Source: Anna Zhuravleva, AdobeStockUkrainian cuisine is rightfully considered one of the richest national cuisines of Eastern Europe. Plenty of meat and vegetables, a mix of different cooking techniques – and even from a single set of ingredients, you can prepare several different dishes. Today, we want to share with you 20 delicious recipes!
1. Ukrainian Borscht
Source: ivinnychanyn.comThe signature dish of all Ukrainian cuisine! Serve it with sour cream and salo (cured pork fat).
You will need: 500 g beef on the bone, 1 cabbage, 1 beetroot, 5 potatoes, 2 tbsp tomato paste, 1 carrot, 1 onion, 1 parsley root, 1 celery root, 3 cloves garlic, 1 tbsp vinegar, spices.
Preparation: Cover the beef with water and boil until tender. Grate the beetroot, lightly fry it, add tomato paste, vinegar, spices, and sugar to taste, and simmer for a couple more minutes until done. If necessary, add a little broth.
Finely shred the carrot, onion, and roots, and fry them separately in oil or lard. Add the diced potatoes to the boiling broth, bring to a boil again, and add the shredded cabbage. Cook everything for 10-15 minutes, add the beetroot and sautéed vegetables, and cook for another 10 minutes. Add spices and garlic, heat the borscht a little more, and let it steep under the lid.
2. Porcini Mushrooms in Sour Cream
Source: attuale.ruPorcini mushrooms are especially common in the Carpathians and are often used in Western Ukrainian cuisine.
You will need: 700 g porcini mushrooms, 200 g sour cream, 2 onions, 1 bunch parsley, spices.
Preparation: Sort and wash the mushrooms, soak them for half an hour in salted water, slice them, and pour boiling water over them for another 15 minutes. Finely chop the onion and fry until soft. Add the mushrooms and continue frying until cooked through. Season, add chopped parsley and sour cream, mix everything, and simmer for 5-7 minutes over low heat.
3. Poltava Galushky
Source: kraeved-samara.ruA very simple and hearty dish made with a minimal number of ingredients.
You will need: 1 egg, 375 g flour, 200 ml kefir, 1 pinch salt, 0.5 tsp baking soda.
Preparation: Add baking soda to kefir and let it sit for 5-7 minutes. Add the egg, salt, and mix. Gradually add flour, knead an elastic dough, and let it rest for 20 minutes. Divide the dough into portions, roll into ropes, and cut into pieces 1-1.5 cm long. Boil the galushky for 3-4 minutes in boiling water. Serve them with sugar and sour cream or with sautéed vegetables.
4. Ukrainian Zrazy
Source: pitanielife.ruZrazy can have completely different fillings, and this time we'll use a meat filling.
You will need: 100 g veal, 3 potatoes, 1 carrot, 2 onions, 1 clove garlic, 1 egg, spices, flour.
Preparation: Pass the veal, carrot, onion, and garlic through a meat grinder, season the minced meat, and fry until cooked. Boil the potatoes and mash them into a puree. You can add a little butter or cream. Mix the egg into the puree and form patties. Place the minced meat on each patty, seal the edges, roll the zrazy in flour, and fry them in a pan on both sides.
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5. Varenyky with Blueberries
Source: ama-service.ruVarenyky fillings can also be anything – sweet or savory. But with blueberries, they are special!
You will need: 200 ml kefir, 1 egg, 400 g flour, 0.5 tsp baking soda, 80 g sugar, 1 pinch salt, 1.5 cups blueberries.
Preparation: Mix warm kefir with a pinch of sugar, salt, and baking soda. Add the egg, then add sifted flour and knead an elastic dough. Let it rest for half an hour and roll it out into a thin layer, then cut into circles. Place a little blueberries on each circle, sprinkle with sugar, pinch the edges of the varenyky, and boil them for 3-5 minutes in salted water.
6. Machanka
Source: povkusu.comThis is something like a sauce served with pancakes, varenyky, or any appetizers.
You will need: 50 g butter, 150 g sour cream, 30 ml milk, 250 g cottage cheese, 40 g dill, spices.
Preparation: Rub the cottage cheese through a sieve, mix with sour cream, and add a little milk. Add melted butter to it, and finally mix in spices and chopped dill.
7. Ukrainian Deruny
Source: ensostyle.comDespite the simplicity of this dish, potato deruny are valued all over the world.
You will need: 500 g potatoes, 1 tsp salt, 1 egg, 3 tbsp flour, spices.
Preparation: Grate the potatoes on a fine grater and add the remaining ingredients. Mix everything thoroughly and spoon the potato mixture onto a hot pan with oil. Fry the deruny on both sides.
8. Green Borscht
Source: recept-borscha.ruInstead of sorrel, you can use nettle or other interesting greens.
You will need: 300 g chicken, 4 potatoes, 2 bunches sorrel, 1 onion, 1 carrot, 3 eggs, spices.
Preparation: Cover the chicken with water, add spices for broth, and cook for 40 minutes over low heat. Finely chop the onion, grate the carrot, and fry until golden. Separately boil the eggs until cooked and dice them.
Remove the meat from the broth and add the diced potatoes. Cook for 15-20 minutes. Add chopped sorrel and cook for another 5 minutes. Add the sautéed vegetables, eggs, and spices to taste, and cook the green borscht for the last 2 minutes.
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9. Pampushky with Garlic
Source: recept-borscha.ruPampushky are good not only with borscht and other first courses but also on their own.
You will need: 450 g flour, 100 ml milk, 200 ml water, 2 tsp dry yeast, 1 tsp sugar, 30 ml vegetable oil, 4 cloves garlic, 50 ml water, half a bunch of herbs, 1.5 tsp salt.
Preparation: Mix sifted flour, sugar, yeast, and 0.5 tsp salt. Pour in warm milk and water, and knead an elastic dough. Grease it with oil and leave in a warm place for 1.5 hours. Divide the dough into 14 parts, place in a greased form, and leave for another half an hour. Bake the pampushky in the oven for 35 minutes at 190 degrees Celsius.
Mix water, another 2 spoons of oil, the remaining salt, chopped herbs, and crushed garlic. Pour this dressing over the pampushky from the oven and leave for another 15 minutes to soak.
10. Holubtsi
Source: banket-a-tet.ruHolubtsi are easy to make even for beginner cooks.
You will need: 1 cabbage, 500 g minced meat, 200 g cooked rice, 2 onions, 2 carrots, 2 tomatoes, spices.
Preparation: Remove the core from the cabbage and place the whole head in boiling water. Cook until soft and separate the cabbage into leaves, cutting them at the base. Separately chop the onion, grate the carrot, fry them until soft, and mix half of the sautéed vegetables with minced meat, rice, and spices.
Add grated tomatoes and spices to the remaining sautéed vegetables, and simmer everything for a couple of minutes. Wrap the minced meat in cabbage leaves and place the holubtsi in a pot. Pour in tomato sauce and a little water, so it doesn't completely cover the holubtsi. Cook everything over low heat for about 40 minutes.
11. Ukrainian Kapusniak with Millet
Source: pinterest.ruA hearty and rich variation of the classic soup.
You will need: 500 g pork ribs, 500 g beef, 5 potatoes, 2 onions, 1 carrot, 150 g millet, 70 g salo, 400 g cabbage, 3 cloves garlic, 4 tbsp tomato paste, spices.
Preparation: Cover all the meat with water and cook for 1.5 hours over low heat. Add rinsed millet, whole potatoes, and chopped onion and carrot. Cook everything until the potatoes are soft, remove them separately, mash them, and return them to the pot.
Add finely grated salo, grated cabbage, and chopped garlic. Cook everything for 15-20 minutes, stirring. Add tomato paste and spices, bring the kapusniak to a boil, remove from heat, and let it steep.
12. Chicken Kyiv
Source: fotostrana.ruThis cutlet has long been served in the best restaurants in the world!
You will need: 130 g chicken fillet, 20 g butter, 2 sprigs dill, 1 pinch white pepper, 1 pinch salt, 1 egg, 50 g breadcrumbs.
Preparation: Thinly pound the chicken, salt, and pepper. Mix soft butter with chopped dill, freeze slightly, and place on the chicken. Roll a tight cutlet so there are no gaps, dip in egg, and roll in breadcrumbs. Fry the cutlet in plenty of oil and place on a paper towel.
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13. Krovianka with Buckwheat
Source: мастер-повар.рфIncredibly delicious, albeit peculiar, homemade sausage.
You will need: 3 l pork blood, 500 g garlic, 150 g buckwheat, 2 kg pork fat, 2 tbsp salt, 20 g black ground pepper, casings.
Preparation: Boil the pork fat in salted water and pass through a meat grinder along with the skin. Pass the garlic through the same grinder, pour in the blood, add spices, and mix everything. Finally, add cooked buckwheat and mix again. Fill the prepared casings with the mixture, make a couple of punctures before immersing in boiling water, and cook the sausages for 20-25 minutes after boiling. Then fry them on all sides in a pan.
14. Mamalyga
Source: smartliving.roThe simplest recipe for making corn porridge for every day.
You will need: 200 g corn grits, 1 tsp salt, 1 l water.
Preparation: Boil water with salt and gradually pour in the grits, stirring constantly. Continue to cook the porridge over low heat until thickened, then let it steep for half an hour under the lid. During this time, stir the mamalyga several more times.
15. Nalysnyky with Cottage Cheese
Source: maxvps.ruPerfect homemade pancakes with a cottage cheese filling.
You will need: 1 cup flour, 500 ml milk, 5 eggs, 2 tbsp butter, 600 g cottage cheese, 50 g raisins, 200 g sour cream, 70 g sugar, 1 pinch salt.
Preparation: Mix the yolks of 4 eggs with melted butter and salt, add a little milk, then flour. Rub everything thoroughly. Add the remaining milk, mix the liquid dough, and set aside for 20 minutes. Whisk 4 egg whites until stiff peaks form, fold into the dough, and fry thin pancakes in a greased pan.
Pour boiling water over the raisins for 10 minutes and pat dry. Rub the cottage cheese, sugar, 1 egg, and sour cream, salt, and add raisins. Wrap the filling in the pancakes in any convenient way and bake the nalysnyky in the oven for 20 minutes at 200 degrees Celsius.
16. Kulesh
Source: honeyfromrock.blogspot.comKulesh is something between porridge and a very thick soup, a first and second course simultaneously.
You will need: 1/2 cup millet, 150 g salo, 6 potatoes, 1 celery root, 1 parsley root, 1 carrot, 2 onions, 2 l water, spices, herbs.
Preparation: Finely chop the onion and salo, and lightly fry. Add coarsely chopped carrot and roots to boiling water, and cook until semi-tender. Add potatoes cut into sticks, and after 5 minutes – rinsed millet. When the groats are almost cooked, add the sautéed vegetables, spices, and chopped herbs, and cook the kulesh until done.
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17. Baked Salo
Source: findle.topIt turns out so delicious that it will adorn any festive table!
You will need: 1 kg salo, 1 head garlic, 1 tbsp mustard, 1 tsp ground black pepper, 1 tbsp salt.
Preparation: Mix mustard, spices, and finely chopped garlic, and rub this over the salo. Wrap it in foil and refrigerate for 4 hours. Then bake in the oven for 1 hour at 120 degrees Celsius and let it cool without unwrapping.
18. Lviv Syrnyk
Source: dom-desertov.ruAn excellent dessert and simply a wonderful find of Galician cuisine.
You will need: 500 g cottage cheese, 4 eggs, 165 g sugar, 100 g vanilla sugar, 120 g butter, 50 g raisins, 2 tbsp cocoa, 3 tbsp sour cream, 1 tbsp semolina, zest of 1 lemon.
Preparation: Pour boiling water over the raisins for 5 minutes and pat dry. Pass the cottage cheese through a meat grinder and mix with 100 g soft butter, zest, vanilla sugar, and semolina. You can beat everything with a mixer. Separately whisk the eggs and 125 g sugar until foamy, and mix with the cottage cheese. Add raisins.
Pour this entire mixture into a mold and bake the syrnyk in the oven for 40 minutes at 180 degrees Celsius. Mix cocoa, the remaining sugar, and sour cream, cook everything almost to a boil, add the remaining butter, and mix the glaze. Pour over the cooled syrnyk and refrigerate for a couple of hours.
19. Banosh with Cracklings and Bryndza
Source: fotostrana.ruThis classic Hutsul dish will require a little patience from you, but the result is worth it.
You will need: 150 g corn grits, 300 ml milk, 150 g mushrooms, 100 g salo, 200 g sour cream, 150 g bryndza, 1 onion.
Preparation: Dice the salo and fry it over medium heat, then set aside. In the remaining fat, fry chopped onion and sliced mushrooms. Mix milk and sour cream, bring to a boil, and gradually add corn grits, stirring. Cook the banosh for 20 minutes over low heat until thickened and serve with mushrooms, cracklings, and crumbled bryndza.
20. Plyatsok
Source: pinterest.comAn original layered dessert made from honey and poppy seed cakes.
You will need: 120 g poppy seeds, 8 eggs, 200 g apples, 5 tbsp semolina, 300 g sugar, 2 tbsp honey, 1 tsp baking soda, 1 cup flour, 700 g sour cream, 30 g vanilla sugar, optional – chocolate glaze.
Preparation: Grind poppy seeds in a coffee grinder and mix with half of the baking soda and semolina. Whisk 4 eggs with a mixer, grate apples, and mix everything thoroughly. Pour the dough onto parchment paper and bake the cake for 20 minutes at 180 degrees Celsius.
Whisk another 4 eggs with half of the sugar until foamy, add honey, the remaining baking soda, and sifted flour, mix the dough, pour onto parchment paper, and also bake for 20 minutes at 180 degrees Celsius. Whisk all the remaining sugar with sour cream until fluffy. Cut the cakes in half, spread with cream, and assemble the plyatsok, alternating layers. Cover it with cream on all sides and pour glaze over it if desired.