Recipes and Cuisine of Ukraine

Ukrainian foods are rich and tasty. Try these recipes from Ukraine. Why not invite some guests around and enjoy a Ukrainian feast.

Rozsolnyk

A meat soup with marinated cucumbers served with sour cream as a starter.

  • 400g of meat (usually beef)
  • 1 beef kidney
  • 300g marinated cucumbers - chopped
  • 1 large onion - chopped
  • 1 carrot - chopped
  • parsley - chopped
  • 2 tbsp of oil
  • 300g potatoes – small pieces.
  • 50g tomato paste
  • 100g sour cream
  • 1 tbsp flour
  • 2 cloves of garlic – crushed

Cut the beef kidney in half and place in cool water a few hours before you begin cooking, changing the water often. Pour hot water on the kidney and boil it a couple of times each time replacing the water. Finally wash it in warm water and boil with the meat. Place onion, carrot and cucumber into a pot with the oil and some stock. Cover and simmer until tender. Fry flour and tomato paste together. Place stewed, strained vegetables in a pot. Add potato, fried tomato-flour and meat with kidney. Boil until potato is soft. Add parsley and garlic.

Golubtsi

Delicious stuffed cabbage rolls.

  • 500g minced beef
  • meat stock
  • 3/4 cup rice
  • 2 lrg onions - chopped
  • 1 lrg cabbage
  • 2 tbsp tomato paste
  • 2 tbsp butter
  • 3 or 4 cloves of garlic - crushed
  • salt
  • black pepper
  • parsley – chopped

Make the stuffing by mixing the mince, raw rice, tomato paste, onions, garlic and parsley. Season with salt and pepper. Sauté cabbage leaves until tender. Wrap the stuffing in the cabbage leaves. Stew in the meat stock. Garnish with chopped herbs.

Tags:

recipes, cuisine, ukrainian food, rozsolnyk, golubtsi, feast

 



User Comments & Reviews: 2 Comment(s)

Page 1 of 1

Team Ukraine.com - 2011-03-14 08:25:19

Hi! In your recipe for Golubtsi i think its better to blanch the caggabe white or red than to saute for a couple of minutes.. texture should be good.. try it. tnx!
Dear Marlowe, Thank you for visiting Ukraine.com and posting your recipe advice. We appreciate the input of our users.

Reply to this comment

Marlowe Cubero - 2011-03-14 03:24:58

Hi! In your recipe for Golubtsi i think its better to blanch the caggabe white or red than to saute for a couple of minutes.. texture should be good.. try it. tnx!

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