Cuisine Focus – Ukrainian – The Ideal Bread and Salt

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Simplicity and sophistication, these are the best adjectives defining Ukraine and its food. The combination of fresh and unusual ingredients balances the not-so-complicated cooking processes, therefore making Ukrainian food a standard on its own. Food is neither bland nor heavily spiced but is prepared in seamless fashion. The cuisine also relies heavily on variety and value in terms of health and nutrition.

If there is one element undeniable in Ukrainian cuisine, that would be its bread as staple. Once considered the ‘Breadbasket of Europe,’ Ukraine enjoys the reputation for producing quality breads along with giving these items as customary gifts to guests and neighbors. In a place full of history and tradition, it is likewise natural to serve customary dishes and no greater example would equal to Ukraine’s national dish, aptly called as Borscht.

Borscht is not your typical soup. In fact, the dish was emulated and gave life to many versions. You can have this meatless or full of stock, depending on region and preferences by the cook. However, this recipe is still prepared using pork, beef and various kinds of vegetables.

Ingredients Utilized in Ukrainian Cuisine

Meat:

Beef, Pork, Lamb, Chicken, Veal, Duck

Fish:

Carp

Vegetable:

Beet, Lettuce, Pickles, Potatoes, Cabbage (Sauerkraut), Mushrooms, Green Pepper, Carrots, Tomatoes, Peas

Condiments:

Mayonnaise, Vinegar

Dairy:

Cheese, Butter, Sour Cream, Eggs

Fruits:

Sour Cherries, Strawberries, Apples, Lemons, Pears, Plums, Blueberries

Grains:

Rice, Wheat, Rye, Barley, Corn, Oats

Nuts:

Hazelnut, Walnuts, Almonds

Spices, Herbs and Seasonings:

Onions, Garlic, Dill, Poppy Seeds, Cinnamon

Traditional cooking and recipes often rely on availability of food items and ingredients used. This is the apparent reason why certain dishes are enjoyed already in pickled form. Seasons naturally dictate the presence and preparation of certain specialties and dishes, which is why it is very common to enjoy a special dish at certain times of the year then not be able to taste it at a later period.

Holidays such as Ukrainian Easters highlight so called ritual foods. A selection of eggs, baked cheeses, butter, relishes and sausages are simple offerings taken to the Church during this important season. Easter dinners, on the contrary, are ruled by items namely pastries, salads, hams or roast pork. There are also a variety of breads that are being made in light with other special holidays and occasions.

Surprisingly, Ukrainian cuisine has its roots on peasant dishes whose items are primarily grains and vegetables. This humble beginning did not only inspire but paved way for great-tasting food. And for a country, whose spirit is somehow defined by its warmth of friendship and hospitable people, it is only fitting to regard Ukrainian cuisine as the world’s own bread and salt.

Authentic Ukrainian Recipes

Ukrainian Meat Patties Recipe – Sichenyky

Recipe Source: http://easteuropeanfood.about.com

Makes 6 servings of Ukrainian Meat Patties or Sichenyky

Ingredients:

2/3 cup dry bread crumbs
1 cup milk
1/2 pound ground beef chuck
1/2 pound ground lean pork
1/2 pound ground veal
1 small grated onion
1 large egg
Salt and pepper to taste
Dry bread crumbs for dredging
2 tablespoons butter
2 tablespoons vegetable oil

Preparation:

In a large bowl, place 2/3 cup bread crumbs and pour the milk over. Mix and let crumbs absorb milk for 10 minutes (if too dry, add more milk). Add beef, pork, veal, onion, egg, and salt and pepper, mixing well. You may want to fry up a small pattie to make sure you have added enough salt.
Heat oven to 350 degrees. Form meat mixture into flat patties and dredge both sides in bread crumbs. Let rest a few minutes. Heat a large skillet and add 1 tablespoon butter and 1 tablespoon oil. Fry patties, in batches so as not to overcrowd, until golden brown on both sides. Add remaining butter and oil as necessary.
Transfer meat patties to a baking sheet pan and finish in the oven for about 25 minutes or until completely done. Serve as is or napped with mushroom sauce and accompanied by a green vegetable such as Brussels sprouts. These patties are terrific the next day on rye bread.

Pirohy (Perogies)

Recipe Source: easteuropeanfood.about.com

These are also known as Varenyky, but are more commonly known by their Polish name, Perogies. They take time to make, but are well worth the effort. Work goes faster if you have a bunch of people working on it, so why not have a pirohy party?

DOUGH INGREDIENTS
1 egg 4 cups flour ½ tsp salt		1-¼ cups of water ½ cup of milk

- Put the water, milk and egg in a large bowl.
- Add the flour to the bowl slowly. Mix well. Knead on a board until dough is smooth and elastic. Cover and leave in warm place for about an hour or two.
- Roll out like for a pie crust. NOTE: I have read elsewhere that using a pasta machine/roller is an excellent way to get the dough flat – this dough is very elastic-y, so any help is welcome!
- Cut into 2 inch squares or circles. Place a teaspoon of filling (see below) on each one.
- Fold the dough in half, then pinch the edges together to form a ridge, thus sealing the filling in. See photos of pirohy assembly.
- Place the pirohy on a teatowel until they are all made. Cover the waiting dough with a teatowel, and the finished pirohy with one also, to prevent them from drying out.
- Drop into salted boiling water and stir with a wooden spoon to prevent them from sticking to the bottom of the pot. Boil 4-5 minutes, strain in a colander–rinse once in cold water, then drain.
- Serve hot, with sour cream. May also be served with some lightly fried onions. At this point, if you wish, you can fry the pirohy in a little oil or margarine until golden brown.

STANDARD FILLING:
- This is my mother’s favorite filling, and one of the most common.

Ingredients:
Potatoes (see below for quantity)
Mild Cheddar Cheese (375 g – 13.2 oz package)
1 slice processed cheese (optional)

-Use your biggest saucepan and fill it with potatoes. It will be enough for the dough recipe above.
-She recommends using a mild cheddar cheese (but you can use a sharper one, if you prefer).
-Cut the cheese into fairly small pieces, and put them in the pot with the cooked, drained potatoes. My Gidu used to add a sliced of processed cheese – he thought it added a nice extra bit of cheddar flavour. Mash it all together until smooth. That’s all there is to it!

STANDARD, with ANN’S TWIST
What goes perfectly with sour cream, potatoes and cheddar cheese? Why, bacon of course! Fry some bacon (as much or as little as you like, about 1/4 to 1/2 slice’s worth per perogie). Drain on paper towels, let cool. Then chop it into little pieces (or use kitchen scissors, I find that handy). I took the dough, put a little filling on it, then added some bacon, then added a little more filling. Seal it up, and boil as normal! It’s a fun addition to a classic recipe!

• • • • • • •
Here are some alternate fillings, from the Ukrainian Daughters’ Cookbook.

SAUERKRAUT FILLING:

*Ingredients:*
1 qt sauerkraut 1 medium onion, chopped ½ cup oil		½ tsp salt ¼ tsp pepper optional: mashed potatoes.

- Cook sauerkraut, about 20 minutes or until done. Drain and press out water. Saute onion in oil until golden. Add sauerkraut, salt, and pepper. Fry for 10 minutes. Cool before putting filling into varenyky. Yield about 4 dozen.

POPPY SEED FILLING:
Ingredients:
1 cup poppy seed
1 egg yolk
2 tbsp sugar

- Scald poppy seed. Grind finely. Add egg yolk and sugar. Mix well.

And another one, this time from Canadian Living Magazine:

GARLIC POTATO FILLING:

*Ingredients:*
2 ½ lb potatoes, peeled and quartered 1 tbsp vegetable oil 10 cloves garlic, quartered ½ cup milk		1/3 cup cream cheese, softened ¾ tsp salt ¾ tsp pepper

-In a large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth. Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic and return heat to medium-low; cook, stirring occasionally, for 8-10 minutes, or until golden and softened. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature. Makes about 4 cups.

Image Credit: asteuropeanfood.about.com

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