Along with vareniki and salo, galushki is a very popular Ukrainian dish. It is a dumpling made of dough then boiled in water, milk or broth. They are cooked mostly with flour, adding semolina, cottage cheese or grated apples. The galushki are easily cooked, and their recipes aren’t very varied. However, there are some variants that depend on a region; for example, the Southern Ukraine boasts galushki in tomato sauce. Galushki is a second course, and they are served with sour cream, sometimes with gravy.
Unmistakable smell, inimitable taste, different recipes are the main characteristics of salo, the visit card of generous Ukrainian soil. Salo is a principal national dish of Ukraine that always is present on festive table.
Salo is an animal fat, mostly, the pork one. It contains lots of A, D, E vitamins, and carotene. There are a lot of recipes of
The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
The spotykach is commonly confused with liquors however there is a significant difference. The spotykach is sweeter, denser and more aromatic, and it is reckoned to be a dessert beverage. Following these directions any fruits can be used, nevertheless the recipe with blackcurrants is considered to be the classic one.
