Get closer to Ukrainian cuisine now is a way to show support to the suffering community. Discovering staples helps you meet people who are determined, even when it comes to preparing meals that require effort to bring to the table. What is the first name that comes to mind when you think of Ukrainian cuisine? Surely borscht (borš?), the country’s national dish and one of the most representative of its gastronomic traditions: a soup of beetroot, beef, root vegetables and very spicy herbs, on the other hand, all Ukrainian cuisine. almost all are flavored with lots of garlic.
Chef Klopotenko turns the restaurant into a shelter and appeals: “Cook all Ukrainian borschts”
By Elisabetta Pagani
Borscht (or borsch, borscht) is a popular dish In Eastern Europe, it is served on Russian, Polish and Lithuanian tables, but Ukrainians will always tell you that the real borsch is theirs. Given that the first documented mention of borscht dates back to the late 16th century, they’re probably right. Kyiv. Today, the preparation of the bright red soup is simplified, but originally more than 30 ingredients were used. Obviously, there are different versions, there are those who add cabbage or beans, mushrooms, potatoes, and instead of beef, the meat can be chicken or pork, even in the form of sausage. And to serve it, there are those who combine slices of bread with a spoonful of sour cream on the Eastern sour cream that grows everywhere in Ukrainian cuisine. pampushki: small tasty fluffy garlic breads made from flour, milk and butter. There is also a vegetarian version of borscht, it is called Zelenij borshch, translates as “green borsch” and is a sour-tasting soup made from leafy vegetables. Sorrel is most commonly used, but it can also be made with spinach, chard, nettles and dandelion. It is usually served with boiled potatoes and boiled eggs, dill and can not be otherwise, decorated with a ball of sour cream.
Borsch for peace: Italian chefs mobilize for Ukraine
By Martina Liverani
Another staple dish of Ukrainian cuisine is varenyky, Ukrainians love them very much: for them, they are not just a traditional dish, but a symbol of their culture. They are crescents (or triangles) of pasta with various fillings: potatoes, minced meat, sauteed cabbage, mushrooms and cheese. The choice depends on the imagination and taste of the cooks and diners. Either way it’s a juicy dish, after boiling, varenyky is usually seasoned with melted butter and parsley or fried onions or sour cream. They are also prepared as a dessert, in this case filled with cherries, currants and sweet cheese.
Okroshka is never missing from Ukrainian tables in summer, refreshing soup made with kvass (called “bread beer”) or kefir. Of Russian origin, it mixes mostly raw vegetables like cucumbers, radishes, and carrots with boiled potatoes, eggs, spring onions, sour cream, and dill, and gathers them into relatively large chunks to ensure consistency. It is also made with different types of meat and sausages. Ukrainians say that once tried, okroshka becomes a savior against the scorching climate. Traditional Stuffed Cabbage Rolls, holubtsi, it takes hours of work to cook properly. Wrapping chopped pork and beef and rice in cabbage leaves requires experience and passion for the culinary art, otherwise – as they say in Ukraine – the shape and taste of the rolls are affected. A good option for lunch, they are baked in the oven or in a pan and served with the inevitable touch of sour cream to give the dish more flavor. Served with grated potatoes and mushroom sauce in Lviv, they are considered a national dish.
Chicken Kyiv helped make Ukrainian cuisine famous far beyond its borders country of birth: has been found on the menus of the world’s greatest international restaurants for years. It is a dish based on battered chicken fillet, rolled in butter, then coated in egg, breaded, refrigerated and then fried. It takes good experience in the kitchen to ensure that the oil does not escape during frying. THE secret is a quark-based pancake found in the kitchens of many Eastern European countries. Their name comes from the Slavic word secret, means “cottage cheese”. Sometimes other ingredients like raisins and chopped nuts are added to the dough made with flour, eggs and sugar. The mixture looks like small burgers and is fried in a pan in vegetable oil or oil until lightly browned on both sides. Syrniki is traditionally sweet and eaten as breakfast or dessert, often sprinkled with powdered sugar and served with jam and fruit preserves, but there are also savory versions served with sour cream or melted butter.