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- 2. Ukrainian food is one of the richest national cuisines. Its dishes are well known far away
- 3. The Ukrainian food is characterized with large number of components. For example the traditional Ukrainian food
- 4. Among the traditional sweet foods the most popular are uswars (stewed fruits) and jellied fruits. To
- 5. Ukrainian cuisine has dozens thousands of food recipes, which are characterized with plane food cooking and
- 7. Ukrainian borsch recipe
- 8. Ingredients for cooking borsh (for a five-litre saucepan) 2 beetroots 1 carrot 1 onion 4 potatoes
- 9. How to cook Ukrainian borsch: Directions: Chop carrots and beetroots fine or grate it, chop onion.
- 10. Ukrainian Vareniki with potatoes recipe
- 11. Ingredients for Ukrainian Vareniki with potatoes: for making dough: 325 g wheaten flour, 150 g water,
- 12. Pelmeni recipe
- 13. Ingredients for cooking Pelmeni: for making pelmen dough: 3 glasses flavour 1 egg 2/3 glass water
- 14. Napoleon Cake recipe
- 15. Ingredients for cooking Napoleon Cake: 3 glasses flour 8 eggs 250 g butter 1/2 teaspoon salt
- 16. Recipe of Homemade fried sausage
- 17. Ingredients for Homemade fried Ukrainian sausage: 1 kg pork 1 – 2 cloves garlic or 1/2
- 18. Delisious!
- 20. Скачать презентацию
Ukrainian food is one of the richest national cuisines. Its dishes
Ukrainian food is one of the richest national cuisines. Its dishes
The Ukrainian food is characterized with large number of components. For
The Ukrainian food is characterized with large number of components. For
Among the traditional sweet foods the most popular are uswars (stewed
Among the traditional sweet foods the most popular are uswars (stewed
Ukrainian cuisine has dozens thousands of food recipes, which are
Ukrainian cuisine has dozens thousands of food recipes, which are
enriched the old
good traditions.
Ukrainian borsch recipe
Ukrainian borsch recipe
Ingredients for cooking borsh (for a five-litre saucepan)
2 beetroots
Ingredients for cooking borsh (for a five-litre saucepan)
2 beetroots
How to cook Ukrainian borsch:
Directions:
Chop carrots and beetroots fine or
How to cook Ukrainian borsch:
Directions:
Chop carrots and beetroots fine or
Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes. In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.
Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.
Ukrainian Vareniki with potatoes recipe
Ukrainian Vareniki with potatoes recipe
Ingredients for Ukrainian Vareniki with potatoes:
for making dough: 325 g wheaten
Ingredients for Ukrainian Vareniki with potatoes: for making dough: 325 g wheaten
for making forcemeat: 560 g potato, 100 g onion, 40 g oil, ground black pepper to taste, salt to taste.
Directions: Unleavened dough. Heat up a half-portion of water to 95 – 98 °C. Add the water in sifted flour and mix very well. Beat up eggs with salt and remaining water at room temperature. Mix well until the mixture has a homogeneous and thick texture and put in a warm place for 30 minutes. Stuffing. Peel and boil potatoes, dry it a little and rub hot through a sieve, season with onion, fried in oil, pepper and salt (remain some portion of braised onion for seasoning cooked vareniki).
Roll out the dough into a 1,5 mm thick layer. Place prepared stuffing, shaped into balls, through a whole width of rolled out dough layer, stepping back 3 – 4 cm from its ends. Cover the stuffing with dough layer, pressing it around each ball, and cut vareniki out with a special form. Use again the remaining dough for rolling out.
Immerse each varenik separately into boiling salted water, separating it carefully from bottom of a saucepan with skimmer, and cook for 6 – 8 minutes at moderate boiling.
Take vareniks with skimmer out of a saucepan, let the water pour down, season vareniks with onion, braised in oil, and pour sour cream over it.
Pelmeni recipe
Ingredients for cooking Pelmeni:
for making pelmen dough:
3 glasses flavour
1
Ingredients for cooking Pelmeni:
for making pelmen dough:
3 glasses flavour
1
Directions:
Sift flour on the table; make a hollow on the top of appeared hill of sifted flour, break an egg there, add warm water, salt and knead heavy dough. Then cover the dough with lid or napkin and let it rest for 30 – 40 minutes.
Pelmeni will make in such a way: twist the dough into a rope, cut it into pieces and roll out each piece with rolling pin into a fine disc on a board, sprinkled with flour.
Napoleon Cake recipe
Ingredients for cooking Napoleon Cake:
3 glasses flour
8 eggs
250 g butter
1/2 teaspoon
Ingredients for cooking Napoleon Cake: 3 glasses flour 8 eggs 250 g butter 1/2 teaspoon
How to cook Napoleon Cake:
Directions: Pour out two glasses flour onto the board and beat up with butter. Form the appeared mass into a hill and add little by little in its centre an egg and water, mixed with salt and vinegar.
Knead dough, adding there remaining flour. Divide the dough into 8 – 9 parts. Put itin a cool place for 1 hour. Then roll out the dough into layers. Boil about 1,5 litre milk with 7 – 8 tablespoons powdered sugar. Beat up and mix the remaining milk with egg yolks and starch. Add this mixture to the boiling milk and let it boil for 30 sec – 1 minute, stirring constantly.
Beat up 8 egg whites with 8 teaspoons sugar, adding the sugar little by little. Pour the boiling milk mixture into whipped egg whites and mix well with spoon.
Cut the baked and cooled dough in half lengthwise (into a top and a bottom) and smear with cream between both parts. An upper cake won’t be smeared, as far as I remember. It’s better to make the cake with two cooking persons: it’s faster and less troublesome. The cream will be risen high, have an ethereal texture and a lighter taste than buttercream.
Recipe of Homemade fried sausage
Recipe of Homemade fried sausage
Ingredients for Homemade fried Ukrainian sausage:
1 kg pork
1 – 2 cloves
Ingredients for Homemade fried Ukrainian sausage: 1 kg pork 1 – 2 cloves
Directions Put pork through a meat grinder or chop it fine, add salt and ground pepper, rubbed garlic, onion, some broth, chopped lard (pork back fat), mix it all well and stuff thin pork intestines with this mass.
By stuffing pork intestines with the mass, twist it in each 15 – 20 cm. Then bind the ends of sausages.
Boil the sausages in salted water for 15 – 20 minutes and fry it in lard (pork back fat).
Separate the sausages from each other, put on a dish and pour fat of its frying over it.
Place fried potatoes on a dish around the sausages. Serve cucumbers, tomatoes, sauerkraut and greens separately.
Delisious!
Delisious!