The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
Ingredients
Egg 5 pieces
Dairy butter 0.5 glass
Sugar 250 g
Cream 10% 125 ml
Flour 200 g
Cherries (fresh/chilled) 400 g
Lemon zest to taste
Vanilla powder 10 g
Cinnamon 1 pinchs
Potato starch 1 pinchs
Stages of cooking
1
Separate the egg whites from egg yolks; put the whites in fridge. Grind the yolks with 125g of sugar until white. Sieve the flour and slowly combine it with egg yolks.
2
Melt the butter, and slowly pour it into batter. Add the cream, lemon zest and vanilla sugar. Stir until fully combined. The batter should be liquid. Set aside the batter to sit for 30 mins.
3
Divide the whites into two equal parts. Put the one half into fridge; whip the other and carefully stir it through the batter straight before baking.
4
Fry pancakes without butter. The pancakes could be either thick or thin – it depends on cooker’s taste. However the pancakes must be cooked through.
5
Rinse, drain and deseed the cherries. Add the 100g of sugar, potato starch, set aside for 20-30 mins until they give juice.
6
Place cherries with juice and potato starch over low heat until thicken. As a result, the cherries kissel will be made. Put aside from heat and cool.
7
Put the pancakes one on one, alternating the pancakes with cherries. Sprinkle the cherry layer with sugar and cinnamon. Poke the pancakes with a fork in several places so it will soak in better. Don’t put the cherries one the top.
8
Whip the remaining part of whites with 50g of sugar. Coat the solozhenik with cream shaping it with a spoon. Put it into oven preheated to 200C. Bake until golden. The cream should cover with crust, but should be airy and tender inside.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
There are a lot of variants of this dish; nevertheless the main ingredients – eggplants, garlic and mayonnaise – are always the same. This cooking of this appetizer won’t take long therefore it can be served piping hot.
Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components.
Yushka is cooked differently in different regions of Ukraine
Tasty and fragrant borsht is the rich Ukrainian cuisine's trademark, in regard this original dish was described in literary works by Ukrainian and Russian classical writers for a reason. You won't find a housewife in Ukraine, who can't cook borsht, although it's not the simplest dish at all. It has plenty of components and complicated cooking techn
The farinaceous food is widely common in Ukrainian cuisine. The one of the most popular dishes is buns (pyrizhky). They are crescent-shaped or long-shaped stuffed pastry buns. In old times, they were the protagonist of every feast in Ukrainian house.
Buns can be baked or fried; made of yeast dough or short pastry; they can be sweet or savory. Also
