My ukrainian recipes



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Fruit and Berry Kompot

February 1st, 2014 in other by Julia Volhina

This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.

Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.

Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.

Pumpkin and Millet Porridge

October 19th, 2013 in Main Dish Recipes, No-meat by Julia Volhina

I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.

But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.

Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.

Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.

Chicken Kiev Cutlets

August 31st, 2013 in Chicken, Main Dish Recipes by Julia Volhina

This is one of recipes of ukrainian cuisine, after all it is named after capital of Ukraine – Kiev / Kyiv, but it is pretty popular through rest of former USSR countries.

Chicken Kiev is no ordinary recipe, but definitely one worth time spent: tender chicken meat folded around herb butter, covered in breadcrumbs and egg batter and cooked.

The trick is to fold meat and coat cutlets in batter in a way that herb butter doesn’t leak through holes while deep frying.

How to Make Quark (Fresh Cheese) from Kefir

June 29th, 2013 in Tips, Advices & How-to by Julia Volhina

This is somewhat easier way to get quark (fresh cheese): it requires less time since you don’t need to sour milk and such, since kefir is used instead.

There is a trade off to that of course, the taste of quark will depend greatly on taste of kefir itself, as well as its fat content. So use good quality kefir to prepare quark.

Note: 2 quarts of low fat kefir will make you about a pound of quark.

Rhubarb Kompot

May 4th, 2013 in Beverage Recipes, Non-alcoholic by Julia Volhina

This is another drink from my childhood. I must say I didn’t like it back when my grandma cooked it. But it changed since then.

I saw rhubarb stalks in store and it reminded me of her, so I decided to share this recipe with you.

If the taste of kompot is a bit too sour for your liking, add a bit more sugar.

Potatoes Fried with Garlic and Caraway Seeds

April 27th, 2013 in Side Dish Recipes by Julia Volhina

An easy yet tasteful side dish to make. It goes well with meat or poultry or a vegetable main dish.

Caraway seeds in combination with garlic give this dish some fragrance and interesting taste.

A hint: you can boil potatoes well in advance and fry them right before serving to get side dish ready when main course is.

Potato and Mushroom Stuffed Dumplings

March 9th, 2013 in Main Dish Recipes, No-meat by Julia Volhina

I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.

Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.

You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.

Already boiled dumplings can be warmed up on a skillet with a bit of butter.

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