Ukrainian Food Recipes

Find great Ukrainian Recipes @ 123easyaspie.com.

Q: Can anyone recommend a good website for Russian/Ukrainian food recipes?
http://allrecipesource.info

A: http://www.recipegoldmine.com/worldrussian/russian.html

Q: i am looking for ukrainian recipes.?
especially soup.

A: http://www2.uwindsor.ca/~hlynka/ukrecipe.html
go there i think that they have soup i have found on google it also contains link

Q: I’m looking for a traditional Ukrainian recipe?
This recipe is phonetically pronounced “Machunka,” but I don’t know the actual spelling. It’s kind of like a soup with lots of tomatoes. My fiance (of Ukrainian descent) mentioned it was one of his favorites but I cannot find the recipe. Thank you!

A: could you tell about it more
I am Ukrainian but I do not know what do you mean…according to your spelling it is sponge but not a soup

possibly you mean that one but it is hungarian not ukrainian

MACHUNKA

½ cup bacon grease
2 tablespoons flour
1 can tomatoes
1 cup shredded cabbage
Salt and Pepper to taste

Fix grease and flour as if fixing gravy. Add tomatoes, mashed. Add water and seasonings. Add cabbage and cook until cabbage is tender and gravy is thick. Serve over bread or plain.

Q: I would like to have some Ukrainian Recipes?

A: Title: Ukrainian Liver Pate xxxxxxxxxxxxxxxxxxxxx
Categories: Ethnic, Meat, East-euro, Ukrainian, Appetizer
Yield: 12 servings

1 lb Liver *
2 ea Onions, lg. thinly sliced
1 ea Egg
1/2 c Chicken stock
1/3 c Butter not margarine
1 t Salt
1/4 t Black pepper
2 ea Bread slices minus crust

Melt the butter in a skillet. Add the onions and fry until they are
turning golden. At this point add the liver which has benn sliced into
thin strips and cook for 10 minutes & remove form heat.
Mix all of the ingredients with the onions and liver in a food
processor. Chop in processor until a smooth textured mixture is
achieved. Grease a 9″ baking dish and spoon the mixture into it. Bake
for 45 minutes in a pre-heated 450 degree F oven. Remove from oven
and cool to room temperature.
Note: This mixture may be turned into metal molds for baking or into
individual custard cups as well.
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DERUNY (UKRAINIAN POTATO PANCAKES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ukrainian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — grated
6 Potato — peeled & grated
2 tb Flour
2 Eggs
2 ts Salt
3/4 ts Black pepper
1 pt Sour cream
1/2 pt Cream

In a large bowl use a mixer to puree the ingredients
except the sour cream & cream. You may do this in a
food processor as well or a blender. Heat oil in a
skillet and when hot drop large spoonsful of the
mixture. Cook until browned on one side. Turn and
repeat. When done remove, drain, and place in a warm
oven.

Mix the sour cream & cream together.

Serve warm with a large dollop of the the cream
mixture! This a staple in Ukrainian homes and these
pancakes will store well in the refrigerator for 2-3
days. In many homes preserves or jam is also served on
these delicious pancakes.
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Ukrainian Steamed Cabbage Souffle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Cabbage, large, with outer
– leaves intact
1 ea Onion, large,minced
4 T Butter
1 1/2 t Salt
3/4 c Milk
1/2 t Red pepper flakes
1 t White pepper
1 t Marjoram
3 ea Egg yolks
5 ea Egg whites
1 t Sugar
1/2 ea Garlic clove, minced

Core cabbage and remove the outer leaves. Blanch these large outer
leaves in boiling water for 5 minutes. Drain & set aside.
Core the cabbage, cut into chunks, and put into a large pot. Pour the
milk over the cabbage and simmer for 25 minutes or until the cabbage
is tender. Saute the onion & garlic in butter. Mix the chopped
cabbege, the onion & garlic, the butter from the sauteeing, bread
crumbs, egg yolks, & the spices. Beat the egg whites until they are
stiff but not dry, then fold them into the mixture. Spread the
blanched cabbage leaves on a large cheese cloth. Be sure that they
overlap and that the mixture will fit into the middle with plenty of
room to spare. Heap the filling mixture in the center of the leaves.
Fold the leaves up to cover the filling. Bring the corners of the
cheese cloth together and tie them together with a cord. Place this
bundle carefully into a colander, and place the colander into a deep
pot over a few inches of water. Cover the pot so it seals Bring the
pot to a boil and boil for 45 minutes. Remove the beundle form the
colander. Untie the cheese cloth, place a large palte over the cabbge bundle, invert, and remove the cheese cloth. Serve by cutting the souffle into wedges.
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Q: Does anybody know an easy Ukrainian recipe?
I have a project due tomorrow and need something fast and easy.

A: Fried Cabbage:

1 small onion, finely chopped
2 Tbl sunflower oil (or light olive oil will do)
1 large tomato, cubed
Salt to taste (about 1/2 tsp)
1 medium cabbage, shredded
2 carrots, shredded
1/2 cup tomato juice

(Shred the carrots and cabbage the large holes of a cheese grater)

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes and salt, and continue to stir and fry for 3 minutes.

Add cabbage and carrots, and mix well. Pour in about 1/2 cup of tomato juice.

Cover the pan, reduce heat, and simmer until the liquid is abosrbed. The cabbage should still be slightly crunchy.

Q: Does anyone have any “truly” Polish or Ukrainian food recipes??
Please tell me where to find and what is REALLY authentic to them…I am participating in an Ethnic food week.

A: Mock Pierogi Recipe #156958
This dish was inspired by Giada. I grew up in a polish neighborhood, but never was taught the trade (but ate at anybody’s house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze.
42 wonton skins (42)
2 large baking potatoes, peeled and cubed
1/2 cup cheddar cheese
2 tablespoons butter
water
flour
1/2 cup butter
1/4 cup onions, very finely diced
12 servings Change size or US/metric
1 hour 15 minutes 1 hr prep

Kielbasa Appetizers Recipe #153750
Very tasty addition to your horsdoeurve table.
1 (12 ounce) jar apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon ground ginger
1 lb kielbasa, cut into 1/4-inch pieces
8-10 servings Change size or US/metric
35 minutes 10 mins prep

Q: looking for authentic& new Ukrainian & Dutch Recipes?

A: ukranian recipes
http://en.wikipedia.org/wiki/Ukrainian_cuisine
http://www.grouprecipes.com/s/ukranian/recipe/1/relevancy

http://allrecipes.com/Search/Recipes.aspx?WithTerm=Ukrainian&SearchIn=All

Dutch recipes
http://allrecipes.com/Recipes/World-Cuisine/Europe/Netherlands/Main.aspx
http://www.recipezaar.com/recipes/dutch

http://en.wikipedia.org/wiki/Dutch_cuisine

Q: Does any one know a Ukrainian bread recipe?
I love the bread and want to know how to bake it!

A: Ukrainian Easter Bread Paska Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols. It’s taken to church on Easter morning in a special basket with other foods to be blessed. Slovaks also serve paska at Easter but this is not to be confused with the molded Easter cheese dessert of the same name. Ukrainians also feature babka for Easter but instead of the fluted shape favored by the Poles, theirs looks more like a Russian kulich.

Makes 1 large Ukrainian Easter Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Ingredients:

* 1/2 teapoon plus 1/2 cup sugar
* 1/2 cup lukewarm water
* 1 package active dry yeast
* 1 1/2 cups milk
* 2 1/2 cups plus 5 cups all-purpose flour
* 3 beaten large eggs
* 1/3 cup melted butter
* 1 1/2 teaspoons salt

Preparation:

1. Scald the milk and set aside to cool to lukewarm. Dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand 10 minutes. Combine yeast mixture with scalded milk and 2 1/2 cups flour. Beat until smooth. Cover and let rise until light and bubbly.

2. Add eggs, 1/2 cup sugar, melted butter, salt and 4 1/2 to 5 cups flour to make a dough that is not too stiff and not too slack. Knead until dough no longer sticks to the hand and is smooth and satiny (about 7 minutes in a mixer, longer by hand). Place in a greased bowl, turn to grease both sides, cover with greased plastic wrap and let rise until doubled. Punch down and let rise again.

3. Reserve 1/3 of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan. Now shape the reserved dough into decorations of choice — a cross, swirls, rosettes, braiding, etc. Cover the pan with greased plastic wrap and let rise until almost doubled.

4. Heat oven to 400 degrees. Brush bread with 1 large egg beaten with 2 tablespoons water. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 minutes or until an instant-read thermometer registers 190 degrees. If necessary, cover the top of the bread with aluminum foil to prevent overbrowning. Remove from oven and turn out onto wire rack to cool completely.

5. Note: Some cooks make a stiffer, nonyeast, sculpting dough for the decorations so the shapes won’t distort when baked. You can use the one as described in Serbian cesnica.
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Ukrainian Black Bread

1 tsp. yeast
1/4 cup warm water
Dissolve the yeast in the water.
========================
1 cup strong coffee
1 tsp. blackstrap molasses (optional)
Add molasses to the coffee.
=============================
3 cups whole rye flour
1/3 cup whole buckwheat flour
1 1/4 tsp. salt

Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5-10 minutes.

Cover and let rest for 2 hours at room temperature. It won’t really rise
much. Again, use water on your hands and knead the dough briefly. Again
cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your
hands.

Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,
until the dough is soft. There will be little rise. Bake at 450 deg. for
20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another
30 minutes, without the water.
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Q: can i make a vegitarian ukrainian dish and what is a few recipes.?

A: I will give you some links from a site I really like, just vegetarian links:

Deruny (potato pancakes): http://www.geocities.com/napavalley/4795/nm003.html
Variniky (cheese filled dumplings: http://www.geocities.com/napavalley/4795/nm002.html
Cherry variniky: http://www.geocities.com/napavalley/4795/nd003.html
Radish and Onion salad: http://www.geocities.com/napavalley/4795/ms002.html
Mushroom Plov: http://www.geocities.com/napavalley/4795/mm005.html

I have some Russian/Ukrainian recipes on my blog, here are the vegetarian ones:

Pirozhki (use the carrot and onion stuffing, not meat one): http://rozminsrecipes.blogspot.com/2009/01/pirozhki.html
Eggplant rolls: http://rozminsrecipes.blogspot.com/2008/12/spicy-eggplant-rolls.html
Apple Sharlotka: http://rozminsrecipes.blogspot.com/2008/11/sharlotka.html
Tomato Salad: http://rozminsrecipes.blogspot.com/2008/11/simple-tomato-salad.html

Some can be made vegetarian, like Borsch or Golubtsy:

Borsch (use vegetable broth): http://rozminsrecipes.blogspot.com/2008/12/friday-dec-5-borsch.html
Golubtsy (use chopped mushrooms and add more rice, instead of meat): http://rozminsrecipes.blogspot.com/2008/11/golubtsy-cabbage-rolls.html

http://gotovim-doma.ru/ is a wonderful site if you can read Russian. They have all kinds of recipes.

Q: Looking for the best Ukrainian stuffed cabbage recipe.?
I had a gr8 neighbor that couldn’t speak a lick of English and she used to bring me over food all the time and I absolutly loved her stuffed cabbage very light and tasty!

A: Stuffed Cabbage Rolls

Tablespoons freshly rendered lard or oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, finely chopped
1 cup Anaheim green peppers, seeded and finely chopped or cubanelle peppers, chopped but not seeded
1/2 cup long-grain rice
2 1/2 cups chicken stock
1 tablespoon paprika
Salt & freshly ground black pepper
1 head green cabbage
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
1 lb ground pork
1 egg
60 mins Main Dish

Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.

Q: anyone have recipe for ukrainian dish called “petascara”, like perogies, baked in the oven with sweet cream?
not sure if that is what it is called but do remember my gramma making these, think it was more of a bread dough, filling inside was cottage cheese??placed in large roasting pan and baked in the oven with sweet cream.

A: Hi, this is the only recipe I have that I think is what you are looking for. My gread granny called them Ukranian Varenyky and she severed them with sweet cream called stetana. These are boiled or fried triangular dumplings served with sautéed onions.

There are many possible fillings for these, which are found in one form or other in every Eastern Europe cuisine. Except for times like Christmas Eve (when meat and dairy products are not allowed), many Ukrainian cooks fill the varenyky with a cottage cheese filling or a potato and cheese filling or just cheese, and serve them with sour cream and onions sautéed in butter. They can also be filled with sauerkraut combined with fried onion, or even cooked prunes or other fruit. The fillings may vary tremendously during summer time, with cherries, plums and berries.

Some cooks do not use eggs in their dough. If you wish to omit them, increase the amount of water to 1 1/2 cups.

Ingredients

Dough
4 cups flour
1 tsp. salt
2 tbsp. corn oil
2 eggs, beaten
1 cup water

Filling

3 cups cooked mashed potato
3/4 cup finely-chopped onion
2 tbsp. corn oil
Salt and white pepper to taste

Making the dough

Combine the flour and salt.
Mix in the oil, beaten eggs and water and knead the dough until smooth.
Cover and let the dough rest for at least 15 minutes.
Making the filling

Sauté the onion in the oil until translucent.
Mix into the mashed potato and season with salt and pepper.
To make the varenyky

Roll the dough out thinly on a floured work surface.
Using a round cookie cutter, cut the dough into 10 cm (4″) rounds. Place a spoonful of the filling in the centre of each circle. Moisten the edges of the dough, fold in half to enclose the filling and seal the edges well.

The varenyky can be frozen at this point in a single layer on a baking sheet. Once frozen, they can be placed into freezer bags.

To cook, drop into boiling salted water and cook until the dumplings are floating. Serve with sautéed onions.

Q: Does anyone have a recipe for Ukrainian Easter bread or Paska that can be made in a bread machine?

A: Ukrainian Paska Easter bread
Russian Easter Bread

2 1/2 cups bread flour
1/4 cup light cream or half and half
1/4 cup milk
1/3 cup sugar
2 eggs
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 teaspoon yeast
1/2 cup raisins and glazed cherries, mixed

Heat milk, half and half and butter till butter melts. Add to
remaining ingredients in the order your machine requires. Add the
raisins/cherries when your machine stops for adding “extras”.

Use the dough setting. Punch down. Traditional way to bake is to place dough in a coffee can to make the traditional “top hat” shape to bake, but it also works as a round loaf when baked on a cookie sheet. Bake at 350F., about 25 minutes. Cover top with foil for last 10 minutes if it appears to be browning too quickly.
Will make two small loaves, or one large one.

If you prefer to bake in your machine, use Sweet Bread, light crust setting.
This is a high riser in the bread machine.
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Q: Does anyone have a Ukrainian recipe for a salad using cucumbers/beef/peas traditional for New Years.?

A: We call this Olivye or meat salat
1 big onion (cut as small as you can)
2 salted cucambers (cut in cubes)
2 boiled potatous (cubes)
2 eggs (cubes)
1 boiled carrot (cut in cubes)
1 can of peas
250gr of boiled meat (chicken, beef) or even sausage (cut in small cubes)
black paper

Mix all together with mayonese.
Smachnogo!!!!!!!!!!

Q: How do you make Ukrainian Nalysnkys (crape dish)?
I grew up with many ukranians and I remember eating Ukrainian Nalysnky which is a crepe filled with cheese and has a cream dill sauce. I really wanted to make it but I need the recipe. Any good ol ukranian’s willing to share the secret?

A: Ukrainian Nalysnky (cheese rolls)

RECIPE BY: Carol Taylor

“When my husband was a teen he lived with a Ukrainian family in Dauphin, MB. This was one of his favourites. He now makes it every Christmas and is required by several friends to make “care” packages for them. Very rich and delicious. Tub size 4 x 8 x 2 1/2 inch “

Ingredients
Crepe
12 beaten eggs
1 1/2 cups water
1 teaspoon salt
1/2 cup melted butter
1 1/2 cups milk
2-2 1/2 cups flour

Filling
2 lbs dry curd cottage cheese
1 tablespoon sugar
5 eggs
salt
2 tablespoons margarine

Directions
1. Crepe: Mix all ingredients together.
2. To a hot skillet add 1 tsp. of oil, pour ¼ cup batter spreading it evenly on the whole bottom of the skillet.
3. Fry lightly on both sides.
4. Flip them over on a pile in a dish.
5. Filling: Beat eggs well and melt margarine.
6. Add to cheese filling.
7. Spread the filling in an even layer over the crepe and roll, cut in the middle and place in baking dish with the cut ends against the side of the pan.
8. At this point you can cover the nalysnky and freeze for later or proceed to baking.
9. When you decide to bake the nalysnky, pour heavy or whipping cream over the top, cover and bake for 20 – 25 minutes at 300° Fahrenheit.
10. Watch that they do not get scorched.

Q: What is the American version or name for Amonyak? a ukrainian baking ingredient?
my grandmother uses this is her cookies and a few other things that she bakes. she insists that its a necessary ingredient and i have not tried to make her recipes without it. meaning i can’t make them at all. she has it sent to her from Ukraine i think. i dont live anywhere near her and she is afraid to ship it to me since it has a distinct smell and looks like white sugar. i have never been able to figure out if its something that can be found in the sates. please help if you know of it!

A: it is a necessary ingredient , your cookies will be flat and hard without it.

Amonyak has a strong odor because it is very similar to ammonia in chemical composition.

baking powder (not baking soda) will serve the same purpose.

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