Russian, Ukrainian and Polish recipes » Ukrainian recipes

Kvas

admin — Sun, 22 Mar 2009 06:13:28 +0000

Kvass or Kvas is a Russian or Ukrainian drink (non-alcoholic) made from Rye, fruit and herbs.

Boil honey or sugar ( 2 cups) and water (four liters). Let this cool to room temperature.

Break up about a pound of rye bread and any fruit and herbs of your choice and add yeast to make a primary fermentor.

Next add the sweetened water.

Let this bubble up for a few days and then strain the mess out and you will have Kvas. Again it should be basically non-alcoholic Kvass. If you want to read about a funny kvas story or two go here -> Kvas. I think you will like it.

Ukrainian beet leaves salad

admin — Sun, 14 Dec 2008 20:16:36 +0000

The seed-leaves of the beet were preferred by the
many to lettuce. They are served the same as lettuce. If a little old,
scald them in hot water a moment. Swiss chard is the midrib of the beet
leaf. Remove the leaves, cut the midribs into equal lengths, tie in
small bunches, boil thirty minutes. Arrange on a side dish, pour over
them a plain dressing and serve either hot or cold.

Ukrainian noodle soup

admin — Sat, 13 Dec 2008 08:18:45 +0000

For six persons, select a piece of meat off the neck, about two and
one-half pounds; add three quarts of water, an onion, one celery root,
two carrots, a large potato, some parsley, three tomatoes and the
giblets of poultry. cook in a closely covered kettle, letting the soup
simmer for four or five hours. remove every bit of scum that rises.
strain; add salt and remove every particle of fat; put in noodles; boil
about five minutes and serve at once. if allowed to stand it will become
thick.

Ukrainian noodles

When you think noodles you think of Italy, Italy is the land of noodles. But this is wrong. Ukraine is the land of noodles. It is the bread basket of Europe and has the riches soil in the world. Rich black earth was left from times before when ancient seas covered Ukraine. The result, the noodles in Ukraine taste like nowhere in the world. Much better than Italy in my opinion. If you ever go to Ukraine try their bread and noodles. And of course try their Ukrainian noodle soup.

Ukrainian chicken soup

admin — Sat, 13 Dec 2008 07:59:56 +0000

Take one large chicken, cook with four quarts of water for two or three
hours. skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. this soup should not be too thin. rice, barley,
noodles or dumplings may be added. make use of the chicken, either for
salad or stew.

Ukrainian chicken soup for the flu

Basically chicken has arginine and amino acid good for the immune system. Add some garlic and you are well on your way to recovery.

Ukrainian sweet pickled beets

admin — Fri, 12 Dec 2008 16:49:59 +0000

Boil beets in a porcelain kettle till they can be pierced with a silver
fork; when cold cut lengthwise to size of a medium cucumber; boil equal
parts of vinegar and sugar, with a half tablespoonful of ground cloves
to a gallon of vinegar; pour boiling hot over the beets.

Ukraine is the land of beets. I have never see soil so rich as in Ukraine. If you put a stick in the ground it would grow.

Beets are great for the liver and kidneys. They are cleasing. The are also good for energy for various reason.

If you know a good recipe for Ukrainian sweet pickled beets let me know.

Ukrainian summer pea soup recipe

admin — Fri, 12 Dec 2008 10:30:19 +0000

Take a peck of peas, separate the old from the young, boil the former
till they are quite tender in good stock, then pass them through a
sieve, and return them to the stock, add the young peas, a little
chopped lettuce, small pieces of cucumber fried to a light brown, a
little bit of mint, pepper, and salt; two or three lumps of sugar give
a fine flavor.

Ukrainian summer pea soup ingredients

In the summers peas are fresh and you do not need to use anything dried or foozen. Some people say froozen is almost as good as fresh. I totally disagree.

Ukrainian barley soup recipe

admin — Fri, 12 Dec 2008 09:53:42 +0000

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck,
with three quarts of water, boil it gently and keep it well skimmed;
a sprig of parsley, a couple of sliced turnips, a carrot, an onion or
more, if approved, with a little white pepper and salt, are sufficient
seasoning, a breakfast cup full of barley should be scalded and put in
the stew-pan with the meat, if when done, the soup is thin and watery,
a little prepared barley, mixed smoothly, should be stirred in.

Ukrainian barley soup recipe in the winter

Soup to me is a winter meal. Barley has lots of vitamin B and it is good if you have the flu or for general weakness.

Ukrainian borscht recipe

admin — Fri, 12 Dec 2008 09:35:38 +0000

Recipe for Ukrainian borscht – I am part Ukrainian. This is my favorite soup Ukrainian borscht. I actually translated this so its not a perfect translation of Ukrainian borscht recipe, let me know if you have a better one please.

Ingredients:
.5 kg of the beef on the bone;
.4 kg of white cabbage,
.25 kg red beetroot,
Tomato
0.4 kilograms of potatoes,
1 parsley root,
2 medium carrots,
1-2 onions,
table spoon sour cream 18%
2 table spoons of sunflower oil,
1 spoonful of vinegar,
1 spoonful of sugar
Flour to zasmażki,
50 g butter,
5-6 peeled garlic
6 grains of pepper,
4 grains herb English,
4 large bay leaves,
Salt.

Ukrainian borscht putting it together to make Ukrainian borscht

Boil broth, separate meat from bones, Cut the beets and take them in small strips. Put beets in the pan, add oil, vinegar, sugar and tomato paste. Add a little broth and simmer Beets. On another pan, butter cut in pieces, onions, and cut the strips, carrots and parsley root. To add broth, potatoes, boil, then add cabbage. After 15 minutes, add the contents of both pans and pepper, St. English, laurel leaves and cook another 15 minutes. At the end of saute add butter, crushed garlic and parsley. Allow the pot at least an hour. Separately to make sure each plate: first portion of the beef broth, then a large spoonful of cream and sprinkle with a mixture of everything pepper, herbs and dill.

The recommended cooking time individual components:
- Potatoes – 30 min
- Cabbage – 25 min
carrot and parsley – 12-15 minutes
Stewed with beetroot mousse – 10-15 minutes
- Spices, zasmażka 5-8 minutes
Again if you know another recipe for Ukrainian borscht let me know.

Polish uszka borscht recipe

admin — Fri, 12 Dec 2008 08:42:57 +0000

(also Polish borsht or borshch)

Making the dough for uszka borscht

2 cups of flour
salt as desired
2 eggs

1 tablespoon butter

1 tablespoon sour cream

1/4 cup warm water

Polish uszka borscht recipe mushroom Filling

2 tablespoons butter
1 medium size onion, finely chopped
1 pound Porcini mushrooms, washed and chopped
Salt and freshly ground black pepper to taste

How to make Polish uszka borscht

Putting it all together

What you need to do is sift the flour into a medium size bowl. Then mix eggs with water, sour cream and butter. Next add all of this to flour and again mix this very well. The fund part is you Kneading the dough. Next cover with warm cloth and set aside while preparing filling (for about 1/3 hour).

I use a black iron pan but any pan will do melt the butter and add your onions.

Cooking Polish uszka borscht borsht or borshch

Heat this up and next add chopped Polish mushrooms and sauté for 10 minutes – then let this all cool.
·On the floured surface roll out the dough 1/8 inch thick. Cut dough into 2-inch squares. Place some Porcini mushroom mixture in the center and fold over the dough, sealing the dough edges with water carefully.
Boiling water and add salt and wait for them to float.

Your all done. You can add butter of course, Butter makes everything taste good. Serve uszka as a side dish or you can just put them into Polish borscht.

I hope you like this Polish uszka borscht recipe please add others or send me them at markbiernat@op.pl and I will post it.

Uszka what the heck is Uszka?

Uszka means little ears, but they are really like little perogi or doughy things that go into Polish borscht, escpecially around Christmas.

Ukrainian celery sauce recipe

admin — Fri, 12 Dec 2008 08:19:41 +0000

Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in heavy kitchens.

Celery in Ukrainian cooking

Celery in Ukrainian cooking is more often celery roots, not stalks. All you have to do is grate or cut it.