UKRAINIAN FOOD Presentation by Lebets Albina.5-b.Kiev,Ukraine

Transcription

1 UKRAINIAN FOOD Presentation by Lebets Albina.5-b.Kiev,Ukraine

2 BORSHCH

3 Ingredients 3 cans beef broth (approximately 6 cups) 1 pound cabbage, shredded 1 beet, peeled and grated 1 medium onion, grated 3 medium tomatoes, diced ½ Tablespoon salt 1 teaspoon celery salt ½ teaspoon pepper (or more, to taste) 1 Tablespoons lemon juice 1 Tablespoon sugar Procedure 1.Measure the beef broth into a large pot. add the vegetables, celery salt, and pepper. 2.Cover and cook over medium to low heat for 25 minutes. 3.Add the lemon juice and sugar. Cook an additional 5 minutes. 4.Serve with bread. BORSHCH

4 POTATO VARENYKY (POTATO DUMPLINGS)

5 Ingredients 2 cups flour 1 egg 1 teaspoon salt 3½ cups instant mashed potatoes, prepared ¾ cup cheddar or processed cheese, shredded Salt and pepper, to taste Procedure To make filling: prepare instant potatoes according to package directions. In a mixing bowl, add cheese and mix well. Set aside. In a large mixing bowl, combine flour, egg, and salt. Mix in a little water at a time until dough is stiff. POTATO VARENYKY (POTATO DUMPLINGS) Roll out dough on floured surface, about ¼-inch thick. Using the rim of a glass or cookie cutter, cut out circles of dough. Fill each circle of dough with about 1 Tablespoon of the potato-cheese mixture. Fold over and seal edges. To cook, bring a large pot of water to a boil and drop in the varenyky one at a time. They are done when they float to the top.

6 HOLUBTSY (STUFFED CABBAGE ROLLS)

7 HOLUBTSY (STUFFED CABBAGE ROLLS) Ingredients ¼ pound ground beef 1 medium onion, chopped 4 Tablespoons vegetable oil 4 cups cooked rice 4 cups water Salt and pepper, to taste ¾ cup tomato juice 1 medium cabbage, core removed 1 Tablespoon vinegar Procedure 1.To make filling: cook rice according to package directions. 2.In a frying pan, add the oil and heat over medium heat. 3.Brown the onions and hamburger. 4.Combine rice, onion, and hamburger in a mixing bowl. Season with salt and pepper. Set aside. 5.Preheat oven to 350 F. 6.In a large pot, bring the water and vinegar to a boil. 7.Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook. 8.Remove cabbage and tear off cabbage leaves from the cabbage head. 9.Remove the hard center part of the leaf. 10.Place a spoonful of the rice mixture into the center of the leaf and roll tightly. 11.Place cabbage rolls into a casserole dish and cover with the tomato juice. 12.Bake for 1 to 1½ hours.

8 NACHYNKA (CORNBREAD STUFFING)

9 Ingredients 1 small onion, finely chopped 3 Tablespoons butter 1 cup cornmeal 1 teaspoon salt 1 teaspoon sugar ¼ teaspoon black pepper 3½ cups heated milk ½ cup half-and-half cream 2 eggs, beaten NACHYNKA (CORNBREAD STUFFING) Procedure Preheat oven to 350 F. In a frying pan, heat the butter over medium heat. Add onion and cook until tender, but do not brown. In a mixing bowl, combine cornmeal, salt, sugar, and pepper. Add to frying pan and mix well. Pour in the heated milk gradually and stir well until mixture is smooth and free of lumps. Add the eggs and mix well. Pour the mixture into a greased casserole dish. Bake the nachynka uncovered for 1 hour, or until golden brown.

10 KOTLETY PO-KYIVSKI (CHICKEN KIEV)

11 KOTLETY PO-KYIVSKI (CHICKEN KIEV) Ingredients 8 skinless, boneless chicken breasts 8 Tablespoons butter (1 stick) 1 Tablespoon parsley, chopped fine 2 eggs ½ cup flour (approximately) 1½ cups soft bread crumbs Vegetable oil for frying Procedure 1.Cut the butter into eight equal parts, each about the size of your little finger. (Cut the stick of butter lengthwise into quarters, and then cut t quarters in half crosswise.) 2.Roll the butter rectangles in parsley to coat, and set them aside in a cool place. 3.Place the chicken breasts, one at a time, between two sheets of wax paper, and pound them with a rolling pin or kitchen mallet until they are Carefully remove the wax paper. 4.Place one butter rectangle on each chicken breast, and roll the breast around the butter. Press the roll together to form a compact roll. Repe until all 8 breasts have been rolled. 5.Beat the two eggs lightly in a shallow dish. On a sheet wax paper, spread some flour; spread some bread crumbs on another sheet of wax pap 6.Dip the rolls first into the flour, then the eggs, and then the bread crumbs. 7.When four rolls are done, heat some oil in a large skillet, and carefully add the rolls. Fry, turning several times, for about 15 to 20 minutes unti the chicken rolls are golden brown and cooked through. Transfer to a serving dish, cover, and repeat with the remaining 4 rolls. (Keep the first batch warm in the oven set at the lowest temperature.)

12 DINNER MENU FOR SVIATY VECHIR (CHRISTMAS EVE)

13 DINNER MENU FOR SVIATY VECHIR (CHRISTMAS EVE) Kutya (a type of wheat porridge) Borshch (hearty vegetable soup) Baked or fried fish Oseledsi (pickled fish) Holubtsi (cabbage rolls) Varenyky (dumplings) with potato, sauerkraut, and prune filling Cooked beans Kapusta and peas (sauerkraut and peas) Beets with mushrooms Stewed fruit Read more:

14 KUTYA (SWEET PORRIDGE)

15 Ingredients KUTYA (SWEET PORRIDGE) 1 cup cream of wheat ¼ cup margarine or butter 2 cups water ¼ cup each honey, poppy seeds, and chopped nuts Procedure Bring the water to a boil in a saucepan. Add the cream of wheat and chopped nuts. Stir until soft and the water is absorbed. Pour the mixture into a serving dish and add the butter and honey. Mix in the poppy seeds, saving a few for sprinkling over the top.

16 MAKIWNYK (POPPY SEED CAKE)

17 Ingredients ¾ cup poppy seeds 1⅓ cup milk 2 Tablespoons cornstarch ⅓ cup oil ½ cup sugar 1 teaspoon vanilla ½ lemon or orange rind, grated 2 cups flour 1 teaspoon cinnamon 2½ teaspoons baking powder 2 Tablespoons lemon juice 1 Tablespoon sugar MAKIWNYK (POPPY SEED CAKE) Procedure Soak poppy seeds in milk for 1 hour in a large bowl. Preheat oven to 350 F. Add cornstarch, oil, sugar, vanilla and rind to the poppy seed-milk mixture and stir. In a separate mixing bowl, combine the dry ingredients. Add the dry ingredients to the poppy seed mixture and mix well. Pour into a greased cake pan and bake for 45 minutes.

18 THANK YOU!!!