These recipes became my introduction to the culinary culture of Ukraine
I have been living in Ukraine for seven years, and during this time I managed to learn the Great Ukrainian cuisine well. Most often as a guest of many establishments where wonderful chefs cook, with whom we have already become good friends. But, of course, I taught myself how to cook some dishes. Soon Ukraine will celebrate a very important day – Independence Day. I think this is the best opportunity to share recipes that have become not only food for me, but also an acquaintance with the culinary culture of this excellent country.
Borscht with chicken
“Who cooks chicken borscht?”, “Where does ginger come from in borscht?” “Why chanterelles?” What have I not heard about this recipe? Do you think you are upset? No, I was very happy about Ukrainian culture, because if so many thoughts and disputes over one dish, this culture is full of life. I love Ukrainian borscht precisely because of its variability – everyone cooks as they like. This means that borscht and disputes about what this dish should be will never end in Ukraine .I will share the recipe that my friend Yura Kovrizhenko taught me.
For the broth you will need:
- Chicken – 2 pieces
- Carrots – 160 grams
- Onion – 120 grams
- Ginger – 20 grams
- In front of “ferrets”:
- Beets – 600 grams
- Onion – 300 grams
- Carrots – 320 grams
- chanterelles – 500 grams
- Tomato sauce (fresh or canned) – 250 grams
For the borscht base:
- Potatoes – 800 grams
- Cabbage – 350 grams
- Garlic – 5 cloves
- Pepper – 2 grams
- Salt and ground coriander – 2 grams each
- Honey – 60 grams
- Dill – 30 grams
- Sour cream – 25 grams
Cut the chicken into large pieces, discard the fat and place in a large bowl. There is also a large root, onion and ginger roots cut lengthwise into two parts. Fill with water and boil the broth.
Now let’s do the frying. Vegetables should be cut into small strips, and not grated (chefs call this type of cut “andJulien”), and so, when you eat borscht, the taste of each of the products will not be lost. So, cut the carrots and beets into small strips, and the onions into small cubes. And cut the chanterelles, which’ t we also add to the borscht, in half, and if they are very small, you should not cut them.
Put carrots in a pan with hot oil, fry, add beets, onions. Then – foxes. And after them – mashed tomatoes. Fry over high heat to caramelize the vegetables. When the broth is ready, heat it and put the potatoes. And a little later – chopped cabbage. Salt and pepper your future borscht, then add ground coriander to it.
Now it’s time to add the roast. The biggest secret I’ve learned is to do a lot of it. Only a part is enough for borscht, and the rest I put in a jar and in the fridge. Next time there will be much less work! Therefore, put vegetables in potatoes with cabbage, and then grate garlic. Cook and try. If you want to add chocolate, add a tablespoon of honey.
The final touch is finely chopped dill. Fall asleep – and borscht is ready!
Serve the dish aesthetically: put borscht in a deep plate, and carefully place a piece of chicken on it. And then – a spoonful of sugar, of course!
Hutsul banosh with cheese
Of course, besides borscht, I like many other dishes. Some so much that, after tasting it once, I asked a colleague to teach me how to cook them. This happened with banosh – I met him more than two years ago when I traveled to the west of Ukraine and studied the local culinary traditions. So, stick to the proven recipe:
We will need:
- Corn grains – 120 grams
- Cream or fat sugar – 300 grams
- Salo – 400 grams
- Cheese – 80 grams
- Parsley – a handful
- A dash of salt and pepper
Traditional banosh – with cracklings. They breed for a long time, so we take them first. Cut the fat into medium-sized cubes – the knuckles should not be small, because the smaller the knuckle, the less juicy it is.
Heat up a heavy, even cast iron skillet. Put in the graves. Fry until golden brown, salt and pepper, remove the pan from the heat, but leave the cracklings inside.
Now let’s prepare banosh. Pour our cream or homemade sour cream into a pan with thick walls and bring to a boil. Salt and pepper – only a little salt, because we will also add feta cheese to the banosh.
Groats should be added to the cream slowly and constantly stirred with a whisk so that lumps do not form. I will share a secret: it is best to take the finest grits.
When you have added all the grits, reduce the heat to a minimum and give banosh “to achieve.”
It will thicken very quickly, and if you see grease and a glossy shine on its surface, the dish is ready.
Spread banosh in a deep plate, grate a lot of cheese on top, put bacon and parsley on top.
It seems to me that to test the qualifications of a Ukrainian chef, he should simply be asked to cook a Kiev cutlet. After all, this dish requires a lot of preparation. Arrange it carefully and fry it well until a uniform crust is not easy. But don’t worry, I tried to describe the recipe in such a way that everyone gets an excellent cutlet.
Ingredients for cutlets:
- Chicken fillet – 1 piece
- Bone from the wing – 1 piece
- Butter – 30 grams
- Green onions – 15 grams
- Dill and garlic – 5 grams each
- Salt and pepper – to taste
- Vegetable oil for frying – 1 liter
- For breading:
- Pea – 100 grams
- Breadcrumbs – 100 grams.
- Chicken egg – 1 piece
- Potatoes – 500 grams
- Olive oil – two tablespoons
- Zest – of half a lemon
Process the chicken – separate the fillet with the wing. Clean the wing well – you need to cut as much meat from the bone as possible.
Cut the potatoes and put to boil, throw the bones from the wing inside. Then the meat will come off the bone more easily, and the puree will be tastier.
Mix room temperature butter with chopped dill and grated garlic. Salt, mix, spread on cling film and wrap with a thin sausage. Put it in the freezer.
When the oil is frozen, we start to cook the cutlet. Heat the oil for frying in a large pot. We take the butter out of the freezer and cut it into medium parts.
We put the fillet between two sheets of cling film and beat it slightly. Under no circumstances should it be broken, so be careful!
Salt and pepper the battered fillet on the side that had the chicken inside. In the middle of a piece of meat, put the butter, and with it – a shell bone so that it is inside the fillet for 2/3 of its length. Now wrap the patty with foil to form the desired shape. For the cutlet to be oval, it is important that the fillet fits well against the bone.
Prepare everything for breading – flour, beaten eggs, crackers should be at hand. we fry!
Remove the film from the cutlet, roll carefully in flour, then in eggs, then in breadcrumbs and dip in hot oil. Fry until the breading gets an appetizing golden color. Take the cutlet out of vegetable oil and send it to the oven, heated to 190-200 ° for 7 minutes.
Boiled mashed potatoes – mash boiled potatoes, add finely chopped green onions, lemon juice, olive oil and mix.
We collect the dish. Pour a large circle of pesto sauce on a plate, and put the mashed potatoes inside the circle and a cutlet. Enjoy your meal!
Bol6 recipes Marco Cervetti can be found over here
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