The mezhivo is an authentic Ukrainian dish. Besides the vegetable one, there is the fruit mezhivo. It will better compliment the alcoholic beverage but it should be made beforehand.
Ingredients
Plum 25 pieces
Sugar 225 g
Vinegar 6% 185 ml
Cinnamon 1 tsp
Cloves 3 pieces
Stages of cooking
1
Choose 25 slightly unripe plums. Rinse them well. Poke the plums with a needle therefore they will marinate better. Put them into casserole.
2
Take a medium casserole. Put the sugar, pour the vinegar, and add the cloves and cinnamon. Bring to the boil. Stir all the ingredients until they dissolve. Pour the just boiled syrup into the plums. Put a lid on. Let them sit for 24 hrs.
3
Pour the syrup off into the caserrole; bring it back to the boil. Cover the plums again. Put a lid on. Let them sit for 24 hrs.
4
On the third day, put the plums with syrup over heat. As soon as they start to steam, put the plums out with sieve or colander, and set them into glass jar or clay pot.
5
Let the syrup to boil for some minutes, then cool it slightly, strain and pour it into jars. Cover the plums and let them sit for 24 hrs.
6
Then seal the jars with plums. Put them into cold place.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
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
Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name.
Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading s
