This original and mouth-watering meat appetizer can be a good rival to meat jelly. As a rule, it is served with rye bread, mustard and horseradish.
Ingredients
Chicken 1 kg
Onions 1 pieces
Carrot 1 pieces
Root parsley 1 tbsp
Cep 100 g
Gelatin 20 g
Bay leaf 2 leaves
Pepper peas 5 pieces
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse the chicken, then cut it into big pieces, and then put them into the casserole. Pour 1.5 liters of cold water, bring to the boil, reduce the heat and cook for 2-3 hrs removing the foam occasionally.
2
Add the peeled onion, carrot, parsley root, bay leaf, pepper, and salt one hour before the end of the cooking.
3
Pull the cooked chicken out, discard the bones, and cut into pieces.
4
Rinse the porcini, and then cook them in clean salted water for 15-20 mins. Cool, and finely chop. Put them into broth.
5
Dissolve the gelatin in 125g of chicken broth, let it distend, then bring it to the boil but don’t let it boil. Drain and pour the gelatin solution into the broth.
6
Put the chicken pieces into bowls, pour the broth with mushrooms. Store into fridge for 3 hrs until it is frozen completely.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
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 reg
The Chicken Kiev is one of the most famous Ukrainian dishes – an indispensable position in world restaurant’s menus.
The origins of Chicken Kiev are very tangled. Every country tries to claim their rights onto inventing this exquisite and unusual dish. The French, German, Russian, and even American cuisine tried to authenticate their authorship of
There are a lot of variants of this dish; nevertheless the main ingredients – eggplants, garlic and mayonnaise – are always the same. This cooking of this appetizer won’t take long therefore it can be served piping hot.
Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency.
In order to make real kvass, you need minimum ingredie
