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!
The knyshi are mouth-watering and aromatic stuffed buns, very popular through Western Ukraine. Their filling varies very much – they can be stuffed with cottage cheese or jam, browned onion or cracklings... The bryndza, mashed potatoes, cheese or cabbage are used as filling in Hutsul cuisine.
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
Nalystnyks i.e. stuffed thin pancakes, is a traditional Ukrainian dish, which is rather simply to cook. Its stuffing varies a lot. If one uses the savory stuffing (mushrooms or meat), it is served as a main course, if the stuffing is sweet (fruits or berries), they are served as a dessert.
One of the most popular nalystnyks is the one stuffed with
