I am very glad that you are interested in this cookbook. This book is intended for you to enjoy Ukrainian recipes, fresh, healthy, family and very tasty. In it, you will find traditional recipes of Ukrainian cuisine, which are easy to prepare yourself.
The recipes use only natural products necessary for a healthy diet. Prepare delicious dishes using step-by-step recipes and enjoy a pleasant taste.Many people think that eating healthy is too hard. However, a healthy diet has its advantages, most of which can be felt in a short time after the transition to healthy food.The recipes use only natural products necessary for a healthy diet. Prepare delicious dishes using step-by-step recipes and enjoy a pleasant taste. Many people think that eating healthy is too hard. However, a healthy diet has its advantages, most of which can be felt in a short time after the transition to healthy food.
I am very glad that you are interested in this cookbook. This book is intended for you to enjoy Ukrainian recipes, fresh, healthy, family and very tasty. In it, you will find traditional recipes of Ukrainian cuisine, which are easy to prepare yourself.
The recipes use only natural products necessary for a healthy diet. Prepare delicious dishes using step-by-step recipes and enjoy a pleasant taste.Many people think that eating healthy is too hard. However, a healthy diet has its advantages, most of which can be felt in a short time after the transition to healthy food.The recipes use only natural products necessary for a healthy diet. Prepare delicious dishes using step-by-step recipes and enjoy a pleasant taste. Many people think that eating healthy is too hard. However, a healthy diet has its advantages, most of which can be felt in a short time after the transition to healthy food.
Introduction
This book
for you to share traditional of Ukrainian recipes those are fresh, healthy,
family and very tasty.
Ukraine is an amazing country with very delicious food. In this book a lot of great
traditional dishes, which I tasted in Ukraine, but I couldn't even imagine,
that I can easily prepare it at home. Thanks to detailed instructions of
recipes, which are very easy to follow, you can impress your family and friends
with awesome dishes of Ukrainian cuisine.
Here you'll find classic
Ukrainian food and other favorite recipes.
My goal for this book is for people around the world to really discover
and fall in love with Ukrainian cooking.
All of
the recipes are tested and approved by my family.
The
ingredients we use are simple and easily accessible; not overly hoity-toity.
I do love
Ukrainian food and I hope the recipes on this book invoke the same love in you
for the rich variety of foods of the Slavic culture.
This book makes it great to taste traditional Ukrainian food. Just like my relatives simply
choose a dish from the list and follow the instructions. Amaze your friends
and family all the delicious food you can make. Thanks again for using this
book, I hope you enjoy it!
Table
of Contents
BORSCH UKRAINIAN
Ingredients:
1 large beetroot
½ small cabbages
5 medium-sized potatoes
3 medium-sized carrots
2 onions
2 parsley roots
2 large sweet peppers (preferably red)
1 Chilly pepper
2 bay leaves
4 cloves garlic
Fresh parsley and dill leaves
1 full tablespoon tomato paste
1 teaspoon vinegar
Salt
Vegetable oil
Sour cream (Smetana)
Directions:
Peel
and chop the beetroot into small, rather thin pieces (max 1cm thick). Place
them in a medium-sized skillet, add 4-5 tablespoons oil, season with salt, stir
well and cook under lid on a medium low heat until you can cut a piece of
beetroot with a fork.
Add
some more oil if necessary, remove the lid and fry on a medium heat for 5 more
minutes. Sprinkle a teaspoon of vinegar onto the beetroot, vinegar will
intensify the red color.
While
the beetroot is cooking, chop the onions finely and place the onions in a
skillet.
Peel
and finely chop parsley roots. Add them to the onions and fry, add some salt.
The onions should be golden brown and the parsley roots should be relatively
tender.
In
the meantime, chop the carrots and sweet peppers finely.
Place
the carrots and peppers in a large pan add oil and salt to taste, cover with a
lid and cook over medium heat until tender. Then take off the lid and fry
until some golden-brown edges start to appear.
Add
a full handful of chopped parsley and dill leaves when the vegetables are
almost ready.
When
all of the vegetables are ready, mix them together in the largest of the
skillets you used, stir well and simmer under a lid for about 7 minutes.
Peel
the potatoes and cut them in large pieces. Chop
the cabbage.
In a large saucepan, bring to boil 2.5 litters water.
When the water starts to boil, add salt, bay leaves
and place the potatoes into the water. 5 minutes later, add the cabbage. Cook
for about 10 minutes, depending on the sort of the potatoes: they should be
half-cooked by the moment you add other vegetables. Remove the bay leaves and
add the vegetable mix.
Add
tomato paste, stir well, close the lid and cook over medium low heat for about
10-15 minutes, until the potatoes are ready and the broth turns red. In the
very end, just a couple of minutes before the Borsch is ready, add squeezed
garlic and stir well.
Let
your Borsch infuse for 10 minutes before serving.
Serve with sour cream 1 tablespoon per dish and thin slices of whole grain bread.
Serve with sour cream 1 tablespoon per dish and thin slices of whole grain bread.
POLTAVA BORSCH WITH LARD
Ingredients:
2 liters water
450grams pork neck
100 grams lard
1 medium beet
1 medium carrot
4 medium potatoes
1 medium white cabbage
1 sweet pepper
3 tomatoes
2 tbsp grams sour cream
2 tbsp tomato paste
3 cloves garlic
1 medium onion
Sunflower oil
Salt, sugar, red pepper, parsley
Directions:
Prepare
the broth.
For
borsch is best suited meat from a pig. Borscht will be very tasty with this
meat.
To
cook it you need to pour into a saucepan two liters of water, pre-rinsing the
meat with water. We cook meat for 30-40 minutes and let down at the end of a
few bay leaves. And until the broth is boiled, we purify beet and carrot. Then
cut them into fine strips. Then we throw them into the broth with meat.
Cut
into cubes tomatoes and potatoes. Then add finely chopped cabbage. Cut the
pepper into pieces of medium size.
Meanwhile,
cook the onion-tomato roast. To do this, pour into the pan a little sunflower
oil and add onions. Wait until it is browned.
Then we throw tomatoes and continue to extinguish everything on low
heat.
Then
add the sour cream and carefully stir, then add two tablespoons of tomato
paste.
Cook
until clear oil appears on the surface. Sour cream should be completely
evaporated, and then the "gravy" gets red. If he blushed, leave it to
cool.
Meat,
which we get from the broth, cleansed of bones and cut. Then we throw it back
into the broth.
Then
add the chopped carrots, red beets, sliced potatoes, cabbage. Finally, add
pepper.
We
chop the garlic and parsley very finely. Lard is cut into small cubes so that
they can be easily mixed with garlic and parsley. We mix this mixture on a
blender. We get a very fragrant mass, which add to borsch.
In
a saucepan adds salt, black or red pepper to taste. We mix everything and try
what we got.
Now
we check if potatoes are ready, broth, and then we pour out our onion-tomato
roast. At this stage, you need to carefully monitor the acidity and salt in the
borsch. If need to add sugar, salt.
Then turn off saucepan and give infuse for 10 to 15 minutes
Then turn off saucepan and give infuse for 10 to 15 minutes
Borsch
serves with sour cream, red pepper.
End of this sample Kindle book.
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