih with fish

• Flour — 4 cups • Cooking oil — up to 16 table spoonfuls

• Boiled water — 1,5 cup • Yeast — 50 grams

• Fish (fillet) — 800 grams

• Onion — 3 bulbs • Pepper, salt, parsley, caraway

Bone the fish if it needs boning, cut it into small pieces, salt and pepper them. Slice the onions and place them onto the frying pan with cooking oil in it. Bring the oil to the boiling point and add the fish. Stir and keep frying on a slow fire.

Dissolve the yeast in warm water, blend it into one cup of flour, add a bit of sugar and put the dough in a warm place. When the dough rises, blend oil into it and add salt, then add the rest of the flour, constantly stirring the dough. Knead very thoroughly and leave in a warm place for about 30 or 40 minutes. During this time, poke at the dough with a wooden spoon a couple of times to make the dough settle down.

Roll the dough into 2 pie shells, each shell about a half inch thick. Ease the dough into the buttered or oiled pie pan, put in the fish that has been cooled onto it and cover with the crust. Pinch the edges firmly. Perforate the crust with a fork in several places to let the filling "breathe," leave it for some time and then bake in the pre-heated oven. When ready, sprinkle it with chopped parsley and serve.

[Crushik]

Nalysnyky with mushrooms

• Milk — 1 cup • Water — 1 cup • Eggs — 3 • Flour — 3 cups • Oil — 1 cup

• A piece of pork fat (for greasing the pan) • A loaf of dry white bread

• Mushrooms — 500 grams (fresh) or 300 grams fried.

• Onions — 2 bulbs l Salt, pepper

Wash and then boil the mushrooms; dice them, mix thoroughly with the chopped onions and fry in oil until the onion becomes light brown. Add 1 or 2 table spoonfuls of bread that has been grated. Salt, pepper and stir well.

Pour water into milk, break eggs into the mixture, stir well and blend it into the flour, carefully stirring the dough all the time to avoid the formation of lumps. Leave the dough for about 10 minutes. Blend a cup of oil into it, stir well and fry as pancakes on a preheated frying pan that is greased by the pig fat after each pancake is fried.

Put the mushrooms onto each pancake, roll it into a tube, and then roll the tubes in the grated bread. Fry a little and serve while hot. The mushroom stock can be used for making a sauce.

[Crushik]

Paska Kyivska

• Milk — 1/2 cup

• Sugar — 3 cupfuls, and a kilo for the glazing

• Yeast — 75 grams • Margarine — 250 grams

• Butter — 250 grams • Sour cream — 200 grams

• Eggs — a dozen • Cognac or good vodka — 25 grams

• Flour — 1 kilo • Raisins — a cupful • Vanillin, water

Mix yeast, one cup of sugar, 1/2 cupful of flour, 1/2 cupful of warmed milk and put it in a warm place for 30 or 40 minutes for it to rise. Then add the rest of the milk, some vanillin, yolks mixed with sugar, and whipped whites; add the sour cream, also slightly warmed up, and start making the dough. Use your fists for proper kneading. Melt the butter and margarine and add, when they cool off, (neither the butter nor margarine must be hot) to the dough. Continue kneading. Leave the dough in a warm place for up to 3 hours depending on the yeast you have used. The dough must be able to “breathe,” so cover it with a towel and never with a lid. When the dough rises, continue to knead with your fists, adding raisins and sprinkle with cognac. Put once again in a warm place. When the dough rises for the fourth time, fill the forms up to the third of their capacity. The oven must be hot when you put the forms into it — place the forms in the oven only when you see that the dough has risen to fill them out completely. Bake at medium temperatures until ready. Let the Pasky cool before you take them out of the forms. Sprinkle with water in which sugar was dissolved for glazing the tops, and decorate with poppy grains or dyed semolina grains.

[Crushik]

Shulyky Spravzhny

• 3 cups flour • 1 cup water

• 1/2 teaspoon baking soda

• 2/3 cup oil • 1 cup poppy seeds

• 1 cup sugar or honey

• cinnamon • salt

Sieve the flour. Add the salt, baking soda, water and half a cup of oil and work into dough. Knead well and leave to rest. Meanwhile, crush the poppy seeds in a deep bowl or mince until the milky substance appears and the seeds turn brown.

Knead the dough thoroughly again. Roll out a finger-thick layer, make diagonal and cross cuts and pierce with the tines of a fork. Fry on both sides in oil in a deep skillet. When it cools, break the layer along the cuts and put into a deep bowl. Drizzle with honey or sugar dissolved in some lukewarm water, sprinkle with cinnamon and poppy seeds.

[Crushik]

Kovbasa Smazhena Domashnya
(Home-Made Sausages)

• 2 kg pork • 200-250 g fat

• 100 g ham

• 4–5 thin intestines • 2–3 bulbs of garlic

• pepper • salt • grease

Wash the intestines and soak in salted water for two to three hours. Scrub with a knife and wash thoroughly again inside and outside. Soak in cold water for about one hour. Tie up one end of the intestine, fill it with stuffing. To cook the stuffing, chop the meat and fat, season with salt and pepper and mix with crushed garlic. Do not stuff the intestine with too much filling, otherwise the sausage may swell and break. Tie up the other end of the gut. Having stuffed all the lengths of intestines, put then into a greased skillet and sit in the oven. Bake at a medium heat for at least half an hour, frequently pouring the braising juices over the sausages. Add some water; otherwise the sausages will be too dry.

[Crushik]

Varenyky z Kartopleyu

(Varenyky Stuffed with Potatoes)

• 5 cups wheat flour • 1 cup cold water or milk

• 2 eggs • 1/2 teaspoon salt

Filling: 1 kg potato • 2–3 onions • 4 tablespoons vegetable oil • black pepper • salt

Seasoning: 150 g butter • sour cream or Ryazhanka (fermented baked milk) • onion, chopped and fried in vegetable oil

During the Pancake or Shrove Week, when varenyky were among the obligatory foods, the dough for varenyky was made with eggs and milk added to the flour.

Sieve the flour, make a hollow in the center and pour in the whisked eggs and cold water, milk or whey, stirring carefully. The liquid must be cold, otherwise the dough will be too stiff. If the dough is runny, add another tablespoon of flour. If the dough is too stiff, pat it with hands dipped in water, cover with a towel and leave to rest. In 10–15 minutes knead the dough.

To make the filling, cook the potato in boiling water until tender, mash and season with salt and pepper. Chop the onion and fry in the oil. Fold the onion into the potato and stir well until the filling is smooth.

Divide the dough into portions and roll out round pastry shapes the size of a cookie. Place the filling in the centre, fold the dough over the filling and make a crease in it. Cook varenyky in batches in boiling salted water. Do not overcook them; otherwise the dough will be too thick. After the water has been brought to the boil, leave varenyky to simmer for six or seven minutes. When varenyky have emerged on the surface, remove one and see if it is done.

Place varenyky in a deep bowl and sprinkle with the onion seasoning. Alternatively, serve them drizzled with melted butter, sour cream or ryazhanka.

[Crushik]

Drabynky

• 3 cups flour • 1 cup milk • 25 grams yeast

• 3 eggs • 3 teaspoonfuls of sugar

• some oil • salt

Dissolve the yeast in the warmed-up milk; add a tablespoonful, or two, of flour. When the dough begins to rise, beat two eggs into it; then add salt, and the rest of the flour. Knead well. Nip small pieces off the dough and shape them into small rolls. Place two such rolls parallel to each other on the baking pan which has been smeared with oil; place the next two rolls crosswise on top of the other two so as to form a sort of a short ladder. You can also form “a tree” — one roll in the centre and two or three on each side. Smear the rolls with whisked eggs, sprinkle with fine-grained sugar and bake.

[Crushik]

Varenyky stuffed with sour cherries

• 4 cups all-purpose flour • 2 eggs • one cup water

• 5 cups 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 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.

[Crushik]

Borsch z Kvasoleyu i Hrybamy

(Red Beet Soup with Beans and Mushrooms)

• 3 liters water • 1 cup beans • 50 g dried mushrooms

• 1 red beet l 5–6 potatoes • 1 carrot • 1 onion

• 1 cup tomato juice • 1 medium-size cabbage • 2 garlic cloves

• dill or parsley • salt • pepper • oil for frying

Soak the beans in water, bring to the boil and cook until tender. Make broth of dried mushrooms and season it with salt and pepper. Remove the mushrooms from the broth, drain and dice. Peel and dice the potatoes and add to the broth. Wash, peel and grate the red beet and carrot, chop the onion and fry the vegetables in oil in a skillet. Add the tomato juice and braise. When the potatoes are done, put the fried vegetables, mushrooms and beans in the broth. Bring borsch to the boil, add the chopped cabbage, reduce the heat and cook for 10–15 minutes. Add a pinch of salt, if required. Season with the mashed garlic, cover the saucepan with a lid and leave the borsch to rest. Serve hot, having sprinkled with finely chopped dill or parsley or both.

[Calgary1966]

I just wanted to say thankyou from the bottom of my heart. These foods are things my baba made me as a child and bring back warm memories of family and laughter around the table:JC_cookies::JC_you_rock:

[Crushik]

You*re welcome, Dean! :yo::kiss:
So you have ability to return to your childhood for some time ;)
You can cook these dishes for your children either :o

[Calgary1966]

Already copied them down and printed it. Gonna try some this weekend. I'll let you know how it turned out. You're the best!!

[rainy-day]

Kruchenyky with brynza

• Beef or veal — 1 kilogram

• Butter — 200 grams

• Brynza (salty sheep’s 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.

do you know what's funny? that we say brinza in romanian to cheese

[rainy-day]

if you want to know how a country is, it is very, very important to taste the food.

this is the most sensual travel through the spirit of a nation, especially that in the traditional recipes are traces of each level of history, and of each other people the nation have met.

[bobbyd]

if you want to know how a country is, it is very, very important to taste the food.

this is the most sensual travel through the spirit of a nation, especially that in the traditional recipes are traces of each level of history, and of each other people the nation have met.

oh well that bad news then.

Americans - hot dogs and hamburgers
British - Fish 'n chips (greasy and usually indigestible)
Scottish - Haggis

says a lot though:becky:

[rainy-day]

thank you Crush, for bringing some taste into our forum with these nice recipes. i guess i should try to open a topic with romanian recipes too.

we'll create then a banquet here:becky:

[Crushik]

thank you Crush, for bringing some taste into our forum with these nice recipes. i guess i should try to open a topic with romanian recipes too.

we'll create then a banquet here:becky:

Whom would you like to invite for a banquet then ? :peace:

[Lucker]

[QUOTE=bobbyd4u;32072]oh well that bad news then.

British - Fish 'n chips (greasy and usually indigestible)



Why would you seek to poke fun at a dish when you stipulate that it is massacred in preparation as a condition for judging it ? ( Greasy and indigestible )
That is like writing off all red wine because , for example , most Sicilian wines are raw , hot and even rough .
Or , jeering at the world's best Steak ( from Aberdeen) because it is cooked by some ass as dry and burnt .

Fish and Chips prepared by a top Chef is a dish to stand alongside any other world platter
However , if you wish to argue that subtle and delicate tastes are beyond the understanding of the vast majority of American palates , I admire your honesty and probably , with you , wince in embarrassment .

[Sveta's Hero]

oh well that bad news then.

Americans - hot dogs and hamburgers
British - Fish 'n chips (greasy and usually indigestible)
Scottish - Haggis

says a lot though:becky:


Canadians - Bacon and maple syrup. :p