Ukrainian food Ukrainian cuisine is rich and generous. The large territory of the country allowed the formation of a kitchen, which includes a wide variety of products, from moderate belt vegetables to subtropical fruits, from sea fish and seafood to wild game. Recipes of Ukrainian cuisine, as a rule, are not complex. And the dishes are hearty, thick, rich and fat, consisting of many ingredients. Lose weight on such a diet is unlikely to anyone succeed. But for cold winter days, the recipes of Ukrainian cuisine are just right.

Borsch Kiev

Borscht is a visiting card of Ukraine. The recipes for borscht are as much as the hosts. But the main ingredients are still unchanged: beets, potatoes, tomatoes. Borsch can be red, yellow, green. Meat and lean. But be sure - delicious! Ingredients:

  • For 200 g of beef and lamb (pork)
  • 400 g fresh cabbage
  • 2 medium potatoes
  • 2 medium beets
  • 2 tablespoons white beans
  • 2 sour apples
  • 1 onion
  • Carrots, parsley root, celery root
  • 0.5 liters of beet kvass
  • 0.5 cups of tomato juice or pasta
  • 2 tablespoons butter
  • 1 tbsp. finely chopped lard
  • Sweet pepper, bay leaves, parsley greens

Preparation: Bean soaked the day before and boil until cooked. Beef broth from beef. Ready broth should be filtered and meat cut into portions. Peel potatoes, cut into cubes. Shred cabbage. Tomatoes peeled, cut and browned in oil until soft, and then rub through a sieve. Cut beets and cut into strips. Cut the lamb (brisket) finely and fry in a pan. When the fat is over, put the beet in the pan and simmer until soft, adding the filtered broth as needed. Root the root vegetables and chop the onions and fry them in vegetable oil a little. Grease the lard with parsley. Cut the apples finely. In the strained broth put the potatoes and cabbage, cook for about 10 minutes. Then add beets with lamb, fried root vegetables, onions, tomato, apples, cooked beans and lard. Pour the beet kvass. Broil the boil to a boil, add spices and cook on low heat until ready to cabbage and potatoes. Ready borscht to serve hot, putting meat in the plates, adding sour cream and parsley greens.

Beet Kvass

Kvass is an ancient drink, loved by all Slavs,and famous not only in Ukrainian cuisine. Beet kvass today is not as well known as bread, but in vain. This is the best way to treat hypertension and to cleanse the body. Well and besides, it gives special relish to red borsch. It is not difficult to prepare beet kvass. Ingredients:

  • Fresh beet - 1-2 pcs.
  • Water - about 3 liters
  • A crust of rye bread
  • 3-liter can

Preparation: Beetroot wash, peel and cut into small pieces. Put them on the bottom of the glass jar (about 1/4 volume or more). Pour cooled with boiled water, add bread crust (it will speed up the fermentation process). Leave in a dark cool place for fermentation. When kvass starts to wander, you need to get a crust, and you can start drinking kvass. Or used to prepare borsch and summer okroshek. As kvass is used, water can be added to the jar until the color of the drink remains saturated. Ukrainian cuisine recipes

Potato headstock with mushrooms

Potatoes are another traditional product, without which Ukrainian cuisine would be quite different. One way to prepare potatoes is potato dumplings. Ingredients:

  • Potatoes - 500 g
  • Dried mushrooms - 50 (or 200 g fresh)
  • Dry wheat bread (you can take breadcrumbs) - 100 g
  • Onion - 2 pcs.
  • Egg - 1 pc.
  • Butter or fat
  • Black pepper, green parsley

For gravy:

  • Mushroom broth or broth - 150 ml.
  • Bulb - 1 pc.
  • Wheat flour - 1 tbsp.
  • Butter - 2 tbsp.
  • Tomato paste or sauce - 2 tbsp.
  • Sour cream - ¼ cup

Preparation: Dried mushrooms must be soaked in advance and boiled. Fresh mushrooms to sort, clean, boil until cooked. Boil the potatoes in their uniforms, cool and clean a little. Pass through a meat grinder or grind with a blender, add egg and salt. Chop onion finely and fry in butter or fat until golden brown, add chopped mushrooms and simmer for about 10 minutes. Add the crushed stale bread, salt, pepper and greens to the prepared mixture. Pour the saucepan or saucepan with grease. Bottom sprinkle breadcrumbs and lay on them a layer of potatoes. Next, a layer of mushroom mass. Lay out several such layers, the latter being the potato. Sprinkle it with breadcrumbs, sprinkle with grease. Put the granny in the oven until cooked (about 30-40 minutes). Prepare the sauce. Flour a little fry in oil. Cut the chopped onion in oil, add to it flour and tomato paste. Stir well, add sour cream and broth, stir and bring to a boil. Cook after thickening in a small fire for 3-5 minutes. Ready to put the grandmother on the plates, pour the sauce and serve hot. Bon Appetit!

Pork with prunes

Ukrainian cuisine can not be imagined withoutpork and fat. Pork - easy to cook meat, which does not require long heat treatment, in contrast to, say, beef. Pork in Ukrainian cuisine is traditionally cooked with vegetables or potatoes, black pepper, parsley and celery, greens, and prunes are used as spices, which gives the meat a pleasant gentle taste. Ingredients:

  • Pork (tenderloin) - 600 g
  • Prunes - 250 g
  • Stale white bread - 80 g
  • Sugar - 2 tbsp.
  • Vinegar - 0,5 cups
  • Salt, sweet pepper, bay leaf.

Preparation: Pork cut into portions and fry in oil or fat. Put in a saucepan, pour 3 glasses of water and vinegar, put the spices and stew until ready, turning over so it does not burn. Ready pork cut into thin slices. Prune the rinse, remove the stone and weld in a glass of water until cooked. Wipe or grind with a blender. White breadcrumbs chop, fry in oil and mix with prunes. Add sugar, pour in a little liquid, in which pork is stewed. Thoroughly knead and boil for several minutes, making sure that no lumps are formed. Pour the boiling mixture of ready-made pork. Serve with fried potatoes. recipes of Ukrainian cuisine

Pencil from apricots

What kind of meal am I without dessert? Ukrainian cuisine is rich in sweets, there are a lot of them and they are very different. Sweet pastries, pies, patties and cakes. Bagels, biscuits, crackers ... In general, there is something to please yourself sweet tooth. But we offer you a dessert not only delicious, but also useful. And, importantly, low-calorie. Penny (Pinnik) - is a hot lush sweetness, which necessarily includes whipped egg whites. Served necessarily in hot form, with cream or sour cream. Ingredients:

  • Fresh apricots - 0,5 kg
  • Egg whites - 8 pcs.
  • Sugar - 1 tbsp.
  • Breadcrumbs - 1 tbsp.
  • Citric acid - pinch

Preparation: Peel apricots, pour boiling water and boil until soft. Wipe through a sieve or grind with a blender. Add sugar, citric acid and mix. Proteins beat in a thick foam and gently mix in puree. Oven to warm up to 180C. Form for baking (better metal), grease with oil and sprinkle with breadcrumbs. Put the apricot mass in a mold and sprinkle with powdered sugar. Put in the oven for baking for 15-20 minutes. Serve hot on the table. Ukrainian cuisine recipes that are simple and affordable, - a good help to young housewives. Saturated aromas, high nutritional value and, most importantly, excellent taste, which is sure to please all home. We advise you to read:

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