Ukrainian cuisine - rich and generous. A large area of the country made it possible to form the kitchen, which includes a variety of products, from temperate zone vegetables to fruit subtropical from sea fish and seafood to forest game. Recipes Ukrainian cuisine is usually not difficult. A food - hearty, dense, saturated fat, and consisting of a variety of ingredients. Lose weight on such a diet is unlikely someone will be able to. But for the cold winter days, recipes of Ukrainian cuisine - just right.
Borscht - a business card of Ukraine. Recipes for cooking borsch as much as housewives. But the main ingredient is still the same: beets, potatoes, tomatoes. Borsch can be red, yellow, green. Meat and vegetable. But sure - it was delicious!
- At 200 grams of beef and sheep meat (pork)
- 400 g fresh cabbage
- 2 medium potatoes
- 2 medium beets
- 2 tablespoons white beans
- 2 sour apples
- 1 onion
- Carrots, parsley root, celery root
- 0.5 liters of beet kvass
- 0.5 cups of tomato juice or paste
- 2 tablespoons butter
- 1 tablespoon finely chopped lard
- Allspice, bay leaf, parsley
Beans soak before and boil until tender. Of beef broth to cook. Ready broth need to drain, and the meat cut into pieces a la carte. Peel the potatoes, cut into cubes. Cabbage chop.
Tomatoes peel, cut andbrown in butter until softened, and then through a sieve. Beets clean and cut into strips. Mutton (brisket), chop and fry in a pan. When heated with oil, put beets in a pan and simmer until tender, add the strained broth as needed.
Carrots and onions chop and fry in a little vegetable oil. Salo crush with parsley. Apples chopped.
In the strained broth to put the potatoes andcabbage, cook for about 10 minutes. Next, add the beets with lamb, roasted root vegetables, onions, tomatoes, apples, bacon and beans ready. Pour beet kvass. Broth bring to a boil, add spices and cook on low heat until cooked cabbage and potatoes. Ready soup served hot, put in the meat dish, add sour cream and parsley.
Kvass - ancient drink, loved by all Slavs,and well-known not only in the Ukrainian cuisine. Beet kvass today is not as well known as the bread, but in vain. This is - the best way to treat hypertension and to cleanse the body. And besides, it gives a special relish Red borsch. Cook beet kvass easy.
- Fresh Beetroot - 1-2 pieces.
- Water - about 3 l
- The crust of rye bread
- 3-liter jar
Beets Wash, peel and cut into smallpieces. Put them at the bottom of a glass jar (volume of approximately 1.4 or more). Pour the cooled boiled water, add a crust of bread (it will speed up the fermentation process). Leave in a cool dark place for fermentation. When the brew starts to wander, you need to get a crust, and you can start to drink kvas. Or use for cooking borscht and summer okroshek. As the use of kvass water in a jar can be added until the color of the drink will be saturated.
Potato grandmother with mushrooms
Potatoes - another traditional product, without which Ukrainian cuisine would be quite different. One way of cooking potatoes - a potato grandmother.
- Potatoes - 500 g
- Dried mushrooms - 50 (or 200 g fresh)
- Dry wheat bread (you can take the bread crumbs) - 100 g
- Onions - 2 pcs.
- Egg - 1 pc.
- Butter or grease
- Black pepper, parsley
For the gravy:
- Mushroom broth or broth - 150 ml.
- Bulb - 1 pc.
- Wheat flour - 1 st.l.bez slides
- Butter - 2 tbsp
- Tomato paste or sauce - 2 tbsp
- Sour cream - ¼ cup
Dried mushrooms to soak and boil in advance. Fresh mushrooms bust, clean, cook until done. Boil potatoes in their jackets, a little cool and clean. Mince or chop the blender, add the egg and salt. Chop onion finely and fry in oil or fat until golden brown, add the sliced mushrooms and simmer for about 10 minutes. In the ready-mix add chopped stale bread, salt, pepper and herbs.
Pot or saucepan grease. Bottom sprinkle with breadcrumbs and put them on a layer of potatoes. The next layer of the fungal mass. Spread of several layers, the latter must be potato. Sprinkle it with breadcrumbs, drizzle with oil. Put grandmother bake in the oven until tender (ok.30-40 minutes).
Prepare the sauce. Flour is a little fry in oil. Fry chopped onion in butter, add the flour and tomato paste. Mix well, pour broth and sour cream, stir and bring to a boil. Cook after thickening at low heat for 3-5 minutes.
Ready grandmother put on a plate, pour the sauce and serve hot. Bon Appetit!
Pork with prunes
Ukrainian cuisine is impossible to imagine withoutpork and bacon. Pork - easy cooking meat, which does not require prolonged cooking, as opposed to, say, beef. Pork in the Ukrainian cuisine is traditionally prepared with vegetables or potatoes, used as a spice black pepper, parsley root and celery, greens and prunes, which gives the meat a nice sweet taste.
- Pork (fillet) - 600g
- Prunes - 250g
- Stale white bread - 80g
- Sugar - 2 tbsp
- Vinegar - 0.5 cups
- Salt, allspice, bay leaf.
Pork cut into portions and frywith fat or oil. Put into a saucepan, pour 3 cups of water and vinegar, put the spices and simmer until tender, turning to avoid burnt. Cooked pork cut into thin slices.
Prunes wash, remove seeds and cook in1.5 cup of water until tender. Clean and chop the blender. White breadcrumbs chop, fry in butter and mix with prunes. Add the sugar, pour a little liquid in which stewed pork. Stir thoroughly and boil for a few minutes, making sure not formed lumps. Pour the boiling mixture of pork ready. Serve with fried potatoes.
What I'm meal without dessert? Ukrainian cuisine is rich and sweet, a lot of them and they are very different. Sweet pastries, cakes, pies and cakes. Bagels, biscuits, rusks ... In general, there is something to please yourself sweet tooth. But we offer you a dessert is not only delicious, but also useful. And, importantly, low-calorie.
Pennick (Pіnnik) - is a hot lush sweetness, of which necessarily includes the whipped egg whites. Served necessarily hot, with cream or sour cream.
- Fresh apricots - 0.5 kg
- Proteins Egg - 8 pcs.
- Sugar - 1 tbsp
- Breadcrumbs - 1 tbsp
- Citric acid - a pinch
Apricots peel, pour boiling water andBoil until tender. Rub through a sieve or chop the blender. Add sugar, citric acid and stirred. Protein shake up in the dense foam and gently stir in the mashed potatoes.
Heat oven to 180 ° C. Baking dish (preferably metal) greased and sprinkled with breadcrumbs. Share apricot mass into a mold and sprinkle with powdered sugar. Put in the oven to bake for 15-20 minutes. Serve hot.
Ukrainian cuisine recipes that simple andavailable, - a good support for young housewives. Intense aromas, high nutritional value, and most importantly - excellent taste, which is sure to appeal to all home.</ P>