Actually this post was supposed to be about tiramisu. I like tiramisu and I like cooking it. Moreover I cook tiramisu with the classic cream zabaione that is slightly different from that used to serve us in restaurants. But more about that will be another time.
- Beet – 300 g
- Boiled white beans – 200 g
- Spareribs – 1 kg
- Carrot – 160 g
- Onion – 150 g
- Bay leaf – 2 pcs
- Potato – 200 g
- White cabbage – 400 g
- Garlic – 3 cloves
- Vinegar – 2 tbsp
- Sugar – 10 g
- Salt by taste
- Parsley – 10 g
- Sour cream – 100 g
- Olive oil – 40 ml
- In a saucepan, pour 4 liters of water, put the ribs, salt, bay leaves and set on fire.
- When the water boils, slack the fire, and cook for 1,5-2 hours.
- Cut the onion into cubes, carrot, beet and cabbage cut into sticks.
- Fry onion and carrot on medium fire until soft, add the beet, sugar and vinegar.
- Fry until the beet will be soft. Add the tomato paste and fry it well, then add water and reduce fire.
- Cook for 20-30 minutes.
- Potatoes cut into small cubes and put in a saucepan with broth.
- When the potatoes are almost ready, add the cabbage, fried beef stew, boiled beans and garlic. Season to taste.
- Add broth from beet’s skin.
- Bring to a boil and remove from fire.
- Served with pampushki, sour cream and parsley.
A couple of days ago I received one chic gastronomic encyclopedia Larousse Gastronomique, for which I photographed dishes of Ukrainian cuisine and my happiness knew no bounds.
Hold in my hands the most respected gastronomic encyclopedia, to which I’m involved – it’s very nice and look at my photos, the more they illustrate my home country, Ukraine.
Chicken Kiev, pierogi with potatoes and mushrooms, curd pudding and of course, the classic Ukrainian borsch. These dishes were selected for publication about my country by editorship. It’s a shame that the editors asked me in lack of time and I couldn’t and didn’t have time to prepare and collect traditional props symbolizing Ukraine. But I still like the way it turned out.
So today I don’t publish here the recipe of tiramisu, and write these lines. General to Ukrainian borsch I have certain attitude. I love it. And cook it. Not often, but several times a year I’m glad of a delicious borsch.
Borsch is obtained the best in a Russian stove, where it languishes and is cooked with an unforgettable taste. My grandmother in a village in Bessarabia had the same stove and borsch was magic, with crispy vegetables and a taste of haze. Yes, and in Galicia, where I have lived for many years and we often went to Hutsul villages, these were also Russian stoves.
At home I cook it in a saucepan Zepter, where all the ingredients are laid by flakes and stew without water, in their own juice, that can achieve the taste, as from the same Russian stove.
But the recipe of Ukrainian borsch I’ll give here a standard, which can be cooked in the classic dish without resorting to all sorts of contrivances. And believe me, it would be good. In general, try and enjoy the taste of real Ukraine.
You can find more recipes for Christmas pierogi in my new book ‘Pierogi. More than a Book, Less than a National Cuisine Guide’.
Ukrainian culture combines ancient Greek traditions, incredible eastern flows and serious Western accents. Due to the unique geographical location, Ukraine could take the traditions of ancient nations and thus create its own.
And it’s not a surprise at all that today we want to share 35 unique recipes of national dishes – pierogi. This simple dish can easily adapt to any kitchen.
That’s not an ordinary book that you can buy. That’s a unique national cuisine guide. And when you’ve immersed yourself in Ukrainian cuisine, you’ll be pleasantly surprised at how delicious and modern all the recipes are. You’ll fall in love with them, and cook again and again.
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