The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and paste. Moreover, the pumpkin might be cooked in its own juice with raisins, dried pears and prunes. The pumpkin paste is an individual page of Ukrainian cuisine. It can be made over fire, in oven with milk, honey, and other ingredients.
Ingredients
Medium-size pumpkin 1 pieces
Millet 1.5 glass
Dried apricots 100 g
Raisins 100 g
Sugar 4 tbsp
Water 3.5 glass
Stages of cooking
1
Rinse the millet; put it into the pot with boiling water. Add the sugar and dried fruits. Cook until half-ready.
2
Trim off the top of the pumpkin, deseed it from the inside. Put the half-ready porridge into the pumpkin, put the pumpkin top back and set it in oven for 20-30 mins.
3
If you need stronger flavor and more nutritive properties, you might add nuts or sunflower seeds into the porridge.
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The cold soups are very popular during summer season. Two most famous Ukrainian cold soups are okrosha and beetroot soup (commonly known as kholodnik or svekolnik). There are both lean and meat beetroot soups.
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It is a common beverage throughout Western Ukraine – the dried plums were soaked in water and cooked until the fruits almost dissolve. The drink bears strong resemblance to a dense kissel.
