It is one of the well-loved entrée of Ukrainian families. The paste can be made with chicken, beef or pork liver, but the most light is the chicken pâté.
Ingredients
Chicken liver 800 g
Onions 400 g
Carrot 300 g
Dairy butter 150 g
Ground black pepper to taste
Salt to taste
Stages of cooking
1
Dice the onion, fry with butter or vegetable oil. The frying in butter will make the paste softer.
2
Coarsely grate the carrot, fry alone (without onion).
3
Rinse the liver, remove the liver membrane if possible, cut it and fry in the frying pan over medium heat. Don’t burn the liver. Sprinkle it with salt and pepper.
4
Mince all the ingredients in the blender or grinder. You can do it twice to be sure that all the ingredients are properly minced and combined. Stir well.
5
Add the butter to the paste, you might season it with salt and pepper to taste. Serve cooled, and store the liver paste in the fridge.
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The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
