Jei Ukrainoje keliausite automobiliu, būtinai paragaukite tradicinės ukrainietiškos virtuvės. Kiekviename regione jis skiriasi, net jei patiekalas yra tas pats, tačiau paruošimo ir ingredientų pridėjimo procesas gali būti visiškai skirtingas.
Populiariausi ukrainietiški patiekalai:
Barščiai
Žinoma, barščiai yra tradicinis ukrainietiškas patiekalas ir yra daugiau nei 50 ukrainietiškų barščių receptų.
Kaip virti barščius? Barščių receptas:
Porcijų skaičius: 3-4 Gaminimo laikas: 40 min.
Be jokios abejonės, kiekviena šeimininkė turėtų turėti galimybę namuose išsivirti barščių su krekeriais! Tegul tai tampa jūsų vainiku – šeima ir svečiai įvertins jūsų įgūdžius vienodai susižavėję!
GAMYBOS APRAŠYMAS:
Šį barščių su spirgučiais virimo receptą dažniausiai prisimenu tais atvejais, kai nėra paruošto sultinio, o jam paruošti katastrofiškai trūksta laiko. Tačiau kodėl dėl to neatsisakius pirmojo ir pagrindinio patiekalo ruošimo? Taigi mes turime savotišką liesą šviesų barštį, pridėjus „; „kenksmingo“ skonio komponento – traškėjimo. Pradėkime
Kaip virti barščius su spirgučiais:
- Pirmiausia paruoškite visas daržoves. mano, nulupame ir supjaustome bulves, svogūnus, morkas, česnakus ir burokėlius. Morkas ir svogūnus galima susmulkinti trintuve, česnaką perspausti per presą, o visus kitus ingredientus supjaustyti mažais kubeliais.
- Ant ugnies dedame vandens, dedame burokėlius ir užverdame, tada suberiame bulves ir verdame, kol iškeps.
- Tuo tarpu augaliniame aliejuje pakepinkite morkas ir česnaką su pomidorų pasta.
- Smulkiai supjaustykite kopūstą, supilkite į sultinį. Taip pat pilame mišinį iš keptuvės. Vėl užvirkite ant mažos ugnies.
- druskos, pipirų ir pagal skonį įberkite prieskonių. Įdomaus atspalvio šiems barščiams suteiks gvazdikėliai ir karis. Nukelkite nuo ugnies.
- Toje pačioje keptuvėje, kurioje virėme morkas, ant nedidelės ugnies Tomim lašinius supjaustome siauromis juostelėmis, kad išsiskirtų riebalai. suberkite svogūną ir kartu pakepinkite, kol svogūnas taps auksinis.
Padaryta! Dabar tokius liesus barščius galima tepti lėkštėse, o krekerius ir grietinę patiekti atskirai – taip sakant, patikti visiems ir visiems. Žinoma, tai nėra klasikinis barščių su spirgučiais receptas, tačiau tobulinti taip, kaip norite, niekas netrukdo! gero gaminimo!
Burokėliai – 3
vnt. Morkos – 1 vnt. Svogūnai – 1 vnt.
Bulvės –
3
vnt. Kopūstai – 100
gramų Riebalai – 200
gramų Česnakai – 2 skiltelės
Pomidorų pasta – 3 valg. Šaukštai
Augalinis aliejus – 2 šaukštai. Šaukštai Druska – 1
žiupsnelis
pipirų – 1 žiupsnelis
Prieskonių – 1 žiupsnelis
Šį barščių su spirgučiais virimo receptą dažniausiai prisimenu tais atvejais, kai nėra paruošto sultinio, o jam paruošti katastrofiškai trūksta laiko. Tačiau kodėl dėl to neatsisakius pirmojo ir pagrindinio patiekalo ruošimo? Taigi mes turime savotišką liesą šviesų barštį, pridėjus „; „kenksmingo“ skonio komponento – traškėjimo. Pradėkime
Padaryta! Dabar tokius liesus barščius galima tepti lėkštėse, o krekerius ir grietinę patiekti atskirai – taip sakant, patikti visiems ir visiems. Žinoma, tai nėra klasikinis barščių su spirgučiais receptas, tačiau tobulinti taip, kaip norite, niekas netrukdo! gero gaminimo!
Salo
Ne veltui sakoma: taukai – ukrainietiškas narkotikas. Be jo mes tiesiog neturime niekur. O kiek anekdotų apie lašinius ir ukrainiečius! Vienas geriausias vyras sako kitam: „Ar girdėjai, kad taukai sukelia sklerozę? Ir jis jam atsakė: „Ir aš manau, kad kai tik ryte suvalgau gabalėlį lašinių, visą dieną neatsimenu, ką noriu valgyti! Yra daug receptų, kaip sūdyti lašinius. Paprasčiausias: sumalkite česnaką, sumaišykite su pipirais, mišiniu įtrinkite pilvą ar lašinius ir tris dienas palaikykite šaldytuve. Galite pridėti kvapnių prieskonių.
Mes sutelkiame dėmesį į tris ukrainietiškų lašinių receptus.
Taukai, kepti orkaitėje
Bandysite po gabalėlį ir pabandysite suprasti, kas jus traukia labiau: tekstūra, aromatas ar įvairiapusis skonis.
Nuplaukite lašinius (1 kg) ir gerai nusausinkite popieriniu rankšluosčiu. Smulkiai supjaustytą svogūną (400 g) pasūdykite ir pipiruokite, sutrinkite rankomis, kad išsiskirtų sultys. Įberkite maltų kalendrų (1 šaukštelis), maltų juodųjų pipirų (1 šaukštelis), susmulkintą nuluptą česnaką (3–4 skilteles), rožinius pipirus (1 šaukštelis), Dižono garstyčių (2 šaukštelius), kvapiuosius pipirus (2 žirnelius) ir lauro lapą ( 2-3 vnt.). Kruopščiai išmaišykite. Tolygiai paskirstykite marinatą per visą lašinių gabalėlį, uždenkite dangčiu ir palikite šaldytuve 12 valandų. Tada iš marinato išimkite lašinius, susukite į ritinį ir perriškite siūlu. Suvyniokite į foliją ir padėkite į karščiui atsparią formą. Kepame iki 200°C įkaitintoje orkaitėje 40-60 min.
Ant vyšnių drožlių rūkyti riebalai
Ploniausi taukų gabalėliai, rūkyti ant vyšnių drožlių, apgaubia skonio receptorius – ir apie nieką daugiau nebegalima galvoti.
Krūtinėlę su mėsos sluoksniais (1 kg) supjaustykite 3-4 cm pločio gabalėliais. Gerai pasūdykite stambia druska, suberkite prieskonius – maltus džiovintus česnakus, raudonėlį, kadagio uogas, džiovintus krapus ir petražoles. Dėkite į keptuvę, uždenkite dangčiu, ant viršaus uždėkite dagtį. Palaikykite vėsioje vietoje 3 dienas. Po to išimame druską ir prieskonius, dedame ant grotelių ir valandą ant vidutinės ugnies rūkome ant vyšnių traškučių. Tada galima įtrinti paprikos ir aitriosios paprikos mišiniu. Patiekite karštą arba šaltą.
Riebus paštetas
Taukai kartu su česnaku atskleidžia visą savo skonio potencialą. Tepkite ant duonos – ir mėgaukitės nepriekaištingu pikantišku skoniu!
Šviežių lašinių gabalėlį (0,5 kg) reikia nuplauti ir supjaustyti porcijomis kubeliais. Perkiškite per mėsmalės groteles su didelėmis skylutėmis. Tada išardykite česnako galvą į skilteles. Nuvalytus gvazdikėlius nuplaukite ir perkiškite per mėsmalę. Į susmulkintą masę suberkite maltus juoduosius pipirus ir druską pagal skonį. Taip pat laukiami tokie prieskoniai kaip muskato riešutas, malta paprika ir maltas imbieras. Kruopščiai sumaišykite pastą ir sudėkite į sausą indą su sandariu dangteliu.
Belieka palinkėti skanaus!
Kapustianik
If you happen to be in Khortytsia, in the region of Cossack freedom, for a holiday or a festival, you will definitely be offered Zaporizhzhya kapusnyak. Traditionally, it was prepared richly – with pork and lard, sauerkraut and millet. If you cook on a campfire with smoke, the aroma and taste are wonderful. There are also plenty of cabbage recipes, and a festival dedicated to it is held in Zbarazh, Ternopil Oblast.
Ingredients:
- Pork – 900 grams;
- Fat – 100 grams;
- Potatoes – 500 grams;
- Onion – 3 pcs.;
- Carrot – 200 grams;
- Parsley root – 100 grams;
- Celery – 100 grams;
- Sauerkraut – 500 grams;
- Millet – 40 grams;
- Garlic – 1 clove.;
- Bay leaf – 1 pc.;
- Salt – 1 teaspoon;
- Parsley – 20 grams.
Preparation
Wash the pork, put it in a deep pan, cover it with water and bring it to a boil over high heat. Skim off the foam, reduce the heat and add one whole carrot and onion. Cook everything for about an hour with the lid closed. Remove the finished meat from the broth.
Peel and cut the remaining carrot, onion, celery and parsley root into strips, then fry in a pan in butter or lard until cooked.
Wash the sauerkraut, wring it out and stew it over low heat, adding the broth a little at a time. While it is stewing, prepare the secret ingredient: in a mortar or using a blender, grind the lard with a clove of garlic, onion and parsley.
Cut the potatoes into medium-sized cubes and put them in the broth. When it is almost ready, add stewed cabbage and millet to it, followed by sautéed vegetables.
A few minutes before the cabbage is fully cooked, add pork cut into pieces, ground lard, bay leaf and salt. Then turn off the heat and leave the pan under the closed lid for 20-30 minutes.
Serve the finished cabbage hot with a spoonful of sour cream, chopped greens and fresh black bread. Also, if you wish, you can add some vegetables to make the dish thicker.
Domashni Kovbaski
Very tasty sausages are prepared in Transcarpathia and Volyn – you can hope that they will offer you a “natural product” baked not in a gas oven, but in a village oven, with a completely different smell, and a more piquant taste!
Sausage was once a great delicacy that many families could only dream of. Now the store shelves are bursting with various sausages, but not everyone likes their quality. Many people complain about the chemical taste and strange consistency of store-bought sausage. Making sausage at home is much easier than it seems. Homemade sausages are very juicy, appetizing and ruddy. Sausage can be cooked in a natural casing – pig or cow intestine (you can buy it on the market) or in cling film.
Homemade pork sausage from intestines
- Pork (neck, shoulder blade, rear part) – 2-2.5 kg.
- Salo – 500-700 years.
- Garlic – 1 head.
- Pork small intestines – 5 m.
- Cognac or brandy as desired.
- Salt, pepper, dry herbs (basil, thyme, oregano), ground coriander, nutmeg.
Homemade sausage recipes / pinterest.com photo
Wash the intestines thoroughly under running water. Remove bones and cartilage from the meat. Chop meat and lard without skin very finely, mix in a bowl, add salt and spices. Add finely chopped garlic. If desired, add 2 tbsp. l. cognac for a good aroma.
Put the nozzle-tube for sausage stuffing on the meat grinder, remove the knives and the grate. Pull the intestine on the tube, tie the tip with a thread and gradually READ The sausage should not be dense so that it does not burst during frying.
If you find a hole, tighten the gut in front of it with a thread. You can also tie the sausage with a thread anywhere, so that many small sausages turn out. Put the sausages in the refrigerator for 5 hours.
Before frying, pierce the shell with a toothpick in many places so that it does not tear. Half fill the pan with water, after boiling, cook for 4-5 minutes. after cooking, grease the sausage with fat or oil, fry until golden or leave for 1 hour in an oven heated to 240 degrees.
You can eat both hot and cold. Serve with side dish or vegetables.
Homemade chicken sausages
Homemade chicken sausage / pinterest.com photo
- Chicken fillet – 4 pcs.
- Eggs – 1 pc.
- Milk – 100 ml.
- Butter – 50 g.
- Salt, pepper to taste.
- Food film.
Pass the chicken fillet through a meat grinder. Beat an egg into the minced meat, add milk, salt and pepper, mix. Put 3 tbsp. on the cling film. stuffing, tamping, rolling into a sausage. Tie the ends with a thread.
Boil sausages for 7 minutes in boiling water. Cool, fry in butter until golden brown. Serve with fried potatoes or vegetables.
Holodec
Cold food is good to eat, provided that it is not fatty, that is, it is made from chicken. Kholodets contains many trace elements and also collagen (responsible for the elasticity of the skin and muscle tissue), which is now very popular and useful to consume.
She believes that there is no specific rate of jelly consumption, because each person should have a different daily caloric intake. But there is definitely no need to eat jelly every day, because collagen is also found in other dishes. Therefore, you should eat in moderation and remember the ratio of proteins, fats and carbohydrates in your plate.
Pork and veal jelly recipe
Appetizing jelly recipe / depositphotos.com
- Pork loin – 1.8 kg
- Veal shank, flesh – 1.8 kg
- Garlic – 8 cloves
- Carrot – 400 g
- Onions – 700 g
- Bay leaf – 2 sprigs (about 10 pcs.)
- Parsley greens – 10 g
- Salt (sea) – to taste
- Black pepper with peas – 2 tbsp. spoons
- Allspice peas – 15 pcs.
- Water – 6 l
Pour water into the pan, bring to a boil, then put the meat. Reduce the heat and leave for 20-30 minutes, until foam is formed. Collect it and add onion, carrot, bay leaf, pepper and salt to the broth. Leave to simmer over low heat for 6 hours, then remove the onion and cook for another 4 hours.
Remove the carrots from the broth, also remove the meat and cool it. Strain the broth through cheesecloth or a sieve. Crush the garlic and add it to the broth, if necessary, add salt. Cover the jelly mold with cling film, cut the meat into pieces.
Put the parsley leaves on the form, put the meat on top. Pour all the broth and put in the refrigerator. Cover the frozen jelly with a plate and turn it over.
A recipe for jello from chicken and pork knuckle
- Pork knuckle – 1 kg 200 g
- Chicken meat – 800 g
- Onion – 1 pc.
- Garlic – 1 clove
- Salt
For decoration:
- Boiled carrots
- Parsley greens
Be sure to prepare the meat in advance: wash the pork knuckle under running water and scrape it with a knife, cut it into pieces. Put in a pan with the chicken, cover with water and put in the refrigerator overnight.
How and when to properly salt the soup: housewives do not even know about such nuances. In the morning, pour out the water, put the meat in a saucepan, cover with water and put on fire until foam appears. Remove the foam, cover with a lid, put on a minimum fire. Boil the jelly for 6-8 hours, without allowing it to boil. 1.5 hours before the end of cooking, add the onion, cut in half.
As soon as the meat lags behind the bone, turn off the heat, remove the fat. Put the meat in a bowl, disassemble it into parts. Spread it in molds for jelly, strain the broth through cheesecloth or a sieve. Add a bay leaf, chopped garlic and salt to it. Pour the broth into molds and put in a cold place until it hardens.
A recipe for jelly in a slow cooker
How to quickly make jelly / photo ua.depositphotos.com
- Pork knuckle without skin – 2 pcs.
- Pork shank with skin – 1 pc.
- Pig leg with hoof – 1 pc.
- Carrot – 1 pc.
- Onion – 1 pc.
- Black pepper with peas – 1 tsp
- Salt – to taste
- Ground black pepper (optional) – to taste
- Bay leaf – 2 pcs.
- Garlic – 3 cloves (or to taste)
Before cooking, wash the meat, soak it in cold water and leave it overnight. In the morning, put the meat in a slow cooker and pour water so that it covers it by 3-4 centimeters. Press the “Refrigerator” or “Multicooker” button, setting 4 hours and a temperature of 90°C. Leave the broth to simmer, but make sure it does not boil.
When the time is up, add peppercorns, carrots, bay leaves and onions in their skins. Close the slow cooker and set the mode for 1 hour, increase the temperature to 95°C.
Take the finished meat out of the slow cooker, disassemble it into parts. Strain the broth through a sieve, remove the fat. Combine the broth with the meat, add garlic, salt to taste and black pepper if desired. Mix, pour into molds and store in the refrigerator.
Krucheniki
Ukrainian cuisine has long been known for hearty and delicious meat dishes. One of these dishes is krucheniki. The name “krucheniki” most likely comes from the word “to twist”. And it’s not by chance, because to prepare krucheniki, you need to wrap the filling in a meat steak. The filling can be any: mushrooms, prunes, cheese, carrots.
Dumplings with mushrooms:
Ingredients: meat for chops – 600-700 g, mushrooms 500 g, onion 1 pc., hard cheese – 60 g, garlic 3-4 cloves, sour cream 21% 150 g, flour 1 tsp. , oil 73% – 20 g, oil – 2-3 tbsp. l., salt, pepper – to taste, greens.
Preparation: we make steaks – cut steaks no more than 1.5 cm thick. We beat the meat on both sides and season with salt and pepper. For the filling, you need to cut onions and mushrooms into small pieces. First, fry the onion in a pan in butter, then add the mushrooms and fry until the liquid evaporates completely. Generously sprinkle with chopped garlic and herbs. Put to cool. Mix grated cheese with cooled mushrooms. Salt and pepper. Put the filling on each piece of meatloaf. Wrap with a roll and fasten with a toothpick or thread so that the kruchenyk keeps its shape during frying. Fry until golden brown. After frying, krucheniki with mushrooms should be stewed in broth for 30 minutes. 10 minutes before readiness, mix flour and sour cream and add to the broth with krucheniki. Extinguish the remaining time.
Krucheniki with prunes:
Ingredients: pork – 500 g, prunes – 200 g, cheese – 200 g, salt, pepper – to taste.
We are preparing pork butts. Cut the prunes into small pieces, grate the cheese. Put prunes and cheese on top. Roll up the roll and secure the edges with toothpicks. Then we put the krucheniki in a pan, pour the broth and send it to the oven for 30-35 minutes. It can be served on the table as an independent dish or a side dish.
The filling for krucheniki can be the most diverse \ molbuk.ua The
filling for krucheniki can be the most diverse \ molbuk.ua
Beef krucheniki in a slow cooker:
Ingredients: beef – 1 kg, carrots – 2 pcs., onion – 1 pc., beans in their own juice – 200 g, sour cream – 0.5 cups, vegetable oil – 3 tbsp. l., salt, pepper – to taste.
Preparation: fry onions and carrots in 1 tbsp. l of oil in a slow cooker at a temperature of 160 degrees for 10 minutes. Mash the beans (without juice) in a bowl. Add fried onions and carrots, salt and mix. Cut the meat into portions, beat on both sides. Put the filling on the rolls and wrap the rolls. Secure with toothpicks or string. Fry the rolls in oil until golden brown. Mix sour cream and water, salt and pepper. Then pour this mixture over the krucheniki and leave them to cook in this mode for 30-35 minutes. Serve hot.
Krucheniki with minced meat:
Ingredients: pork or beef (for chops) – 600 g, minced meat (pork or beef) – 300 g, onion – 1 pc., carrot – 1 pc., garlic – 2-3 cloves, egg – 1 piece ), ketchup – 1 tbsp. l., milk – 2 tbsp. l., salt, ground pepper, parsley – to taste. For the spread: thick sour cream – 2 tbsp. l., ketchup – 2 tbsp. l. Additionally: onion – 1 pc. (large), carrots – 1 pc., tomatoes – 3 pcs. medium size
Preparation: prepare the minced meat: finely chop the onion, grate the carrots, fry until transparent, cool, add to the minced meat. Add chopped garlic, egg, ketchup, milk, chopped greens, salt and pepper. Mix the minced meat well and beat it a little. Cut the meat as for chops, 1-1.5 cm thick, beat well on both sides, lightly salt and pepper. Spread a layer of minced meat on each chop, leaving free edges. Roll up the roll, bend the edges to cover the minced meat. Lightly press the roll in your hand, forming a patty. Mix sour cream and ketchup, coat each kruchenik roll with this mixture on all sides, place in a saucepan or bowl (try to have the seam at the bottom), cover with a lid and put in the refrigerator for an hour. We take dishes for baking. Finely chop the onion, rub the carrots and tomatoes on a large grater. We lay out carrots and onions first, then tomatoes. Then we lay out the krucheniki, cover with a lid. Bake for one hour at a temperature of 160-170 degrees. This is the first cooking option. And you can also do this: roll each kruchenik well in flour and leave for 2-3 minutes so that the flour is absorbed a little. Then beat two eggs with salt and pepper, dip each kruchenik, let the excess mixture drain and fry on all sides in a pan in oil over low heat until golden and at the end of cooking, stew for five minutes under the lid.
Chicken fillet dumplings:
Ingredients: chicken meat (fillet part) – 500 g, potatoes – 500 g, lard or bacon – about 100-150 g, hard cheese – 150 g, butter, unsalted – about 50 g, sour cream, salt, aromatic herbs, spices and seasonings – to taste.
You should start cooking by processing the chicken, namely, wash it, soak it from moisture and clean it from films and skin. Next, the meat should be cut into thin slices and lightly beaten, salted and seasoned with pepper and other favorite spices. The next step will be to prepare the filling for krucheniki, for this you need to finely chop lard (bacon) and herbs, grate the cheese. Mix the chopped ingredients and add sour cream and soft butter to them. Lubricate the beaten and salted meat with the resulting mixture, form rolls. You can fix the shape of the rolls with cooking thread or wooden toothpicks.
Then cut the peeled potatoes into circles. Then, on the prepared pieces of foil (the size of the foil should be convenient to completely wrap the kruchenik), we lay out a circle of potatoes, on top of the meat roll, and wrap it in foil. Place the wrapped krucheniki on a sheet and bake in the oven for 40-45 minutes at a temperature of 175-180 degrees. When serving, you can sprinkle the dish with chopped herbs.
Poladvitsa
One of the easiest ways to prepare any meat is baking, for which pork is very well suited.
Many housewives who know how to bake pork in the oven in foil often use this method in order not to spend a lot of time in the kitchen, to prepare a truly tasty and aromatic dish.
Meat prepared according to this recipe can be awarded the status of “universal” , as it can be served on the table as a main dish (hot), a snack, or as the main ingredient in a salad.
A step-by-step recipe with a photo of cooking homemade pork ham in the oven
Ingredients:
- 1 kg of pollack;
- 5-6 cloves of garlic;
- 50 ml of oil;
- red and black ground pepper;
- salt – to taste;
- spices (coriander, rosemary, white mustard, thyme, savory, cumin, marjoram)
Method of cooking:
- Wash the pork loin, dry with a napkin.
- Peel, wash and roughly chop the garlic. Stuff the meat with garlic. To do this, cut the meat with the end of the knife, insert a garlic clove.
- Lubricate the piece of meat on all sides with oil, then with the prepared mixture of spices, tightly wrap in food foil and bake in a preheated oven for 1 hour at a temperature of 180º.
Tips:
- Before you start cooking meat in the oven, do not rush to cut off all the fat from it. Meat with a small fat layer is much more tender.
- For baking in the oven, you can use almost any kind of meat that you prefer. The most important thing is that it should be a fillet, loin, ham, neck or shoulder without bones and veins.
- If you bake a large piece of meat whole, do not rush to cut it into pieces immediately after removing the tray from the oven. Let it rest for a while so that all the juices disperse evenly and permeate the entire piece.
Delicious!
Derunis
Appetizing derunas are a widely known and very tasty national dish made from potatoes. They are eaten as a main dish or used as a side dish. Crispy dumplings with sour cream taste great.
Potatoes with a high starch content are best suited for rusks. To diversify the dish, they are also prepared with meat, cheese, mushrooms.
Derun’s recipe
- Potatoes (medium tubers) – 5 pcs.
- Onion – 1 pc.
- Chicken egg – 1 pc.
- Flour
- Salt, ground black pepper – to taste
For the sauce
- Cheese – 70 g
- Sour cream – 150 g
- Garlic – 1 clove
- Greens (green onions or dill)
Peel the potatoes and onions. At the same time, you should not immerse the peeled potatoes in cold water, because part of the starch will come out of it.
If the mass turned out to be quite liquid, you need to pour off a little excess liquid, covering the total mass with a knife. Then add a little flour to get the desired consistency. You can not add flour, however, if the potatoes have a low starch content, thanks to it, the dumplings will not fall apart.
Heat the pan, pour a little oil. Fry the drumsticks on medium heat. Place the finished dumplings on napkins or paper towels to drain excess oil.
Deruna can be served with sour cream, or make a sauce.
Preparation of sauce. Grind the cheese through a fine sieve into sour cream. Mix well, lightly salt, add crushed garlic and greens. Mix everything until a homogeneous mass.
Dumplings with chicken
- Potatoes – 300 g
- Chicken (fillet) – 200 g
- Chicken eggs – 1 pc.
- Onion – 1 pc.
- Mayonnaise – 2 tbsp. l.
- Wheat flour – 2 tbsp. l.
- Vegetable oil – 2 tbsp. l.
- Salt, ground black pepper – to taste
Cut the chicken very finely. Wash, peel and grate the potatoes on a medium grater. Combine chopped chicken fillet and grated potatoes in a bowl.
Also grate the spring onion or cut it very finely. Add to potatoes and chicken.
Salt and pepper to taste. Break a chicken egg, add a couple of tablespoons of mayonnaise. Stir to combine the ingredients. Add flour and mix until a homogeneous mass is obtained.
Heat the oil in a pan. Spoon the mixture onto the pan. It is not necessary to make the drumsticks too thick so that the meat has time to fry. Cover the pan with a lid for a while, then remove and let the dumplings brown.
Put the deruna fried on both sides on a paper towel to drain the excess fat. Serve with sour cream, fresh herbs.
Yavorivsky Pie
Yavorivskyi pie is planned to be included in the UNESCO cultural heritage list. It should take its place next to Petrykiv painting, Kosovan ceramics and Cossack songs of Dnipropetrovsk region. And we would like to remind you that during the winter holidays, it can become a decoration of any fasting table.
And a bit of sedition: despite the fact that the pie is a classic dish, you can experiment with it, especially when it comes to seasonings.
Ingredients :
For the dough:
- water or milk 120 ml.
- flour 250 gr.
- yeast 20 gr. fresh or 1 tsp. dry
- egg 1 pc.
- oil 50 ml.
- salt, sugar
For the filling:
- buckwheat 150 gr.
- potatoes 1 kg.
- onion 2 pcs.
- oil 2-3 tbsp. l.
- and/or (optional) crackers, dry herb mixes, etc.
If fresh yeast is used, it should be diluted in a small amount of warm water or milk with a spoonful of sugar and set aside for a few minutes, dry yeast can be added to the flour immediately.
Mix flour, milk (or water), yeast, salt, sugar (if the yeast was diluted with sugar, then you do not need to add more), egg and knead the dough. Add oil to it and knead well. Cover the dough and put it in a warm place.
Peel the potatoes, cut into cubes and boil. Make puree out of it. Boil buckwheat. Finely chop the onion and fry it in oil or lard/sponder (then, of course, it will not be a lean option). Cool everything a little and mix well. Usually, the ratio of buckwheat and potatoes is approximately 1:1. You can change it to your taste, but if there is too much buckwheat, the filling will fall apart.
Add spices to the filling. It should be well seasoned, because the dough is quite fresh.
Roll out the cake from the dough. Put the filling on it, carefully “stepping back” from the edges. Pick up the edges of the dough and wrap the filling in them so that they end up as if in a bag. Seal the edges well and turn into an oiled pan with the sealed edges down. Prick the top of the pie with a fork, brush with yolk. You can sprinkle with coarse salt, cumin or sesame. And you can leave it alone. Bake at 200°C for about an hour.
Banosh
Banosh ( although mountain dwellers say banush ) is a Hutsul dish made from sour cream and corn flour. The website www.kolyba.org.ua offers the following banosh recipe.
Ingredients:
- 500 ml of cream (or sour cream,
although in this case the porridge may
turn out sour) - 200 g of corn grits
- pinch of salt
- cheese (preferably sheep)
and lard to taste
Measurements are given for a small domestic pot, which makes two medium servings of porridge. If you want to cook in a large pot, or, as it should be, in a cauldron and on the fire, increase the number of ingredients accordingly. If you use salty cottage cheese, you can not salt the porridge.
Cooking technology :
Pour the cream into a cauldron (or a thick pan), put on moderate heat and bring to a boil.
Little by little, we add the corn grits, constantly stirring with a wooden spoon (it is better not to take an iron or plastic one, because it will not have the right aftertaste).
Reduce the heat to a minimum, add a pinch of salt and cook, stirring, until the groats become almost soft. Perhaps at this stage, you will need a little more cream, since the porridge should remain the consistency of thick sour cream, without turning into a homogeneous “cake”. Otherwise, it will already look like a toucan, and we are not talking about it now. When the cereal is almost ready, let’s move on to the most interesting part.
Leaving the cauldron on the fire, beat the porridge with a spoon so intensively that oil appears on its surface (the second option is to remove it from the heat and grind it until the same moment). Then we put it on a shallow plate.
Quickly cut the lard and fry the cracklings. We spread them on a banoche, pouring a little fat.
We cut the cheese into small slices or cubes and add it there, but it is better to crumble it directly on the porridge, if the consistency allows.
That’s all, delicious!
In addition to lard and cheese, banoche can be topped with mushrooms, fried onions, and vurba, a local specialty made from sheep’s milk that is similar to cheese and butter at the same time. Sometimes flour is used instead of groats, and then porridge is prepared much faster.
But in any case, banosh is prepared on cream or sour cream, leaving it relatively liquid: if you make it on water, you will prepare kulesha (mamalyga).
Galushki
In general, dumplings are pieces of dough boiled in water. They are served as a separate dish, used as a side dish or cooked in soup with dumplings. Dumplings can be seasoned with fried onions, meat, greens, sour cream.
It is quite easy to cook Ukrainian dumplings, moreover, from simple ingredients. And in return, you can get a tasty, hearty and appetizing dish that everyone in the household will like.
Dumplings with lard and onions
- Wheat flour – 250 g
- Egg – 1 pc.
- Butter – 40 g
- Fat with layers of meat – 100 g
- Onion – 1 pc.
- Water – 40 ml
- Salt – to taste
- Ground black pepper – to taste
First of all, you should prepare the dough for homemade dumplings. Sift flour into a bowl. Add to it a raw egg, boiled water at room temperature, soft butter and salt.
Knead the dough well until it forms a tight ball. Wrap it in a film or a bag, let it lie for 15 minutes.
Take out the dough, cut a small piece from it. Use your hands to roll it into a sausage. Now cut the resulting sausage into small pieces. It is worth making dumplings of approximately the same size so that they are cooked at the same time.
How to cook Ukrainian dumplings / photo vkusninka.com
Cook dumplings in salted boiling water until ready, about 7 minutes after the water boils.
Meanwhile, cut lard with meat layers and onions into small cubes. First, fry the lard in a pan until all the fat melts. You should get ruddy and crispy cracklings. Add onion to crackers, fry it until golden.
Put the cooked dumplings, previously placed in a colander, into a pan with lard and onion. Fry them together with crackers and onions for a couple of minutes. Pepper and salt the dish, if the lard was not salty.
Delicious dumplings with lard and onions are served hot immediately after cooking.
Poltava dumplings
- Flour – 4-5 tbsp.
- Kefir – 0.5 l.
- Butter – 50 g
- Salt – 1 tsp.
- Soda – 1 tsp. (without slide)
- Boiled chicken – 400 g (for sauce)
- Garlic – 4-5 cloves (for sauce)
- Sour cream – 2-3 tbsp. (for the sauce)
- Ground black pepper – 2 bunches (for sauce)
Pour kefir into a bowl, sprinkle with flour. Then sprinkle with soda and salt. Pour the rest of the flour and only now start mixing. The dough should be soft.
In the meantime, fill a pan with water and put it on the fire.
Divide the dough into strips, and then cut into small equal parts. The size of dumplings depends only on you. But when cooking, they will increase by about two times.
When the water in the pot boils, tie it with cheesecloth – the dumplings will be steamed. You can do it online. Place the dumplings on cheesecloth and cover with a lid.
Ukrainian dumplings – cooking recipe / photo bhofack2/iStock
Cook medium-sized dumplings for about 5 minutes. Check readiness with a wooden toothpick. We pierce the dumpling and, if there is no dough on the toothpick, then the dumplings are ready. Pour the boiled dumplings with melted butter so that they do not stick together
You can prepare the following dressing for dumplings. Chop the boiled chicken meat. Lightly fry it in a pan. Add chopped garlic, salt, pepper and sour cream. Simmer for literally a few minutes. Pour the meat with the sauce into the pot with dumplings and shake and mix well.
Dumplings are stuffed
- Flour – 550 g
- Chicken egg (large) – 1 pc.
- Kefir – 350 g
- Butter (for greasing products) – 100 g
- Pork (fatty) – 500 g
- Onions – 2 pcs.
- Soda – 0.5 tsp.
- Salt – to taste
Add kefir, salt, egg and soda to sifted flour. Knead the dough to a uniform elastic consistency and be sure to let it rest for 30-40 minutes.
Pre-boil the pork. Chop and fry the onion. Pass the boiled meat and onion through a meat grinder. Add salt, pepper. Mix well.
Melt the butter (ready dumplings are lubricated with it).
The dough should be very soft, even sticky (the softer the dough, the more airy the finished dumplings will be).
We collect the dough with a tablespoon and, as if spreading it on our fingers, form a cake, in the center of which we place a ball of minced meat and with the other hand, dipped in flour, we pinch the edge well, then we make a ball. We place each ball formed in this way on a board dusted with flour.
Prepare the steamer in advance. You can take an ordinary large pan with water, put a sieve or a mantushnitsa on it, grease its surface with oil so that the dumplings do not stick together.
We lay out the dumplings at a great distance from each other, because they will increase significantly during cooking. Cover with a lid and cook each batch for 8-9 minutes.
We “prick” the finished dumplings with a fork, take them out, put them in a large pan and grease them generously with melted butter.
Such dumplings are very porous, tender and practically weightless. They are traditionally served with sour cream.
Vareniks
The national dishes of many peoples have a filling wrapped in thin dough. Polish pies, Caucasian khinkali, Kazakh tushpara, Uzbek chuchvara, sorcerers, mantis, jiao zi – all these are traditional treats of different peoples with many years of history.
The national cuisine of Ukraine cannot be imagined without dumplings.
There is a version that the progenitor of this dish is the Turkish dish. Ukrainians liked small rolls of dough with filling and later turned into what is now commonly called a dumpling.
However, you will not find such a variety of dumplings as in Ukrainian cuisine. With potatoes, cabbage, potatoes and liver, cherries, cheese, lazy dumplings – and this is only a small part of the possible options.
Separately, it is worth mentioning the shape of the dumpling – it is a semicircle with a folded edge. There are several ways to manually sculpt dumplings: wrap the edge with a light wave or twist it into a tight flagellum. A dumpling beautifully sculpted by the hostess’s hands is a real work of art.
How to make dumplings at home: a recipe for dough and fillings There are many dough recipes for making homemade dumplings: on kefir, on boiling water, on sour cream, with eggs, on milk whey with the addition of butter or vegetable oil. There are options for vegetarians and those observing fasting. Every housewife will be able to find a recipe to her liking and prepare this delicious dish. The classic dough recipe consists of flour, water, oil and salt. Sift 3.5 cups of flour into a bowl, make a small indentation in the center, pour 250 ml of boiled warm water into it. Then add 1 teaspoon of salt and 3 tablespoons of oil.
The dough is kneaded in circular motions from the edge to the center. You need to knead until the dough becomes tender, stops sticking to your hands and the bowl, and forms a soft ball. The process takes about 10 minutes. The dough should be kneaded so that it does not become hard and “clogged”.
This is a universal dough that is suitable for both sweet and savory fillings. For example, for stuffing with cheese and greens, with potatoes and mushrooms, with potatoes and chicken fillet, with cherries, cheese and raisins, with potatoes, onions and bacon.
The most popular are dumplings with potatoes and fried onions. For this filling, you need to boil potatoes, mash them to a puree with a small amount of potato broth. Finely chop the onion, fry in oil until golden and mix with potatoes – the most delicious filling is obtained. It must be completely cooled before wrapping in the dough, otherwise the dough will tear and it will not be possible to form a dumpling.
Golubci
INGREDIENTS
| Head of fresh cabbage | 1 pc. |
| Pork | 0.5 kg |
| Fig | 0.5 cups |
| Carrots | 2 pcs. |
| Onions are onion | 2 pcs. |
| Sour cream | 250 g |
| Tomato paste | 2 Art. l. |
| Ketchup | 2 Art. l. |
| Vegetable oil | for frying |
| Salt pepper | to taste |
PREPARATION
Boil cabbage leaves
1. Put a large pot with water on the stove. While the water is boiling, cut out the hard inner part of the cabbage.
2. Immerse the cabbage in boiling water and keep it on low heat for five minutes. Turn over to the other side and cook for another 2-3 minutes.
3. Put the cob on a plate and let it cool. We disassemble the cabbage into separate leaves, cut off the thickening near the bases.
We prepare the filling and form cabbage rolls
1. Boil the rice until half cooked.
2. Cut the pork into pieces and grind it in a meat grinder. Combine minced meat with boiled rice.
3. Finely chop the onion, rub the carrot on a coarse grater. Put the vegetables on the pan and saute for 5-7 minutes until soft. Add half of the vegetable dressing to the pork with rice. Salt, pepper. Thoroughly mix the minced meat for cabbage rolls.
4. Spread a small amount of filling on the prepared cabbage leaves – closer to the base. We wrap the cabbage rolls, hiding the edges inside.
Stew cabbage rolls
1. Place cabbage rolls in a large pan with a thick bottom. Spread a layer of vegetable dressing on top.
2. Dilute tomato paste in two glasses of water, add sour cream and ketchup. We salt it. Pour sauce over cabbage rolls. The liquid should almost completely cover the dish, not reaching 3-4 cm to the top.
3. Put the cabbage rolls in a preheated oven and stew for an hour at a temperature of 180 °C.
Place on a plate, pour sour cream and serve.
Kyiv-style cutlets
Tender meat in crispy breading can be found on the menu of many restaurants around the world.
Unlike the usual cutlets, this dish is prepared from a whole piece of chicken, not minced meat, and the main ingredient of the Kyiv cutlet is a liquid filling with aromatic butter.
To prepare Kyiv-style cutlets, you need:
- 800 grams of chicken fillet;
- 150-200 grams of butter;
- two eggs;
- breadcrumbs;
- 2-3 tablespoons of flour;
- 50 grams of milk;
- green;
- salt, pepper to taste.
Preparation:
Cooking cutlets begins with the preparation of the filling. To do this, you need to mash the soft butter with a fork, add finely chopped greens, salt and black pepper, knead everything and mix with a fork to a homogeneous mass.
Using a tablespoon, make oval or cone shapes from the butter and put it in the freezer for 3-5 minutes. This is done so that the filling of butter and greens does not spread during the formation of cutlets.
While the butter with the herbs is freezing, prepare the chicken fillet: clean it from tendons and bones and carefully beat it. Then put a frozen mold made of butter with greens in the center of the cut fillet and wrap it with chicken fillet on all sides (butter should be tightly wrapped with meat, no gaps should be visible. All gaps should be covered with pieces of fillet, otherwise the filling may leak during frying.
Cutlets are formed, which we put in the freezer for a few minutes.
While the cutlets are cooling, beat eggs with milk in a small bowl with a whisk.
Frozen patties should not fall apart, but they should not be completely frozen either.
Remove the patties from the freezer, sprinkle with pepper and roll in flour. Then dip in milk and egg, roll in breadcrumbs. Such breading should be repeated twice in order to form a crispy, appetizing crust on the patties, which will also prevent the patties from falling apart during frying.
Deep-fry the Kiev-style cutlet for 4-5 minutes on each side, then fry in the oven. It is necessary to fry the Kiev-style cutlet immediately before serving.
To prepare Kiev-style cutlets on a chicken bone, the tip of the bone is placed inside at the time of forming the cutlet. In this version, the cutlet looks like a chicken leg.
In addition to butter and greens, egg yolk and cheese are sometimes added to the filling.
Pampushki
Use the products from the attached list, strictly following the instructions, and you will definitely have wonderful donuts with which you can please your loved ones!
Ingredients:
- Flour – 250-300 g;
- Milk – ¼ cup;
- Yeast – 25 g fresh or 11 g dry;
- Salt – ¼ teaspoon;
- 1 egg or 2 yolks;
- Sugar – 3 tbsp. spoons;
- Butter – 50 g or 75 g of margarine;
- Protein for lubrication – 1 pc.;
- Sugar or powdered sugar for sprinkling;
- Filling – 0.5 cups (jam or jam);
- Vegetable oil for frying.
You can do without the filling by making another kind of donuts – donuts. To do this, roll out pieces of dough into sausages, connect them into rings, fry in oil and place on a paper towel to drain the fat. Sprinkle the finished donuts with powdered sugar.
But we are not looking for easy ways and will prepare donuts with filling. As a filling, you can take boiled condensed milk, steamed poppy seeds, custard, etc.
First of all, we will prepare the foam, for this we grind the yeast with 1 teaspoon of sugar. In warm milk, we send yeast with sugar, ½ flour, mix everything and cover everything with a towel. We leave the steam for 15-20 minutes in a warm place.
When the foam comes to a boil, add melted butter, but not hot, the rest of the flour and eggs with sugar. In advance, I recommend beating the eggs with sugar and sending the mixture to the foam already. Knead the dough with your hands until it stops sticking. Cover the dough with a towel and let it rise for 30 minutes.
Knead the dough and roll it out into a layer 5 mm thick. Cut circles with a glass, put the filling in the center of each. Cover the top with another circle and pinch the edges. Leave the finished donuts in a warm place for 15 minutes to stand.
Now let’s fry our donuts. In a deep frying pan with a thick bottom, heat the vegetable oil to 180-200 degrees. Fry the donuts in oil on both sides until golden, spread the finished donuts on paper or a sieve so that excess fat drains from them. Lubricate the still hot donuts with whipped egg white, and roll in sugar or simply sprinkle with powdered sugar. Our donuts are ready, delicious!
Kartoplianiki
Potato dumplings were prepared on the basis of boiled mashed potatoes (balls, bowls) , which itself was a separate dish. If a spoon or two of white flour, a raw egg were added to it, patties were made, and after being soaked in flour, fried in oil or lard, the potatoes were ready. It happened that they were stuffed with meat, cracklings, mushrooms – then they were likened to zrazy.
Potatoes were eaten with milk, sour cream, ryazhanka, sour cream, fried lard, or even without additives. They were (and are) most common in the northern territories of Ukraine, but they are also very popular in other areas.
Cooking recipes
Potatoes are ordinary
Grind in a mixer with a rolling pin: for 1 glass. mashed potatoes, 2 egg yolks, 1 spoon of melted, not hot butter, salt, white pepper. When it is very thick, add cream or sour cream, make it like cutlets, making sure that your hands are in the flour. Fry on moderate heat and serve with mushroom gravy. Having prepared the potatoes, as well as for potatoes, make patties with flour, and fill the middle with minced meat. When the meat is cooked, it is fried with oil, onion and pepper. Then they are fried like cutlets and served with mushroom gravy.
Potatoes are prepared like regular potatoes, and the filling is made of chopped herring mixed with grated breadcrumbs, butter, pepper and onion. Gravy – which everyone loves.
They are made in the same way as potatoes with meat, and the filling is prepared from boiled dry mushrooms, finely chopped, stewed with butter, onion and pepper and added to grated buns. Served with mushroom soup gravy.
Potatoes stuffed with greens and eggs
Boil 800 g of potatoes in salted water, cool and peel.
Mash the potatoes, beat two eggs, add a pinch of salt and black pepper and, adding a little flour, knead a stiff dough.
Prepare the filling from 3 chopped boiled eggs, a bunch of green onions and dill and salt.
Plucking balls of the dough the size of a small egg, make thin dumplings from them, on which to put a dessert spoonful of filling.
Bring the edges of the dumpling together and seal them.
Flatten the product with the palm of your hand, giving it the shape of an oblong cake and roll it in flour.
Fry the potatoes on both sides in a pan in heated lard, laying them out first with the seam facing down.
Vatryushka
Vatryushka is a round flour product made of yeast dough with a filling in the middle. For the filling, cheese is most often used, but you can also bake vatryushki with jam or jam. This dish of Russian and Ukrainian cuisine is familiar to us since childhood. You can cook cottage cheese in a home oven.
A classic recipe for cottage cheese
For the dough:
- Flour – 2 tbsp.
- Sugar – 1 tbsp. l.
- Vegetable oil or margarine – 2 tbsp. l.
- Eggs – 1 pc.
- Dry yeast – 1.5 tsp.
- Salt.
- Milk – 0.5 cups
- Vanilla sugar – 1 tsp.
For the filling:
- Cheese – 1 tbsp.
- Egg – 1 pc.
- Sugar – 1.5 tbsp. l.
- Flour – 1 tsp.
- Vanilla sugar – 1 tsp.
- A pinch of salt.
- Pour warm milk into a mixer bowl and add yeast, stir until completely dissolved. Add egg, sugar, a pinch of salt, mix well. Gradually add the flour and knead the dough for 8 minutes. At the end of kneading, add warm vegetable oil or heated margarine to the dough.
Place the finished dough on the table and knead it into a ball with your hands. Put the dough in a bowl and cover with cling film, put it in a warm place for one and a half hours. Then wrap the dough and leave it again under the film for 40 minutes. Grease the table and hands with oil, take out the dough. Roll it into a bundle and cut it into 10 equal pieces. Roll each piece into a ball and flatten, place on a greased baking sheet.
For the filling, rub the cheese through a sieve, add an egg, sugar and vanilla sugar, a pinch of salt, a spoonful of flour. Mix everything. Make an indentation in the dough balls with the bottom of a glass. Put 2 tablespoons of filling in each puff pastry. Fill all the dumplings and cover with a towel for 20 minutes. Beat the egg yolk and grease all the dumplings. Bake for 15 minutes at a temperature of 200 degrees.
Piroshki
You need the following ingredients for cooking:
- flour, about 480 g;
- warm water, 150 ml;
- warm milk, 100 ml;
- fresh yeast, 15 g or dry, 1.5 tsp;
- egg, 1 pc.;
- sugar, 1.5 tsp;
- salt, 1 tsp;
- sunflower oil, 3 tbsp.
To prepare the filling, you need:
- minced pork or to taste, 500 g;
- onion, 2-3 pieces;
- garlic, 2 cloves;
- salt, pepper, herbs;
- water, 50 ml.
The process of making bilyashes
Mix warm milk and water, pour in sugar and yeast, a little flour. Mix and leave for 10 minutes.
We sift the flour and pour parts into the dough, pour in the oil, salt and break the egg. The dough should be soft, a little sticky, so grease your hands with oil while kneading it for about 5 minutes.
Cover the dough and leave it for 40-60 minutes in a warm place.
For the filling, mix minced meat with onions, garlic, herbs, salt, pepper and spices, grated or chopped with a blender. If the mass turns out to be very tight, pour water and mix, beat.
Grease your hands with oil and knead the dough, divide it into 14-16 dumplings, cover them and leave for 5 minutes.
Form white balls with filling, pinching in a circle.
Fry in oil in a pan until golden. The fire is small so that they do not burn.
Belyas are very appetizing and tasty, you can also add butter or broth to the minced meat for more juiciness.
Grechanyki
Buckwheat is a traditional dish of Ukrainian cuisine, especially popular in Lemkiv region. Basically, these are cutlets made of boiled buckwheat. They can be lean, but usually still contain minced meat. Mixing meat with buckwheat was invented in order to make the dish cheaper, but at the same time preserve both taste and nutritional properties.
Meat buckwheat should not be confused with other dishes that have the same name. For example, in the Poltava region, dumplings, in which the dough was kneaded on buckwheat flour, were called grechani. In addition, buckwheat is a dish that resembles fritters or pancakes made with buckwheat flour.
Ingredients
Here’s what you’ll need to make traditional buckwheat:
- minced meat (any kind of meat is suitable) – 500 grams;
- boiled buckwheat – 500 grams;
- onion – 2 pieces;
- eggs – 2 pieces;
- flour or breadcrumbs – 100 grams;
- sunflower oil – 60 grams;
- salt, pepper, coriander – to taste.
Method of cooking
- To begin with, you need to boil buckwheat groats and make minced meat.
- Now cut the onion into small cubes and fry in a pan.
- Mix the prepared onion with buckwheat, minced meat, eggs and spices. It is better to add eggs little by little so that the mass is not too liquid. The consistency of the mixture should resemble ordinary minced meat for meatballs.
- Form buckwheat balls and roll them in flour.
- Fry in a pan with the lid closed until golden brown.
- After that, buckwheat is baked in the oven for 10-15 minutes. To make the dish juicier, you can bake it with sour cream, tomato or mushroom sauce.
- Dėl to, kad patiekale jau yra ir dribsnių, ir mėsos, jam nereikia papildomo garnyro. Grikius galima patiekti su troškintomis arba žaliomis daržovėmis.
Kutia
Kalėdos – šviesi ir džiaugsminga šventė, kurios krikščionys laukia. Šventės proga dažniausiai padengiamas dosnus stalas. Kutya yra pagrindinis Kūčių ir Kalėdų patiekalas. Būtent nuo šio ritualinio patiekalo įprasta pradėti valgyti tarp stačiatikių.
Kutya yra tradicinis ritualinis patiekalas, gaminamas iš virtų grūdų. Dažniausiai jis ruošiamas iš kviečių, bet taip pat gaminamas iš ryžių, lęšių, grikių ir kitų grūdų. Patiekalas gardinamas medumi, aguonomis, riešutais, cukruotais vaisiais, razinomis ar kitais džiovintais vaisiais.
Kalėdų kampelis
- Kviečiai – 1 valgomasis šaukštas.
- Džiovinti vaisiai (obuoliai, abrikosai, kriaušės, slyvos) – 150 g
- Razinos – 100 g
- Aguonos – 100 g
- Graikiniai riešutai – 100 g
- Medus – 3 šaukštai. l.
- Cukrus – 2 šaukštai. l.
Visų pirma, kviečius reikia gerai persijoti, nuplauti ir pamirkyti keletą valandų, geriausia per naktį. Ryte nupilkite vandenį iš kviečių, užpilkite nauju vandeniu ir virkite ant silpnos ugnies, kol visiškai iškeps.
Į keptuvę supilkite 2 litrus vandens ir padėkite ant ugnies. Džiovintus vaisius rūšiuokite ir gerai nuplaukite. Vandeniui užvirus, džiovintus vaisius suberkite į keptuvę ir virkite 10-15 minučių ant silpnos ugnies. Tada nukelkite nuo ugnies ir palikite mišinį infuzuoti keletą valandų.
Tuo tarpu aguonas nuplaukite ir užpilkite verdančiu vandeniu. Tada nupilkite vandenį, dar kartą perplaukite aguonas ir vėl užpilkite verdančiu vandeniu, uždenkite dangčiu ir palikite pusvalandžiui. Nuo garuose virtų aguonų nupilkite vandenį ir sutrinkite grūstuvėje kartu su cukrumi.
Razinas nuplaukite ir 10-15 minučių užpilkite verdančiu vandeniu. Riešutus išdžiovinkite orkaitėje arba ant sausos keptuvės, tada nulupkite ir sumalkite.
Gatavus kviečius suberkite į dubenį, suberkite aguonas, mieles, razinas, riešutus ir medų. Sumaišykite visus ingredientus ir patiekite kutya prie stalo.
Šuo iš ryžių
- Ryžiai – 0,5 a.š.
- Migdolai – 0,5 a.š.
- Graikiniai riešutai – 0,5 šaukštai.
- Aguonos – 0,5 a.š.
- Razinos – 0,5 a.š.
- Džiovinti abrikosai – 0,5 a.š.
- Medus – 2 šaukštai. l.
Aguonas užpilkite verdančiu vandeniu ir palikite 1-2 valandoms.
Tame pačiame dubenyje džiovintus abrikosus ir razinas užpilkite verdančiu vandeniu ir palikite 1-2 val.