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.
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It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side 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.
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 both delicious and beneficial salad. The fresh cucumbers and lettuce leaves will give freshness, and the tongue and bryndza are responsible for satiation and healthfulness.
