The meat rolls, or kruchenyky are commonly appraised among other dishes of Ukrainian cuisine, and there are many variants of recipe. Any meat and almost any stuffing could be used therefore every Ukrainian cooker prepares its signature kruchenyky.
Ingredients
Pork 500 g
Champignon 400 g
Carrot 100 g
Onions 100 g
Vegetable oil 3 tbsp
Meat stock 1 glass
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse the pork fillet, drain with paper napkins. Slice the fillet 1cm thick, beat it well, and season with pepper, salt, spices to taste.
2
Rinse and finely cut the mushrooms. Instead of champignons the porcini can be used.
3
Peel and chop the onion. Fry it in the vegetable oil. Peel, chop or grate the carrot. Put it to the onion, and fry for 5 mins. Add the mushrooms and fry for 10 mins more.
4
Roll the stuffing in the pork slices, tie them up with a thread or fasten with a toothpick.
5
In vegetable oil, fry every meat roll until they have a golden crisp.
6
Put the fried meat roll in deep casserole with thick sides, cover with broths and braise with a lid on for 40-50 mins over low heat. Serve them hot, seasoned with herbs.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
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
It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side dish.
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are