The uzvar is a national Ukrainian beverage, cooked with dried fruits and berries. Moreover, some housewives tend to add species – cinnamon, star anise and nutmeg – that will give the drink an exotic flavor.
The main ingredients of uzvar are dried apples, pears, plums and raisins; sometimes fresh raspberries, blueberries or strawberries might be added. Nevertheless the protagonist and reason of inimitable flavor and fragrance is honey. It substitutes sugar.
The uzvar could be consumed both hot and cooled; however it is traditionally served cool.
Ingredients
Dried apples 200 g
Dried pears 300 g
Raisins 100 g
Prunes 200 g
Honey 250 g
Water 2 l
Stages of cooking
1
Cover dried fruits with cold water for 10 mins; then rinse them.
2
Add the pears into the boiling water and cook for 20 mins. Then add the apples, prunes and raisins. Cook for 15 mins more.
3
Add the honey. Bring to the boil and set the pot aside. The beverage should rest. Serve it cooled.
4
The fruits from the uzvar can be served in a plate.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
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.
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
In early spring, the one of the most vitamin-rich products is the ramsons; that is why the ramsons salad is not only a mouth-watering dish, but also can support the organism in its fight against vitamin deficiency.
The salad Shakhterskyi rose to fame during Soviet Union era. The successful combination of vegetables and meat is a key to salad’s richness and healthiness. Moreover, the salad can be served both warm immediately after being finished, and cooled, if it is stored in the fridge for several hours.
