Ukrainian borsch
Ingredients: ¼ of chicken, 200 grams of beef, 2 glasses of beet kvass, 200 grams of lamb, 1 glass of kvass. A small head of cabbage, 300 grams of potatoes, 1 onion, 1 parsley, 1 carrot, 1 small beet. Still need ½ cup sour cream, yolk, 1 tomato, 1 teaspoon of flour, 50 grams of fat.
Preparation. The basis of Ukrainian borsch is beet kvass. 1 cup of raw kvass and 2 glasses of beet kvass, diluted with water so that no more than 10 glasses are obtained. We put the beef, ¼ of the chicken, after which it is extracted, the meat is left. In the cooked broth with meat we put the cut beets, we add white roots and finely chopped carrots.
When we cook the beets, we put mutton in Ukrainian borsch, cook it until ready and take it out. One hour before the meal is ready we put the potatoes, chopped cabbage and cook. Salo finely chopped, placed in a porcelain or a wooden mortar, mixed with a teaspoon of flour, add finely chopped dill, parsley, green onions and crushed until a uniform green mass. Then add this mixture to Ukrainian borsch and let it boil.
When the potatoes and cabbage become soft, add fresh sliced tomatoes and tomato puree. We serve and put in the Ukrainian borsch egg yolk, well-bred and grated with sour cream. In each plate we put lamb or beef, chopped chicken.
Kulesh
In the process of preparation, the products are ground to a homogeneous mass, due to this the kulesh is effectively absorbed by the body. In many countries the soup is called soup.
Ingredients: 500 grams of liver, 2 tablespoons of flour, 4 tablespoons of butter, 1 stalk of leek, parsley root, 1 carrot, 5 or 6 glasses of water, 1 glass of milk, 2 eggs, salt to taste.
We clean the bile duct and liver from the liver, wash the liver and cut it into small cubes. Fry in oil with finely chopped leeks, parsley, carrots. Stew for 30 or 40 minutes, add broth or water. The stewed liver is passed 2 or 3 times through a meat grinder with a dense grate and wipe through a sieve.
Fry the roast with butter, dilute the broth and cook for 15 or 20 minutes, strain, add rubbed liver, mix and bring to a boil. Yolks are mixed with pieces of butter and with milk and we fill them with a kulesh removed from the fire. We serve kulesh with dried, finely chopped cubes of white bread.
Rassolnik
This dish is popular due to its taste, and the fact that it is quite easy to cook.
Ingredients: for 500 grams of meat, 8 or 10 dried mushrooms we take 2 pickles, parsley root, half carrot, 2 onions, 5 potatoes. We also take a pickle cucumber, 2 liters of water, an egg, 6 tablespoons of sour cream, 4 tablespoons of butter, 150 grams of cabbage. To taste, add greens, bay leaf, pepper, salt.
Preparation. Broth from mushrooms and meat, then we strain it. Pickled cucumbers, clean, cut along, remove the seeds and cut across a large straw. Onions, carrots, parsley, cleanse, rinse, cut into strips and saute on butter. Cabbage is washed and cut into strips.
In the boiling broth we put the sliced potatoes, bring them to a boil, add cabbage and cook for another 8 or 10 minutes. Filling, rassolnik yolk, pounded, with 2 tablespoons of sour cream. We serve a dish on a table and in a plate we put sour cream and finely chopped dill, and a green parsley. If the rassolnik is cooked on a meat broth, then we put a piece of meat in the plate.
Preparation of dishes from a bird does not take much time, it is a pleasure. Poultry dishes are very diverse, easily digestible and very tasty.
Chicken Pancakes
Ingredients: for 500 grams of chicken fillet take 3 tablespoons of butter, 2 eggs, 1.5 cups of milk, 50 or 60 grams of wheat bread.
Preparation. After processing with chicken carcass we cut the pulp from the thighs and from the brisket, let's pass through the meat grinder with wheat, stale bread, previously soaked in milk. In the resulting mixture add salt to taste, egg yolks, add whipped yolks, diluted with milk. We lay this semi-liquid mass with a spoon in a frying pan, preheated with butter, and fry the fritters on both sides to a ruddy color. We serve to the table and water the chicken pancakes with melted butter.
Chickens stuffed with rice and mushrooms
Ingredients: for 1 kilogram of chicken we take ¾ cups of rice, 60 grams of dried mushrooms, 3.5 tablespoons butter, 2 eggs. Stuffed chicken pepper and salt to taste.
Preparation. Processed chicken carcasses are filled with a "pocket", stuffed with minced meat, cooked from rice and mushrooms, put in a saucepan, salt, pour oil and fry in the oven until cooked. We pour them in 5 or 6 minutes, the oil in which they are roasting. To the table of stuffed chickens we pour with melted butter and sprinkle with parsley.
Preparation of stuffing. Finely chopped cooked dried white mushrooms, fry a bit, season with pepper, parsley greens, raw eggs, butter and salt. Cook the rice on the mushroom broth until ready and mix with the prepared mushrooms.
Dishes from fish are tasty, if they are steamed, it is a valuable dietary product. Recipes of dishes from fish is the pride of Ukrainian cuisine.
Forshmack from herring
Ingredients: on a herring in weight of 200 grams we take some peas of bitter pepper, 1,5 tablespoons of seasoned mustard, 1 glass of milk, 200 grams of white bread, 100 grams of Dutch cheese.
Preparation. We separate the meat of the herring from the skin and bones and let it pass through a meat grinder with a dense grill, and also white bread soaked in milk, also we pass through a meat grinder. The mass should be uniform, so that forshmak from herring turned out delicious. The resulting mass is wiped through a sieve, add crushed butter. Fill with grated Dutch cheese, pepper, mustard, mix well and put on a dish in the form of a fish. Sprinkle with parsley.
Marinated fish
Ingredients: for 500 grams of fish, take ¾ glasses of water, 2 bay leaves, 5 peas of sweet pepper, 1 carrot, 1 onion, 1 tablespoon 9% vinegar.
Marinated fish is a popular dish used as a snack. Make marinade: onions and carrots are cleaned, washed, cut into slices, put into a saucepan, add vinegar, water, sweet pepper, bay leaf and boil well. Then marinated fish is cooled to room temperature and insisted for 1 day. To the table we serve marinated fish with cut off heads, but with tails.
Pork stew
Ingredients: for 500 grams of pork, take 40 grams of dried mushrooms, 3 tablespoons tomato puree, 1 onion, 1 carrot, 1 kilogram of potatoes, 3 tablespoons butter. Roast pork with pepper and salt to taste, and also add bay leaf.
Preparation. Pork cut into small pieces, salt, a little fry and simmer until half cooked with tomato puree. Carrots and potatoes are cleaned, cut into cubes, fried in butter, mixed with chopped onion and seasoned with pepper and salt. Prepared vegetables we put in a saucepan or a saucepan, layers alternating vegetables and pork. Add the laurel leaf, chopped mushrooms, pour the mushroom broth and stew until cooked. We serve roast pork for example, with boiled potatoes.
Pitbull meat beans
Ingredients: for 500 grams of beef, take 1 kilogram of potatoes, 1 tablespoon of butter, 2 tablespoons of tomato puree, 1.5 cups of mushroom broth, 3 onions, 150 grams of dried or 50 grams of fresh mushrooms, 2 tablespoons butter, 1 table spoon of biscuits, 1 onion for meat. To taste, we add pepper and salt.
Preparation. We take beef without bones, we will clean it of films and tendons, we will wash it, pass it through a meat grinder with a large grate, mix it with 1 onion, add pepper and salt to the received mass. Mix well the minced meat, make the balls and give them a flat shape of the bitlets. We roll in bituminous flour and fry in butter.
Half of the fried onion is placed on the bottom of the saucepan, we put mushrooms on it (boiled and then fried), fill them with a mushroom broth and stew for 10 or 15 minutes. For a side dish: stew potatoes in a mushroom broth, add butter and tomato puree.
Dumplings with cherries
For the filling, take 4 cups of cherries or cherries, ½ cup of sugar. For watering, take ½ cup of sour cream.
Sweet cherries or cherries, we remove the bones, and pour the pulp with sugar, let's stand for 25 or 30 minutes, we will drain the juice. From berries and dough we make vareniki and cook them. We serve vareniki with cherries with sour cream and juice.
Vareniki with bacon and liver
Ingredients: 700 grams of liver, 2 onions, 100 grams of fat, 2 tablespoons of butter. For watering we take 1 tablespoon of butter. Pepper and salt in vareniki add to taste.
Preparation. We will clear the liver of the liver, wash it, cook it, cut it into small pieces, pass it through a meat grinder, turn the boiled lard, dress it with fried onions, pepper, salt and mix well. Then from the dough we make vareniki, add the stuffing. Cook and serve on the table vareniki with liver, and pour them with warmed butter.
Galushki
In the Ukrainian cuisine dumplings are very popular. This cooked dough, sliced in small squares, boiled. Pieces of dough we dip into salted boiling water and when they come up, we cook for a few more minutes. Boiled dumplings are served with melted butter or with toasted onion and bacon.
Ingredients: for 3 cups of wheat flour, take 3 tablespoons of sour cream, 4 eggs, 2 tablespoons of sugar, 100 grams of butter, 200 grams of cheese.
Preparation. Flour sift, connect with water and ¾ of the norm of eggs, knead the steep dough, cut into small squares, cook in salted water until cooked. We take out the dumpling of the dumpling into a bowl, add grated cheese, eggs, a quarter of melted butter, salt, sour cream, sugar, mix everything, put it in a smeared saucepan and bake in the oven for about an hour. We serve the dumplings to the table and drink them with melted butter.
Now we know what is the Ukrainian national cuisine, dishes. In this article we showed only a part of Ukrainian dishes, we hope you like them. Bon Appetit.