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Ukrainian dishes

Appetizer
Description: Wonderful salad will be a great appetizer with vodka and decorate your holiday table. It will take at most 10 minutes to make it.
Method: Combine grated cheese with chopped eggs and dress with mayonnaise.
Ingredients: 200 g grated cheese, 5 ea hard-boiled eggs, 100 g mayonnaise,. greens.

Fish tolcheniki
Description: Fish tolcheniki are almost the same as fish-balls. They are served with fried onion and butter.
Method: Chop fish fillet finely, add flour, salt, oil and pepper. Stir thoroughly and shape small balls. Cook in salted boiling water. Chop onion finely and serve with tolcheniki.
Ingredients: 800 g fish fillet, 70 g flour, 80 g oil, 100 g onion, pepper, salt.

 

Galushki from veal
Description: Galushki are a Ukrainian traditional dish. Galushki can be made from small pieces of dough or mincemeat. They are served with sour cream or different sauces.
Method: Whip butter, add an egg, grated white bread, finely chopped and knead thoroughly. Shape small balls and cook in boiling salted water.
Ingredients:
500 g veal, 100 g butter, 1 ea egg, 100 g white bread, green parsley, salt.

 

Galushki Poltavskie
Description: Galushki is an Ukranian dish, as well as kletski. They are fried in butter, breadcrumbs and served with sour cream both as an independent dish and in soup or broth. There is a monument to galushka, pierced on the fork in a small town of Canada.
Method: Beat eggs with beater until smooth. Add salt. Gradually add melted butter and flour until you have a thick batter. Cook the dumplings either in soup or broth. Put 2 l soup into a pot and bring to a boil. Wet spoon often in the liquid, cut the batter on a board and drop it into liquid. Cook dumplings until they come to top. Put into a dish and butter lightly.
Ingredients: 3 eggs, a pinch of salt, 1 1/2 cups flour (add more to make batter thick), 100 ml water, 100 g butter.

Kapustnyak
Description: Kapustnyak is a Ukrainian dense soup made from pork, fat and sauerkraut. This dish, very rich in taste, is served with sour cream.
Method: Put pork in cold water and boil until done. Slice the meat. Squeeze juice out of sauerkraut and stew it lightly, then add fat. Julienne onion, parsley root, carrot and fry with flour in fat. Mince pork fat with garlic and green parsley. Add cubed potatoes to the broth, bring to boil, and then add sauerkraut, stewed vegetables, minced pork fat with garlic and cook until done.
Ingredients: 400 g pork, 1 kg sauerkraut, 400 g potatoes, 100 g carrot, 50 g parsley root, 120 g onion, 2 ea garlic cloves, 50 g fat,. 70 g flour, salt, pepper, green parsley.

Knydli
Description: Knydli, traditional Ukrainian dish, are small pastries made from potato dough with a whole plum inside. Knydli are boiled and served with melted butter.
Method: Grate potatoes very finely and pour off the juice. Add flour, egg, sugar and salt. Knead stiff dough (use more flour if needed). Shape small balls and put a boneless plum inside of every ball. Cook in boiling lightly salted water.
Ingredients: 600 g potatoes, 200 g flour, 1 ea egg, 200 g small plums boneless, salt, sugar, butter.

 

Kulesh
Description: Kulesh is dense Ukrainian soup made from any cereals, fat or meat and different vegetables.
Method: Cook millet in salted boiling water until done, add cubed potatoes and cook for 20 minutes, then add finely chopped fat fried with chopped onion. Stew for 5-10 minutes.Serve sprinkled with greens.
Ingredients: 150 g millet, 200 g fat, 1 kg potatoes, 250 g onion, parsley, salt.

Nalystniki
Description: Nalystniki are small potato pancakes, also known as draniki, deruni. Delicious dish is authentic Ukrainian dainty.
Method: Grate potatoes, drain off surplus liquid; add salt, flour, baking powder and eggs. Mix well until all is combined. Cook by heaping tablespoonsful (spread out a little bit with back of spoon) in hot oil in heavy 10-inch skillet. Fry until golden brown on both sides. Remove from skillet, drain on paper towels and keep warm in covered container. Serve with whipped sour cream.
Ingredients: 4 large raw potatoes (grated), 4 tbs flour, 1/2 tsp baking powder, 2 eggs, 1/2 tsp salt, oil.

Pampushki
Description: Pampushki are small fluffy rolls from yeast dough. They are served with soups and main course dishes.
Method: Make leaven, combining yeast, sugar, salt, 50 g flour and warm water. Let the leaven double the size, then add the rest of flour or more if needed and oil. Knead thoroughly and leave to double the size. After that shape small rolls, put on a well-greased sheet, let to rise and bake in the oven until light golden.
Ingredients: 250 g flour, 120 g water, 20 g sugar, 8 g yeast,. 20 g oil, salt.

 

Povidlyanka
Description: A very sweet dessert from jam. This on is just for real sweetteeth.
Method: Beat up yolks with a half of sugar, and then stir in jam, rum, semolina and beaten egg whites. Put the mass into a well-greased mold, sprinkle with sugar and chopped nuts and bake in the oven for 30 minutes on average heat.
Ingredients: 600 g jam, 200 g semolina, 50 g rum, 5 ea eggs, 50 g sugar, 150 g nuts, 20 g butter.

Roast in a Crimean way
Description: Roast is a traditional dish of Slavic people. Meat, in a crockery or cast-iron pot, baked in the oven with favorite vegetables, will agitate your senses. Here is the portion for one pot.
Method: Slice lamb and braise on high heat.Make sauce from sour cream and flour and pour over lamb, stew for 10 minutes. Slice an apple finely and put on the bottom of the pot, top with potato slices, chopped onion and pour over sauce with lamb. Then add well washes raisins, wine and cover the top with the dough round. Make dough from flour, egg and water and roll out a round.Bake in the well-heated oven for 30-40 minutes. Serve in pots.
Ingredients: 150 g lamb, 50 g apple, 20 g onion, 10 g tomato paste, 20 g butter, 200 g potato, 20 g raisins, 5 g flour, 100 g sour cream, 30 g red wine, Dough:. 100 g flour, 1 ea egg, 30 g water.

Salad from red pepper
Description: This simple salad will serve as a wonderful garnish to meat dishes or a tasty appetizer for lunch.
Method: Wash peppers and core them. Boil them in salted boiling water for 5-10 minutes. Strain off water and set peppers aside to get cool. Julienne peppers finely and dress with mayonnaise.
Ingredients: 500 g red pepper, 100 g mayonnaise, salt.

 

Tvorog Galushki
Description: Tvorog galushki is a wonderful dish for any occasion. Galushki are very easy to make and it will take at least a half an hour to cook them. Galushki can be boiled or baked in the oven. Serve galushki with melted butter and sour cream.
Method: Grind tvorog (cottage cheese)in a mincer, add all the ingredients and knead carefully. Divide in several equal parts and roll out every of them in a fine sausage. Slice small rhombuses and put them in lightly salted boiling water and cook until they are on the surface. Take galushki out and pour over melted butter. Serve sprinkled with fried breadcrumbs and sour cream.
Ingredients: 500 g tvorog (cottage cheese). 2 ea eggs. 2 tb sugar. 1 c flour. 2 tb breadcrumbs. 3 tb butter. 1/2 c sour cream to garnish.

Uzvar
Description: Uzvar (vzvar) is a pleasant refreshing beverage made from dried fruits and berries. The name came from the verb "zavarit" (boil), as the fruits are just lightly boiled.
Method: Wash dried fruits and put in boiling water and cook for 15 minutes. Dress with nohey and bring to boil. Brew in a cold place, the strain and serve cold.
Ingredients: 50 g dried pears. 50 g dried apples. 30 g raisins. 100 g honey. 1 l water.

Vareniki z tvorogom
Description: Vareniki are small pastries made from unleavened dough with a filling from berries, tvorog, cheese and other things. Vareniki are served boiled with sour cream, sugar and butter.
Method: Knead dough from water, eggs and flour (add more flour if needed) and roll out finely. Make rounds with a glass or a cup. Put the filling in the center of every round and pinch the opposite edges. Filling: Combine all the ingredients and run through a sieve. Cook in boiling lightly salted water until vareniki are on the surface. Serve with sugar and sour cream.
Ingredients Filling:. 500 g tvorog (farmer cheese). 2 ea eggs. 50 g sugar. salt. Dough:. 300 g flour. 1 ea egg. 150 g water.

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