UKRAINIAN CREAM OF WHEAT FRITTERS (SLAST'ONY Z MANYKH KRUPIV)
As in many other cuisines, fritters were a favorite among Ukrainians. They were quickly prepared, hot, and filling. Cream of Wheat, produces fritters that are very delicate in texture. With a heavy fruit syrup, they excel as dessert. Children and adults love them.
Provided by Olha7397
Categories Dessert
Time 18m
Yield 8 cakes
Number Of Ingredients 8
Steps:
- Heat 1 cup milk to boiling and add Cream of Wheat while stirring. Simmer until thickened, then cover and cook for 5 minutes. Cool. In a bowl, combine porridge with salt, baking powder, and 1/2 cup milk and stir.
- Separate eggs. Beat yolks with vanilla sugar until well mixed. Add melted butter and mix with porridge. Whip egg whites until stiff and fold into batter.
- In a large skillet, drop batter by spoonfuls into hot butter, turning to cook both sides. Keep cakes warm in oven.
- Serve with whipped cream and cherry syrup for breakfast or a light luncheon or supper. Makes about 8 cakes.
- Festive Ukrainian Cooking.
Nutrition Facts : Calories 116.2, Fat 6, SaturatedFat 3.3, Cholesterol 66.9, Sodium 375.5, Carbohydrate 11.2, Fiber 0.4, Sugar 0.1, Protein 4.3
UKRAINIAN FARMER'S CHEESE PATTIES (SYRNYKY)
These are perfect for family breakfast or a formal brunch. After you have mixed them you can refrigerate them overnight and form them the next day and fry them up before serving.
Provided by Olha7397
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, bring the brandy or water to a boil. Take brandy or water off the heat and add the raisins and soak for 30 minutes. Drain and dry with paper towels. Set aside.
- Press the farmer's cheese through a fine sieve. Combine it in a large bowl with the dried raisins, egg yolks, sour cream, 1/3 cup flour, cream of wheat, sugar, and vanilla sugar. Mix thoroughly and add salt. Cover and refrigerate overnight.
- Form the cheese mixture into twelve round flat patties about 3 1/2 inches in diameter. Dust the patties on both sides with the 1 Tablespoon flour.
- Melt the butter in a large nonstick skillet over medium heat. Add as many patties as will comfortably fit and fry until deep golden on both sides.
- Repeat with the remaining patties. Serve at once. Serves 4-6.
- NOTE: Pot cheese is a medium dry cottage cheese, also known as pressed cottage cheese. If drained until dry and crumbly, it becomes farmer's cheese. Both pot cheese and farmer's cheese can be found in Eastern European grocery stores and cheese shops; many supermarkets also stock farmer's cheese.
- VANILLA SUGAR: Bury a large vanilla bean in a 2 to 3 pound container of sugar and store for at least 1 week before using.
Nutrition Facts : Calories 412.9, Fat 15.4, SaturatedFat 9, Cholesterol 145.3, Sodium 170.1, Carbohydrate 35, Fiber 1, Sugar 18.8, Protein 23.3
UKRAINIAN OLHA'S VARENYKY (PEROGIES)
Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.
Provided by Olga D
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
- To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
- To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
- Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
- Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.
Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g
MEATY UKRAINIAN BORSCHT
Steps:
- In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.
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