The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. It is hardly could be called a pastry because it is cooked over heat. The apple solozhenick boasts both tender flavor and pleasant fragrance.
Ingredients
Flour 150 g
Cream 33% 100 g
Milk 100 ml
Dairy butter 100 g
Egg 3 pieces
Sugar 120 g
Apple 3 pieces
Lemon zest 1 pinchs
Ground cinnamon 1 pinchs
Stages of cooking
1
Soften the dairy butter, add the 50g of sugar; grind the sugar with butter.
2
Slightly heat the cream – its temperature should be a little more than a room temperature. Separate the yolks from whites. Cover the egg whites and put into fridge.
3
Combine the yolks with butter, warm cream, milk and lemon zest. Stir it up well. Sieve the flour and make dough. The dough should be liquid.
4
Rinse, peel, core and chop the apples. Fry them in butter until soft; don’t add sugar so they won’t give juice. Dust the apples with cinnamon.
5
Meanwhile, fry pancakes of dough. It can be of any thickness; however the solozhenik should contain at least three layers.
6
Divide apples and fried dough into equal parts. Alternate the dough with fried apples. Don’t put apples on the top layer.
7
Whip cooled whites with remaining sugar, and coat the solozhenik. The cream can be shaped with a spoon.
8
Put the apple solozhenik into the oven so it could get a golden crisp. However, the whites shouldn’t get baked through because the solozhenik won’t be soft.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones contain
Fish dishes are very spread in Ukrainian cuisine. Everything, from soups and fish cakes to fish jelly, is made from it. However, fish is mostly just fried in Ukraine.
As a rule, fried fish is served as second course for both, festive and everyday tables. The simplest recipe is to roll fish in flour and then fry it in vegetable oil. There are severa
The sbiten is an age-old Slavic beverage. It was well-loved in Kievan Rus for it unusual flavor and pleasant fragrance. It bears a resemblance to grog and mulled wine; however, the sbiten differs from its European brothers in using of alcohol – the Ukrainian drink is based on water.
The sbiten is a drink made with honey, different herbs and spices,
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
