#Ukrainian recipe

[delicious-that-svidko]

친구 여러분, 평화로운 하루 되세요. 당신은 "SWEET THAT SVIDKO" 채널에 있습니다. 오늘은 초콜릿 케이크, 버터 크림 공, 쏟아지는 초콜릿 아이싱으로 케이크를 준비하세요. =============================================== = ========= 비스킷을 준비하려면 다음이 필요합니다. 닭고기 달걀 - 5개; Zukor - 150g; 보로시노 - 150g; 코코아 가루 2큰술. 숟가락. 크림을 준비하려면 다음이 필요합니다. 우유 - 300밀리리터; Zukor - 120g; 전분 - 30g; 닭고기 달걀 - 2 개; Vershkov 오일 - 120g; =============================================== = ====== 초콜릿 퍼지 또는 유약을 준비하려면 다음이 필요합니다. Vershkov 오일 - 120g; Zukor - 80g; 우유 2~3큰술; 코코아 - 3 큰 술. =============================================== = ======== 정말 맛있습니다. 이것을 요리해 보세요. 상관없지만 맛있습니다. 예, 꽃병 와인에 따르면 Wiyshov 1kg 200g이 있습니다. Diakuёmo scho는 우리 앞에서 손을 흔들었습니다. 영예를 얻은 영상처럼 좋아요, 구독, 댓글 감사드립니다. 새로운 zustrіchіv까지 모든 것이 맛있을 것입니다. 오븐에 Vipіchka. 내 donka의 가장 좋아하는 케이크. 초콜릿 케이크가 들어간 맛있는 케이크!

동영상: https://youtu.be/H2HAb5lQYCE

조리법: 체리 퍼지를 곁들인 컵케이크. 오븐에 Vipіchka. 👍😍➡💛💙💙https://youtu.be/8h7KiuINuXA #케이크레시피 #레시피 #케이크

Friends, have a good peaceful day. You are on the channel "SWEET THAT SVIDKO". Today, prepare a cake with chocolate cakes, a ball of butter cream and pouring chocolate icing. ================================================= ========== To prepare a biscuit, we need: Chicken eggs - 5 pcs.; Zukor - 150 grams; Boroshno - 150 grams; Cocoa powder 2 tbsp. spoons. To prepare the cream, we need: Milk - 300 millilitres; Zukor - 120 grams; Starch - 30 grams; Chicken eggs - 2 pcs.; Vershkov oil - 120 grams; ================================================= ======= For the preparation of chocolate fudge or glaze, we need: Vershkov oil - 120 grams; Zukor - 80 grams; Two or three tablespoons of milk; Cocoa - 3 tablespoons. ================================================= ========= Really, it's delicious. Try and cook this one, it doesn't matter, but it's delicious. Yes, according to the vase wines we have wiyshov 1kg 200 grams. Diakuёmo scho waved before us. Like a video you have been honored, we will thank you for likeness, subscriptions and comments. All until new zustrіchіv, everything will be delicious. Vipіchka in the oven. The most favorite cake of my donka. Such a delicious cake with chocolate cakes!

video here: https://youtu.be/H2HAb5lQYCE

RECIPE: Cupcake with cherry fudge. Vipіchka in the oven. 👍😍➡💛💙💙https://youtu.be/8h7KiuINuXA #cakerecipes #recipe #cake

[celebrationgeneration]

[fattributes]

Fluffy Oladis with Mixed Berries

[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.

[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!

[ohsalome]

https://www.youtube.com/watch?v=4DPu-Ve_luU&ab_channel=TastingHistorywithMaxMiller

Thoughts?

Oh no, are you trying to get me cancelled by the ukrainian tumblr when they find out I don't like borscht 😂

I think his pronounciation is amazing, the historical research is extremely well-done, and using the 19th century recipe specifically is simply cool . 9/10 people love borscht, and it is our staple dish, so if you ever have an opportunity, do give it a try and make up your own mind about it!

[meyeheart]

Wanted to share this comic I made for class!

[jazzeria]

I learned how to make pyrizhky from a friend using this recipe* from Traditional Ukrainian Cookery by Savella Stechishin (this book is a national treasure btw).

* the online recipe is undoubtedly copied from Traditional Ukrainian Cookery; but in book, the amount of yeast is "1 package" (which is about 2.25 teaspoons); yeast enhancers are omitted; and the original salt is 1.5 teaspoons.

And then I made a metric shit tonne of pyrizhky:

But I also lost track of what fillings went where, so we'll call it Ukrainian Roulette:

Fillings:

Mushroom

Sauerkraut (which may also contain farmer's sausage)

The recipe below is copied directly from the Ukrainian Classic Kitchen forum link above:

Pyrizhky are well-liked pastries with a filling. Pyrizhky are usually made of yeast-raised dough but for important occasions, puff pastry or short pastry may be used. 

1 teaspoon sugar 1/4 cup lukewarm water 1/4 teaspoon powdered ginger or pinch of citric acid (vitamin C) or both as a dough enhancer  (optional) 1 Tablespoon active dry yeast

1 cup scalded milk 1/4 cup butter or shortening or oil 2 eggs, beaten 1 teaspoons salt 1/4 cup sugar 4 1/2 to 5 cups sifted flour

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely -- All edges must be free of filling.

NOTE: (I wet the edges with beaten egg white for a better seal and with well floured fingers seal the dough). I then roll the pyrizhky between my palms and seal again with well floured fingers at the seam again -- this prevents the pyrizhky from opening (double sealing).

Shape into an oblong with a plump center and tapering ends and place sealed side down on a well buttered parchment lined pan. This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven on the second level (375°F) for 30 to 35  OR (350º F. ) on the first level for about 25 to 35 minutes depending on their size. Makes about 22 to 24.

COOKED MEAT FILLING: (Nachinka z varenoho abo pechenoho miasa.

Use any kind of cooked ground meat (pork, veal, beef, chicken).  Combine the meat with a chopped or grated onion, cooked in butter or bacon fat. Butter gives a much better flavour.  Add a little gravy to moisten the mixture sufficiently.  Season to taste with salt and pepper.  If desired, a small quantity of any one of the following may be added:  Cooked rice, chopped cooked mushrooms, hard cooked eggs, chopped fine.  For additional flavouring, parsley or dill may be used.

MEAT FILLING:

1 medium onion, chopped fine 4 tablespoons butter (divided) 1 pound ground beef, or half pork and half beef, or even left over cooked meat 1/2 teaspoon salt Pepper to taste 1 tablespoon flour 1/2 cup stock or water 1 teaspoon chopped parsley 2 hard cooked eggs, chopped

Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. For the above recipe I used leftover meat which I chopped up and added the same ingredients as above for meat filling.

SAUERKRAUT FILLING:

If you wish you can add other ingredients to your kapusta.  Sometimes I add a handful of seedless raisins, grated carrots, a teaspoon of brown sugar or fried mushrooms.  I like to use half and half olive oil and butter for the fat.

1 1/2 to 2 quarts sauerkraut 1 large onion, chopped fine 4 to 5 tablespoons fat Salt and pepper.

Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.

COTTAGE CHEESE FILLING:

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.

MUSHROOM FILLING:

2 pounds mushrooms 1 onion, chopped fine 4 tablespoons butter 1/3 cup sour cream 1 cup soft bread crumbs 1 tablespoon chopped dill 2 hard cooked eggs, chopped 1/4 teaspoons salt Pepper to taste

Clean and wash the mushrooms.  Cook  the wild variety of mushrooms in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.

LIVER FILLING:

1 pound veal liver, sliced 1/4 pound bacon, sliced 1 onion, ground 1/2 cup soft bread crumbs 1/3 cup milk Salt and pepper

Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.

GREEN ONION FILLING:

4 cups green onions, cut fine 3 tablespoons butter 1/2 cup chopped dill 3 hard cooked eggs, chopped 1/4 teaspoon salt Pepper to taste

Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.

CABBAGE FILLING:

1 large head cabbage 1 tablespoon salt 1 onion, chopped 1/3 cup butter 1 tablespoon lemon juice Salt and pepper 2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.

SAVORY CHEESE PYRIH:

Prepare 1/2 recipe of yeast-raised dough for Pyrohy and Pyrizhky, or use bread dough when making bread. Use Cottage Cheese Filling and add to it about 1/2 teaspoon of caraway seed, if desired. A tablespoon of grated, mature onion may be used in place of the green onions. The cheese should be delicately flavoured with onion.

Roll the dough 1/2 inch thick to fit a 10 x 15 inch baking pan. Butter the pan and place the dough in it. Cover and let it rise until almost double in bulk. Spread with the cheese filling and sprinkle the top with melted butter. Cover and let it rise for about 20 minutes. Bake in a moderate oven (375 degrees F.) for 30 to 35 minutes. Cut into squares and serve warm.

COTTAGE CHEESE ZAVYVANTSI (rolls):

Prepare the dough as for Pyrohy and Pyrizhky or use bread dough when making bread. Prepare Cottage Cheese Filling. Some chopped green onions may be added to the filling, if desired. Roll the dough 1/4 inch thick, keeping it in a long and narrow rectangle. Spread with the filling and roll it up like a jelly roll. Seal the edges. Cut into 1 inch pieces. Dip each piece in melted butter and place, cut side up. in a buttered baking pan or buttered muffin pans. cover and let them rise in a warm place until light. Bake in a moderate oven (375°F.) for 30 to 35 minutes, or until done. Serve warm.

ONION ROLLS:

Prepare the dough as for Pyrizhky. Roll the dough 3/4 inch thick and cut out rounds with a large cookie cutter. Sprinkle the top of each round with a finely chopped onion. Press the onion pieces into the dough. Place the rolls on a greased baking sheet and brush with melted butter. Let them rise until very light. Bake in a moderate oven (375°F.) for about 25 minutes, or until done. Serve warm with soup or coffee.

NOTE:  If you have a bread machine you can make this dough recipe http://www.ukrainianclassickitchen.ca/index.php?topic=8457.msg9323#msg9323

SHORT PASTRY FOR PYRIZHKY:

2 cups sifted flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter or shortening 1 egg yolk 2 teaspoons lemon juice 3 to 4 tablespoons ice water

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into squares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the centre. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

[everyveganrecipe]

TVP & Bulgur Ukrainian Stuffed Cabbage (Holubtsi) "Ukrainian stuffed cabbage rolls with soy mince (TVP), bulgur wheat and tomato sauce. I make my cabbage rolls with soy meat and bulgur instead of rice, because, in my opinion, bulgur wheat gives much more deeper flavor to the dish."

A classic dish to make during Christmas, these Ukraniian cabbage rolls are delicious, nutritious, and very comforting. If you wish to make this gluten-free, substitute the bulgur wheat for rice. If you wish to make this recipe soy-free, substitute the TVP for mushrooms, which is the traditional vegetarian option for stuffed cabbage and is also very delicious.

Recipe by The Slavic Vegan, who veganizes classic dishes found in Eastern Europe and especially in Ukraine.

🎄 🤶 👼 🕯️

[tawreline]

writing disco elysium fics will have me research the most common knowledge learned by man like why do pancakes produce squealing noises

[six-of-ravens]

Since it's Easter, once again bumping this pashka (sometimes called babka if you live in a certain part of Canada) recipe. It's a sweet bread with saffron and sometimes raisins (I leave them out bc neither my dad nor I like raisins in bread) traditionally served at Easter.

[celebrationgeneration]

[fattributes]

Ukrainian Cabbage Rolls

[deanstone]

Soup - Ukrainian Red Borscht Soup The traditional beet soup is made deliciously with this borscht recipe. It is very hearty with crumbled sausage, or you can omit it for a vegetarian soup.

[detesdixdoigts]

Main Dishes - Ukrainian Cabbage Rolls

Rice wrapped in steamed cabbage leaves, covered with tomato sauce, and baked.

[hvergerold]

Meat and Poultry Recipe

These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.