The Best Recipes Of The Traditional Ukrainian Cuisine For Your Health (2024)

Iam 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 bookfor 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 greattraditional dishes, which I tasted in Ukraine, but I couldn't even imagine,that I can easily prepare it at home. Thanks to detailed instructions ofrecipes, which are very easy to follow, you can impress your family and friendswith awesome dishes of Ukrainian cuisine.

Here you'll find classicUkrainian food and other favorite recipes.My goal for this book is for people around the world to really discoverand fall in love with Ukrainian cooking.

All ofthe recipes are tested and approved by my family.

Theingredients we use are simple and easily accessible; not overly hoity-toity.

I do loveUkrainian food and I hope the recipes on this book invoke the same love in youfor the rich variety of foods of the Slavic culture.

This book makes it great to taste traditional Ukrainian food. Just like my relatives simplychoose a dish from the list and follow the instructions. Amaze your friendsand family all the delicious food you can make. Thanks again for using thisbook, 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:

Peeland chop the beetroot into small, rather thin pieces (max 1cm thick). Placethem in a medium-sized skillet, add 4-5 tablespoons oil, season with salt, stirwell and cook under lid on a medium low heat until you can cut a piece ofbeetroot with a fork.

Addsome more oil if necessary, remove the lid and fry on a medium heat for 5 moreminutes. Sprinkle a teaspoon of vinegar onto the beetroot, vinegar willintensify the red color.

Whilethe beetroot is cooking, chop the onions finely and place the onions in askillet.

Peeland 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 relativelytender.

Inthe meantime, chop the carrots and sweet peppers finely.

Placethe carrots and peppers in a large pan add oil and salt to taste, cover with alid and cook over medium heat until tender. Then take off the lid and fryuntil some golden-brown edges start to appear.

Adda full handful of chopped parsley and dill leaves when the vegetables arealmost ready.

Whenall of the vegetables are ready, mix them together in the largest of theskillets you used, stir well and simmer under a lid for about 7 minutes.

Peelthe potatoes and cut them in large pieces. Chopthe cabbage.

In a large saucepan, bring to boil 2.5 litters water.

When the water starts to boil, add salt, bay leavesand place the potatoes into the water. 5 minutes later, add the cabbage. Cookfor about 10 minutes, depending on the sort of the potatoes: they should behalf-cooked by the moment you add other vegetables. Remove the bay leaves andadd the vegetable mix.

Addtomato paste, stir well, close the lid and cook over medium low heat for about10-15 minutes, until the potatoes are ready and the broth turns red. In thevery end, just a couple of minutes before the Borsch is ready, add squeezedgarlic and stir well.

Letyour Borsch infuse for 10 minutes before serving.
Servewith sour cream 1 tablespoon per dish andthin 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:

Preparethe broth.

Forborsch is best suited meat from a pig. Borscht will be very tasty with thismeat.

Tocook it you need to pour into a saucepan two liters of water, pre-rinsing themeat with water. We cook meat for 30-40 minutes and let down at the end of afew bay leaves. And until the broth is boiled, we purify beet and carrot. Thencut them into fine strips. Then we throw them into the broth with meat.

Cutinto cubes tomatoes and potatoes. Then add finely chopped cabbage. Cut thepepper into pieces of medium size.

Meanwhile,cook the onion-tomato roast. To do this, pour into the pan a little sunfloweroil and add onions. Wait until it is browned.Then we throw tomatoes and continue to extinguish everything on lowheat.

Thenadd the sour cream and carefully stir, then add two tablespoons of tomatopaste.

Cookuntil clear oil appears on the surface. Sour cream should be completelyevaporated, and then the "gravy" gets red. If he blushed, leave it tocool.

Meat,which we get from the broth, cleansed of bones and cut. Then we throw it backinto the broth.

Thenadd the chopped carrots, red beets, sliced potatoes, cabbage. Finally, addpepper.

Wechop the garlic and parsley very finely. Lard is cut into small cubes so thatthey can be easily mixed with garlic and parsley. We mix this mixture on ablender. We get a very fragrant mass, which add to borsch.

Cookuntil tender.

Ina saucepan adds salt, black or red pepper to taste. We mix everything and trywhat we got.

Nowwe check if potatoes are ready, broth, and then we pour out our onion-tomatoroast. At this stage, you need to carefully monitor the acidity and salt in theborsch. If need to add sugar, salt.
Thenturn off saucepan and give infuse for 10 to 15 minutes

Borschserves with sour cream, red pepper.