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.
Ingredients
Fresh plum or prunes 500 g
Corn flour 3 tbsp
Sugar 150 g
Water 5 glass
Stages of cooking
1
Cover the rinsed fresh plums or prunes (200g) with water in casserole. Boil them soft, then deseed and rub them through a sieve.
2
Combine rubbed plums with a water where they were cooked in, and bring to the boil, add the sugar, slightly fried corn flour or semolina, and cook until ready.
3
The kyselitsa is served hot.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
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.
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly.
The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to
Fried bun is a great and versatile dish. It can be served as an appetizer, as well as a main course. The fried buns differ from the baked one in cooking techniques and flavors. Because of being fried, the buns have a golden crisp. These buns are very tasty and possess inimitable smell.
