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Ukraine

Curd cakes

Curd cakes

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Curd cakes (Russian: ватрушки) are a historical Eastern European dessert made from sweet yeast dough and white cheese or curd. They have also been known in Estonia for a very long time. They were often made for Easter. This pastry has always been a staple in cafes and is loved by diners.

Preparation time: 1 hour to prepare the dough, 30 minutes to prepare the cakes
Level: Rather easy
Quantity: 16-18 cakes

Ingredients:
Dough:
700 g flour
350 ml warm milk
50 g yeast
A pinch of salt
3 tbsp sugar
0.5 tsp ground cardamom
200 g butter

Curd filling:
600 g curd
100 g sugar
1 tsp vanilla sugar
4 eggs
3 tbsp flour
1 egg, beaten, for greasing the baskets

Preparation:

  1. Melt the butter, warm the milk, pour the flour into a large bowl, and shake in the sea salt, sugar, and cardamom.
  2. Dissolve the yeast in a little warm milk and pour the dissolved yeast, milk, and butter into the flour mixture and knead it into a dough.
  3. Do not knead the dough for too long; cinnamon rolls do not need a strong gluten network. Knead until the dough comes away from your hands and the sides of the bowl.
  4. Place the dough under a clean towel in a warm place to rise. The ideal temperature is +40 degrees C in the oven.
  5. When the dough has risen, press the air out of the dough and make balls weighing approximately 60 g, and set them to rise on a baking sheet covered with baking paper. Leave enough space between the balls. You can put 9 balls on one standard baking sheet.
  6. Rise the dough balls for about 20 minutes at 40 degrees C.
  7. While rising, mix the curd filling. Mix the curd, sugar, vanilla sugar, eggs, and flour. The curd filling can be placed in the curd baskets either with a spoon or with a cream nozzle.
  8. When the dough has risen, press cavities into the dough balls with the bottom of a glass. Press fairly hard so that the air is released from the dough and the dough cavity remains.
  9. Brush the edges of the dough with egg.
  10. Fill the cavity with the curd mixture.
  11. Bake in the oven at 200 degrees C for about 15 minutes until the loaves are golden brown and the curd begins to brown slightly.
  12. Serve with coffee or tea, or enjoy with cold milk
    Ready!!
Curd Cheese Pancakes

Curd Cheese Pancakes

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Curd cheese pancakes is a classic dessert of Slavic cuisine. Common in Russian, Belarusian, Ukrainian cuisine and areas related to these countries, in Poland, Lithuania, Estonia, and Latvia. Here, I am posting a simplified recipe for curd cheese pancakes, which uses fine-grained cottage cheese in the preparation of these pancakes.

Preparation time: 30 minutes
Level: Easy
Serves: two

Ingredients:
200 g fine-grained cottage cheese
2 small eggs or one large egg.
1 teaspoon vanilla sugar
2-3 tablespoons sugar
3 tablespoons flour
A pinch of sea salt

Neutral-flavored cooking oil for baking
For serving, jam and sour cream of your choice

Preparation:

  1. Mix the egg and sugar, add the cottage cheese and a little sea salt.
  2. Add the flour and mix to form a dough that should not flow directly, but it should not be very thick either. Better pancakes come out when less flour is used.
  3. Heat cooking oil in a frying pan, pour flour onto a plate, wet your hands, and form a ball of dough, roll it in flour, press it to about 1 cm thick, and place it in the pan.
  4. Fry until golden brown on both sides.
  5. Serve with sour cream and jam of your choice
    Ready!!
Ukrainian cabbage rolls with meat filling

Ukrainian cabbage rolls with meat filling

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Cabbage rolls are a food that uses cabbage leaves that are wrapped around a filling. Cabbage rolls are very common in Central, Eastern, Northern and Southeastern Europe. Different varieties of cabbage rolls can also be found in West Asia, China and even North Africa. Meat, sometimes mushrooms, onions, garlic, even tofu, different varieties of rice, barley groats and the like are often used as fillings.
In Ukraine, cabbage rolls (голубци) have a special place in food culture. The style of their preparation and the fillings vary greatly across the country. In some regions, cabbage leaves are replaced with fresh beetroot or grape leaves, as for the filling, I have come across in various recipes from corn to buckwheat in addition to mushrooms or meat. I found cabbage rolls with meat to be one of the most common, and I also added carrots and boiled rice to the filling.

Preparation time: 1 hour preparation, 1.5 hours baking
Level: Medium
Quantity: for a larger group (about 40 cabbage rolls)

Ingredients:
1 large head of cabbage
800 g minced meat, I used a mixture of minced pork and beef
350 g carrots, coarsely grated
1 large onion finely chopped
600 ml of tomato puree
150 g long-grain rice, cooked
150 g sour cream
For frying, 3 tablespoons of cooking oil and about 20 g of butter
For seasoning sea salt and black pepper 0.5 teaspoons of herb mixture (basil, oregano, thyme, marjoram) or herb mixture of your choice.

Sour cream for serving

Preparation:

  1. Boil the rice. Calculate two parts water to one part rice, bring to a boil and reduce the heat to low and let it simmer for about 15 minutes. The water is absorbed and the rice is tender.
  2. Clean the cabbage from the upper, dirty leaves. With a sharp knife, dig out the cabbage root relatively deeply, so that the attachments of the cabbage leaves also come off. Remove the cabbage root.
  3. Boil water in a large pot, carefully place the cabbage in the water so that it is completely covered. Boil for about 5 minutes.
  4. Carefully start removing the leaves from the top layer. Collect the leaves in a large bowl, let them cool a little and cut the leaves in half lengthwise, so that you remove the thick petiole, or for smaller leaves, cut the petiole thinner with a knife
  5. Prepare the whole cabbage in this way. The inner leaves are not suitable for making rolls.
  6. I put the leaves back in boiling water for 5 minutes to make them even softer, but you can skip this step. Save the cabbage boling water for later.
  7. Prepare the filling. Grate carrots. Heat oil and butter in a pan. Place 2/3 of the carrots in a pan and fry on medium heat for about 10 minutes. Add half of the tomato puree and cook for another 10 minutes until the mixture thickens.
  8. Finely chop the large onion or grate it with a coarser grater.
  9. Place the minced meat in a bowl, add onion, carrot and rice, season with salt, black pepper and a mixture of herbs.
  10. Fill with half-cooled cabbage leaves. Place 1 tablespoon of the filling on a cabbage leaf, fold the edge on the leaf side triangularly over the filling so that a cone is immediately formed. Wrap the cabbage leaf around the resulting cone and gently press the upper end, with the softer part of the cabbage leaf, into the cone.
  11. Another option is to wrap the filling in a cabbage leaf and push both ends inside the cabbage roll. The third option is to fold the edges of the cabbage leaf over the filling on both sides and roll the leaf so that the filling stays inside the leaf like a package.
  12. Place the finished cabbage rolls tightly on top of each other in an oven dish or oven pot.
  13. Prepare the sauce, fry the remaining grated carrots in a little oil for about 5-10 minutes, add 3-4 tablespoons of sour cream and the rest of the tomato puree.
  14. Pour the sauce over the cabbage rolls. Pour also the water used bor cabbage boiling over the rolls so that they are about 2/3 covered.
  15. Heat the oven to 250 degrees C, put the cabbage rolls in the oven and cook for 30 minutes without covering. During this time, the top layer will brown slightly.
  16. Cover the cabbage rolls with a lid, lower the oven temperature to 200 degrees and cook the cabbage rolls for 1 hour.
  17. Serve the finished cabbage rolls with sour cream. Ideal to eat warm, but also not bad if cold.
    Ready!!
Chicken Kyiv

Chicken Kyiv

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A food originally inspired by French cuisine, which is believed to have spread among the aristocrats of the Russian Empire in the 18th century. Some food historians think that it was made among the merchants of St. Petersburg in their club. This food got the name Chicken Kyiv (котлета по-київськи) in the restaurant of the Continental Hotel in Kyiv at the beginning of the 20th century, where it was a signature dish of the restaurant. In any case, the name of this dish is associated with the capital of Ukraine, and I think it is appropriate to prepare it for the Independence Day of Ukraine on August 24, 2022.
It is a crispy, soft and delicious piece of chicken fillet, which is filled with delicious herbs and melted butter, breaded in breadcrumbs, deep-fried in cooking oil, and additionally cooked in an oven. It is not the easiest food to prepare, but when prepared at home it is very tasty and worth the time spent for cooking.

Preparation time: Baking 1 hour
Level: more complicated than average
Serves: four

Ingredients:
150g room temperature butter
A handful of dill and parsley, very finely chopped
2 medium garlic cloves
4 chicken fillets
Flour and breadcrumbs for breading
200 ml cooking oil for frying
2 eggs for breading

Preparation:

  1. Chop finely garlic, dill, and parsley and mix evenly with room temperature butter. Also, season the butter with sea salt and pepper. Shape the butter into four equal size pieces, about 6-7 cm long, wrap in film or paper and put in the refrigerator, where it will ideally turn firm overnight.
  2. I made Chicken Kyiv like this. I cut a deep hole in the thicker part of the fillet with a knife with a narrow blade and carefully widened the opening inside the fillet with the knife, without cutting through the surface of the meat.
  3. Push a piece of seasoned butter into the fillet far from the hole in the meat. Seal the hole with the egg and flour mixture so that it sticks.
  4. Wrap the cutlet in a plastic wrapper and place at +4 degrees C for about 1 hour.
  5. Heat vegetable oil in a pan, take the ready-made Chicken Kyiv out of the fridge, first roll in flour, then in egg, and finally in breadcrumbs. Pat the breadcrumbs firmly onto the chicken.
  6. Fry the Chicken Kyiv until golden brown on all sides and then place in the oven pan, heat the oven to 200 degrees, and cook additionally for about 20 minutes until the meat is cooked inside. The internal temperature of the cutlet should be 65 degrees C.
  7. Serve Chicken Kyiv hot with a salad or 9 mashed potatoes or any side dish you like.
    Слава Україний!
Borsch

Borsch

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The classic beet-vegetable soup originated in Ukraine. I searched for different recipes and soup variants and put together a composition I liked. This soup is often made as a vegan variant, but since I like the taste of the meat broth, I made it on the basis of the meat broth and added meat to the soup. There are many different variants of this soup, both with and without beets, it is sometimes made as a cold-eating soup. Historically, this soup has been mentioned in documents since the 16th century. I made this soup this way:

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6L soup

Ingredients:
Meat and broth:
Pork ribs or ribs with 1 kg of meat
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning salt
1 teaspoon mixture of herbs (eg parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pieces
Coarsely grate 4-5 medium raw beetroots
2 red peppers chopped into pieces
2 celeries chopped
1 large onion finely chopped
5-6 medium cloves of garlic finely chopped
10-15 young carrots cut into discs
3 tablespoons of tomato paste
3 large potatoes chopped into pieces
One 400g jar of white canned beans
3-4 L of meat broth
Salt and black pepper for seasoning
for frying cooking oil
fresh dill for shaking over and serving
sour cream for serving

Preparation:
1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion together with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces, and add to the soup pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow it to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks, or simply eat them.
4. Clean the meat from the bones and cut it into suitable pieces and add to the broth.
5. Peel the beets and grate coarsely, peel the potatoes and cut them into pieces you like, chop the peppers. Peel carrots and cut them into thin slices. Add all these components to the broth.
6. Peel and chop the garlic, chop the onion and celery and fry them in a pan for about 10 minutes and pour into the soup.
7. When the onion, garlic, and celery are sufficiently fried, add them to the soup.
8. Add 2-3 tablespoons of tomato paste and mix.
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with fresh dill and sour cream.
Ready !!

Ukrainian potato pancakes

Ukrainian potato pancakes

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Deruny (in Ukrainian деруни) are thin crispy potato pancakes. Potato pancakes are made in many countries around the world and there are many different recipes for making them. The Ukrainian city of Korosten is probably the only place in the world that officially hosts a potato pancake festival with thematic competitions held during the festival. The cuisine of Ukraine and all Slavic countries is very tasty and easy to prepare. On March 4, 2022, an article introducing delicious Ukrainian cuisine was published in the newspaper Postimees. There is also a beautiful and comprehensive book on Ukrainian cuisine by Olia Hercules entitled “Summer Kitchens. Recipes and Reminiscences from Every Corner of Ukraine ”available in bookstores. Show our support to Ukraine by getting better to know the cuisine of this country.
Slava Ukraini!!

Preparation time: 30-40 min
Level: easy
Quantity: for two to four

Ingredients:
2-3 large potatoes peeled and grated
2 eggs
1 large onion grated
2 garlic cloves finely chopped
3 tablespoons flour
For seasoning with sea salt and black pepper
Vegetable oil for frying
Serve with sour cream and chopped green onions

Preparation:
1. Peel the potatoes and grate them with a coarser grater
2. Peel onion and grate it well, stir in the grated potatoes
3. Finely crush two cloves of garlic and add to the mixture
4. Squeeze out excess water from the mixture to make the potato pancakes crispier
5. Add two eggs, season with sea salt and black pepper
6. Heat about 50 ml of cooking oil over medium heat in a pan
7. Flat pancakes from the potato pancake mixture between the hands of the form and fry them in cooking oil on both sides until golden brown and crispy
8. Serve with sour cream and chopped green onions
Ready!!

Solyanka

Solyanka

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Solyanka is a soup belonging to the classic cuisine of Russia and Ukraine, the original variants of which have been known since the 15th century. During the Soviet era, solyanka was a very well-known canteen in the countries of the former Eastern Bloc.
It is a soup having a strong flavor and is a very nutritious and delicious addition to the lunch table. This soup can also be made with mushrooms or fish, but I made this soup rich in meat, using loin in the soup, boiled sausage, smoked sausage, and smoked ham.

I recommend it for those who want to prepare a nutritious and delicious lunch and remember the tastes of the past.

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6 L of soup

Ingredients:

Meat and broth:
1 kg pork bones with meat or ribs
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning seal salt
1 teaspoon mixture of herbs (e.g. parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pleasant pieces
300 g of cooked sausage cut into strips
150 g of smoked sausage with a stronger taste
150 g of smoked ham
400 g jar of pickled cucumbers
3 medium carrots coarsely grated
3 medium garlic cloves chopped
200 g of tomato paste
3-4L of meat broth
Salt and black pepper for seasoning
cooking oil for frying
for garnish parsley, green onions, or other herbs
sour cream for serving

Preparation:

1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces and add to the pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks or eat them.
4. Clean the meat from the bones and cut it into suitable pieces.
5. Coarsely grate the carrots, chop the onion and garlic and fry them in a pan for about 10 minutes until the carrots are lightly browned and the mixture starts to smell good.
6. Cut the boiled sausage, ham, pickle, and smoked sausage into pieces and add to the drained broth with the meat.
7. When the carrots are fried with the onion and garlic, add them to the soup.
8. Add about 200g or more of tomato paste to taste and mix
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with herbs and sour cream.
Ready !!

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