Tag: ukrainian (Page 6 of 8)
Lazy Cabbage Rolls
March 19th, 2011 in Beef, Main Dishes by Julia Volhina
Lazy cabbage rolls, or “lenyvi golubtsi” how this dish is called in ukrainian, is an easier version of ukrainian cabbage rolls.
Since it doesn’t require assembling of rolls it is much easier to prepare, and taste is very similar to cabbage rolls.
Lazy cabbage rolls taste great when seasoned with a bit of chopped garlic and a bit of mayo.
Ukrainian Tomato and Cucumber Salad with Sour Cream Dressing
March 12th, 2011 in Salads by Julia Volhina
This simple salad with tomatoes and cucumbers is very popular in Ukraine, and I don’t see any reasons why it wouldn’t be liked in any other country which grows tomatoes, cucumbers, dill and sour cream with onions and garlic.
As opposite to summer salad with tomato and cucumbers with vegetable oil based dressing, this one uses sour cream and mayonnaise.
If you are trying to cut on calories – use mix of sour cream and low calorie yoghurt, or just yoghurt as a base for dressing, but, believe me, this salad tastes the best with real sour cream.
How to Make Homemade Egg Noodles
February 5th, 2011 in Tips, Advices & How-to by Julia Volhina
Homemade egg yolk noodles are not so hard to do as it may seem. Lapsha (in russian cuisine) or klusky (in ukrainian cuisine) are as easy to do as simple egg and flour dough.
It is also a good way to use leftover yolks if you needed egg whites for some other dish.
Boiled homemade egg noodles can be served as a side dish or added to meat or chicken broth or soup.
Easier Borscht with Precooked Beets and Beans
December 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).
Stuffed Pork Rolls with Mushrooms (Kruchenyky)
November 20th, 2010 in Main Dishes, Pork by Julia Volhina
Kruchenyky or zavyvantsi – meat rolls prepared with pork (less often with beef) and stuffed with various mixes. This is very popular dish of traditional ukrainian cuisine.
Stuffings for kruchenyky, as well as sauces, vary from region to region and, actually, from cook to cook.
I like kruchenyky prepared from pork loin and stuffed with mushrooms or mushroom mix with some other ingredients, fried and then baked under cream sauce. Just like in this recipe.
It may seem like lot of hassle to cook these stuffed pork rolls, but it is really not as hard as it looks; and is really tasty 🙂
Beet Salad with Prunes and Walnuts
November 13th, 2010 in Salads by Julia Volhina
Beet salad with prunes, walnuts and onions dressed up with mayo or sour cream or both is one of the traditional salads of ukrainian cuisine.
Also, this dish is one of the not many dishes which uses beets as a main ingredient.
It is very important to use sweet and rich red color beets for this salad. So, when buying beets scratch their skin with a nail: dark red pulp under skin is a sign of good beet, not pink and not white.
It is also important to use good quality walnuts; taste before you buy them: old walnuts can be bitter and using such will make you salad taste bitter as well.
Salad Dnister (Cabbage, Peas and Sausage)
September 25th, 2010 in Salads by Julia Volhina
Salad Dnister (just like a river) is a popular in West Ukraine dish originated in Carpathian mountains region, and made its way to other places as it is easy, not expensive and fast to do and very tasty.
Main ingredient of this salad is shredded cabbage, so you can consider it to be a coleslaw with a sausage and peas dressed with mayonnaise.
A bit of a challenge here would be to find suitable sausage. The closest translation to the kind of sausage you need I could come up with is “half-smoked summer sausage”, however I am pretty sure that sounds weird in english, and if you know how to call it better – please let me know. Krakowska or Ternopil’ska sausage will work here, if you can find any of those in Ukrainian or European shop.