(Ukrainian Sauerkraut Soup)

Version 2:

2 large jars sauerkraut (I prefer Snowfloss), rinsed (Don

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Chicken giblet soup

giblets of 2 chickens

4 onions

2 tbsp of oil

250g of tomatoes

2 tbsp of rice

2 egg yolks

3 tbsp of sour cream

Wash the giblets thoroughly and boil until half ready. Then take the giblets out of the stock, remove stones from them and dice.

Chop onions and fry in oil until it gets golden in color. Then put into the same frying pan diced giblets and let them get golden-reddish in color. Add diced tomatoes (remove their skin first). Stew the ingredients together in the fryin pan, often stirring, on the average heat, until oil gets reddish. Put the miture into the pot with stock. Boil. Add rice. Boil till rice is ready.

Before serving, put into a pot sour cream mixed with egg yolks(raw). Simmer the soup thoroughly, but don

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HUSSAR ROAST (gusars

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Mlyntsi (pancakes with jam)

Mlyntsi is the Ukrainian word for pancakes. It

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Sand Babka Cake:

In popular usage the name “babka” refers not only to yeast-raised cake breads but also to butter cakes and various light, egg-rich dishes. This babka has a fine, grainy texture from which its name is derived.

3/4 cup sifted flour

1 cup sifted potato flour

2 teaspoons baking powder

1 1/4 cups butter

2 1/4 cups confectioners

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Varenyky with cottage cheese

(Varenyky is plural form of the word varenyk, the second syllable is stressed. It

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Also, see Mlyntsi pancakes with jam

The dainty and elegant “nalysnyky” (also known as crepes, griddle cakes, or blintzes) have always been a favorite in Ukrainian homes and often constitute the main course of a meal. They can also be served as the dessert in a meal. During the week before Lent, it is a tradition in Ukraine to serve yeast-raised buckwheat cakes called “hrechanyky” with plenty of butter or thick sour cream. Some fillings for “nalysnyky” are also included here.

This is a standard recipe for “nalysnyky”. A good cook will tell you that the liquid in the batter should be part milk and part water to give you more tender cakes:

2 eggs

Chicken Kiev

Recipe Link:

Chicken Kiev

Origin can be traced to the Ukrainian city of Kiev. Long before Moscow became the Russian capital, Kiev served as the major center of trade and culture. It was the first seat of the medieval Russian empire. When cutting into Chicken Kiev, beware! When properly prepared, the cutlets will release a spurt of hot, rich butter, sometimes catching the diner unawares.

4 large chicken breast halves

1/4 pound of real butter, softened but NOT melted

freshly chopped parsley, chives, and tarragon

1 teaspoon freshly squeezed lemon juice

salt and freshly ground pepper

Dijon-style mustard

flour

2 eggs, lightly beaten

fine dry bread crumbs

vegetable oil for deep frying

Cream the softened butter with the chopped herbs. I use about 1 teaspoon each with just a bit more parsley. Blend in the lemon juice. Shape the butter into 4 rolls, long enough to be placed lengthwise on the chicken pieces without extending over the edge of the meat, and leaving a 1 inch border. (Watch) Place the rolls of butter in the refrigerator to chill until firm. Meanwhile, flatten each chicken breast until thin and flat, about 1/8 inch thick, being careful not to tear the meat. Lightly salt and pepper the chicken, and set aside.

Spread each fillet with a thin layer of the mustard. Place a roll of butter lengthwise along each piece. Tuck in the ends of the fillets and roll them up, making sure that the butter is completely enclosed within the chicken packet. Dredge each fillet in flour, dip in the beaten eggs, and then in the dry bread crumbs, so that is completely coated. Adjust the fillets into uniform ovals. Put the fillets in the refrigerator and leave to chill for a least one hour up to 4 hours. Preheat the vegetable oil to 360 degrees in a deep-fat fryer. Remove the fillets from the refrigerator and immerse them in the hot oil. Do not crowd them. Fry the fillets for 5-8 minutes, or until golden brown. Serve immediately. If they must be held until the remaining ones are fried, place them in a warm oven for no more than 5 minutes.

Or, instead of deep frying, they could simply be fried in a frying pan over medium-high heat in a mixture of 4 tablespoons butter and 1 tablespoon oil. Cook the fillets for about 5 minutes on each side, but do not puncture them

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I think holubsti (little dove) is similar to Russian (or very eastern Ukraine) Golubtsi

which is sort of like a meatball (cooked in boiling stock)

2 kg Cabbage

250 ml Millet

50 g Salt Pork

2 Carrots

1 Onion

2 tb Flour

4 tb Tomato Paste

8 tb Sour Cream

2 tb Butter

2 c Water — or broth -as needed

Hot Peppers Salt — to taste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet. ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour.

From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

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Nalysnyky with Meringue:

A meringue topping gives these delicate cakes a decorative finish.

2 tablespoons butter

2 tablespoons sugar

1/4 teaspoon salt

5 tablespoons flour

1 cup milk

5 eggs, separated

1/2 teaspoon vanilla

Fruit filling:

2 egg whites

2 tablespoons sugar

Melt the butter in a saucepan, stir in the sugar, salt, and flour, and then add the milk gradually. Cook over a low heat, stirring constantly, until the mixture becomes thick and smooth. Remove the mixture from the range and cool slightly. Beat in the egg yolks one at a time. Stir in the vanilla.

Beat the egg whites until stiff and fold into the batter.

Fry small cakes over a moderate heat, browning them lightly on both sides. Handle the cakes gently because they are very tender and delicate. Spread each cake with any desired fruit filling. Place them in a buttered baking dish in layers, forming a STACK of about 4 cakes. Now prepare the meringue by beating the egg whites until stiff; add the sugar gradually and beat until thick. Top the layered cakes with the meringue and brown lightly in a moderate oven (350 degrees F). Cut into wedges and serve hot or warm.

Crushed Fruit Filling:

Fill nalysnyky with crushed, sweetened strawberries, raspberries, blueberries, pitted cherries, or other fruit.

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