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 they can have different stuffing. For example, savory buns are filled with meat, potatoes, cabbage, salo, haricot beans, or liver. The sweet one is cooked with apples, apricots, cherries, plums, strawberries, cheese. As a rule, savory buns are fried, and the sweet buns are baked.
The buns are great appetizers, as well as a main course. The sweet buns are served as dessert.
Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones.
It is nothing else, but boiled dough mixed with stuffing - mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms.
Depending on stuffing they may be salty or sweet. Both are served with sour cream, though. In addition, sweet vareniki are sprinkled with icing sugar or poured over with syrup. It is healthy, fast, and tasty breakfast.
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.
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mostly the main ingredient of the green borsht is a sorrel, which gives it a bright green colour. Nevertheless, the other herbs as parsley, dill and bay leaf are also added. One might use any meat broths either chicken, or pork. However the pork stock can be too greasy for borsht because it is considered to be a light dish.
It is peculiar that the sorrel and other herbs can be substituted by stinging nettle. So the dish will have inimitable taste and smell. Traditionally the green borsht is served first seasoned with sour cream and a half of a hard-boiled egg.
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.
It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.
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