The most famous national Ukrainian dish. Dishes of Ukrainian national cuisine: list, recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

After getting acquainted with the work of Nikolai Vasilyevich Gogol and reading his amazingly poetic Evenings on a Farm near Dikanka, Mirgorod, Evenings on the Eve of Ivan Kupala, Dead Souls, Nights Before Christmas, Sorochinskaya Fair, “May night, or drowned woman”, etc., it is impossible not to be interested in Little Russian cuisine!

Inspirations

Ukrainian national dishes are mentioned so often in them that one involuntarily arises a desire to get to know them better. Dumplings, dumplings, donuts, kokurki, pryazets, etc. are described with such appetizing details that you definitely want to try them all. We have selected some recipes of Ukrainian national dishes from the immortal works of the Russian classic from various sources and are pleased to present to your attention.

Little Russian cuisine is very close to the Great and Belarusian, but it also has its own characteristics. Magyar traditionto use sweet peppers and eggplants for food came to us precisely from the west of Ukraine - from Galicia, whose inhabitants had very close relations and family ties with the border lands that once belonged to the Austro-Hungarian kingdom.

Square

Ukrainian national dishes in Gogol's works are more like Old Slavonic than Magyar ones. Take, at least, the yokes with which Korobochka regaled Chichikov. These are close relatives of the Volga pryazets, that is, yeast fritters fried in oil. Pryagly, like pryagly, can be made stuffed with meat, vegetables, mushrooms, cottage cheese, fruits or berries. Very tasty spices with spices.

They are made as follows. Knead a rather liquid puff pastry. While it is coming, the filling is being prepared, that is, baking. It can be fried fish, mashed potatoes with or without mushrooms, stewed cabbage with cracklings and fried onions, buckwheat porridge, zucchini or eggplant with garlic, etc. Refined vegetable oil is poured into the pan and heated. The filling is put into it and the dough is poured on top. As soon as the skewers are browned on the bottom, they need to be turned over and fried on the other side.

Kokurki

Another national Ukrainian dish is kokurki. It is also mentioned in connection with Korobochka, who was very inventive in preparing a variety of intricate dishes, although to surpass Pulcheria Ivanovna Tovstogubikha from the "Old World Landowners"hardly possible in principle. A separate cookbook could be dedicated to this lady and her gastronomic delights.

Kokurki are a type of biscuits, or unleavened shortbread biscuits that are baked in the oven without oil.

For the test you need:

- half a kilo of rye flour;

- 100 grams of cornstarch;

- 1 cup granulated sugar;

- 1 glass of milk;

- 150 grams of butter;

- cinnamon and nutmeg to taste;

- soda slaked with vinegar, half a teaspoon.

You need to mix sugar with milk and simmer until yellowish, cool, add sifted flour, starch, spices and softened butter. Knead a pretty cool place and put in the fridge for half an hour. After the specified time has passed, the dough should be rolled out into a 1 cm thick layer, cut out small cookies with a cookie cutter and put in a hot oven for half an hour. Finished cookies can be decorated with icing or sprinkled with powdered sugar. Instead of cinnamon and nutmeg, you can put lemon zest or ginger in the dough.

Nanny

The national Ukrainian dish Nanny, mentioned in Sobakevich's meal from "Dead Souls", is described in detail in N. Osipov's book "Old Russian Housewife, Housekeeper and Cook", published in 1790 in St. Petersburg.

To cook it, you will need abomasum (sheep stomach), lamb head and legs, as well as buckwheat, onions, spices and seasonings. The nanny is preparing for a long time. Cleansing the stomach is hard work. It is first soaked for several hours, only then cleaned. Lamb head and legs should be boiled. This takes several hours, as the meat should separate easily from the bones.

To fill the abomasum, boil loose buckwheat porridge. The meat and brains separated from the bones should be chopped, mixed with buckwheat and chopped onions, s alt, pepper and stuff well-washed raw rennet with this yummy, sew up the hole, put the nanny in a spacious korchaga (a thick-walled pan like a cast-iron goose) with a tight-fitting lid for baking. At the bottom of the korchaga, you need to pour a little broth in which the legs and head were cooked.

Nanny Ingredients:

- 1 lamb stomach;

- 1 lamb head;

- 4 lamb legs (lower parts);

- 2 cups buckwheat;

- 4 medium onions;

- s alt, pepper and other seasonings to taste.

The leftover lamb broth can be used to make borscht.

Borscht

First courses of Ukrainian national cuisine are holodnik, cabbage soup, yushka and, of course, borscht.

Make a rich meat broth from beef, pork, lamb or chicken. The broth should be s alted and flavored with black peppercorns.

Strain the broth, remove the bones, and return the meat to the broth pot.

Clean the beets, potatoes, carrots and onions. Shred the cabbage, peel and cut the potatoes into small cubes.

Put the cabbage and potatoes into a pot with broth and set to boil.

Cut the beetroot into thin long strips and lightly fry in sunflower oil. Add to it carrots and onions cut into small cubes. Next, sauté together. When they become soft, pour flour into the pan, as well as cut and peeled tomatoes and peeled. Stir well so that there are no lumps and pour one cup of broth into the pan. Cover and simmer until cabbage and potatoes are half cooked. At this point, pour vegetable fry into the pan with borscht, add bay leaf and sugar.

Cut the bell peppers and herbs as small as possible. Chop the garlic and rub it with s alt and soft old lard. As soon as the borscht boils, put them in a saucepan and pour in the vinegar. Let it boil again and turn it off immediately.

Borscht should be infused for 20-30 minutes.

Ingredients:

- meat with bones, 700 g;

- fresh cabbage, half fork;

- potatoes, 5-6 pieces;

- beets, 1 pc. medium;

- carrot, 1 piece;

- onion, 1 head;

- garlic, 2-3 cloves;

- bell pepper, half;

- natural fruit vinegar, 2 tbsp. l.;

- s alt, sugar, peppercorns.

Boiled in meat broth,fragrant with bell pepper and garlic, generously sprinkled with dill and parsley, seasoned with rich homemade sour cream - it is always the king in the kitchen. A dish of dishes. It can be eaten by everyone - both adults and children. For babies up to a year old, vegetables from borscht are rubbed through a sieve, and they gobble it up with great appetite. What else distinguishes Ukrainian borscht? The national dish of the South Slavs is supposed to be eaten with donuts.

It is interesting that borscht is never mentioned in any of Gogol's works. The fact is that beets entered the diet of Ukrainians only in the nineteenth century.

Garlic donuts

The national Ukrainian dish pampushki is small bread, which can be both sweet and not sweet, both with fillings and without them. Garlic donuts are good for borscht.

To prepare them, you need to sift wheat flour, take one fourth of it, dilute it with yeast and warm water. This is steam. It should be placed in a warm place. When it doubles in volume, add the remaining flour to it, add oil, s alt and sugar dissolved in a small amount of water, mix well and return to a warm place for another two hours. After that, divide the dough into pieces weighing about 30 grams, form balls from them and spread them on a baking sheet. The distance between donuts should be no less than the buns themselves. Now you need to place the baking sheet again in heat for proofing for 15-20 minutes. Approached, that is, donuts that have increased in volume can besend to the oven, that is, in a hot oven. In 7-8 minutes they will be ready. They should be smeared with garlic paste, grated with s alt and oil, and served with borscht.

Dessert donuts

Sweet donuts with filling are made from the same dough, only they are not smeared with garlic paste. The dough is rolled out into a layer 1 cm thick, cut into circles. Jam berries are placed in the middle of half of the circles. The other half of the circles is placed on top, the edges must be firmly connected. Pampushki are fried in fat, in a saucepan with high sides. Ready donuts are eaten with milk.

Lard as a matter of national pride

In joking conversations, various ways of cooking lard by Ukrainians are often mentioned. This is s alting, and smoking, and heating, etc. These are, they say, the main, main and almost the only Ukrainian national dishes. Such statements are unfair, or rather, not entirely fair.

Pork fat in Ukrainian dishes from the time of Gogol was used only for frying. Galushki or grechaniki with onions fried in lard is very tasty and satisfying. The pig in Ukraine is such a common animal in the household only because of the not very extensive areas with hunting grounds. They did not eat beef, because they plowed the land on oxen, and cows provided milk. During the predatory raids of the Muslim aggressors, only pigs were kept from the entire economy, to which the faithful are forbidden.touch. Rich in fertile black soil, Little Russia has always been a tasty morsel for invaders. In the city of Lutsk, which is located in western Ukraine, the townspeople erected a monument to a pig, apparently out of respect or respect for the animal, which is even mentioned in the Bible.

This is how the history of Ukrainian cuisine evolved. Ukraine cannot be said to be particularly rich in fish, at least in some of its regions, and meat was eaten only on holidays until the 19th century, so it is not surprising that the dishes of Ukrainian national cuisine are mostly flour, cereals, vegetables and fruits and berries.

Dumplings

Greater Russia constantly updated the list of its main national dishes due to the active interaction between the inhabitants of its territories and foreign countries. The outskirts, being distant from the ebullient life of the center, are much more patriarchal in matters of accepting the new into the way of life. This also applies to Ukraine. It is for this reason, and also thanks to the genius of Gogol, that we have the opportunity to get acquainted with food from Slavic antiquity. Ukrainian national dishes, the list of which is drawn from his writings, would be incomplete without mentioning varenyky.

Dumplings with cottage cheese, potatoes, cherries or berries are eaten as an independent dish. Unleavened dough is made from wheat flour and rolled into a layer 2 mm thick. Circles are cut out with a cup or glass. The filling is placed in the middle. The edges are tightly pinched in the shape of a crescent. Dumplings are placed in boiling water and boiled for five minutes. They are considered readyeverything just floats to the surface. They eat dumplings with butter or sour cream.

Dumplings

Grechaniki, potato pancakes and syrniki - delicious dishes of Ukrainian national cuisine. These are all varieties of fritters, pancakes and cutlets. Grechaniki are made using buckwheat - cereals or flour, potato pancakes - potato pancakes, syrniki - cottage cheese pancakes. For lack of opportunity, it is impossible to describe all the recipes in one article. On one interesting dish I want to focus special attention. These are dumplings.

National Ukrainian dish dumplings are made not only from wheat, but also from buckwheat flour. Unleavened dough is kneaded from flour, water, s alt and eggs, rolled into a layer 0.5 cm thick and cut into rectangles. These rectangles, that is, dumplings, are dipped in s alted boiling water and boiled until they float. Finely chopped onions are fried in lard in a saucepan, boiled dumplings are placed there, mixed well, browned and served.

Required warning

National Ukrainian dishes with photographs, which are presented in this article, are of high energy value, for this reason, people who care about maintaining a slim figure should not get carried away with them.