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Review and recipes of Ukrainian Cooking

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  • 15 June 2017

The Ukrainian Cooking Event was another great UEN event. There were 25 UEN members and hey were working in teams of 4/5 to prepare 2 dishes each. All in all 9 dishes were prepared of which 5 were vegatarian and 2 were desserts.

Everybody enjoyed cooking and especially eating the food afterwards. It was so good, that there were hardly any leftovers.

Thank you to Zoya Teulings for providing the recipes and guidance together with Nelly Solovyova.

Please find the recipes below:

Ukrainian cooking 9
Domashnyaya lapsha   (Chicken soup with homemade noodles)
2 eggs
1 cup flour
1 medium chicken
1 big white onion
2 carrots
1 parshnip (or 3 celery stalks),
fresh dill & parsley,
1 bay leaf,
salt & pepper
Start with the noodles dough:  put 1 cup flour in a bowl, beat 2 eggs into it, add 2-3 tablespoon water and 1/2 teaspoon of salt. Knead the dough, constantly add the flour so the dough will be steep. Once dough is ready, put it aside for 15 minutes and cover with the plastic.
While dough is ‘resting’, clean the chicken, cut in big pieces. Add all vegetables (with exception of dill and parsley) and the chicken to the pot, cover with cold water to about 5 cm below the top of the pot. Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 1 hour until chicken is done.
Roll out dough up to 1/1.5 mm height (keep adding flour) and cut it in the length. Let the noodles dry on the table.
Once chicken bouillon is ready, take chicken and vegetables out of the pot. Vegetables you can throw away. Remove skin and bones from the chicken, cut it in a portion pieces. Add salt to the bouillon. Boil the noodles separately and chop the dill and parsley.
How to serve: put piece(s) of the chicken in the plate, add small portion of the noodles and above add a big spoon of bouillon, on top is chopped dill & parsley.
Ukrainian cooking 8
Sote iz baklazhan (Saute from eggplant)
2 eggplants
5 tomatos
2 white onions
1 big carrot
3 paprika (different colours)
2 cloves of garlic
1 small chili pepper
1-2 tablespoon of flour
Salt & pepper; fresh coriander
Cut the eggplants in circle, put a salt on it and let it in a pan until the eggplants will give the water (10-15 minutes).
In a mean time, cut the vegetables: onions in a half circle; shred the carrot; paprika chopped in length, chop the cloves of garlic and tomato.
Dry eggplants with paper towel and soak in the flour both sides, fried in the pan with some olive oil. In another pan fry onions, add grated carrot and paprika – all should be fried in a middle fire about 5 minutes. Add chopped tomato, garlic and chopped chilli paper. Add salt and pepper and 1 teaspoon of sugar. Close the pan and let it simmer about 15 minutes.
To serve: put a circles of eggplant on a plate and add on top of the circle (as a toping) the stew vegetables. Chopped coriander above the dish.
Ukrainian cooking 7
Kobachkovye oladji (Zucchini pancakes)
2 zucchini
1-2 eggs
Fresh dill
1 cup of flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 clove garlic
Shred zucchini and place them in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels. In a large bowl mix shredded zucchini with eggs well. Add flour, salt, chopped dill and baking powder, mix well using a tablespoon. The consistence should be like a whipped cream.
Heat a pan, add oil over medium heat and spoon the zucchini mix. Cook until golden brown (about 2 minutes each side). Serve with the sour cream with chopped garlic.
ukrainian cooking 6
Venegret (Ukrainian Beetroot salad)
3-4 medium beets (boiled)
3 medium potatoes
3 medium carrots
1 can of green pea, drained
3 medium pickles
4-5 table spoon olive oil
1 table spoon white vinegar
1 medium onion
In separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely chop onion.
Place diced beets in a separate bowl. Mix beets with 2 table spoons of olive oil separately, so that beets colouring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 3 table spoons of olive oil and 1 table spoon of vinegar and add green peas from can (drained). If desired, add more pickles to taste. Refrigerate until ready to use
Ukrainian cooking.5png
Kasha s gribami i yaicom (Buckwheat porridge with champignon and eggs)
1 cup of buckwheat
2 eggs
300g champignon/mushrooms
1 big onion
½ teaspoon salt
50g butter
fresh parsley
Boil the eggs hard, clean and chopped them. Chop mushrooms/champignons and finely dice onions. Cook them in a pan with olive oil over medium heat.
Rinse buckwheat well in a cold water 3 times. Heat a large skillet (NO OIL ADDED!!) over medium heat and toast the buckwheat about 4-5 minutes until it becomes brown. Take out of heat, add butter, mix buckwheat with the spoon. Add 2 cups of boiled water to the skillet and add salt, cover with the tight fitting lid and let the buckwheat cook in a closed pan 15 minutes on a medium heat without open the pan. The porridge is ready once water is disappeared.
Add to buckwheat fried onions, champignons and eggs, mix it well. Add chopped parsley on top.
Ukrainian cooking 4
Golubci (Cabbage rolls)
1 medium cabbage
600-700g ground beef
2 cans tomato sauce
1 carrot
1 big onion (chopped fine)
½ cup uncooked rice
1 bay leaf
1 teaspoon sugar
1 teaspoon salt
Black pepper & cayenne pepper
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Heat a pan, bake finely chopped onion, carrot add ½ cup of tomato sauce, simmer 5 min. In a bowl, combine the beef and onion, carrot and tomato sauce, rice, parsley, salt and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1 table spoon meat mixture on a cabbage leaf; overlap, fold the sides and roll it up. Repeat for all leaves.
Combine the remaining tomato sauce, add sugar, salt and black papper and a bay leaf; pour over the rolls. Cover and cook over a small heat for 1 hour or until cabbage rolls are tender.
Ukrainian cooking 3
Vareniki s kartoshkoy (Dumplings with potato)
1 egg
1 cup of water
 4-5 cups of flour
5 medium potato’s
3 onions
salt & black pepper on taste
100g butter
Make the dough: In a medium bowl, whisk egg. Add 1 cup water and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Bake finely chopped 2 onions in a pan until golden colour. Add 4 tablespoons melted butter to the mashed potato and add the onions and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil.
On a floured surface, roll out dough, make circles with a cup. Form filling into 1 1/2-inch balls, and place a ball in the centre of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to well-floured surface. Continue this process until all dough circles are filled.
Place dumplings in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, fired second finely chopped onion in oil until golden colour appear, add 2 teaspoons of melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Put the fried onions on top.
Ukrainian cooking 2
Hvorost – Khrustyky (Deep Fried Pastry)
2 cups flour
40 ml vodka
2 eggs
Snip of salt
Sugar powder
1 kg backing fat (solid)
Mix in a bowl eggs (slightly whipped), vodka, salt and flour and stir with a
wooden spoon to combine. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky.
Roll out dough on a well floured surface until it’s a 1 mm thick. Slice the dough using a pizza cutter or a knife into approximately 1 sm wide strips, and cut a small slit in the middle of each strip. Take one of the ends of each strip and pull through the slit, partly inverting the strips. This is for decorative purposes; feel free to form them into any other creative shape
Heat fat in a pan to submerge the pastries. Drop only a few strips of khrustyky at a time, they will expand in the oil. Cook for a few minutes, making sure they are evenly cooked on each side. When they are golden brown, carefully remove from oil and stack on a large plate. The pastries themselves aren’t that sweet, therefore put some sugar powder on top.
Ukrainian cooking
Sharlotka (Apple pie)
6-8 large apples, such as Granny Smiths
4 eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla powder
½ cup (125 grams) flour
Ground cinnamon, to finish
Powdered sugar to finish
Preheat oven to 200 degrees C. Line the bottom of a 9-inch spring form pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using a mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon and powdered sugar.

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