Let’s love Ukraine, appreciate it and take care of it. Do not greedily consume, but create. Don’t wait for change, make it
I can love through actions. That’s why I’m just doing what I can to preserve Ukrainian independence. Through work, through food, through thoughts, through language, through my Ukrainian feeling, which I share with others. And, of course, by dishes – Poltava dumplings, kachanu porridge, borscht, shpundra, beet kvass, banosh …
Let’s love Ukraine, appreciate it and take care of it. Do not greedily consume, but create. Don’t wait for change, but create it. Let’s cook Ukrainian dishes on Independence Day, demonstrate our love for Ukraine with our actions. ⠀
Ukraine is ours. As she is now. What will she be?
Barenchik is a Ukrainian analogue of a shepherd’s pie, the main ingredient of which is potatoes. It is rubbed on a coarse grater like for pancakes, and to diversify the taste, we will add spicy tomato sauce to make the dish juicier.
Time to prepare – 60 minutes
Portions – 6
For the cake:
- 1 kg of potatoes
- 4 tsp. l. cornmeal (+ for “french shirt)
- 4 tsp. l. wheat flour
- 3 eggs
- 150 ml cream 33%
- 5 sprigs of thyme
- 200 g of butter (+20 g for “french shirt)
For tomato sauce:
- 3-5 cloves of garlic
- ½ tsp chili pepper
- 1 tsp smoked sweet paprika
- 1 tsp paprika flakes
- 1 lemon
- 1 pc. l. Sahara
- 2-3 tbsp. l. tomato paste
- 100 ml of water
- salt and pepper to taste
Step by step recipe
Measure 1 kg of potatoes and grate on a coarse grater. Transfer to a deep bowl and do not wring out to make the cake juicy. Add salt and pepper to taste. Pour in 150 ml of cream 33%, beat in 3 eggs, pour 4 tbsp. l. cornmeal and 4 tbsp. l. know It is cornmeal that gives the dish its characteristic texture, so it is recommended not to change the recipe. Take cream with the maximum fat content so that the barenchik has a rich taste.
Take a ceramic cake pan and make “French shirt “so that the ram does not stick to it. Spread with butter and sprinkle with cornmeal, pour out the rest. You can take any shape, but remember that the ram should not be thin, because this will reduce the juiciness of the dish affects.
Pour the potato mass into the mold, smooth with a spoon. Spread 100 g of butter, cut into pieces, on top and sprinkle with leaves of 4 sprigs of thyme. Leave one for submission. You can also use dried thyme if you like.
Set to bake for 35-40 minutes at a temperature of 180 degrees in convection mode. A red crust should appear on top.
Make tomato sauce. Put 2-3 tbsp in a pan. l. tomato paste, finely chopped 3-5 cloves of garlic, ½ tsp. chili pepper, 1 tsp smoked sweet paprika and 1 tsp. paprika flakes. Add 100 ml of water, 1 tbsp. l. sugar, juice and zest of one lemon. Mix well, taste, then add salt and black pepper to taste. You can reduce the amount of spices if you want. Tomato paste can be replaced with fresh grated tomatoes or pelati. Simmer the tomato sauce liquid over medium heat until it thickens. It took me five minutes. Then mix with a blender until smooth.
Take the barenchik out of the oven and let it cool in the form. You still have 100 g of butter, melt it in a pan. Cut the potato cake into pieces, pour the tomato sauce and melted butter over it. Garnish with thyme leaves.
Zenkovskaya sausage is included in the list of elements of the intangible cultural heritage of Ukraine. In the Khmelnitsky region it is smoked hot. We will do it in a conventional oven. There are other features of the method of its preparation. First, the homemade sausage must be from the fatty part of the pork. And if the meat is lean, then you need to make sure that the meat is added so that the sausage does not become dry. Second, chopped meat (and, if necessary, lard) must be kneaded very well. Be sure to gut before using, as they are usually sold in salted form. They can be bought from the market. Then wash well to be clean.
At the beginning of baking, smear the finished sausages with blood several times, so that in the final dish it will be exactly the black color that distinguishes it from other sausages in Ukraine.
Time to prepare – 4 hours
Portions – 6
- 2 kg fatty pork shoulder
- 1 pc. l. salty
- 1 pc. l. freshly ground black pepper or a mixture of peppers
- 3 meters of natural pork intestines
- 3 heads of garlic
- 1 glass of ice water
- 1 cup pork blood for greasing sausages (optional)
Step by step recipe
Carefully remove the veins and film from 2 kg of meat and chop it with a knife into cubes with a side of 1-2 centimeters. Put in a bowl.
Add to the meat 1 tbsp. l. salt and 1 tbsp. l. freshly ground pepper, 3 cloves of garlic, previously passed through a press. Knead the mixture well for 10-15 minutes, so that it becomes dense, like minced meat. The amount of garlic can be increased to taste.
Pour 1 cup of ice water into the meat and mix well again so that the mixture absorbs it completely.
Clean and rinse natural pig intestine. You can also use store-bought shells, but I prefer homemade shells.
Cut the intestines into pieces 40-60 cm long and fill them with minced meat using a special syringe. The intestines should be stuffed more tightly, and the ends should be tied with culinary or ordinary thread.
Brush with blood with a pastry brush and place in a preheated oven. Bake for three hours. Every 20 minutes at the beginning of cooking, remove the sausage from the oven and brush both sides again with blood. To make the sausage black and not too dry, you need to repeat this operation 5-6 times.
Wait until the finished sausage is completely cooled, and serve.
Kurabye or khurabie is a Crimean Tatar crumbly biscuit with confiture, which has been traditionally prepared for the holidays since ancient times. To date, not a single Crimean Tatar wedding takes place without this treat. As confiture you can use currants, blackberries, raspberries, strawberries and cranberries.
Time to prepare – four0 minutes
Portions – 6
- 225 g flour
- 75 g powdered sugar
- 120 g butter 82.3%
- 3 eggs (protein)
- 10 g of vanilla sugar
- 100 g of sugar
- 100 g of cranberries
Step by step recipe
Make jam from fresh cranberries. Put 100 g of berries in a bowl or pot and add 100 g of sugar. Stir and cook for 10-15 minutes over low heat, stirring occasionally. After the liquid has evaporated a little, set the confiture aside, it must cool.
Proceed to the preparation of baked dough. Take three eggs and separate the whites from the yolks. Only whites should be used. Pour them into a bowl, add 75 g powdered sugar and beat with a whisk until a light foam.
Melt the butter in a pan over low heat. The oil should not boil. After the butter is completely melted, let it cool for literally one minute. Pour 225 g of flour into a bowl and pour in the melted butter, stirring constantly with a whisk.
Add beaten egg whites with powdered sugar to flour and butter. Stir with a whisk. Add 10 g of vanilla sugar.
Mix thoroughly with a silicone spoon. After that, wet your hands with water and knead a soft dough. If you have used smaller eggs and the dough is too thick, add another egg white. If you a big egg and the dough is too sparse and spread, add flour.
Put the dough in a pastry bag. I used a 12 mm nozzle, you can use any other, it all depends on the size of the cookie you want to get.
Line a baking sheet with parchment and line the cookies. Spread a little cranberry jam on top of the cookies. Bake cookies in an oven preheated to 220-230 degrees for 7-10 minutes. It is important that the oven is preheated to the correct temperature, otherwise the cookies will spread. Remove the finished cookies from the oven and let cool on a baking sheet.
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