Ukrainian Grated Potato Bake Recipes

UKRAINIAN GRATED POTATO BAKE

Steps:

• Saute the bacon in a medium-size skillet over medium heat until it renders its fat.
• Remove from the skillet and drain on paper towels.
• Pour off all but 2 tablespoons of the fat from the skillet.
• Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
• Remove from the heat and set aside.
• Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
• Wash in several changes of water.
• Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
• Rinse and squeeze again.
• In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks.
• Season generously with salt and freshly ground black pepper.
• Preheat the oven to 375 degrees F.
• Beat the egg whites until stiff.
• Gently fold into the potato mixture, using a rubber spatula.
• Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
• Dot the top with butter.
• Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.
• Serves 6 to 8.

UKRAINIAN POTATO PANCAKES

Steps:

• In a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender.
• Heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat.
• When done remove, drain, and place in a warm oven.
• Mix the sour cream and cream together.
• Serve warm with large dollops of the cream mixture!

UKRAINIAN SOUR CREAM POPPY SEED CAKE

Steps:

• Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
• Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

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.