Христос Рождається! Славіте Його.
Christ is Born! Glorify Him!

If you are on a ship without a Ukrainian cook, here is a way to celebrate Christmas and Easter with the festive dishes you are used to having at home.

Коли ви є на судні де немає українського кухаря, тут подано рецепт страв. Це буде майже так як у дома.

о. Мітрат Олександр Кенез

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Vareneke , holybtsi , deryne i naltsnyke (blini)
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Ukrainian Beet holubtsi with raised dough fill

Here is an old-time recipe that survived generations of cooking progress without losing its popularity. These holubtsi have the delightful, yeasty fragrance of home-made bread --- a real treat.

When making bread or plain rolls, reserve some of the dough and use it as a filling for holubtsi with beet leaves.

Cabbage leaves may also be used, but beet leaves are preferred. Prepare the beet leaves by scalding them in hot water to wilt. The dough should be well risen. Line the bottom and sides of a pot with some leaves. Cut off a small portion of the dough about the size of a walnut, Place it on the leaf, and roll loosely. Arrange the rolls in layers in the pot.
Sprinkle each layer with some melted fat and salt. Fill only half of the pot. Top with a layer of leaves, cover, and let rise in a warm place until double in bulk. This will take from 1 to 1 1/2 hours. Bake, uncovered, in a moderate oven 350 degrees F. for 1 hour. Serve hot or warm with a Smetana sauce with green onion. The sauce may be flavored with some chopped dill, if desired.

Smetana Sauce with Green Onion:

2 cups thick sour cream
1/2 cup or more chopped green onions
Salt and pepper

Bring the cream to a boil. Add the onions and season to taste. Simmer very slowly, uncovered, for about 30 to 40 minutes, or until the flavors are developed and the sauce is thickened.

5 & 6. Holubtsi (Cabbage Rolls)
- buckwheat and rice filled

To prepare the cabbage:
Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added. Remove the leaves as they become soft. Cool and drain the leaves and remove any remaining core. Cut the leaves to the desired size (personally I cut them about 3" wide). Grease a cassarole dish and place a few leaves of cabbage to line it. Put a tablespoon full of filling (filling recipe follows) into each leaf and roll it up tucking in the edges of the leaves as you roll. Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauteed in olive oil) between the layers. When the dish is filled place extra prepared cabbage leaves over the top to prevent scorching. Cover and place in 325 degree oven for 1 1/2 to 2 hrs or until both the cabbage and filling are tender. For a nice variation you could also use grape or beet leaves. Also, you could pour some tomato juice over the top to add flavour.

Fillings:

1. Rice Filling

2 cups rice

2 cups water

2 tsp. salt

1 medium onion (chopped)

4 tbsp olive oil

Pepper

Wash rice well. Add water and stir in salt. Bring to boil and cook for one minute. Stir and cover. Turn down heat and simmer until rice starts to get tender. Take off of heat and let stand covered until the rest of the water is absorbed. The rice at this stage will only be partly cooked. Saute chopped onion in olive oil and add to the rice. Season to taste. Cool and roll into cabbage.

2. Buckwheat Filling

2 cups buckwheat groats

2 tsp. salt

1 medium onion (chopped)

4-5 tbsp. olive oil

4 cups water

Brown groats very lightly in the oven. Place in pot with boiling salted water. Add 4 tbsp olive oil. Cook until water is absorbed. Cover and bake in a 350 degree oven for 30 minutes. After baking allow the buckwheat to cool. Saute chopped onion in 1 tbsp of olive oil. Add the sauteed onions to the cooked buckwheat. Cool and fill the holubtsi.

Varenyky with Cottage Cheese

2 glasses Flour
1 Egg
half a glass Water
½ T sugar
Salt
600g Cottage Cheese
1 Onion
1.5 T Butter

For the filling rub the cottage cheese through a sieve (or in any other way make it soft). Fry the chopped onion in oil until it gets golden in colour. Mix it with cottage cheese, add salt and butter. Blend thoroughly. Sift the flour through a sieve. Put it into a bowl. Pour into it a mixture of water, salt, sugar and eggs. Knead the dough as quickly as possible. Let it stay in refrigerator for 30 minutes. On the board sifted with flour roll the ready dough out into a layer as thick as 2mm. Cut the round scones with a glass or any other round shape. Put a teaspoonful of the filling onto each of the scones. Then bring together the opposite edges of a scone and pinch them so that they don't come apart. When you have a closed semicircular shape with the filling inside, it is the varenyk. Fill a big pot with water, add a little salt to it and bring to boil. Put the varenyks into the boiling water and boil them for 3 or 5 minutes. Brush melted butter onto them. Serve chilled in a dish, in sour cream.

Varenyky with Strawberries

60g Strawberries
350g Flour
half Egg
120g Milk
22g sugar
6g Salt

Sift the flour through sieve. Add warm milk, half an egg, salt, sugar. Knead the dough and let it stay for 30 or 40 minutes. Wash the strawberries and let them dry. Cut into small cubes and mix with sugar. This will be the filling of the varenyks. Roll the dough. With help of some round form (you could use a glass, or anything circular for this purpose) create flat round scones of this dough. Then put a teaspoonful of the filling into each of the scones. Then bring together the opposite edges of a scone and pinch them so that they don't come apart. When you have a closed semicircular shape with the filling

7 & 8. Varenyky
Dough

4 cups flour
1. Combine flour and salt

2 tsp salt
2. Add rest of ingredients

2 tbsp olive oil
3. Kneed until smooth and elastic

2 eggs well beaten
4. Cover and let stand at least 15 min.

1 cup water
5. Roll out thin on a floured board

6. Cut out rounds with a glass or beer mug

Fillings-

i. Potato

2 cups mashed potatoes
1/2 cup chopped onion

2 tbsp. vegeatble oil
salt and pepper to taste

- saute onions in oil, season, add potatoes and mix well.

ii. Kapusta (sauerkraut)

2 cups sauerkraut
4 tbsp. vegeatble oil

1/2 cup onion, chopped
pepper to taste

- bring sauerkraut to boil in some water. Rinse, cool, drain and squeeze out water. Chop finer if you want. Saute onions in oil and add to sauerkraut, season to taste.

iii. Prune filling

1 cup prunes
honey to taste

1/2 cup water

-bring prunes and water to a boil, let cool and drain. Chop prunes very fine and add honey to taste.

To make:
Add 1 tbsp of filling to each round of dough , fold over and pinch the dough together well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready.

and more varynyke
The recipe for Ukrainian varenyky dough in Ukraine is pretty simple: Flour, eggs, butter and water. The key to our dough is to add large amounts of sour creme. It makes it just melt in your mouth. So there you have it. You are now sworn to secrecy. Below is the complete recipe in condensed form. If you have never made Varenyky before, I would suggest taking our Varenyky making class. We hope it is pleasing to your palate, a your a big hit with the family and as they say in western Ukraine " Smachnoho!".
Dough
(Makes about 3 dozen)
3 cups All Purpose Flour
5 oz Real Sour Cream
4 Tblsp Real Butter
1 Real Egg

Measure out the flour and fold in the sour cream and softened butter. Mix to an even consistency. Beat the egg in a measuring cup, then add enough water to measure 3/4 cup total. Fold the egg measure into the dry mixture. If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough. Place in a deep bowl and cover with a damp cloth.

Fillings
MUSHROOM AND POTATO

3 to 4 Large Real Potatoes
8 oz Canned Mushrooms bits and pieces
1 Clove Real Garlic
1 Large Yellow Onion- Diced
3 Tblsp Vegetable or Olive Oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the garlic and sauté with the oil in a skillet on high heat. Use a wood spoon or spatula and crush the garlic in the oil. Allow to heat for about 3 minutes. Add the onions with the drained mushrooms. Stir frequently until the mushrooms are browned and slightly crispy (30-40 minutes) or to your preference. Thoroughly combine the potatoes and mushroom mixture.

SAUERKRAUT AND POTATO

1 14 oz can of sauerkraut
1 Large Yellow Onion - Diced
3 to 4 Large Potatoes
3 Tblsp Vegetable oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Sauté the onions in the oil in a skillet on high heat. Completely drain the sauerkraut and add to the onions. Stir frequently and heat until the sauerkraut is browned. Thoroughly mix with the potatoes.

POTATO AND CHEESE

8 oz Sharp Cheddar Cheese
3 to 4 Large Real Potatoes

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the cheese into small cubes, about 1/4 inch in size.Thoroughly mix with the mashed potatoes.

MAKING THE VARENYKY
Bring a large pot of water to boil, then add a little vegetable oil. Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter. Slice into approximate cubes. Roll each cube into a ball. Press fat and roll out into a thin circle. Scoop approximately one heaping teaspoon of filling into the center of the circle. Fold in half and pinch the edges shut to prevent any filling from falling out. Slightly flatten to distribute the filling evenly. Drop into the boiling water. Cook until the varenyky floats flat on the surface of the water. Usually this takes about 2 to 4 minutes depending on the size. When it's done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off. Place on a rack to drain and allow to cool. Freeze immediately or sauté in butter and onions.

and another one
apricot and walnut varyneke
1/4 cup water
1/4 cup plus 2 tablespoons sugar
2 tablespoons apricot brandy (optional)
6 oz dried apricots (1 cup; preferably California)
1/2 cup walnuts (2 oz), finely chopped
Pierogi and vareniki dough
1 stick (1/2 cup) unsalted butter
1/2 cup fresh bread crumbs
1/4 teaspoon cinnamon PreparationMake filling: Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.
Roll out dough and fill varenikis: Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.

Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.

Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:

Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.

To serve varenikis: Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.

Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

Pelmeni

1 1/2 cups all-purpose flour
2 eggs
1/2 cup water
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound ground pork
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Garlic, to taste

To make the dough, combine the flour, eggs, water and 1/2 teaspoon salt. Knead mixture. Let rest for 30 minutes.

Mix the ground beef, ground pork, onions, 1 teaspoon salt, pepper and garlic together. Roll the dough into a thin layer and cut into small circles. Place a small amount of meat in the center of each circle of dough. Fold the edges of the dough over the meat to form a ravioli-shaped dumpling. Boil the Pelmeni in salted water for seven minutes, or until they float to the surface. Serve them in soup plates with sour cream or in broth.

Deryne
Ingredients:

3 Large Potatoes
1 or 2 eggs, slightly beaten
1 tblsp. grated onion
2 tblsp. flour
1/2 tsp. salt
few grains of pepper
1/2 tsp. baking powder

Pare, wash and grate the potatoes on a fine grater and pour off some of the potato water. Add all of the ingredients and mix them thoroughly. Drop the mixture with a spoon in small rounds about the size of small pancakes onto a hot, well greased frying pan or griddle. Bake over a moderate heat about five minutes on each side, or until they are well browned and tender. Serve very hot with sour cream, applesauce or cottage cheese.

and more deryne

Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- grated
6 Potato -- peeled & grated
2 tb Flour
2 Eggs
2 ts Salt
3/4 ts Black pepper
1 pt Sour cream
1/2 pt Cream

In a large bowl use a mixer to puree the ingredients
except the sour cream & cream. You may do this in a
food processor as well or a blender. Heat oil in a
skillet and when hot drop large spoonsful of the
mixture. Cook until browned on one side. Turn and
repeat. When done remove, drain, and place in a warm
oven.

Mix the sour cream & cream together.

Serve warm with a large dollop of the the cream
mixture! This a staple in Ukrainian homes and these
pancakes will store well in the refrigerator for 2-3
days. In many homes preserves or jam is also served on
these delicious pancakes.

Blini nalysnyke(Pancakes)

The week before the beginning of Lent is called Maslenitsa and it signals the end of winter. All during that week, Blini are served, signs of sun and spring.

-2 cups milk,warmed

-1 tbsp yeast

-1 1/3 cups flour

-1/2 cup buckwheat flour

-2 eggs separated

-2 tbsp butter, melted

-1/2 tsp salt

-2 tsp sugar

Dissolved the yeast in one cup of tepid milk taken from the pint.
Add a tsp of flour and place the mixture in a warm place.
When the mixture has risen and doubled its volumen, add the rest ot the tepid milk, the sifted flour, sugar, salt, melted butter, and egg yolks.
Beat this mixture to a very smooth batter.
Place it in a warm place to rise.
When the volume has doubled, knead it lightly and let it rise again.
This process can be repeated once more.
Add the whisked eggs whites.
Heat a little oil or butter in an 8-0 inch frying pan and fry dollops of the misture to make pancakes that are rather more thick than usual.
Allow two or three pancakes per person and servce melted butter, sour cream, and cavier separately.

Stuffed Cabbage, holyptsi
* 1 1/2 pounds lean ground beef
* 1 cup cooked rice
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8 to 10 large cabbage leaves -- blanched, wilted
* 1 cup tomato sauce
* 1 6 oz can tomato paste
* 1 onion -- chopped
* 1/4 cup vinegar
* 3/4 cup water
* 2 tablespoons sugar
* 8 gingersnap cookies -- crushed

Combine meat, rice, salt and pepper. Fill each leaf with about 1/2 cup of the mixture, fold in sides like an envelope, then roll up and place seam side down in crockpot. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 6 to 8 hours.
Serves 4.

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Soup

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Soup accompaniments

Egg Barley:
1 egg
1/4 tsp. salt
Flour

Egg Drops:
1 egg
1 tbsp. water
4 tbsp. flour
1/8 tsp. salt
Hrybok (Omelet Noodles):
1 tbsp. butter
2 eggs, separated
1/8 tsp. salt
2 tbsp. water
2 tbsp. flour

Rice Balls:
1 cup cooked rice
1 tbsp. flour
1 tsp. soft butter
1 egg, slightly beaten
1/4 tsp. salt

Marrow Balls:
2 tbsp. bone marrow
1 egg, slightly beaten
1/4 tsp. salt
Few grains pepper
1/2 cup soft bread crumbs, about

Liver Balls:
1 recipe Marrow Balls, but omit marrow use
1/2 cup ground fresh liver
Onion juice to taste

Potato Dumplings:
1-1/2 cups hot mashed potatoes
1/4 cup dry bread crumbs
1 egg, slightly beaten
1/3 cup flour
Salt and pepper

Egg Balls:
2 hard cooked egg yolks
1 tsp. soft butter
1 raw egg yolk
Salt and pepper

Directions:
FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough. Knead it into a hard ball and grate on a coarse grater. Toss the shreds lightly on a board and let them dry for several minutes. Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done. These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.

FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients. Pour slowly from the end of a spoon in a thin stream into a simmering soup or milk and let cook 2 to 3 minutes. If poured from a height, the shape of the drops will be improved.

FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition. Mix in the remaining ingredients. Beat the egg whites until stiff, and fold into the mixture. Butter a large pan and heat it well, and then pour the mixture into it. Bake in a moderate oven 350 F. until the omelet is set. Cool and slice it into noodles. Serve with a clear soup.

FOR THE RICE BALLS: Rub the rice through a sieve. Add the remaining ingredients and mix thoroughly. Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes. If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water. Place a few balls in each serving of soup.

FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it. Melt the marrow and combine with the remaining ingredients. Add enough bread crumbs to make the mixture of the right consistency to shape into balls. Make the balls the size of small marbles. Cook them in a simmering soup for about 2 minutes. The balls may be cooked in salted simmering water and added to each serving of soup.

FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver. Flavor the mixture with a few drops of onion juice.

FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper. Place the mixture on a floured board and shape into rolls of pencil thickness. Cut into 2 inch lengths. Cook in salted boiling water until the dumplings float to the top. Drain.

FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients. Season to taste with salt and pepper. Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.

NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles). Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cookie cutter or a large thimble dipped in flour. Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups.

CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously. Cut into cubes and brown in a moderate oven 350 F. Put several croutons into each serving of soup, or serve them separately. For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.

CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths. Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides. Sprinkle with sugar.

VUSHKA: Vushka are tiny varenyky (dumplings) filled with a savory filling of meat, fish, or mushrooms. Their two corners are joined together, which gives them a close resemblance to tiny ears from which the namve “vushka” is derived. They are served as an accompaniment to clear or very thin borsch, or broth. Two or three vushka are placed in each serving. It is traditional to serve them with meatless borsch at "Svyata Vechera” (Holy Night supper).

2. Borshch
1 cup fresh or dried mushrooms
3 cups shredded cabbage

1 large onion - chopped
1/2 cup tomato juice

3 tbsp. vegetable oil
3 peppercorns

2 cups beets, sliced into strips
2 cloves garlic, crushed

1 cup diced carrots
lemon juice (to taste:tart, not sour)

1 potato, diced
salt and pepper

1/2 tsp. dill (fresh or frozen)
8-9 cups water

1 tsp. parsley (fresh)

Saute onion in oil until transparent. Add mushrooms- saute slightly and set aside. Cover beets, carrots, potato, parsley/dill with water and cook until barely tender. Add cabbage and cook until slightly tender. Add onions, mushrooms, tomato juice and salt and pepper to taste. Add lemon juice with caution since you want the borshch tart, not sour. Bring to boil and serve.

Borshch with carp
4 dried mushrooms
5 fresh beets or 2 cans beets
2 carrots
2 parsnips
4 allspice berries
1 bay leaf
7 olives, dry cured or green pitted
2 cups shredded white cabbage
1 lg. onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. mild white vinegar
3 ribs celery
1/2 tsp. sour salt (optional) *
Carp fillets or other firm-fleshed fish (1/4 pound per person)
1 cup sour cream
1 cup beet kvas or tomato juice
2-1/2 tsp. chopped fresh dill
Salt and ground pepper, to taste

Directions:
Soak mushrooms in boiling water until soft, about 30 minutes. Remove and chop coarsely, reserving water.

Scrub beets in cold water and cook, covered with water, until tender. Cool, peel, and shred beets, reserving cooking liquid, or shred canned beets, reserving juice. Coarsely chop celery, carrots, and parsnips, place in a large, heavy pot, with cold water to cover.

Add allspice, bay leaf, mushrooms, and olives and cook until vegetables are soft. Remove bay leaf. Combine cabbage and beets and add to vegetables. Add mushroom water, beet cooking liquid or juice, and enough water to cover vegetables. Bring to boil and cook over low heat until cabbage is soft.

Saute chopped onion in butter until cooked through. Add flour and cook until golden, adding vinegar and enough cooking liquid to thicken. Pour into soup and simmer, stirring, for about 10 minutes. Taste and add salt and pepper as desired. For more tartness, add a little sour salt. Mix sour cream and kvas or tomato juice and add to borshch.

Cut fish into serving portions, sprinkle with salt, and allow to rest 10 minutes. Flour each piece and fry in a little butter until crisp, turning once.

Serve soup with a piece of fish in each bowl and sprinkle with chopped dill. Serve with garlic puffs.

chilled clear borshch

1/2kilo. soup meat with bone
8 cups cold water
1 tsp. salt
2 md. beets, diced
1 md. onion, chopped
1 sm. stalk celery, diced
1/2 sm. carrot, diced
2 cups shredded cabbage
1/2 cup tomato juice
Chopped parsley, to taste
1/4 cup lemon juice (more or less to taste)
1/2 clove garlic, crushed (optional)
Salt and pepper, to taste
2 tbsp. sugar, to taste (optional)

Directions:
Cover the meat with the water, add the salt, bring slowly to a boil, and skim. Cover and simmer for about 1 hour. Add the vegetables and continue simmering for another hour. Pour in the tomato juice. Use enough lemon juice to get the desired tartness. The garlic may or may not be added. Season to taste with salt and pepper. Bring to a boil. If time permits, let the borsch stand for a while to blend the flavors. Strain through a sieve. Serve the clear borsch hot or cold. For a cold borsch, chill it thoroughly and remove all the fat.

Green Borshch

-3 Liters Water

-1 lb Pork on the Bone

-2 yellow onions (chopped)

-2 carrots (thin strips)

-parsley stems

-50 grams pork fat

-juice from a half of lemon

-1 1/2 potatoes (peeled & cubed)

-4 boiled eggs

-sugar, salt, pepper

Bring water to oil, add meat, cook on low boil for 2 hours.
Fry one onion, one carrot, & parsley in a pan until brown, add to broth.
Remove meat from broth, spearate meat from bone cut into cubes.
Strain vegetable & remaining meat from broth & discard.
Add potatoes to liquid & cook on med. heat.
Cook remaining onion & carrot in soft prok fat.
When potatoes done, add vegetables to soup, boil additional 5 minutes.
Add lemon juice.
Boil eggs separtely, separate white and yolk, mash yolk & add few tsps of broth to yolks. Add yolk/broth mixture and cubed whites to borshch.
Place boiled meat and sour cream in bottom of each dish before serving. Sugar, salt & pepper to taste and serve.

ukrainian summer cucumber and lemon borscht

1. Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the water into a blender and puree until very smooth. Add minced ham. Pour soup into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to 12 hours). 2. In the morning, puree tomato and add to soup. Taste for seasonings and add more salt substitute and pepper if needed. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream. Makes 6 cups.

Kapysniak
Wash the meat, cover with the water, and simmer until tender. With long cooking, more water may be needed. Add the onion, potato, and carrot and continue simmering until the vegetables are done.

Remove the meat and press the vegetables through a sieve. Return the meat and the pressed vegetables to the kettle; add the mushrooms and sauerkraut. If the kraut is very sour, rinse it in cold water before adding it to the soup.

Simmer these ingredients until the kraut is tender, about 20 minutes. If cooked, dried, or canned mushrooms are used, add the mushroom liquid to the soup also.

Cook the onion in the hot fat until tender, stir in the flour and brown it lightly. Pour some soup liquid into it, stir until smooth, and return it to the soup. Add the cream, season to taste, and bring to a boil. Flavor with the dill or parsley.

Serve the meat as a separate course, or place a small slice of it into each bowl of soup. This soup is usually served with rye bread.

Rosolnyk
1 cup mixed diced vegetables (carrot, celery, parsley root, onion)
1 sm. potato, diced
6 cups soup stock
1 veal kidney
1 sm. onion, chopped
2 tbsp. butter
1-1/2 tbsp. flour
2 md. dill pickles
1 tbsp. or more sour cream
Salt and pepper
Chopped dill

Rosolnyk
Cook the vegetables in the soup stock until tender. While the vegetables are cooking, split the kidney lengthwise, remove the fat and gristle, and then soak it briefly in cold water. Pat the kidney dry and cut into very thin slices or dice it.

Cook the onion in the butter until barely tender. Add the kidney and cook for only a few minutes. Sprinkle the flour over the pieces and mix well. Pour some soup liquid, stir, and simmer gently for about 10 minutes.

Add the kidney mixture to the soup. Dice the dill pickles on a plate to save their juice and stir into the soup. Add the cream, season to taste, and bring to a boil. If the soup lacks tartness, use some squeezed juice from another pickle. Garnish with the dill. Serve with pyrizhky.

kartoplianka

INGREDIENTS
1 small onion, chopped
2 tbsp butter
2 medium potatoes, diced fine
1 small stalk celery, diced
1 cup shredded cabbage
chopped dill or parsley 4 cups soup stock
2 cups water
1 tsp salt
1 tbsp flour
salt and pepper

- Cook onion in butter until slightly wilted.
- Add vegetabes, soup stock, water and salt. Cover and cook until vegetables are tender.
- Blend flour with sour cream. Spoon some soup liquid into it, stir into soup and bring to a boil.
- Season to taste with salt and pepper. Garnish with dill or parsley.
- This soup is usually served with rye bread.

Xolodnyk

1 qt. sour milk or buttermilk
1/2 cup sour cream
1 cup cooked diced beets
1 cup diced cucumber
1 tbsp. grated raw carrot
1 tbsp. chopped green onion
1 tbsp. chopped green dill
2 to 3 hard cooked eggs, chopped
Salt and pepper

Directions:
Beat the sour milk or buttermilk with the cream until uniformly blended. Add the remaining ingredients and season to taste with salt and pepper. Chill thoroughly. Serve very cold in chilled soup plates.

Krypnek

INGREDIENTS
¼ cup pearl barley
1 small onion, chopped
1 tbsp butter
½ cup diced celery
1 small potato, diced
1/3 cup chopped mushrooms ½ cup diced carrots
6 cups (or more) soup stock
1 tbsp (or more) sour cream
Salt and pepper
Chopped dill

- Wash pearl barley; cook in large amount of slightly salted boiling water until tender.
- Meanwhile, cook onion in butter until slightly wilted. Add vegetables, mushrooms and soup stock. Simmer until vegetables are done.
- Strain cooked barley and add to soup. Stir in sour cream and bring to a boil. Season to taste with salt and pepper.
- Garnish with dill.

Cold fruit soup

2 c Water, cold

1 lb Apples, cored, peeled &

- cubed 3/4"

1 lb Pears, cored, peeled, &

- cubed 3/4"
1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted, &

-cubed 3/4"
1/2 c Bread crumbs, soft & fresh

1 tb Fresh lemon juice
1 1/2 tb Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 c White wine, sweet

1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in
large pot. Bring to a boil, then add the fruits, reduce heat, and simmer
for 25 minutes. Puree this mixture in a blender then add the jam, wine, &
cranberry juice. Mix well then refrigerate. Serve when well chilled. Note:
Apple dumplings may be served in this soup.

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bread

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UKRAINIAN RICH BASIC SWEET DOUGH (osnovne solodke tisto)

There are endless ways of using this rich, sweet dough, including coffee cakes, doughnuts, and rolls of various shapes. I even use it for paska baking.

FOR THE SPONGE:

2 teaspoons sugar
1/3 cup lukewarm water
2 packages dry granular yeast (2 Tablespoons)
3/4 cup scalded milk, lukewarm
3/4 cup all purpose flour

FOR THE SWEET DOUGH:

1/2 cup butter
1/2 cup sugar
2 whole eggs
3 to 4 egg yolks
1 teaspoon salt
1 teaspoon vanilla
Grated rind of 1 lemon
4 1/2 to 5 cups all purpose flour

FOR THE SPONGE: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened. Combine with the lukewarm milk and 3/4 cup of flour. Beat well, cover and let the sponge rise in a warm place until light and bubbly.

FOR THE SWEET DOUGH: Cream the butter with the sugar. Beat the whole eggs and the egg yolks together along with the salt. Combine with the butter sugar mixture and beat thoroughly. Stir in the vanilla, lemon rind and sponge. Add the flour and knead in the bowl for about 10 minutes. This dough should be soft.

Cover and let it rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again. Form into a desired shape or shapes. You can use this dough with any sweet filling such as cottage cheese, nut and poppy rolls, filled pampushky filled with thick poppy seed, jam, or cooked prunes pitted and sweetened. Pampushky (doughnuts) without filling, or sugary bolochky

Ukrainian Christmas Bread (Kolach) Login

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Christmas kolach
Ingredients:

2 tsp. active dry yeast
1 cup lukewarm water
1/3 cup sugar
1 cup milk, heated to lukewarm
8 tbsp. unsalted butter, melted (1 stick) (or use 8 Tbs. vegetable oil)
1 tsp. salt (1/2 teaspoon if using salted butter)
2 lg. eggs, beaten
6 to 7 cups unbleached all purpose flour
1 egg, beaten, for egg wash

Directions:
In a small bowl, dissolve the yeast in the warm water, then add 1 teaspoon of the sugar and stir well. Set aside. Note: Make sure your yeast is fresh. If it does not break the surface with little bubbles the yeast is old, start over with fresh yeast.

In a large bowl, dissolve the remaining sugar in the warm milk. Stir in the melted butter, salt, and eggs, then add 2 cups of the flour and stir until smooth. Add the yeast mixture and stir it well, always stirring in the same direction. Add 4 to 5 cups more flour, 1 cup at a time, stirring and turning to incorporate it; when the dough becomes too difficult to mix, turn it out onto a well floured surface and knead for 5 minutes or more, adding flour if necessary, until firm (not soft), smooth, and elastic.

Place the dough in a large clean bowl and cover tightly with plastic wrap. Let rise in a fairly warm place (about 70 F.) until doubled in volume, about 3 hours.

Pull the dough away from the sides of the bowl and deflate it, then cover and let rise again until doubled, about 1 hour.

Butter or grease a 9-inch round cake pan or cast iron frying pan (or a 9- or 10-inch flan ring set on a baking sheet).

Turn the risen dough out onto a lightly floured surface. Cut into 6 equal pieces (first cut the dough in half, then cut each piece into 3).

Set 4 pieces aside, lightly covered.

Roll the remaining 2 pieces out under your palms into ropes about 33 to 36 inches long. Lay 1 piece diagonally across the other at the center of each, then, working from that center point, twine the ropes around each other, toward each end, to make a long coiled rope. Make a circle of the rope, pressing the ends together, and place it in the buttered pan or ring.

Roll out the remaining 4 pieces of dough into 24-inch lengths and, following the instructions above, use them to make 2 coiled ropes. Then use the same technique to twist the 2 coils around each other to make a DOUBLE coil. Lay the coil inside the dough in the pan to form a circle, and pinch the ends together, trimming them at an angle as necessary to make a neat joint. There will be a small circular gap in the center of the bread. Cover and let rise until almost doubled in volume, about 45 minutes.

Meanwhile, place a rack in the lower third of the oven. If you have a baking stone or unglazed quarry tiles, place them on the rack. Preheat the oven to 350 F.

Brush the top of the risen dough generously with egg wash. Transfer to the stone, tiles, or a baking sheet and bake for about 1 hour. The bread should have a rich golden crusts and sound hollow when tapped on the bottom. (The bread starts to turn golden very early in the baking because of the egg wash. This does not mean the bread has baked, but it may tempt you to take it out too early. Be sure to use the “hollow tap” test to make sure it has baked through.) Let the bread stand for at least 1 hour on a wire rack to firm up before slicing.

NOTE: To make the traditional three breads, triple the recipe as follows: Increase the yeast to 4 teaspoons and the milk to 5 cups; triple the quantities of sugar, butter, eggs, and flour. Divide the risen dough into three, then shape each loaf separately. You will probably have to bake them in two batches unless your oven is very large, since only two breads will fit on a regular rack. The breads must be completely cool and firm before being stacked—make them a day ahead if possible

TO TEST IF BREAD HAS RISEN ENOUGH, use the “poke test” Press a moistened finger briefly into the dough. If the dent stays dented it’s ready. This tests especially useful when you’re trying to determine if shaped breads or rolls are ready to be put in the oven.

TO TEST IF A LOAF HAS BAKED ENOUGH, tap on the bottom of the loaf to see if it sounds hollow, and then use the “pinch test”” Pinch the loaf at the corners or at the bottom edge. It should feel firm, not soft. If it stills feels soft, place it back in the oven for another five or ten minutes. When baking pan loaves, take them out of the pans to test them. If you need to bake them a little longer and you have a baking stone or unglazed quarry tiles in your oven, bake them straight on the hot surface, rather than putting them back in the pans.

Babka

INGREDIENTS
3 tbsp yeast
1 tsp sugar

*********
1/2 cup water
2 cups scalded milk, cooled
1/4 kilo melted butter
10 yolks and 2 whole eggs, well-beaten
1 cup sugar
1 tsp salt
grated rind of 1 lemon
1 orange, juice of
1 tsp vanilla (optional)
9-10 cups flour
1 cup raisins

- Combine yeast and sugar in water. Let stand for 10 minutes.
- Add yeast to the remaining ingredients, adding flour and raisins last to make very soft dough.
- Let rise. When doubled in bulk, punch down and let rise again.
- Put in greased pans (let rise). Bake at 325° F for 3/4 - 1 hour, depends on size of pans.

this bread may be iced, and served with unsalted butter and honey

UKRAINIAN RYE BREAD

1 ts Yeast
1/4 cup Warm water Dissolve the yeast in the Water
1 cup Strong coffee
1 tsp Blackstrap molasses optional) Add molasses to The coffee.
3 cups Whole rye flour
1/3 cup Whole buckwheat flour
1 1/4 tsp Salt

Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution. If necessary, use the rest of the coffee if the mixture is too dry. Use water on your hands to knead the dough for 5-10 minutes. Cover and let rest for 2 hours at room temperature. It won't really rise much. Again, use water on your hands and knead the dough briefly. Again cover, and let rise for 30 minutes more, covered with a damp cloth. Shape the dough into 1 or 2 long skinny loaves, again using water on your hands. Place the dough on a cookie sheet, either greased or dusted with flour. Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes, until the dough is soft. There will be little rise. Bake at 450 deg. for 20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another 30 minutes, without the water.

UKRAINIAN WHITE BREAD

1 tsp. sugar
1/4 cup water 110% to 120
1 pkt yeast
4 cups boiled water, cooled to lukewarm
1/4 cup sugar
1 1/2 tsp. salt
2 Tbsp. melted shorterning or butter
11 1/2 cups unbleached white flour or bread flour

In a cup mix sugar, yeast and water. Let sit 10 min. Combine with yeast mixture with boiled cooled water, sugar, salt, butter and 6 cups flour. (use mixer - paddle) or by hand and beat smooth. Cover with a plastic bag and let rise 1 1/2 hours (in a closet is good, put a towel under to keep it warm).

Attach hook on mixer and put this in (the sponge) and add remaining flour slowly 1 cup at a time while kneading. Knead about 5 min. Put in a a bowl (plastic is good) stainless bowl from mixer is cold) cover with a plastic bag - in a warm spot to rise double - about 2 hours. temp. should not be over 80 or 85%. deflate gently, cut in 3 pieces. shape into loaves and into well greased pans (or use spray). cover lightly let rise double. (a pilot light in oven is good (or heat an electric oven about 40 seconds and shut off).

400 oven bake 15 minutes, lower to 350 bake 45 min. longer - or for crusty keep at 400.

Pahach

Ingredients:
2-1/2 cups flour
1 cup warm water
1 pkg yeast
1/2 teaspoon salt

1 lg onion peeled and sliced
1 med head cabbage, shredded
1/2 cup oil
salt
pepper

Method:
Dissolve yeast in the water. add salt and 2 1/2 cups flour and knead smooth and
elastic, adding more flour as needed. Place dough on countertop, cover with
stainless steel bowl. Allow to rise double in bulk.

Saute onion in oil until soft. Add shredded cabbage and salt and pepper and cover
and cook until cabbage is tender and soft. Drain off any excess oil. Punch down
dough and divide into 2 parts.

Roll out dough into an 18 x 12 inch rectangle. Place cooled filling on one side
of rectangle, leaving a 2 inch margin from the edges. Fold the other half of
dough over the filling so you have a turnover, 9 x 12 inches. Pat the top of the
dough down lightly on the filling.

Carefully pinch edges together. Brush oil over the top of the dough and sprinkle
with salt or garlic salt. Place on greased baking sheet. Let rise double.

Bake at 400°F for 30 minutes or until golden brown.

.

Ukrainian Black Bread

1 tsp. yeast
1/4 cup warm water
Dissolve the yeast in the water.

1 cup strong coffee
1 tsp. blackstrap molasses (optional)
Add molasses to the coffee.

3 cups whole rye flour
1/3 cup whole buckwheat flour
1 1/4 tsp. salt
Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5-10 minutes.

Cover and let rest for 2 hours at room temperature. It won't really rise
much. Again, use water on your hands and knead the dough briefly. Again
cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your
hands.

Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,
until the dough is soft. There will be little rise. Bake at 450 deg. for
20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another
30 minutes, without the water.

Ukrainian Garlic Bread Puffs: (Pampushky Z Chansykom)

8 servings 20 min 20 min prep
Change to: servings US Metric
1 cup warm water
1 tablespoon dry yeast
2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons oil
3 garlic cloves, peeled and mashed with salt or prepared garlic salt

Not the one? See other Ukrainian Garlic Bread Puffs: (Pampushky Z Chansykom) Recipes
< 30 mins Rolls/Biscuits
Low Cholesterol Rolls/Biscuits
Eastern Europe Rolls/Biscuits
Dissolve yeast in water, add sugar, and allow to foam. Combine flour, salt, oil, and yeast mixture and knead into dough. Or, in processor, combine flour and salt; with machine running, add yeast mixture and oil and process until dough forms. Allow to rest for a couple of minutes, then pulse a few more times.
Place in a lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise until double in bulk. Punch down. Pinch off small pieces of dough, roll between lightly oiled palms into 1 inch balls, and place on floured towel.
Heat at least 2 inches of oil in a skillet until hot but not smoking. Drop in dough balls, fry on all sides, remove, and drain on paper towels. Roll in or sprinkle with garlic salt. Serve warm.

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Fish, reba

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UKRAINIAN JELLIED STUFFED PIKE:

A 1 1/2 pike
2 cups mixed diced vegetables (onion, carrot, celery, parsley)
1/2 bay leaf
4 peppercorns
1 teaspoon salt
4 cups water
1 small onion
1 cup soft bread crumbs
1 tablespoon melted butter
2 eggs, slightly beaten
1 tablespoon chopped parsley
Salt and pepper
1 tablespoon gelatin
1/4 cup cold water

Scale, take out the entrails, eyes, and fins, and then wash the fish. Remove the skin. Start at the tail and gently pull the skin off, being careful not to tear it. Leave it attached to the head. Remove the flesh from the bones. Cook the bones with the vegetables, bay leaf, peppercorns, and salt in the water for 20 minutes to make a fish stock.

Meanwhile prepare the stuffing by grinding the fish flesh and onion. Add the bread crumbs, butter, eggs, parsley, and seasoning. Mix thoroughly. Be sure to season well. Stuff the skin with this mixture and sew the opening. Prick the skin in several places to let our the enclosed air.

For easier handling, the fish may be wrapped and tied in a greased cheesecloth. Place the fish in a shallow pan. Add the strained fish stock and simmer gently for about 1 hour. Do not boil because the delicate fish flavor will be lost.

Carefully remove the fish to a large platter and unwrap it, if a wrapping is used. Remove the thread. Strain the stock and keep it at a simmering point. Soften the gelatin in the cold water and then dissolve it in the simmering stock. Season the stock to taste. Allow it to cool until it begins to thicken slightly. Then spread it over the fish and chill until firm. Garnish the platter attractively with sprigs of parsley and slices of lemon and tomato.

BAKED STUFFED PIKE:

Follow the preceding recipe, but omit stock and gelatin. Brush the stuffed fish with melted butter and bake it in a hot oven (450 degrees F.) allowing 10 minutes per inch of stuffed thickness. Baste it several times with a mixture of 2 parts of water and 1 part of butter or oil. Place the fish on a hot platter and remove the thread. Garnish with sprigs of parsley and lemon slices. Serve with any favorite fish sauce.

UKRAINIAN BOILED STURGEON STEAK:

Sturgeon, which abounds in plenitude in the rivers of Ukraine, is greatly appreciated for its tender flesh and lack of small bones. For big party dinners, it is usually served cooked whole on a large platter as a hot or cold dish with an appropriate sauce and an assortment of fancy garnishes. The following is a simple way of preparing sturgeon.

1 1/2 pounds fresh sturgeon steaks
Salt
1 small onion, chopped
1 medium carrot, diced
1 stalk celery, diced
2 sprigs parsley
1/2 bay leaf
4 peppercorns
3 tablespoons mild vinegar or white wine
2 cups water

1 tablespoon butter
1 tablespoon flour
1 egg yolk
Salt and pepper
1 tablespoon chopped capers
1 tablespoon chopped olives

Sprinkle the sturgeon steaks with salt and let them stand for 1 hour. Put the vegetables, spices, vinegar or wine and water into a kettle and cook for about 20 minutes. Place the steaks over the vegetables, cover and simmer gently for 15 minutes. Do not boil. Remove the steaks carefully to a hot platter and keep hot. Strain the stock and reserve 1 cup of it.

Melt the butter, blend in the flour, and then stir in the stock gradually. Cook until the sauce thickens. Spoon some hot sauce into the slightly beaten egg yolk, mix, and combine with rest of the sauce. Season to taste with salt and pepper. Add the capers and olives. Pour the sauce over the fish. Garnish with paprika.

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3. Baked/Fried Fish
- any variety of fish baked or fried, but if frying use only vegetable/olive/hemp oil (in keeping with the meatless nature of the meal)

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4. Osyletsi (Pickled Fish)
Ingredients:
2 filleted Whitefish (preferably caught while ice fishing) or 4 salt herrings

Milt

2 large onions (sliced)

1 cup white vinegar

1/4 cup water

1/2 cup dry white wine

1 tbsp pickling spices

Additional sugar if desired

1 glass of dry white wine

Wash the whitefish (or herrings) fillets and soak in cold water for about 12 hours, changing the water 2 or 3 times. Wash again and cut into the size you want to serve. Place into a jar or crockery with a layer of sliced onion and some milt between the layers of fish. Boil vinegar, water, wine, spices, and additional sugar for 10 minutes. Let the boiled mixture cool. Strain and pour it over the fish. Let stand at room temperature for 3 to 4 hours. Then store in the fridge for another half day.

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Meat

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Variant 1 0f Chicken Kiev recipe:
Ingredients:

½ cup butter
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying
In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Variant 2 of Chicken Kiev recipe:
Ingredients:

½ c butter.
3 ea garlic cloves ground.
¼ ea lemon juice.
2 ea chicken breasts.
2 ea eggs.
½ c scallions chopped.
3 c bread crumbs.
salt.
Variant 3 of Chicken Kiev recipe:
Ingredients:

4 large chicken half-breasts
4 ounces butter, softened
Grated zest and juice of 1 lemon
2 tablesponos fresh tarragon, chopped
Salt to taste
Pepper to taste
1 large egg
4 ounces dry white bread crumbs

Ukrainian Dill Chicken

The indredients are:
1 Broiler-fryer chicken cut In serving pieces 1/2 cup Flour 1 tsp Salt 1/2 tsp Pepper 3 tbsp Butter or margarine 1 cup Water 1 Small onion,chopped 1 Clove of garlic, minced 2 tbsp Flour 1 cup Sour cream or sweet cream 1 tsp Chopped dill
The recipe yield is:
4 Servings

Info:
Mix flour, salt, and pepper together in a plastic bag. Add chicken pieces one at a time and shake. Brown floured chicken pieces slowly in butter in a skillet. Add water, onion, and garlic and cook at low heat for 40 mins. Blend flour with cream. Add dill and mix into the chicken. Heat thoroughly but do not boil. Serve with boiled new potatoes,rice, or noodles.

Patychky

Ingredients:

3 lb. veal
3 lb. lean pork
6 cloves garlic
3/4 cup water
1/4 cup wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 cups breadcrumbs
1/2 tsp. curry powder
Salt
Pepper
2 eggs
Oil
2 md. onions, chopped
1 tbsp. butter, softened

Directions:
Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.

Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.

In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again.

Pat them down with your hands. At this point I like to place them in the refrigerator overnight on parchment paper. If you must, layer them between parchment paper. Then continue the rest of the recipe the next day.

In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned. Combine onions and butter and spread in a large shallow baking dish.

Place meat sticks on onions and bake in 275 degree F. oven for about 45 minutes, or until meat is tender and no longer pink. Serves 12.

Beef Kyiv1 lb. beef tenderloin
1 tsp. grated onion
1/2 lb. mushrooms
1-1/2 tbsp. butter
1 tbsp. flour
3/4 cup soup stock
1/2 tsp. prepared mustard
1/4 cup sour cream
Salt and pepper
1-1/2 tbsp. butter
1/2 tsp. grated onion

Directions:
Remove all the fat and skin from the meat. Cut the meat into 1/2x2-inch strips. Sprinkle lightly with salt and pepper and let stand at room temperature for 1 hour.

Cook the onion and mushrooms in the butter until lightly browned. Sprinkle with the flour; mix thoroughly, and then stir in the soup stock, mustard, and sour cream. Bring to a boil. Season the sauce to taste with salt and pepper, and let it simmer for 10 minutes.

Melt the butter and quickly brown the meat strips in it along with the onion. Add the meat to the sauce. Cover and keep hot for 20 minutes to blend the flavors. Do not let it boil or simmer. When ready to serve, heat quickly over direct heat and serve immediately.

Beef with horseradish, (xrin)
4 slices bacon, diced
2-1/2 lb. beef bottom round or chuck, in a thick piece
Salt and freshly ground black pepper, to taste
2 medium-size onions, chopped medium fine
1 lg. carrot, peeled and cut into julienne
2 parsnips, peeled and cut into julienned
1 rib celery, diced
2 tbsp. vodka
1 tbsp. white vinegar
3/4 cup dry red wine
1 cup Beef Stock or canned broth
Bouquet garni (4 sprigs parsley, 4 sprigs dill, 1 bay leaf, 2 cloves, and 8 to 10 black peppercorns tied in a cheesecloth bag)
3 tbsp. unsalted butter
1/2 cup prepared white horseradish, drained
2 tbsp. unflavored fine, dry bread crumbs
1-1/2 tsp. sugar
1-1/2 tbsp. all-purpose flour

Directions:
Preheat the oven to 350°F.

In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat. Remove and discard the bacon.

Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat. Remove the meat to a plate. Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes. Return the beef to the casserole.

Combine the vodka and vinegar and pour over the meat. To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.

Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally. When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on. Transfer the meat to a carving board.

Melt 1 tablespoon of the butter in a small saucepan, over low heat. Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot. Stir in the bread crumbs and sugar and simmer for about 1 minute.

Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through. Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.

Stir the remaining horseradish into the pan juices. Return the meat to the casserole and continue to bake, covered, for another 45 minutes. The meat is done when a knife inserted into its thickest part penetrates easily. Remove the meat to a cutting board, and cover with foil.

Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.

Melt the remaining 2 tablespoons butter in another small pan. Stir in the flour and cook for 1 minute. Add 1/2 cup of the pan juices and stir until blended. Whisk the mixture back into the remaining pan juices.

Cut the meat into slices across its length so each piece gets some of the horseradish mixture. Arrange the slices on a serving platter and spoon some of the sauce over. Pass the remaining sauce separately in a sauce boat. Serves 6.

Peshnia pechenia

1 1/2 kilo. boned loin of pork
2 lg. eggs
4 sprigs fresh parsley
2 tsp. chopped dill
1 tsp. basil flakes
1 tbsp. salt
1/2 tsp. freshly ground black pepper
1 lb. lean pork
1 cup fresh bread crumbs
1 clove garlic
4 slices bacon
1/2 cup honey
2 tbsp. pertsivka

Directions:
Beat eggs. Add chopped parsley, dill, basil, salt, and pepper; mix well. Grind pork fine, add bread crumbs, and mix. Wipe pork loin dry and trim all but 1/4 inch fat. Rub garlic in the inside "pocket" where meat was boned. (If using another cut of meat, make a pocket.) Fill with stuffing, keeping thickness as uniform as possible, but do not pack down. Cover with bacon strips. Roll and tie with string, tucking in bacon strips.

Bake on rack in a shallow pan at 350°F for about 2 hours (25-30 minutes per pound). When roast is golden brown, baste with honey mixed with peperivka. return to oven and baste after 5 minutes, and again after 10 minutes. Remove and allow to rest for 20 minutes, away from draft.

Serve on a platter garnished with parboiled new potatoes, carrots, and small onions. May be sliced and served as a cold entree.

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Kovbasa sausage

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Ukrainian Sausage

2 1/2 kilo pounds pork shoulder
1 kilo beef check or arm
1/2 kilo pork fat
1/4 kilo coarse salt
2 tablespoons freshly ground black pepper
1 tablespoon allspice
1 small head of garlic
3 1/2 cups water
2 teaspoons peperivka (spiced whiskey, see instructions below) or to taste
3 yards natural pork casing (or as needed)

Grind pork coarsely, once. Bone and chill beef. With a very sharp knife, dice into 1/4 inch cubes. Dice 1/2 pound fat similarly and grind the rest. Mix meats and fat in a large bowl. Mash peeled garlic with salt in a mortar, and add pepper and allspice. Mix all ingredients. Add 1 cup water for each 2 pounds of meat, then add whiskey. Cook a small sample in a little boiling water. Taste and adjust seasoning (be conservative with the salt).

Wash casing in cold water, rinsing several times. Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to live air pockets. Do not pack or sausages will burst while cooking. Tie ends with string. Repeat until all meat is used. Refrigerate, loosely covered with towel, for 48 hours. Sausage may be smoked (following smoker directions) or cooked fresh. To cook, simmer gently in a wide pot 0one-third- third full of water until cooked through, about 30 to 45 minutes. Drain, cook, and refrigerate loosely covered.

Alternatively, divide meat and roll into 4 cylinders about 10 inches long. Seal tightly in lightly greased foil and refrigerate (for up to a week) or freeze. To cook, poach sausage rolls until done, about 1 hour. ?

To serve, saute in a little fat for color, Or serve cold in thin diagonal slices.

Note: peperivka, cayenne-flavored whiskey, is made by soaking 10 whole peppers in a 1/2 litre of pepper vodka for a least 46 hours.

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Garlic Kovbasa
Yield: 1 servings

4 ts Coarse Sea salt
1 3/4 ts Ground black pepper
3 tb Sweet Hungarina paprika
1 ts Dried marjoram, crumbled
1/2 ts Dried savory, crumbled
2 ts Finely minced garlic
3/4 kilo Trimmed beef shin, cut into 1/2" dice and chilled
1 kilo Fresh pork fat, cut into 1/2" dice and chilled
1/3 c Ice water
1 kilo Lean, trimmed pork, cut into 1" dice and chilled

1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.

2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings and process to a very fine grind (if you are using a meat grinder, Mix in a bowl and grind). Scrape into a mixing bowl.

3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.

4. Stuff the sausage into casings, tying links for 10 to 30 " long, depending upon your preferance. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping.

TO COOK: Place one or more sausages in a large skillet with water to cover halfway. Bring to a simmer and cook for about 10-12 minutes, then turn and cook for about 10-12 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides.

Kyshka (Ukrainian)

For the folks who like this kind of sausage. Some meat dealers who specialize in European meat products feature this old-fashioned sausage ready-cooked. But a home-made one is far superior in quality. Cleaned and ready-to-use sausage casings as well as fresh animal blood may be obtained from any meat dealer. For a richer flavor, cook the buckwheat groats in soup stock instead of water. Ingredients:

2 cups buckwheat groats

8 cups boiling water or soup stock

4 tablespoons lard

Salt and pepper

1 cup fresh pig's or calf's blood

Sausage casing Directions:

Stir the groats into the rapidly boiling water, and add the lard and seasoning. Cook over a high heat, stirring a few times, until the mixture thickens. Remove from the range. Taste critically for seasoning and add more, if necessary. Cool slightly. Strain the blood and combine it with the buckwheat. This mixture should not be too thick. While still warm, fill the casing three-quarters full and tie the ends securely with a string. Do not overfill. Cook the sausage by one of the following methods:

1. Place the sausage in a greased baking pan, brush with melted fat, and cook, uncovered, in a moderate oven 350 degree F. for about 1-1/2 hours or until done. When partially cooked, prick the sausage in several places with a needle to prevent cracking.

2. Place the sausage in a greased baking pan and add enough water to barely cover. Cook as directed in the above method.

Remove and serve hot. Kyshka keeps well when refrigerated. It may be reheated whole, or cut in slices, and then browned on both sides in hot butter.

Kovbasa and sauerkraut
2 cups sauerkraut
½ pound kovbasa, sliced
2 tablespoons of bacon fat
1 medium onion
½ teaspoon sugar
¼ cup water
½ teaspoon caraway seed
Salt and Pepper
1 bay leaf

1). Taste the sauerkraut to see how much acidity it has. If it is too acidy, rinse it with warm water once or twice. Never over-rinse sauerkraut because it will loose its taste. Drain thoroughly.

2). Chop the onion and cook it in the bacon fat till it is soft and opaque.

3). Add the sauerkraut, and all of the remaining ingredients except the salt. If the sauerkraut is not rinsed, it might be salty enough. Taste and season. Cook uncovered until it is tender.

4). Add the sliced kovbasa and cook it with the sauerkraut. The sausage?s flavor as well as the fat make it a very tasty dish.

Serve with mashed potatoes and dark rye bread.

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Torts and sweets

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Ukrainian Christmas Cake perekladanets:

This is the traditional Ukrainian Christmas dessert. Rich and satisfying, it consists of four thin layers of yeast dough, each slathered with a typically Ukrainian filling--poppy seed, date, and walnut.

Sweet Yeast Dough:

1 1/2 cups warm milk (105 to 115 degrees)
2 packages active dry yeast
3/4 cup plus 1 teaspoon sugar
1/2 teaspoon salt
4 large egg yolks, beaten
8 tablespoons (1 stick) unsalted butter, melted and cooled to warm
Grated zest of 1 lemon
4 1/2 to 5 cups unbleached all-purpose flour

In a large bowl, combine the milk, yeast, and the 1 tablespoon sugar. Let stand until foamy, about 5 minutes.

Add the egg yolks, butter, lemon zest, and 3/4 cup sugar and mix well with an electric mixer. Add 4 to 4 1/2 cups flour, 1 cup at a time, stirring well after each addition. the dough shouldn't be too thick but it also shouldn't stick to your hands.

Transfer the dough to a floured surface and knead until smooth and elastic, about 7 minutes, adding the remaining flour as necessary to prevent sticking.

Shape the dough into a ball. Place in a buttered bowl and turn to coat.
Cover with plastic wrap or linen or cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 1 1/4 hours. Punch down the dough; it is now ready to use or it will keep, covered, in the refrigerator for up to 24 hours.

Poppy Seed Filling:

This is an easy-to-make poppy seed filling that uses commercially available Solo poppy seed filling, available in many supermarkets (look in the international section on the shelf with kosher products) and popular in many Ukrainian, Jewish, and Eastern European stores.

1 large egg white
2 cans (12 1/2 ounces each) Solo brand poppy seed filling

In a large bowl, whisk the egg white until frothy. Stir in the poppy seed filling and mix well.

Date Filling:

2 packages (8 ounces each) pitted dates, chopped
1 1/2 cups good-quality apricot preserves

In a medium-size bowl, stir the dates and preserves well to mix.

Walnut Filling:

3 large egg whites
3/4 cup sugar
1 teaspoon vanilla extract
1/2 pound walnut pieces, ground

In a large bowl, beat the egg whites with an electric mixer until soft peaks just begin to form. Add the sugar and vanilla extract and beat until incorporated.

Stir in the walnuts and mix thoroughly.

Divide the dough into four equal pieces. On a floured surface with a floured rolling pin, roll out one piece of dough into a 13 X 9 inch rectangle. It will be rather thin. Drape the rolled-out dough around a rolling pin and transfer to a large well greased baking sheet. Keep the remaining dough covered.

Spread the poppy seed filling on the dough, leaving a 1/2-inch border on all sides.

Roll out a second piece of dough in the same fashion and place on top of the poppy seed filling. Spread with the date filling.

Roll out a third piece of dough and place on the date filling. Spread with the walnut filling.

Roll out the remaining dough to a rectangle 1 inch large on all sides than the others. Place over the walnut filling and, bending the edges down, press them securely together with the edges of the bottom layer.

Cover with a paper towel and let stand in a warm, draft-free place until it has risen somewhat, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Prick the cake with a fork in several places. Brush with the egg wash and bake until cooked through, 50 minutes to 1 hour. Cool completely on a rack. This cake is better if allowed to rest for a day before serving. Wrap it in aluminum foil and place on the lowest shelf of the refrigerator. Serves 10.

Ukrainian Chocolate Almond Roll:

5 eggs, separated
6 tablespoons sugar
2 ounces chocolate, melted
1/2 cup blanched ground almonds
1/2 teaspoon vanilla

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla

Beat the egg yolks until light, add the sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. Beat the egg whites until stiff and fold them into the batter. Spoon into a baking pan (8 X 12inches) lined with brown paper or parchment well buttered.

Bake in a moderate oven 325 degrees F. for about 30 minutes. Turn out on a sheet of waxed paper dusted with confectioners' sugar, and roll while it is hot. Cool.

Beat the cream until stiff; add the sugar and vanilla. Unroll the cake, spread with the cream and roll it again. Allow it to stand in the refrigerator until thoroughly chilled. Serve in slices. This torte should be served the day it is made.

Ukrainian Short White Torte: Krukhyi tort:

This torte, an all around favorite is composed of three parts: short dough layers, filling, and icing. It is elegant, delicious, and keeps well. It is made in stages, a day at a time, and it must cure for at least two days to allow the flavors to intermingle, so it is made about a week before serving. Traditionally, this torte is white, with a glaze of hard sugar. At Easter time the top is lavishly decorated with folk motifs from pysanky (Ukrainian easter eggs). Colored candies and nuts are cut and arranged as in a mosaic. Variations on this recipe are numerous, and many serious hospodyni have their own "secret" versions.

TORTE LAYERS:

3 cups flour
2 teaspoons baking powder
1/4 pound butter
6 large egg yolks
1 cup sugar
1/2 cup milk
2 teaspoons vanilla extract

Sift flour with baking powder and cut in small pieces of chilled butter with a pastry cutter or in processor.

Beat egg yolks and sugar until thick and pale, and add to flour. Add milk and vanilla. Knead lightly and form 4 balls of dough (for 4 layers). Wrap in plastic wrap and refrigerate for 4 hours or overnight. (Dough may be frozen, thawed, and formed later.)

Between two sheets of waxed paper, roll out dough less than 1/2 inch thick. Peel off top paper. Place a 9 inch cake pan on dough and with a sharp knife cut a circle. Remove scraps. Slide wax paper and dough onto a cookie sheet and prick with fork. Repeat with rest of dough. Roll scraps last; they are baked and used as decorative crumbs.

Bake in preheated 350 degrees F. oven until golden but not brown, about 10 minutes. Allow to cool. Handle carefully, because layers are brittle.

BUTTER CREAM FILLING:

1/2 pound unsalted butter
1 cup powdered sugar (icing)
2 large egg yolks
12 ounces seedless strawberry preserves or apricot jam
juice of 2 oranges
juice of 1 lemon

Cream butter with sugar until fluffy. Add egg yolks one at a time with mixer on high speed. Beat 5 minutes. Place 1 baked layer on doubled wax paper and sprinkle lightly but thoroughly with juices. Spread jam over top layer, just enough to cover, pulling to the edge. Add another layer, press lightly, and repeat with jam and filling until all 4 layers (except the "scrap" one) are stacked. If a layer comes out imperfect or split, use it in the middle. Cover sides with butter and sprinkle with coarsely crumbled scraps. Cover lightly with wax paper and refrigerate overnight.

WHITE ICING:

2 cups powdered sugar (icing)
1/4 cup heavy cream
1 teaspoon vanilla extract

Mix sugar with a little cream, adding vanilla. Add more cream to form a moderately thick frosting.

Using a wide spatula, spread icing on top, from center to edge. If a very smooth surface is desired, dip clean spatula in hot water, shake off excess, then lightly smooth the top. Let dry and harden before decorating. Carefully transfer to cake platter. Decorate with candied fruit, jellied and hard candies, and nut meats, all cut into bits. These may be used to form a folk design or mosaic.

To serve: place a 3 inch diameter glass in the middle, cut around it to the bottom, and then make 1 inch radial cuts. This method produces elegant slices, not "slabs," which are frowned upon. Keep chilled and bring to room temperature before serving. However, repeated warmings cause the taste to deteriorate, so when serving only a few slices, do not warm up the whole torte. Serves 15 to 20.

UKRAINIAN APPLE CAKE (YABLUCHNYK)

Here is a delicious cake which is easy to prepare. Use this pastry base with pitted cherries or plums, or sliced peaches.

1 1/2 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 egg
1/3 cup cream (or more)
4 apples
Sugar
Cinnamon
Butter

Preheat oven to 375 degrees F. Butter an 8x10-inch baking pan.

Sift the flour with the dry ingredients. Cut in the butter until the mixture is crumbly.

Beat the egg and combine with the cream. Stir it into the flour mixture; mix lightly, handling the dough as little as possible. Pat it into prepared baking pan.

Pare the apples, cut into thin slices, and spread them over the dough.

Sprinkle the apples with a mixture of sugar and cinnamon and dot with butter.

Bake in a moderate oven (375 degrees F) for about 25 minutes, or until done.

12. Pompushky
For the dough, it's easiest if you have a bread machine with a manual setting. In that case all you do is make up a batch of sweet dough, letting the machine take care of the kneading then following the directions after the (*). If not here is the longer, more traditional method.

Dough

8 cups flour

2pkg. yeast

3 cups milk

2 tbsp. olive oil

2 tsp sugar

4 eggs

1 tsp. salt

Dissolve yeast as instructed on package. Let stand 10 minutes. In a large bowl, put in part of the flour (about 6 cups), making a well in the middle. Beat the eggs lightly, add melted butter, milk, sugar and salt. Add this mixture to the flour along with the yeast. Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary. Knead about 10 minutes. Cover and let rise in a warm spot until double in bulk. Punch down and knead lightly. Let rise again. (*) Take a small amount of dough, roll on a lightly floured table. It must be fairly thick. Cut out rounds, coffee mugs work well. Place a small amount of filling in the centre bringing the edges together and pinch well to seal tightly. Place pompushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes. Do not let over rise. Deep fry in Canola Oil, about 375F for about 3minutes turning them to brown on both sides. When removing try to have most of the oil back into the pan, then leave the pompushky on paper towel for more oil to come off.

Fillings:

Poppy Seed (Maky)-

1 cup poppy seed

1/3 cup honey

1/2 cup finely chopped nuts

1 cup raisins (opt)

1 tsp. vegetable oil

Grind the clean dry poppy seed in a coffee grinder and add to the moistened raisins. Add honey, nuts, vegetable oil well and then fold into the poppy seed- raisin mixture. Ready to be used.

Apricot-

1 lb. apricots

Sugar to taste

1/4 cup crushed walnuts

Dash of cinnamon

1 tsp. of lemon juice

Boil apricots until soft. Drain thoroughly. Put through food processor or blender. Add the rest of the ingredients. Blend well. Ready to be used.

Prune-

the same recipe as for apricots but with 1 lb. of pitted prunes.

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Halvah

6c granulated sugar
4tb sugar syrup
1ts sesame seeds
1 tb Shortening or oil

FOR SOFT HALVAH:
8 Egg whites Instructions

Add cold sugar syrup to beaten egg whites. The prepared caramel-albumen paste is to be combined with prepared sesame seeds. It is best to do this in a confectionary pot (whatever THAT is). It has a spherical bottom. Spread the paste onto agreased confectinary sheet or stainless-steel board, rolled out into a layer of about 5 cm and cut into 50-70-gram lumps. The form can be square, diamond, and/or rectangular. You can also form oblong braids...

Orixovey Tort
4c ground walnuts
1c sugar
2ts cinnamon
2cn solo apricot filling
4c flour
3 stick butter
4 beaten egg yolks
1/4c milk
3/4 c Warm water
1 pk Dry yeast
4 Egg whites
8 tb Sugar

Instructions

Combine groun walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside. Reserve 3/4 cup for topping. Cut butter into flour; add egg yolks, milk, and yeast dissolved in warm water blending well. Line jelly roll pan with foil. Roll out 1 part dough and line pan bottom. Spread nut mixture less 3/4 cup over dough. Roll and spread 2 nd layer dough. Spread with apricot filling. Roll and spread top dough. Bake at 350 degrees in oven for 35 minutes. Beat egg whites adding sugar until stiff. Immediately spread over torte while still warm. Sprinkle with reserved 3/4 cup sugar/nut mixture. Bake additional 10 minutes. Cut into squares.

Poppyseed Torte

For Cake:

1/2 kilo . poppy seed, dried and ground
12 eggs, separated
1/2 kilo. icing sugar
4 Tbsp. bread crumbs or flour
1 cup ground walnuts
1 tsp. vanilla
1/2 tsp. cream of tarter

For Filling and Icing:

1 cup butter
1 cup icing sugar
1 cup ground walnuts
3 Tbsp hot milk
1 tsp. vanilla

Beat 12 egg yolks with sugar until lemon colored. Then beat egg whites with cream of tartar until stiff, but not dry. Pour egg yolk mixture over egg whites, stirring very gently with rubber spatula. Mix poppy seeds, crushed walnuts, and bread crumbs together and add to egg mixture. Add vanilla and mix very lightly. Pour into four greased and lightly floured layer cake tins and bake in slow oven, 325 degrees Fahrenheit for 30 minutes. Cool layers of cake.

Cream butter and sugar until light. Blend in walnuts, adding milk and vanilla extract. Spread filling in between layers and cover the torte with the remaining icing.

Bake a torte in a pan with a removable rim, either a springform or a tube with a removable bottom. Never grease the sides of the pan.

Basic Nut Torte

6 eggs, separated into yolks and whites
1/2 tsp. salt
1 1/2 cups sugar
2 teaspoons vanilla or other flavoring
1 cup sifted flour
1 teaspoon baking powder
3 cups finely ground nuts (ex. walnuts, Brazil nuts, hazelnuts, almonds)

Add salt to egg whites; beat until soft peaks form then gradually add half the sugar, continuing beating until stiff peaks form. Beat yolks with remaining sugar until thick; add flavoring. Mix flour, baking powder, and nuts in bowl; add yolk mixture and mix well. Gently fold in stiffly beaten egg whites. Bake in two 9-inch greased layer pans at 325 degrees Fahrenheit for 50 minutes or until tests done. Remove from pans to cool.

Sprinkle with confectioners' sugar for plain torte or fill with favorite filling and frost with favorite icing; serve with stiffly beaten whipped cream, if desired. Suggested combinations; apricot or cherry filling with chocolate glaze; apple, prune, or date filling with creamy vanilla frosting; whipped cream between and on top and served with fresh fruit, for example berries, or drained, canned fruit, such as peach slices.

medivnyk

Ingredients:
3 large eggs
3/4 cup sugar
3/4 cup honey
1/3 cup vegetable oil
3 tablespoons orange juice
1 1/2 tablespoons sour cream
1 1/2 teaspoons grated orange rind
2 2/3 cups unsifted all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon

Directions:
1. Grease and flour one 12x 3 1/2 inch or two 8 1/2x 4 1/2 inch loaf pans. Heat oven to 325 degrees.

2. In large bowl, beat eggs, sugar, honey, oil, orange juice, sour cream, and orange rind until combined. On waxed paper, mix together flour, baking soda, baking powder, and cinnamon. Slowly beat flour mixture into egg mixture just until combined to make batter.

3. Spoon batter into greased pan or pans and bake 45 minutes. Reduce oven temperature to 300 degrees and bake 15 -25 minutes longer or until center springs back when touched lightly with fingertip. Cool cakes in pans on wire rack for 10 minutes; remove cakes from pans and cool completely. Makes 16 servings.

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Various, rizni

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1. Kutya
2 cups cleaned wheat
1/2 cup chopped walnuts or pecans

3-4 quarts water
1/3 cup honey, dissolved in

1 cup cleaned poppy seed
1/2 cup hot water

2/3 cup sugar

Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water. The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking. The wheat is ready when the kernals burst open and the fluid is thick and creamy. Chop the poppy seed in a food processor and set aside. Mix honey, sugar and hot water. Before serving mix the honey mixture, poppy seeds, chopped nuts and wheat. More honey can be added to taste.

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8. Cooked beans
2 cups white beans
2 cloves garlic

7 cups water
1 onion, diced

1/8 tsp. baking soda
2 tsp. cooking oil

1 tsp. salt

Boil beans in water and add baking soda and salt when almost done. Continue simmering until beans are tender. Drain if necessary and set liquid aside for later. Mash beans well, adding bean liquid a little at a time until it is of a thick consistency. Crush garlic and stir into beans. Saute onions in oil and put on top of beans before serving.

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9. Kapusta and peas
2 cups sauerkraut
1/4 cup vegetable oil

1/2 cup water
salt and pepper

1/2 cup dried peas
1 clove of garlic, crushed

1 medium onion, chopped
2 tbsp. flour

Soak peas overnight. Rinse and drain. Cover with fresh water and cook until tender. Drain. Rinse sauerkraut in cold water and drain. Add the water and cook for 15 minutes. Combine peas and sauerkraut. Save the liquid. Saute onion in oil. Sprinkle flour over onions and brown lightly. Pour liquid from cooked sauerkraut and peas; add crushed garlic and stir until sauce thickens. Add sauce to sauerkraut and peas, stir and add salt and pepper to taste, simmer for 30 minutes and serve.

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10. Beets with Mushrooms
3 cups chopped beets
1 clove garlic

1 medium onion, chopped finely
salt and pepper to taste

3-4 tbsps. oil
1/2 tsp.lemon juice

1 cup mushrooms (fresh or canned)

Chop the raw beets finely and then boil in a bit of water until tender yet firm. Add lemon juice to beets. Simmer for 5 minutes. Rinse mushrooms in hot water. Drain. Saute onion in oil, then add mushrooms and crushed garlic and simmer for a half hour. Combine with beets and simmer a further 15 minutes. Salt and pepper to taste and serve hot.

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11. Compote
Get an assortment of dried fruits such as apples, apricots, prunes, peaches, pears, figs or raisins and soak the fruit overnight in water. Next day, simmer until tender and add honey to sweeten to taste.

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Ukrainian Easter Paska

Makes two 9-inch round loaves

2 envelopes (4 1/2 teaspoons) active dry yeast
1 tablespoon sugar
1 tablespoon flour
1/4 cup warm water

9 - 12 cups sifted all-purpose flour
2 cups milk, warm (100° to 110°)
3 large eggs, room temperature
8 large yolks, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon
Zest of 1 orange
3 tablespoons rum or brandy
8 tablespoons (1 stick) unsalted butter, melted, plus more for pans
1/2 cup vegetable or sunflower oil

3 large eggs separated [egg whites for brushing under motifs] [egg yolks plus 1 Tbsp. water for brushing tops of paska]

In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°). Mix until smooth. Set bowl aside until mixture is bubbly, 10 to 15 minutes.

Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.

In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the mixture from steps 1 and 2. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.

Remove whisk attachment from machine, and fit with the dough hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.

Place rack in lower two-thirds of oven, and heat to 350°. Butter two 9-inch saucepans. Cut a piece of waxed paper about 2 inches longer than the circumference of the saucepan. Fold this in half lengthwise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.

When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.

After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure motifs to loaves. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.

In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water. Brush egg mixture on surface of loaves. Bake for 10 minutes, lower the oven temperature to 325°, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.

Tsvikly (Ukrainian Beet Horseradish Relish) Login
Ingredients:
Red horseradish relish Tsvikli
9 to 10 md. beets
3 tsp. salt
1 cup fresh grated horseradish (look under fresh ground horseradish)
1 tbsp. sugar
1 cup cider vinegar
1 tbsp. dill seeds or caraway seeds (optional)
1 tsp. ground black pepper

Directions:
Cut off beet tops to 1/2 inch. Scrub well. Cook covered with water over low heat until peel slips off easily, about 2 hours.

Cool in liquid. Slip off peel, and cut off taproot, and grate in processor. In a large bowl, mix beets with other ingredients. Taste and adjust seasoning. Pack in jars, cover, and refrigerate at least 3 days.

1/4 kilo. smoked pork shank or fresh spare ribs
8 cups water
1 md. onion, chopped
1 md. potato, diced
1 sm. carrot, sliced
1/2 cup chopped mushrooms canned, or fresh or dried

3 cups sauerkraut
1 tbsp. finely chopped onion
1 tbsp. fat
2 tbsp. flour
1 tbsp. sour cream
Salt and pepper
Chopped dill or parsley

Tushenaya Kapusta

3/4 cup dried peas
3 cups sauerkraut
3/4 cup water
1 large onion, chopped
1/4 tsp canola oil (optional)
3 Tbsp flour
1 clove garlic, crushed
salt and pepper to taste

Soak peas overnight. Drain and rinse well. Cover with fresh water and cook until tender. Rinse sauerkraut in water and drain. Add 3/4 cup water and cook for 15 minutes. Combine with peas, saving excess liquid aside. Steam fry or saute onion. Sprinkle flour over onions and brown lightly. Pour reserved liquid into onion mixture, add crushed garlic. Stir until sauce thickens. Add sauce to peas and sauerkraut and stir. Add salt and pepper to taste and simmer for 30 minutes.

Pidpenky (Dried Mushrooms with Gravy)

2 cups dried mushrooms
1 large onion, diced
1 clove garlic, minced
1 tsp oil for frying (optional)
1 Tbsp. flour
4 cups hot water
salt and pepper to taste

Soak mushrooms overnight. Drain and wash well. Add water to cover mushrooms and boil for 15 minutes. Drain and rinse again and set aside. Steam fry or saute onion and garlic in oil. Sprinkle flour over the onion and add hot water to make a smooth paste. Add drained mushrooms, salt and pepper to taste. Simmer for 15-20 minutes

Baklazhannaia Ikra

1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peelec, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread

Preheat oven to 425 degrees. Bake the eggplant on the middle rack for about an hour, turning it over once or twice untill it is soft and it's skin is charred and blistered.

Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat untill they are soft but not brown (6-8 mins). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a ruber spatula, scrape the contents of the skillet into a mixing bowl.

Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thouroughly. Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, untill all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic wrap, untill ready to serve. Serve on pieces of rye bread.

Beet and Horseradish Relish
This traditional Easter relish goes well with the main course of ham or roast suckling pig. Harvest your horseradish root in early spring about the time the leaves start to poke out of the ground. Commercially prepared horseradish and canned beets may be substituted for the fresh.

Wash horseradish root and cut off the tough, fibrous parts. Peel and grate it. Cook, skin, and grate the beets. Combine with the horseradish. Moisten with vinegar, and add a bit of sugar and salt. The proportion of horseradish to beets is arbitrary; the Stechishin book specifies 1/2 cup horseradish to 10 medium beets, but I prefer a much greater concentration of horseradish.

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Studenetz - Jellied Meat
from Ukrainian Easter: Tradition, Folk Customs, and Recipes, Mary Ann Woloch Vaughn, Ukrainian Heritage Company, Munster, Indiana, 1983.

4 pork hocks, fresh
1/2 kilo veal
1 veal shank and bone
1 stalk of celery, sliced
2 carrots, sliced
1 medium onion, chopped
1 teaspoon mixed spices, tied in a cloth bag
1 to 2 cloves garlic (to taste)
salt to taste

Scrape hocks; wash well, place in a pot; add the veal shank and veal; cover with cold water and bring to a boil. Lift the meat out and rinse thoroughly; put in a clean pot. Strain stock and cool. Cover the meat with stock. Bring to a second boil, skim the scum off, let boil slowly for 1/2 hour.

Simmer until the meat and bones fall apart, about 2 1/2 to 3 hours in all. One hour before end of cooking, add celery, carrots, onions, spices, garlic and salt to taste.

Remove the spice bag, strain the drained stock. Cut the meat in small pieces (if desired leave in large pieces) taking care to ?remove all the bones. Place meat and cooked vegetables in glass casserole or pan; pour the stock over the ingredients and let stand until cold; place in refrigerator to set until firm.

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UKRAINIAN MAYONNAISE

4 large hard-boiled eggs
2 tsp sugar (to 3 tspns)
2 tbsp freshly-squeezed lemon juice
1 1/2 tsp dry mustard
1 cup sour cream
2 tbsp mayonnaise
1/4 cup finely-grated horseradish

Halve eggs, and separate whites from yolks. Finely chop egg whites; set aside.

In medium bowl, mash egg yolks with a fork. Add sugar, lemon juice, mustard, sour cream, and mayonnaise.

Stir in horseradish and egg whites. Store in an airtight container up to 4 days.

Yield: 2 cups

Uzvar
Ukraine is know for its beautiful and abundant orchards. Fruit in many forms is eaten fresh and used cooked in dishes. Dried fruit is used year round. This compote, a traditional dish made from dried fruit, included dried legumes in olden times. In some regions, such as Bukovyna, the combination of dried prunes and beans still lives on. This recipe is a standard, widely used nineteenth-century version.

4 ounces dried prunes, pitted
4 ounces raisins
8 ounces dry apple slices
8 ounces dry pear quarters
1 cup honey (clover or wild)
1 stick cinnamon
6 cloves
2 quarts apple cider
juice and peel of 1 lemon

Combine fruit in a large pot and fill with enough cider to cover it by a third or more. (The fruit will absorb a lot of liquid.) Add cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off liquid and cook until reduced by a third. To reduced liquid add honey, cinnamon, lemon juice, and fruit.

Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloyingly sweet; the taste of the fruit should dominate.

///////////////////////////////////////////////////////////////////////////////////////Страви до Святого вечора

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За традицією на Святвечір, мало бути „багато" - 12 пісних страв: кутя, вар, горох, капусник, рибні страви, голубці, борщ, вареники, млинці, каша, пиріжки, гриби. Після вечері, яка тривала кілька (3-4) годин, кутю та деякі інші страви не прибирали зі столу, а залишали для духів, які будуть сідати за Святу вечерю вдруге. Для них також ставили склянку води та чистий рушник.
Кутя з пшениці з маком чи з варенням
Склад: 1 фунт пшениці, 1 склянка маку, 0,5 склянки цукру чи 2 ложки меду.

Приготування: 1 фунт пшениці перебрати, перемити, всипати в окріп, коли закипить - вилити на дуршлаг, перемити холодною водою, зложить в каструльку, налить водою, скип'ятити, накривши кришкою, i поставити в гарячу піч на чотири години. Коли впріє до м'якості, винути і поставити у холодне місце. У цей час вимити 1 склянку маку, обдати окріпом, злити воду, перемити у холодній воді, злити її, ще раз обдати окріпом, обдати холодною водою, злити її, терти у кам'яній чашці, поки не побіліє і не розітруться зерна, положити 0,5 склянки цукру чи 2 ложки меду, змішати з пшеницею, підлити трішки охолодженої кип'яченої води. Замість маку можна покласти у пшеницю склянку ягід і фруктів з варення, без соку, розвести цукровою кип'яченою водою.

Коментар: Кутя буває ячмінна, пшенична чи рисова. Потовкти ячмінь чи пшеницю і варити в воді. Подається з молоком: конопляним, маковим, мигдальним чи розведеним медом, що зветься сита - в ситу додається мигдаль, грецькі чи звичайні горіхи. Подавати 24, 31 грудня та 5 січня. Перед 1-м січня до куті подаються вершки.

Горох або нут із салом

Склад: На 2 склянки гороху або нуту - 2 цибулини, 120 г сала, 1 столову ложку дрібно нарізаної петрушки.

Приготування: Нарізане дрібними кубиками сало смажать разом із січеною цибулею до золотистого кольору, змішують з вареним горохом або нутом, солять і добре прогрівають. При подачі на стіл горох або нут посипають зеленню петрушки.

Капусняк

Склад:

Приготування: Зваривши з свинини юшку, процідить її, покласти кислої капусти і варить, поки не пом'якшає. Заправить борошном з цибулею і маслом, поперчить і подавать. Коли хочуть мати капусняк пісним, то варять юшку з корінням та грибами.

(попередні дві страви споживаються разом)

Борщ без м'яса

Приготування: Зварити юшку з коренів та сушених білих грибів (боровиків). Процідити. Спекти 2 фунти буряків, потім почистити, дрібно покришити, зложить у ринку чи рондель, налить процідженою юшкою, окремо влить одвареного бурякового розсолу, сметани, нагріти, щоб було гарячим, покласти солі, перцю, дрібно покришених грибів, картоплі і подавать.

Борщ український з пампушками

Склад: Картопля - 60 г, капуста білоголова свіжа - 40 г, перець солодкий (болгарський) - 8 г, буряки - 35 г, томат-пюре - 20 г, (томатний сік - 80 г), кислота лимонна - 0,4 г, жир - 6 г, цибуля ріпчаста - 15 г, морква - 15 г, бульйон - 28 г, петрушка (корінь) - 7 г, борошно пшеничне - 2 г, цукор - 2 г, сало шпик - 4 г, часник - 2 г, сметана - 10 г, зелень - 4 г. Для пампушок: борошно пшеничне - 80 г, вода - 35 г, цукор - 5 г, дріжджі - 3 г, олія для тіста - 2 г. Для підливи: часник - 2г, олія - 5г, сіль - 1г, вода -25 Г. Вихід - 400 Г.

Приготування: У киплячий бульйон або воду покласти картоплю, нарізану часточками. Коли закипить, додати капусту, нарізану соломкою, шаткований солодкий перець і варити 20-25 хвилин. Потім додати буряки, тушковані з томатом-пюре, кислотою і жиром, пасеровані цибулю, коріння і довести до кипіння. Борщ заправити пасерованим борошном, розведеним бульйоном, сіллю, цукром і варити 7 хвилин. В кінці варіння додати чорний перець, лавровий лист, сало, товчене з часником. Сметану покласти в тарілку або подати окремо. Приготування пампушок: у теплій воді розчинити дріжджі, всипати 1/4 частину борошна, перемішати і дати тісту підійти. Додати решту борошна, олію, цукор, сіль, розчинені в невеликій кількості води, перемішати і залишити для бродіння на дві години. З готового тіста сформувати кульки масою 30 г і залишити на листі на 15 хвилин. Випікати 7-8 хвилин. Для підливи часник розтерти з сіллю, змішати з олією і охолодженою кип'яченою водою.

Час приготування: 25 хв.

Пампушки

Склад: Тісто: 750 г борошна, 7 жовтків, 100 г вершкового масла, 150 г цукру. 1,5 склянки молока, 100 г дріжджів, цедра з пів лимона, пів чайної ложки солі. Начинка: 200 г вишневого або трояндового варення. Для смаження: 1 кг рослинного сала. Помадка: 400 г цукру, 0,5 лимона, кулька крапель ромової есенції, 0,5 склянки води. Для оздоблення: апельсинова цедра.

Приготування: Дріжджі з ложкою цукру і борошна розведіть у теплому молоці і поставте в тепле місце для бродіння. Масло розітріть з цукром, додаючи по жовтку. Влийте розчину, всипте просіяне борошно (добре, щоб воно перед тим стояло в теплому місці), вкиньте лимонну цедру, сіль і замісіть пухке тісто. Накрийте його рушником і поставте в тепле місце. Коли тісто вдвічі збільшиться в об'ємі, перемісіть його і дайте ще раз підійти. Тоді частину тіста виложіть на посипану борошном дошку і викачайте корж завтовшки 1 см. До половини коржа склянкою позначте кола. В центрі кожного кола покладіть варення без сиропу, накрийте другою половиною коржа і склянкою виріжте пампушки. Складіть їх на посипану борошном дошку і накрийте. Так само зробіть пампушки з решти тіста і всі разом поставте у тепле місце, щоб підійшли. У глибокій сковороді розтопіть жир. Вважайте, щоб жир не дуже кипів, тому що при швидкому смаженні пампушки всередині можуть залишитися сирими. Кладіть пампушки верхом донизу і посуд зразу ж накрийте покришкою. Щоб навколо пампушок утворився білий обруч, що прикрасить їх, після того як низ пампушок зарум'яниться, обережно переверніть їх виделкою і більше не накривайте.

Голубці з пшоном

Склад: На 1 кг свіжої капусти - 1 склянку пшона, 25 г сала, 2 моркви, 1 цибулину, 1 ст. ложку пшеничного борошна, 2 ст. ложки томату-пюре, 3 ст. ложки сметани, 1 ст. ложку жиру, 2 горошини гіркого перцю, 1 склянку бульйону.

Приготування: Свіжу капусту обварюють у киплячій воді цілою головкою без качана і відокремлюють листки. У листків зрізують жилки. Пшоно промивають, заливають водою, доводять до кипіння і відкидають на сито. Потім заправляють його січеною злегка підсмаженою цибулею і морквою, нарізаним салом, перцем і сіллю. Заправлене пшоно кладуть на підготовлені листки капусти, згортають трубкою, укладають у сотейник або на лист, заливають сметанною підливою і тушкують до готовності , При подачі на стіл голубці поливають підливою, в якій вони тушкувались. Приготування підливи. Борошно злегка підсмажують на жирі, додають томат, вливають бульйон, сметану, проварюють, проціджують і солять.

Голубці під грибним соусом

Склад: Середня головка капусти (І,5 кг), 50 г сушених грибів, склянка рису, 100 г вершкового масла, 100 г маргарину, 2-3 цибулини, мелений перець, сіль. Соус: 2 склянки грибного відвару, 3/4 склянки сметани, чайна ложка борошна, сіль.

Приготування: Гриби помийте в холодній воді і зваріть у трьох склянках води. Обсмажте в маргарині дрібно нарізану цибулю. Коли цибуля почне рум'янитися, додайте посічені гриби, запарений рис, посоліть і поперчіть. Виріжте з головки капусти качан так, щоб не розсипалися листки, покладіть її у каструлю з окропом і варіть на слабкому вогні до напівготовності. Розберіть головку на окремі листки. Якщо всередині листки виявляться твердими, вкиньте їх ще раз в окріп і закип'ятіть. Коли листки охолонуть, зріжте з них прожилки. На кожен листок (великі поділіть навпіл) накладіть начинку, загорніть з обох боків і легко скрутіть у рулетик. Голубці складіть у каструлю, дно якої вистеліть капустяними листками, посоліть, залийте окропом на чверть каструлі і варіть півтори-дві години на слабкому вогні (найкраще в духовці). Страва буде особливо смачною, якщо незадовго до готовності додати пів склянки сметани.

Риба заливна

Склад: Луска (чим більше, тим краще) на 1,5 кг риби брати луску з 3 кг риби. Вода - 2,5 л, цибуля - 3 шт., моркви - 1 шт., перець - 5-б горошин, сіль, петрушка - за смаком.

Приготування: Беруть свіжу рибу (короп, судак) і очищають від луски. Луску промивають у холодній воді і варять на малому вогні 30 хвилин. Відціджують і луску викидають, а у відвар кладуть сіль, перець запашний, моркву і цибулю - варити 15 хвилин, потім кладуть порізану великими шматками рибу і ще варять 7-10 хвилин. Головне - не переварити! Розкладають рибу на тарілки, посипають петрушкою, додають відварену моркву і залишають рибним бульйоном. Застигає чудово і без желатину. Холодець прозорий і смачний.

Час приготування: 40 хв.

Мариновані оселедці

Склад: На 10 оселедців - 1столову ложку цукру, 2 столові ложки гірчиці, 8 столових ложок оцту, 2 столові ложки сметани, 1 столову ложку білих маринованих грибів, 2 огірки, 2 цибулини, пів чайної ложки солі.

Приготування: Оселедці вимочують у холодній воді, потрошать, відрізують голови, хвости і плавники. Потім промивають, знімають шкірку, вибирають кістки і, добре промивши, складають у банку. Молочко старанно розтирають з гірчицею, цукром і оцтом. До розтертої маси додають сметани, протирають її крізь сито, додають маринованих білих грибів, солі, нарізаних огірків, дрібно посіченої ріпчастої цибулі, добре перемішують, заливають цією підливою складені у банці оселедці, накривають цупким папером, добре зав'язують і ставлять у холодне місце на 4-5 годин.

Час приготування: 5 год.

Риба, смажена в томаті

Склад: 200 г риби (короп, лящ, карась), 10 г борошна, 10 г олії, 100 г томату, сіль, перець, зелень.

Приготування: Обчищену рибу порізати на кусочки, посолити, поперчити, запанірувати у борошні і обсмажити. Тоді залити соусом і прогріти протягом 5 хвилин. Подавати на стіл, оздобивши посіченою зеленню петрушки.

Риба, тушкована з овочами

Склад: 150 г риби, 5 г борошна, 10 г вершкового масла, 20 г буряка, 20 г моркви, 5 г петрушки (корінь), 5 г перцю болгарського, 15 г ріпчастої цибулі, 10 г сметани, сіль, перець.

Приготування: Кусочки риби посолити, запанірувати в борошні і обсмажити. Буряк, моркву, петрушку та перець порізати соломкою, цибулю - кільцями. Рибу та овочі скласти шарами в сотейник, залити бульйоном, звареним з рибних кісток, поперчити і тушкувати протягом години. Тоді додати сметану. Подавати на стіл, оздобивши зеленню.

Вареники з капустою

Склад: Для тіста: 3 склянки борошна, 1 яйце, 0,5 ложечки солі, 0,75 склянки води. Начинка: 1 кг капусти свіжої або 900 г квашеної, 2 столові ложки олії, 1 столова ложка цукру, 2 цибулини, півтори столові ложки томату-пюре, пів кореня петрушки, сіль, перець. Для поливання: 2 столові ложки олії, 1 цибулина.

Приготування: Дрібно пошатковану свіжу капусту або віджату квашену стушкувати до готовності, додавши половину (за нормою) жиру, томат-пюре, воду або бульйон. Покласти подрібнені й підсмажені на олії ріпчасту цибулю, моркву й петрушку, додати сіль, цукор, перець, все змішати й знову підсмажити. З підготовленого тіста й начинки сформувати вареники і зварити у підсоленій воді. Подавати на стіл, поливши олією, змішаною з підсмаженою цибулею.

Вареники з картоплею

Склад: Для тіста: 3 склянки борошна, 1 яйце, 0,5 ложечки солі, 0,75 склянки води. Для фаршу: 1 кг картоплі, 4 столові ложки олії, 100 г ріпчастої цибулі, 1 чайна ложечка дрібно посіченого кропу, перець, сіль за смаком.

Приготування: Воду, сіль і яйця розмішати, всипати борошно, замісити тісто, викласти на дошку, посипану борошном, вимісити його, розкачати на тонкий пласт, вирізати кружальця і на кожне покласти по чайній ложечці охолодженої начинки. Краї вареників зліпити, виделкою притиснути їх, щоб при варінні не розійшлися і начинка не випала. В крутий окріп класти вареники невеликими порціями, щоб вони могли ві�