Copyright 2015 Olenka Books. Published by Olenka Books. License Notes

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1 25 Popular Dishes from Ukraine Olena Benedyktova Copyright 2015 Olenka Books Published by Olenka Books License Notes This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite ebook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

2 Table of Contents Foreword Preface CHAPTER ONE - SOUPS Borsch (Traditional Ukrainian Soup) Rice Soup (Healthy Grain Soup) Chicken Noodle Soup Ukha (Fish Soup) Bean Soup CHAPTER TWO - SIDES Kasha (Boiled Grains) Stewed Cabbage with Meat Boiled Potatoes Creamy Mashed Potatoes Fried Potatoes CHAPTER THREE - MAIN DISHES Kotleti (Classic Meatballs) Zharkoe (Braised Potatoes with Meat) Golubtsi (Cabbage Rolls) Fried Fish Beef Goulash (Meat with Gravy) CHAPTER FOUR - SALADS Vinegret (Boiled Veggie Salad) Olivier (Boiled Veggie Salad) Beetroot Salad Fresh Vegetable Salad

3 Radish Salad CHAPTER FIVE - DESSERTS Blinchiki (Cheese Crepes) Syrniki (Cottage Cheese Pancakes) Zapekanka (Cottage Cheese Pie) Oladyi (Thick Pancakes) Sharlotka (Apple Pie)

4 Foreword One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf, A Room of One s Own The word cuisine is much too pretentious to describe traditional food native to Ukraine. Hallmark items like borsch and blinchiki are essentially Ukrainian comfort foods native dishes that provide consolation or a feeling of wellbeing associated with childhood or home cooking. As a whole, traditional Ukrainian food is just that: food made in the home to be eaten in the home. But this doesn t mean that traditional Ukrainian food can t compete with other cultures. It most certainly does. The traditional foods of Ukraine which is a reflection of its people: humble, pragmatic and unassuming, yet wholesome, vibrant and enduring is one of the most unique cuisines, if you will, in the world. History has chiseled away so dynamically in Eastern Europe, which is tinged with various European and Asian influences, that it s often a challenge to pinpoint where exactly one ends and the other begins. Nonetheless, to speak of the Ukrainian culture is to speak of the very best of the Slavic people. That most certainly extends to the country s traditional dishes. At its very core, Ukrainian food is quite healthy because it is rooted in local, fresh ingredients with no shortage of onions, potatoes and cabbage. In Ukraine, the better dishes are flavorful, colorful and creative, bread is a sacrament and therefore always of the highest quality, soups and desserts are simply divine, and dairy products come natural and straight from the farms on the outskirts of cities. This book of 25 popular Ukrainian dishes is filled with recipes on delicious entrees, side dishes, soups, salads and desserts. It comes from Ukrainians for anyone curious about Ukraine s best traditional dishes. Enjoy! Daniel Jones, American writer and lover of Ukrainian culture

5 Preface I don t know about your life, but mine is quite busy with work and different side projects. Besides, to tell you the truth, I am not a big fan of cooking spending hours in the kitchen every day just doesn t excite me. At the same time, I like to eat healthy and nutritious food junk and fast food doesn t appeal to me at all. You can easily see my dilemma here. Originally from Ukraine, I ve been living and working in different countries, and although I like trying things from other cuisines when I eat out or travel, I do miss and prefer the daily foods of my own culture. I ve never considered myself a great cook; in fact, I believed that the things I normally make at home are too simple and wouldn t impress anyone. However, when I happen to share my dishes with foreign friends who visit my house, to my surprise they always remark how delicious those are and often ask for the recipe. So I decided to put together a number of common recipes from my culture, simplify and even healthify them a little to my own current cooking and eating standards, and share them with anyone interested in trying them out. Hence this first book in my collection of Ukrainian cooking, with more to come soon. Happy tasting! Olena Benedyktova P.S. Visit Olenka Books page on Facebook to share your results, ask questions, and be the first to learn about new titles from our collection.

6 Chapter One - Soups Borsch (Traditional Ukrainian Soup) Ingredients: 1 lb beef, pork, or chicken 1 tbsp salt 2 large beets 4 tbsp olive oil 1 tbsp vinegar 1 tbsp sugar 2 tbsp tomato souce 1 tbsp butter 1 medium onion 2 carrots 2 large potatoes 1/2 head of small cabbage 2 tomatoes

7 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley 2 cloves garlic sour cream to garnish Steps: 1. Place meat (whole or cut into 1 cubed pieces) into large stew pot with water and 1 tbsp salt. Bring water to a boil and remove the foam level that will appear as it reaches a rolling boil. Reduce to a simmer and partially cover. Allow to simmer for minutes, occasionally removing any additional foam/drippings that rise to the top. 2. Peel and grate beets, then place them into a large skillet. Add 4 tbsp olive oil and 1 tbsp vinegar and allow to saute over medium heat for 5 minutes. Add 1 tbsp sugar and 2 tbsp tomato sauce, stir well and continue to saute for about 10 minutes until the beets soften. Remove from heat. 3. Peel and chop the onion, then saute in a skillet with 1 tbsp butter for 2-3 min. Peel and grate the carrots, add them to the skillet, and allow to saute for up to 5 minutes, until both onions and carrots soften (add more oil if necessary). 4. Returning to your meat pot (after 45 minutes), peel and dice potatoes, place them in the meat pot and allow to cook for 10 min. Shred the cabbage and add it to the pot, together with the cooked beets, onion, and carrots. Peel and dice the tomatoes and add them to the soup. Cook for additional minutes until potato pieces soften. 5. Add the seasonings of bay leaves, pepper, and salt (if desired). 6. Add chopped parsley and pressed garlic and stir well. Cover and turn off heat. Let the stew rest for about ½ hour to encourage flavors. 7. Serve with sour cream and garlic bread.

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