Potato zrazy… I enjoy making something special of ordinary and available food, for it to be delicious and fine-featured. Zrazy may be prepared for both everyday and festive table, since guests are sure to like them!
I made zrazy with chicken fillet and added mushrooms to some of them. They may be made with mushrooms and onion only or with adding cheese. The case is, there may be lots of stuffing up to everybody’s taste and likes. We had zrazy with chicken fillet at the first photo. And that is how the zrazy stuffed with checken fillet and mushrooms looked cut.
There are a lot of diverse ways of making zrazy:They may be fried or roasted.I think, that the deep-fried zrazy will be unparalleled :).But I prefer roasting, since it takes the least time and it is healthier way of cooking.I love to bread food due to crisps resulting from such breading.Many people use flour for breading.
Continue reading Potato Zrazy Roasted in Oven
Ukrainian borscht recipe with photos
Borscht is a traditional beetroot soup, one of the most popular Ukrainian dishes in the world – I believe it is at the same level of popularity as Ukrainian varenyky or salo. I can say that borscht became a kind of a business card of Ukraine. I don’t know exactly how to spell it in the most appropriate way. It can be written as borsch, borshch and the most popular borscht. In Ukrainian it looks like this: “борщ”.
Actually, we have some varieties of borscht recipes: lenten borscht we cook on Christmas Eve, we may cook borscht with or without tomatoes, with beans or mushrooms, with meat bullion or without meat at all. Finally, we may slice or rub beets, but still there are some classical things that make this dish tasty, popular and interesting for all of us.
So, let’s cook borscht.
Ingredients for borscht
800 g of beet
400 g of potatoes
150 g of cabbage
Continue reading Classic Ukrainian Borscht Recipe
There is an acurate term denoting the majority of things I do in my life, and that is (shame on me 🙁 ) procrastination. And what is the point I’m trying to drive home? The point is that this cheese pie recipe has been waiting for its moment of glory for a half of year. And this is today to be the key day for the photos taken in winter to get into the infinite network which we, common people, call Internet.
And to be serious and to the point, cheese pie is one of the simplest dishes made of cottage cheese (not taking sour cream cheese into account :)). It is extremely quick in preparing, like: put everything into a bowl, blend, pour into the form – and take it to the baking oven. Interested? – Go on reading the recipe with photos.
Continue reading Cheese Pie
First of all, I would like to say, that I’ve found some similar recipes in the Internet and now it is not so easy to tell whether it is really a Ukrainian one. However will do so. I believe, we are lucky to live in a high-tech world and share everything we want in the network. And this is the reason why everything sooner or later becomes International.
Actually, such bakery is very typical for Eastern Poland and Western Ukraine. In our country we call cheesecake “syrnyk” and we have a lot of traditional baking recipes with cottage cheese. This cheesecake is one of my favorites, it is tasty, delicate and soft, it melts in mouth and when I see it I can’t stop eating it.
Continue reading The Ukrainian Meringue Cheese Cake
We prepared this plyatsok for Easter and till I have time and inspiration I will share with you the recipe of a nice, tasty, soft, and light cake made of souffle and poppy. To tell the truth, I was going to present this recipe long time ago but there was no occasion for that. The situation is different now, since I hope that a new cake recipe will definitely stand somebody in good stead before the holidays.
This cake may be more colourful if to use two table jellies of different colours instead of two rosy ones. I used what I had at home, thus both the upper and the lower layers are pink. Both the souffle and the poppy pie shell – which absorbs moisture from the souffle – are just melting. Welcome those interested to the recipe :).
Continue reading Ukrainian Poppy Seed Plyatsok, or Poppy Seed Cake
This cake is one of my favorite that my mother-in-law bakes. Pastry of that type (I mean with cookies, caramelized milk and soufflé) is very popular in Poland, and we adopt our neighbors’ experience and expand the borders of Ukrainian cuisine :).
Actually, kruwka – this is how a cow called in Polish. In Ukrainian it sounds like “Korivka”. It is pastry both Ukrainian and Polish – a kind of cake, called pliacok.
This cake is a biscuit with hard sauce, two layers of cookie with caramelized milk between them and coffee soufflé topping. Perfect taste, original ingredients combination and a very delicious cake as a result.
It would be better to use crispy cookies for this cake: creamy cracker or something like that.
240 g flour
200 g sugar
0.5 teaspoon baking powder Continue reading Kruwka (Cow) Cake
Ukrainain Makivnyk, or poppy seed roll, or poppy seed roulade (roulette) – I’ve found a lot of names for this delicious pastry. It may be considered to be classical pastry for Easter. Roulettes are traditionally baked of yeast dough with various and sundry stuffings in Ukraine. In most cases they are filled with poppy, nuts, cottage cheese, apples, and cherries.
But today we will dwell upon poppy seed :). In order to knead yeast dough for the roulette we use the recipe of paska without raisins. If you bake paska for Easter on your own, you can bake a rolled cake at the same time but don’t forget to knead more dough. Poppy stuffing is recommended for 0.5 kg flour.
Continue reading Poppy Seed Roll, the same as Ukrainian Makivnyk