The pumpkin is a very beneficial product that is consumed almost all year long in Ukraine. The age-old Ukrainian pumpkin porridge is made with cereals; however the modern cookers use rice instead. Another contemporary complements to the porridge are raisins, dried pears, apricots and other dried fruits.
Ingredients
Pumpkin 1 kg
Millet 200 g
Milk 3 glass
Dairy butter 2 tbsp
Salt to taste
Ground black pepper to taste
Sugar to taste
Stages of cooking
1
Deseed, core and peel the pumpkin. Cut the pumpkin into 1x1 cm cubes.
2
Rinse the millet, remove strange items, and pour boiling water over the millet twice. Then let it sit in the boiling water for 5 mins. So the millet won’t be bitter and it will be cooked quicker.
3
Bring the milk to the boil, put the pumpkin pieces into the milk, add the salt, sugar and bring back to the boil.
4
Add the millet to the milk. Bring to the boil, and then cook for 20-30 mins over low heat until cooked through.
5
Stir, serve dressed with nuts, raisins and fresh apple’s slices.
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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. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
The pumpkin is a very beneficial product that is consumed almost all year long in Ukraine. The age-old Ukrainian pumpkin porridge is made with cereals; however the modern cookers use rice instead. Another contemporary complements to the porridge are raisins, dried pears, apricots and other dried fruits.
Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, ca
