Traditional Ukrainian dishes are derived from ancient
peasant meals which made use of grain resources such as rye as well as vegetables like potatoes,
cabbages, mushrooms, and beetroot. These
dishes incorporate both Slavic and European influences as a result of years of
foreign occupation and jurisdiction.
BORSCHT
1 tbsp of vegetable oil or butter
500 g (1 lb)
beetroot, diced
1 large carrot, scraped and diced
1 celery stalk, threaded and finely sliced
1 large waxy potato, peeled and diced
1 onion, peeled and finely chopped
1 ½ litre beef stock
2 garlic cloves, peeled and minced
½ a cabbage, trimmed and finely shredded
2 tomatoes, halved, deseeded, grated, skins discarded
Salt and freshly ground black pepper to taste
To serve:
300 g (10 oz) sirloin steak
Sour cream
1 tbsp chopped dill
Sauté the beetroot, carrot, celery, onion, and garlic in oil
or butter for 2 minutes until the vegetables are covered with fat. Add the stock and season to taste. Bring the soup to a boil then cover and
simmer gently for 15 minutes, add the tomatoes and cabbage. Cover the saucepan and simmer for another 20
minutes, taste for seasoning, and adjust accordingly.
Trim the fat off the steak and cook on a hot griddle for 2
minutes on each side. Remove the steak
and let it rest for 5 minutes, then slice it as thinly as possible and add the meat juices to the soup.
To serve divide the strips of steak between the soup bowls
and ladle the soup on top. Add a dollop
of sour cream and chopped dill and serve.
BANOCH
Traditionally prepared over an open fire, this velvety
Ukrainian porridge originated in the Carpathian highlands. It consists of flour, a mixture of sour cream, and Bindra cheese
500 ml (2 cups) of cream or sour cream
200 g cornmeal
Pinch of salt
Brydra and pork fat
ad gustum
(This is for 2 people)
Bring the cream to a boil, gradually add the cornmeal,
stirring constantly with a wooden spoon. Add a pinch of salt and simmer gently
until the cornmeal becomes almost soft.
When the cornmeal is almost cooked, dice some pork fat and brydra. Banoch may be served with mushrooms, fried onions and a local sheep’s milk similar to both cheese and butter.
Do prepare this delightful Ukrainian Easter bread and naturally banosh and borsht
2 packets of dry yeast
2 cups warm milk
7-8 cups plain flour, divided
1 ¼ cup sugar
½ cup butter, melted and cooled to room temperature
5 egg yolks, slightly beaten
1 tsp salt
1 vanilla
2 cups of golden raisins
1 egg beaten with
1 tbsp water
In a large bowl stir yeast into warm milk to dissolve and
let it sit for 5 minutes. Add 3 cups of
flour and mix with a wooden spoon. Cover the bowl with cling film and a small
blanket and placket in a warm place until doubled in bulk. Soak the raisins in warm water for 30 minutes
then drain and pat dry before using,
this will keep the raisins soft in the bread,
Transfer the dough to a bowl and
add the sugar, melted butter, egg yolks, salt vanilla, and raisins, and stir to
combine. Add 4 cups of flour, one at a time, and knead until the dough no longer sticks to your hands. Cover and allow to rise until doubled in
bulk. Punch it down and let it prove for
30 minutes.
Prepare the loaf pans by brushing them with melted
butter Divide the dough into as many
parts as you have pans to be filled and leave some dough the size of an orange
for decoration. To make the ornaments
just roll some of the dough into ropes. Form crosses and place on top of the
loaves. Brush with egg wash and set in a
warm place until doubled in size and bake in an oven preheated to (400 F) and bake the bread for 10 minutes
then lower the heat to 180 C (350 F) and bake for 30 minutes more until
done. To prevent the tops from over-browning you may loosely drape pieces of aluminum foil over the loaves, once
the crust is golden.
Remove the loaves from the oven and allow them to cool in the
pans for 5 minutes then remove from the pans to a rack to cool completely. You may wrap the loaves with paper towels and
then place them in plastic bags and store them for a few days in the fridge or ice them for further use.
To thaw, keep covered loaves in the refrigerator for one
day, then unwrap and serve at room temperature.
