- 3 hours. Let the flavors mingle for 20minutes before the borsch is served. Prepare to feel giddy when you lift the lid from the saucepan-the aroma is truly delicious! A good accompaniment to borsch is small buns flavored with garlic. This is a temptation you will not want to resist! [9., 11]
Varenyky
Another favorite Ukrainian dish is Varenyky. Great Hohol 'in his "Evenings on Khutor near Dikan'ka" described a charming story about Kozak magician named Patsyuk who bewitched the varenyky, so that they dove into the sour cream and then flew into the mouth! Such a legendary reputation should alert you to the fact that these delicious dumplings must be tried. Even better is the fact that there are unbelievable numbers of recipes for the fillings. Pastry for varenyky should be prepared with icy water. Varenyky cannot be frozen, unlike pelmeni or ravioli. Cooks have unlimited possibilities for improvisation. Varenyky can be filled with potato, cabbage, mushrooms, meat, liver, boiled buckwheat and cracklings, kidney beans, or with cottage cheese, apples, plums or poppy-seeds. In summer they are made with berries. Varenyky are served with sour cream; sweet varenyky are served with syrup or honey.
Galushky
Sometimes varenyky and galushky are hyphenated-galushky-varenyky, - but this is a mistake because galushky is a dish which stands on its own! Even though it appears to be very simple, it is a very tasty meal. Recipes for it have not changed for hundred of years and have been passed down from one generation to another. Both galushky and varenyky should be eaten hot only! This is a rule! Galushky can be made from different types of flour-wheat flour, buckwheat flour, from manna-croup. It is also possible to add cottage cheese, potato or apples to the pastry. They are boiled in either water, milk, or broth. Galushky are served either with fried onions and cracklings or sour cream.
Second dishes are meat, poultry, fish, and of course, pork. Ukrainians also respect poultry, especially when it is stewed; but chicken and goose are cooked more often as holiday dishes. Fish is also popular in Ukraine. Even the names of popular fish dishes stimulate the appetite-stuffed pike, stewed carp with onions and sour cream, pike with horse-radish, jellied pike. It is very difficult to list everything! p> Pork is a big winner. Huge numbers of dishes are made from pork in Ukraine. It is fried, baked, stewed, goes into sausages, and various delicacies are prepared with chopped and minced meat. But the perennial party favorite is Pechenya (stewed meat). To say pechenya is just stewed meat is to say nothing. Pechenya is tender, flavorful and fantastic. Besides, the traditional way of preparing pechenya leaves a tremendous space for every cook's creativity. Although the cooking time for pechenya is long, the outcome is worth it! [7., 4]
Uzvar
There are plenty of fruits and berries in Ukraine! You can gather a luxurious harvest in every garden. This remarkable harvest provides the basis of many desserts-varenyky, pyroghy, knedlyks, jellied berries, fruit babkas, and jams. And also drinks-Uzvars. We may say that uzvar is a kind of fruit compote, but it is really much richer and more concentrated than fruit compote. It is delicious mixture of raisins, prunes and spices-cinnamon, cloves, and dried citrus peel. [7., 5]
Cabbage rolls
A cabbage roll is a savory food item made with a variety of fillings wrapped in cabbage. The filling usually includes meat, often beef or pork, seasoned with onion, tomato paste, salt, black pepper, and spices. Other fillings vary and may include mushrooms, vegetables, sauerkraut, or rice. Other ingredients may also be used. The filling is stuffed in cabbage leaves, which are tucked around it like an egg roll. It is simmered or steamed in a covered pot until cooked, and is usually eaten hot.
Cabbage rolls are part of the traditional cuisine of many Central European, Eastern European, and Balkan countries. They are known as holubki in both Czech and Slovak, halubcy in Belarusian, golubtsy in Russian, holubtsi in Ukrainian. [7., 5]
Blyntsi
Blyntsi are thin pancakes which are often served in connection with a religious rite or festival in several cultures.
The word "blin" comes from Old Slavic mlin, that means "to mill" (compare the Ukrainian word for blin, mlynets '). Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently de...
