It is a wonderful and mouth-watering dish that will help out when you are pressed in time. It is easy-to-cook but it will definitely diversify your daily fare. The potato babka can be served as an original side dish, or as a main course.
Ingredients
Potatoes 10 pieces
Champignon 400 g
Cheese 150 g
Smetana (sour cream) 5 tbsp
Flour 1 tbsp
Dairy butter 2 tbsp
Onions 3 pieces
Vegetable oil 2 tbsp
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Peel, chop and fry onion in vegetable oil. Properly rinse the mushrooms, add to the onion and fry. Season with salt and pepper.
2
Peel, rinse, coarsely grate the potatoes, and then sprinkle with salt and pepper. Brush the baking pan with butter, and put a half of grated potatoes there.
3
Coarsely grate the cheese. Put the mushrooms onto the potatoes, coat them with 1-2 tbsp of sour cream and sprinkle with a half of grated cheese.
4
Put the second half of potatoes over cheese, then coat with the remaining sour cream and sprinkle with the second half of cheese. Heat oven to 180C.
5
Bake in oven until cooked through. Serve hot complimented with sour cream.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
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.
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly.
The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to
