Copyright
© Copyright 2023 Margaret Staun
All Rights Reserved
Contents
Introduction
Author’s Note
Noodles with Eggs
Cabbage and Noodles
Horseradish and Beets
Stuffed Cabbage
Devilled Eggs
Radish and Walnut Salad
Mayonnaise
Radish with Sour Cream
Nachynka
Olivye Salad
Green Borscht
Beetroot Pate
Cucumber Salad
Millet with Herbs
Mushroom Cakes
Cauliflower Gratin with Horseradish
Liver Pate
Mushroom Gravy
Mustard Sauce
Mashed Potato With Poppy Seeds
Buckwheat Pancakes
Egg Salad
Halibut with Raisins
Fish with Horseradish
Salmon with Tomato Sauce
Fried Fish
Chicken and Cabbage Pie
Pork and Mushroom Rolls
Roast Pork
Meat Jelly
Lamb Casserole
Meat Bread
Baked Ham
Beef with Horseradish
Baked Lamb
Cherry and Almond Bread
Lemon Cakes
Fruit Cake
Cheese and Pineapple
Paska
Babka
Cottage Cheese Pancake
Honey and Walnut Cake
Apple Dumplings
Cherry Pudding
Cottage Cheese Pancake
Plum Cookies
Chocolate Sausage
Photo Credits
Introduction
Easter is a big festival in Ukraine with many traditions and customs, some uniquely Ukrainian. Food naturally plays a big part in the Easter with symbolism and ritual involved with food over the period. Certain dishes are not allowed in the run up to Easter Sunday and on Easter day itself specific traditional dishes are always part of the meal.
Find out more about the Ukrainian Easter and try some authentic Ukrainian Easter dishes with this book.
Author’s Note
This is a book of recipes based on food traditionally eaten in Ukraine over the Easter period. All the recipes are easy to prepare with no special ingredients or equipment needed. All ingredients and equipment are easy to find.
Noodles with Eggs
Ingredients
600g/3 cups cooked noodles
100g/3.5 oz of grated hard cheese
1 finely chopped onion
1.3 kg/3lb chopped fresh spinach
dry breadcrumbs
hard boiled eggs
butter
black pepper
Mix the noodles, 4 tablespoons of cheese, some butter and salt and pepper in a bowl.
Cook the onions in some butter for 5 minutes, Add the spinach and some salt and pepper and cook for 6 minutes.
Grease a baking dish with butter. Layer the noodles and spinach in the dish finishing with a layer of noodles.
Mix the breadcrumbs, remaining cheese and some melted butter. Sprinkle over the top of the baking dish.
Cook in a preheated oven at 176C/350F for 35 minutes.
Top with chopped boiled egg.
Cabbage and Noodles
Ingredients
noodles
100g/3.5 oz of shredded cabbage
1 chopped onion
40g /1.4 oz of sauerkraut
4 tablespoons of dry bread crumbs
oil
chopped parsley
salt
pepper
Put the cabbage, sauerkraut and onion in a pan and cook in oil for 10 minutes. Add some salt and pepper, some parsley and the breadcrumbs. Cook for another two minutes and stir well.
Serve on noodles.
Horseradish and Beets
Ingredients
2.2 lb/1 kg of cooked and grated beetroot
60g/2.11 oz of sugar
150g/5/9 oz of grated horseradish
40ml/1.3 fl oz of white vinegar
salt
pepper
Mix the beetroot, horseradish, vinegar and some salt and pepper in a bowl.
Store in the refrigerator.
Stuffed Cabbage
Ingredients
1 cabbage
225g/half a lb of ground pork
1 grated carrot
1 chopped onion
1 chopped clove of garlic
225g/half a lb uncooked rice
1 egg
chopped fresh dill
sour cream
tomato paste/puree
sea salt
for sauce
140g/5 oz tomato paste/puree
sea salt
2 teaspoons of sugar
400ml/1 and half cups of water
1 tablespoon of oil
Take the core out of the cabbage. Put in a pot of boiling water, bring to the boil then simmer for 6 minutes - until cabbage leaves can be peeled off.
Put the cabbage leaves on a plate.
Mix the porn, carrot, onion, egg, tomato paste, egg and some salt and pepper. Mix in the rice.
Stuff the cabbage leaves with the mix and roll them up. Place the cabbage rolls in a pot in layers.
Mix the sauce ingredients and place in a pan. Bring to the boil whisking all the time. Pour the sauce over the cabbage.
Cover the pot and Cook in a preheated oven at 168C/335F for an hour.
Serve with sour cream.
Devilled Eggs
Ingredients
12 boiled eggs cut into half lengthways
Impressum
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 04.04.2023
ISBN: 978-3-7554-3796-3
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