#Ukrainian food

[folklorespring]

Saw a video of cherry varenyky (Ukrainian dumplings) served with sour cream (traditional way to eat it). And non-Ukrainians in the comments think that it's someone messing up a recipe or something 😭 when Ukrainians and a lot of other Eastern Europeans eat everything with sour cream. And I mean EVERYTHING. Sweet or savory dumplings, soup and borscht, deruny (hashbrowns), salads, crepes....

[dontforgetukraine]

Chicago-based Ukrainian cuisine restaurant Anelya is now Michelin-recommended. It’s the first Ukrainian cuisine restaurant to make it to the guide.

Source: Euromaidan Press

[suratan-zir]

If you have never made a huge pot of borscht to fix all your issues, then what are you even doing with your life?

[prettypinkeel]

TFO characters and some Ukrainian food/snacks they remind me of 🥟

close up clear versions↓

[mariakov81]

Speaking about sour cream...

[bananarchy4ever]

New zine in my sh0p, proceeds going to queer Ukrainian initiatives and frontline fundraisers lead by antifascists. My own personal recipe, from my kitchen to yours.

[atmeal012]

ベーカリー兎座Lepus店主𓃹 @inabashiro ウクライナで春の訪れを祝うヒバリのパン。 春分の日を前に今年も焼き始めました。 3度目か…ヒバリ達も平和な世を飛び回りたいはずと複雑な気持ちです。

世の中安穏なれ。

[culinaryplating]

Happy Independence Day Ukraine

[engin-program]

🍰 Get ready to indulge in the sweet world of Ukrainian desserts! 🇺🇦 Here's a list of delightful treats you must try, scroll through pictures👉

You can try these desserts in your local Ukrainian cuisine establishments or cook something from this list online with your ENGin student in the next session! Happy tasting! 😋

[angel11moon]

[eardefenders]

Deruny (Деруни)

I thought it'd be fun to give the recipes for any of the food they mention in the series, so here's the first! Deruny aka Ukrainian Potato Pancakes! I've made something similar myself as it's a basic recipe, so I can fully recommend making these (even though I haven't specifically made Deruny before).

Ingredients:

About 1lb of potatoes (I've always used non waxy for potato pancakes)

1 onion

1 Egg

3 Tbsp of flour

1 Tbsp of sour cream (I use greek yogurt)

Salt and pepper to taste (I don't add salt to mine until after but that's me)

Frying oil (I like peanut as it's pretty flavor neutral and good for high heat. Avocado oil is another good high heat oil if you're making these peanut free. That said I've used canola and even olive in a pinch though I don't really like either of those for frying foods.)

Grate the potatoes and onion into a bowl so you get a nice pile of potato onion mush. I would alternate grating a potato and then some onion until you run out of both because the potatoes will blacken with air exposure, but the onion stops that.

Then add all the other ingredients, except the oil, and mix together. You should have something slightly gloopier and definitely lumpier then actual pancake batter, kinda like thick applesauce.

Heat a few tbsps of oil in your pan and get it fry hot. To check if the pan is ready give it a couple of minutes and you should see the oil start to waver on the bottom of the pan. When you flick some room temp water at the oil surface it should immediately hiss/spit. It's ready.

Take a large spoon or small measuring cup and pour batter into the hot pan so you have a few small roughly 3-4 inch circles in the pan. Fry until golden brown, like 2ish minutes and then flip and do the same to the other side.

Serve these suckers hot! They go well with sour cream, yogurt, hot sauce, applesauce; Quite frankly whatever you like with your potatoes goes with this dish!

Enjoy!

[dontforgetukraine]

Last fall, Terrell Jermaine Starr went to Odesa in southern Ukraine to ask chef Nika Lozovka how she keeps her restaurant running during Russai's war. She also talks about how Russian propaganda extended to Ukrainian cuisine, and how chefs in Ukraine are rediscovering their traditional dishes.

You can watch the full video here.

[brooklyndadshow]

A December Sunday in NYC

Fun Sunday in NYC. Took a ride on a 1930s subway train with the family, then watched my daughter at a concert at the Ukrainian church, then Ukrainian take out from Veselka, playing with legos, and finally movie night - Despicable Me... Just another lazy Sunday.

Coffee was crucial.

Growing up your whole life in a city it's always interesting how life experiences in locations overlap. I have spent so many hours in the lower east side walking the streets I walked today - but today I walked them with my daughter. The church my daughter sang at today was the church I got married at. She was standing feet from where me and her mother said "I do" and didn't know it. Sitting there listening to the beautiful voices singing - I was transported over time and all the experiences I'd had in the space. Looking at my daughter smiling and singing , I couldn't help smiling too - thinking of the sum total of all the pain and joy leading to this moment - little did I know those vows would lead to the life commitment of be a dad to this amazing growing child. Grateful, inspired by the music, ready for the next chapter.

[greencheekconure27]

Heartbreaking: woman desperately craves salo on rye bread with a garlic clove on the side but a) will have to bake the rye bread herself is she wants any b) is pretty sure we're out of salo

[niniprytula]

Rosehip & Almond Torte

This is the cake I make every year for Christmas Eve. It is a ridiculous beast that is frankly, absurdly expensive to make due to the ingredients but it is so, so worth it, and it's the perfect light, not-too-sweet finale for the monument to excess that is the traditional Ukrainian Christmas Eve dinner as made by my family.

The base of the sponge recipe is from Savella Stechishin's Traditional Ukrainian Cookery, but I've made so many changes over the years that it is no longer recognizable as such. A Torte of Theseus, if you will. The frosting is completely my own invention, with thanks to Deb Perelman of Smitten Kitchen for the idea to stabilize the whipped cream with sour cream.

Sponge

16 eggs, separated 2 cups powdered sugar 3 cups almond flour 1/2 cup all purpose or gluten-free 1-for-1 flour (whichever you like, does not affect texture or taste at all) 2tsp grated lemon rind 2tsp grated lemon rind 2tbsp lemon juice Pinch salt

Line 3 8-9" circular cake pans with parchment paper (one circle on bottom, and then a strip around the sides, leaving enough to overlap. Use a plain metal paperclip to hold the ends together if necessary). Preheat oven to 350F degrees.

With a stand- or hand-mixer, beat egg yolks until very light. Add sugar gradually and beat constantly until light and fluffy. Stir in the nuts, flour, lemon rind, lemon juice, and salt. Set aside.

With a meticulously clean and dry bowl and whisk attachments, beat egg whites into stiff peaks. 

Transfer nut mixture to a large bowl. With a rubber spatula, gently fold in egg whites one large dollop at a time, being careful not to knock the air out. It will take a while as the nut and egg yolk mixture has the texture of wet concrete. Good arm work out!

Once all egg white is incorporated, evenly divide batter between the three pans. They will be quite thin layers. Bake for approximately 30 min or until golden on top and springy to the touch. They will be domed on the top when they are baked. The sponges will shrink back to flat once removed from the oven. This is normal and will not affect the texture of the sponge. Let stand a few minutes in the cake pans before removing to cool on a cake rack. Let cool completely before assembling.

Frosting

16oz heavy cream 1/8 cup sour cream 1/2 cup powdered sugar 2tsps rosewater 1/4c rosehip fruit spread (D'arbo brand) 

NB: you could probably do this with any flavor profile and sub out the rosewater and the preserves but keep the measurements the same; just use seedless jam or fruit spread

Make whipped cream with the heavy cream and the powdered sugar. I use my stand-mixer for this but you could do it by hand. When it is fluffy, add the sour cream, the rosewater, and the rosehip spread. Do not overbeat or you will have very delicious butter.

When assembling the torte I usually add a layer of the rosehip spread to each layer of the torte before adding the frosting, just for some extra zing and moisture.

Ideally you'd refrigerate the cake if you have leftovers and then let come back up to room temp when you serve it, but to be perfectly honest I've left this cake covered in a cool room for a few days and neither I nor the cake suffered for it.

[rhirhidamiengurl666]

Made homemade Ukrainian potato salad ( My great Babusyka's recipe)