Ukrainian traditional cuisine consists of easy-to-prepare rural dishes based on cereals and vegetables such as potatoes, cabbage, beets and mushrooms.
The menu of Ukrainians consisted mainly of bread dishes and flour products. These are traditional dumplings, dumplings, buckwheat.
Flour dishes were served with fish, berries, milk, butter, less often – meat. In everyday life, meat was used mainly in the form of lard and lard, and sausages and other meat products could be seen on the table only on holidays.
Here are 15 traditional Ukrainian dishes that have become less common on our tables:
1. Salamah, or straw
This is a kind of porridge. Its main component is buckwheat flour (rarely wheat or rye), from which liquid dough was prepared, poured into salted boiling water and brewed, stirring.
When the salami was ready, butter was added to it, topped everything with lard and garlic. Salamah was one of the most common dishes in the Cossack campaigns.
2. Teeth
This dish looks like a corner. Its main ingredients were peeled barley grains, crushed and sifted hemp seeds.
The teeth tasted a little sweet, so they were very popular with children. Teeth disappeared from the diet of Ukrainians at the end of the XIX century.
3. Krupnik
It was cooked in plain water, richer people – in meat broth. In the course were all known to our ancestors cereals – buckwheat, pearl barley, corn, wheat. The consistency of this dish resembled a liquid puree.
The dressing for the dish was traditional – fried lard with onions and carrots. Finely chopped potatoes, greens – dill or parsley could be added to krupnik.
4. Kvasha
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The texture of this hearty dish is similar to jelly. It was prepared again from flour – buckwheat or rye. It was filled with boiling water and allowed to infuse overnight.
In the morning, this dough was cooked in a pot until ready. In summer, seasonal berries are added to Kvasha, and in the cold season – dried or crushed dried fruits.
5. Teterya, or Ryabko
This is a simple and unpretentious, but high-calorie porridge. It was prepared from millet with the addition of diluted buckwheat flour.
The finished black grouse was seasoned with fried onions or just butter. On the best days, black grouse was cooked in meat or fish broth.
6. Books
Books were made from rye flour, sometimes wheat. They looked like cakes stuffed with fried lard and onions. This dish was prepared mainly for the holidays that fell on Lent (Holy Evening, Annunciation), for memorial services, farewells.
7. Dušenina
This is an ancient Ukrainian dish made from meat of poultry, poultry or a combination thereof, vegetables, spices. All these ingredients, cut into medium pieces, were placed in a pot, quenched to readiness, served with boiled potatoes or porridge. The meat was rolled in flour before laying.
This dish was traditional for weddings and other celebrations.
8. Refrigerator
Very similar to okroshka. It is prepared on kvass or cold beet broth. In some areas, sour milk is used as a basis. Vegetables are added to it if desired. Most often it is a fresh cucumber, green onions, you can also use a boiled egg.
The refrigerator is perfect for the hot season.
9. Shpundra
In essence, this is meat stewed with beets in beet kvass. Pork, namely ribs, is ideal for Shpundr. They must be pre-fried in flour until golden brown.
Beets, ribs and fried onions are placed in a pan, filled with beet vinegar and stewed until cooked.
10. Shuliki
Shuliky is a traditional Ukrainian dish prepared for the holiday of Makovei. This is a wonderful dessert: tasty and healthy.
In fact, shuliki are cakes with icing, honey and poppy seeds. The dough was prepared from wheat flour, eggs and poppies were added to it.
11. Varenukha
This famous drink could be both non-alcoholic and alcoholic. In the latter case it was vodka on dried fruits with the addition of honey.
Varenukha insisted on various herbs – mint, thyme, added dried pears and plums, overseas spices – cloves and cinnamon.
12. Buciki
For this dish you need to knead the dough from wheat flour, milk and eggs. Cut squares out of it, connect the two opposite ends, boil them in water. Then brown the Butziki in sunflower or cream oil.
Serve them with honey, sour cream or fried onions.
13. Crush
These are fish cakes seasoned with fried onions. The only difference from traditional cutlets – pounded boil in salted water, then sprinkled with roasted onions.
In the dough for cutlets, in addition to minced fish, add flour and butter.
14. Taratuta
For this dish you should boil beets, cut it into fairly large pieces. Do not pour beetroot broth. Add chopped pickles and onions to the beets. All this should be filled with a dressing of equal parts of beet broth, sunflower oil and cucumber brine.
This soup should be refrigerated, served – the next day.
15. Verguni
These are simple cookies made from fresh dough with egg and whey or buttermilk. The dough for verguns was prepared into thin cakes, cut into rectangles or diamonds, in which an internal incision was made. Then they turned it inside the incision once or twice and fried it in boiling oil until golden.
Verguns prepared girls for the party, housewives for carolers, midwives for grandchildren.
Photos from open sources. Source: lifter.com.ua
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