UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD
Steps:
- Gather the ingredients.
- In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
- In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
- Add 4 cups of the flour and mix just until well combined.
- Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
- Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
- Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
- Knead until dough is smooth.
- Smear top with melted butter or oil.
- Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
- Meanwhile, wash the beet leaves.
- Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
- Remove from water and shock with cold water to stop the cooking process. Let drain.
- Gather the ingredients.
- When the dough has doubled, punch it down.
- Take a walnut-sized piece of dough, elongating it to a rectangular shape.
- Place it on a beet leaf.
- Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
- Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
- Place a layer of beet rolls in the bottom.
- Brush with melted butter or other fat and salt.
- Repeat layering, ending with melted butter or fat and salt on top.
- Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
- Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
- Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
- Gather the ingredients.
- While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
- Stir in 2 tablespoons flour and cook until mixture bubbles.
- Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
- Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
- Then add tempered sour cream back into the sauce, whisking until smooth.
- Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.
Nutrition Facts : Calories 403 kcal, Carbohydrate 63 g, Cholesterol 60 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 12 g, ServingSize 24 rolls (8 to 12 servings), UnsaturatedFat 0 g
UKRAINIAN BEET GREEN CABBAGE ROLLS
This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
- Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
- Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
- Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g
UKRANIAN PICKLED BEETS
When you make pickled beets yourself, you control the spicing. Here's an easy recipe from "Vancouver Entertains". Prep time includes marinating time.
Provided by Lennie
Categories Lunch/Snacks
Time P3DT15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix beet liquid, vinegar, sugar, salt and spices in a saucepan and bring to a boil.
- Add beets and return to a boil, then remove from the heat.
- Transfer beets to a jar and cover with liquid.
- Marinate in refrigerator for 2 to 3 days, then serve.
Nutrition Facts : Calories 146.4, Fat 0.2, Sodium 150.4, Carbohydrate 35, Fiber 2, Sugar 33, Protein 1.7
BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
- Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
- Cook until soft, about 4 minutes.
- Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
- Add the red wine vinegar and stir to deglaze the pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a boil.
- Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil.
- Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
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UKRAINIAN BEET SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 162 per servingCategory Soups And Stews
- Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 2 tbsp fat from pan. Return pan to medium heat. Add onion and celery; sauté, scraping to loosen browned bits, until vegetables are softened, about 5 minutes. Add garlic and sauté for 1 minute. Stir in beef broth, chicken broth, beets, carrots and dill stalks. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
- Return bacon to pan. Add potatoes and cabbage; cook, covered, stirring occasionally, until potatoes and cabbage are tender, about 10 minutes. Remove from heat.
- Remove and discard dill stalks. Stir in lemon juice, vinegar and lemon peel. Season to taste with salt and pepper. Ladle into bowls. Top with sour cream and chopped dill. This soup does not freeze well.
VINEGRET (UKRAINIAN BEET SALAD) - IRENA MACRI
From irenamacri.com
Cuisine UkrainianTotal Time 50 minsCategory SaladCalories 325 per serving
- Bring a large saucepan of water to boil and cook the beets, potatoes, and carrot for 20-30 minutes, remove carrots at a 20 minute mark as it takes less time to cook. Rinse all under cold water and leave to cool for at least an hour (this can be done ahead of time).
- Combine the gherkins, dill and onion in a large salad bowl with the dressing ingredients and set aside.
- Bring a small saucepan of water to boil and cook the peas for 30 seconds to a minute. Drain and rinse under cold water to stop the cooking process.
- Once cooled down, dice the potatoes, beetroot and carrot into small cubes. Combine with the rest of ingredients and the dressing in the bowl. Serve on its own or as side dish with meat, chicken or fish.
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