It seems that every person heard about French, Italian or Japanese food. Let’s face it, these cuisines are not exotic any more. What can be more extraordinary and fresher than food from Eastern Europe? For example, Ukrainian cuisine can bring new impressions and favors for the seekers of unusual recipes.
Since its appearance, Ukrainian cuisine has overcome a long and interesting way from simple to intricate and rather complicated dishes cooked according to unexpected recipes. Gradually developing, being in close proximity to other nations with their culinary preferences, Ukrainians have created their own unique set of products and their methods of preparation.
Ukrainian cuisine gave the world such an archetypal dish as borscht. This complex dish based on red beet includes up to 20 components. There are several culinary techniques to make traditional borscht. This is one of the most common recipes.
Garlic – 2 cloves
Onions – 1 onion
Egg – 1
Potatoes – 2
Carrots – 1
Cabbage – 1 middle size
Vegetable oil – 100 ml of
Tomatoes – 2
Red beets – 2
Pepper, sugar, vinegar to taste
Butter – 1 tbsp
Red beets, carrots, potatoes and onions cut into thin strips. Chop the cabbage. Put tomatoes into boiling water, peel the skin off the tomatoes, cut them into cubes. Use a garlic press to prepare garlic.
Put potatoes and cabbage in boiling salted water and cook over moderate heat.
Fry onions and garlic in the pan with vegetable oil, add half of red beets, vinegar and sugar. Stir and simmer for another 7-10 minutes. Put another half of the red beet into boiling water, add 1 tsp. of vinegar and leave it (the result is a red beet juice, which can be used to bring more saturated color to the finished borscht). Add the tomatoes on the pan, season with salt and pepper and simmer over low heat, let the pan be covered for 20 minutes.
Add the mixture of stewed vegetables and bay leaf into a saucepan with potatoes and cabbage. Bring to a boil, remove the foam, add the garlic. Cover the saucepan and remove from the oven. Live borsch under the cover for ten minutes, add the red beet juice if you wish.
Vareniky with potatoes filling
Another traditional Ukrainian dish is vareniky. In some way they are similar to Siberian dumplings or Caucasian oriental dumplings, but the fundamental difference is that instead of meat Ukrainian vareniky use vegetable or berries as the filling. For example, there are dumplings with cherries, potatoes, cabbage or cheese.
Dough: Kefir – 1 glass
Soda – half of the teaspoon
Flour – 4-5 glasses
Filling: Potatoes – 8 middle size
Vegetable oil – 3 tbsp
Onion – 2
Butter – 10 g
Take potatoes, clean, wash and chop coarsely. Boil potato in salted water for 20-25 minutes until it is ready. Peel onion and cut it into cubes. Sauté onion. Drain the water from boiled potatoes, mince potatoes to make puree, add 1/3 of fried onion, butter, salt and pepper to taste and mix well. Let the filling get cold. Gradually add flour till the dough thickens, mix the dough. The dough should get tough enough and it should not be sticky. If the dough is cut, it must remain homogeneous. Cut off the strip (about 2 cm) and cut it into cubes. Roll the cubes with a rolling pin and stuff them with potato. Put the fitting into the middle of a dough ring and fasten the edges well. Put vareniky into the salted boiling water and boil them for 5 minutes. Put vareniky on the plate, add fried onions. Eat vareniky with sour cream.
About the author: Sarah Hall is fond of traveling. She also likes to share interesting recipes and experience she got while traveling. Find more articles written by this talented writer on dissertation. Sarah is ready to communicate on Google+.