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.
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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.
It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.
