UKRAINIAN AND RUSSIAN DISHES

                                                

 

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.