It is very tasty Ukrainian appetizer that always comes to help when one is pressed in time. The dish is easy and simple to cook, and it is served hot.
Ingredients
White bread 8 piece
Dairy butter 50 g
Tomatoes 3 pieces
Cheese 4 tbsp
Garlic 3 clove
Verdure 1 bunch
Salt 1 pinchs
Stages of cooking
1
Shape the squares or rectangles of bread slices, trim off crust of bread. Melt a little of butter in frying pan and fry them from both sides until golden.
2
Peel, core and mince the garlic. Spread the minced garlic over one side of the bread.
3
Grate the cheese; it is better to use the fine grater.
4
Slice the tomatoes. Put them on the garlic bread, and then dust with grated cheese.
5
Line the baking tray with baking parchment or aluminum foil, then put every piece of bread separately. Set the baking tray for 5-7 mins into oven preheated to 180C.
6
Put the potaptsi in plates, dress with herbs and serve hot.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components.
Yushka is cooked differently in different regions of Ukraine
The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
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.
